Sabis ɗin abinci

Sabis ɗin abinci
field of work (en)
Bayanai
Ƙaramin ɓangare na	tertiary sector of the economy (en)
Bangare na	horeca (en)

Kasuwanci da ke sayar da jita-jita

Sabis ɗin abinci (Turanci na Amurka) ko abinci (Taranci da Ingilishi na Commonwealth) masana'antu sun haɗa da Kasuwanci, cibiyoyin, da kamfanoni waɗanda ke shirya abinci a waje da gida. Ya haɗa da Gidajen cin abinci, shagunan kayan masarufi, makarantun makaranta da asibiti, ayyukan abinci, da sauran tsarin da yawa.

Suppliers to food service operators are food service distributors, who provide small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and food service versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The food service version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

Kididdiga

Tsarin abinci, gami da sabis na abinci da siyar da abinci sun samar da dala tiriliyan 1.24 na abinci a cikin 2010 a Amurka, dala biliyan 594 daga cikinsu an samar da su ta hanyar kayan abinci, wanda USDA ta bayyana a matsayin kowane wuri wanda ke shirya abinci don amfani nan take a shafin, gami le wuraren da ba su da hannu a rarraba abinci kamar wuraren shakatawa da shagunan sayar da kayayyaki. Gidajen cin abinci masu cikakken sabis da masu saurin abinci suna da kashi 77% na duk tallace-tallace na sabis na abinci, tare da gidajen cin abinci mai cikakken sabis suna da ɗan kaɗan fiye da abinci mai saurin abinci a cikin 2010. Canje-canje a cikin kasuwar rabon tsakanin abinci mai sauri da gidajen cin abinci masu cikakken sabis don buƙatar kasuwa suna canza tayin abinci da sabis na nau'ikan gidajen cin abincin biyu.

A cewar Ƙungiyar Gidan Ciniki ta Kasa wani ci gaba mai girma tsakanin masu amfani da Amurka don masana'antar sabis na abinci shine abinci na duniya tare da kashi 66% na masu amfani da US suna cin abinci a ko'ina a cikin 2015 fiye da 2010, kashi 80% na masu amfani suna cin abinci na 'ƙabilar' akalla sau ɗaya a wata, kuma kashi 29% suna ƙoƙarin sabon abinci na 'kabilanci' a cikin shekara ta ƙarshe.

Girman kasuwar rarraba abinci shine, tun daga shekarar 2015, dala biliyan 231 a Amurka; kasuwar layi ta kasa tana karkashin kulawar US Foods da Sysco wanda aka haɗa suna da kashi 60-70% na kasuwa kuma FTC ta toshe su daga haɗuwa saboda dalilai na ikon kasuwa.

Damuwar lafiya

Abinci na sabis na abinci yana da, a matsakaici, mafi girma a cikin adadin kuzari kuma ƙasa a cikin mahimman abubuwan gina jiki fiye da abincin da aka shirya a gida. Yawancin gidajen cin abinci, gami da abinci mai sauri, sun kara karin salads da kayan 'ya'yan itace kuma ko dai ta hanyar zabi ko don mayar da martani ga dokokin yankin da aka ba da lakabin abinci mai gina jiki.

In the US, the FDA is moving towards establishing uniform guidelines for fast food and restaurant labeling, its proposed rules were published in 2011 and final regulations published on 1 December 2014 which supersede State and local menu-labeling provisions, going into effect 1 December 2015. Research has shown that the new labels may influence consumer choices, but primarily if it provides unexpected information and that health-conscious consumers are resistant to changing behaviors based on menu labeling Fast food restaurants are expected by the ERS to do better under the new menu labeling than full-service restaurants as full-service restaurants tend to offer much more calorie-dense foods, with 50% of fast food meals being between 400 and 800 calories and less than 20% above 1000 calories, in contrast, full-service restaurants 20% of meals are above 1,400 calories. When consumers are aware of the calorie counts at full-service restaurants 20% choose lower calorie options and consumers also reduce their calorie intake over the rest of the day.

Cin abinci daya daga gida kowane mako yana fassara zuwa karin fam 2 a kowace shekara ko karuwar yau da kullun na adadin kuzari 134 da raguwar ingancin abinci da maki 2 akan Cibiyar Ciniki Mai Lafiya.

In addition; the likelihood of contracting a food-borne illness (such as typhoid and hepatitis B, or diseases caused by E. coli, H. pylori, Listeria, Salmonella, and norovirus) is greatly increased due to food not being kept below 40 °F (4 °C) or cooked to a temperature of higher than 160 °F (71 °C), not washing hands for at least 20 seconds for food handlers or not washing contaminated cutting boards and other kitchen tools in hot water.

Nau'o'in sabis

Sabis ɗin Counter shine abincin da abokin ciniki ya ba da umarni a tebur kuma ko dai abokin ciniki ya karɓa a tebur ko kuma ma'aikatan gidan cin abinci suka kawo shi teburin. Ya zama ruwan dare a Gidajen cin abinci mai sauri a Amurka, da kuma mashaya da mashaya a Ƙasar Ingila (duba: Abincin tebur).

Sabis ɗin tebur shine abinci da abokin ciniki ya ba da umarni a teburin kuma masu hidima da masu jira suka yi amfani da shi a tebur na abokin ciniki, wanda aka fi sani da "sabo". Sabis ɗin tebur ya zama ruwan dare a yawancin gidajen cin abinci. Tare da sabis na tebur, abokin ciniki yawanci yana biyan kuɗi a ƙarshen abinci. Ana iya samar da hanyoyi daban-daban na sabis na tebur, kamar sabis na azurfa.

Tsaro na abinci

Samar da abinci mai aminci don sabis na abinci yana ƙayyade buƙatun ƙira, aiwatarwa, da kuma kula da shirye-shiryen da ake buƙata (PRPs) don taimakawa wajen sarrafa haɗari ga amincin abinci a cikin abinci. An bayar da ƙayyadaddun fasaha a matsayin ma'auni na duniya, ISO / TS 22002-2: 2013 Shirye-shiryen da ake buƙata akan amincin abinci - Sashe na 2: Abinci. Wannan ƙayyadaddun fasaha wani ɓangare ne na iyalin ISO 22000 na ƙa'idodi. Yankin ya haɗa da abinci, abinci na iska, abinci na jirgin ƙasa, bukukuwa, da sauransu, a cikin ɗakunan abinci na tsakiya da na tauraron dan adam, ɗakunan cin abinci na makaranta da masana'antu, asibitoci da wuraren kiwon lafiya, otal-otal, gidajen cin abinci, shagunan kofi, sabis na abinci, da shagunan abinci.