Importance of Safety and Quality in Food Industry

The assignment emphasizes the significance of safety and quality in the food industry, citing various factors that can impact a company's success. It recommends techniques such as performance review and benchmarking to achieve goals. The report also touches on critical success factors for halal food management systems and the importance of maintaining a food safety climate.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 : Different food supply chain approach and key stakeholders ion the process......................3
P2 : Principles of effective procurement and sourcing processes in food service operation......4
M1 : Analysis of range of different food supply chain approach and procurement strategies. . .5
TASK 2............................................................................................................................................5
P3 : Application of different tools to support effective management strategies.........................5
P4 : Different management practices that support successful business operations ....................7
M2 : Critical evaluation of management tools and practices that support business operations..7
D1 : Recommendations to support management practices.........................................................8
TASK 3 ...........................................................................................................................................8
P5 : Ethical practices in specific food service organisation and its impact on business success 8
M3 : Analysis of various ethical practices in specific food service organisation.......................9
D2 : Critical analysis of ethical practices in food services ........................................................9
TASK 4 ...........................................................................................................................................9
P6 : Assessment of management practices within specific food industry using performance
review techniques........................................................................................................................9
P7 : Recommendation and alternatives to improve performance.............................................10
M4 : Appropriate management solutions to address shortcomings .........................................11
D3 : Justification of the recommendations to resolve organisational challenges ....................12
CONCLUSION..............................................................................................................................12
REFERENCES................................................................................................................................1
.........................................................................................................................................................1

INTRODUCTION
Food safety is a growing concern as various health issues has been emerging due to
consumption of contaminated food. Due to changing food habits, globalisation of food supply,
catering to a large population etc. food safety became an important concerns on which various
organisations are actively taking part. Also the consumers are more aware and concerned
nowadays which is why the management of the food industry is self-conscious to provide
healthy, safe and fresh food to their customers. To understand more about food safety a UK
based restaurant Bella Italia is taken into consideration. This report helps to understand the food
supply chain, the key stakeholders in the process of food supply, the processes of procurement
& sourcing and various ethical practices that helps the business to operate effectively. In the next
part of the report, Zizzi restaurant is considered to assess various management practices that are
used in providing food services effectively.
TASK 1
P1 : Different food supply chain approach and key stakeholders ion the process
Food services industry includes various activities and different functions such as
preparing, serving food etc. for which various attributes need to be considered by the service
provider. To make the offerings different then other food suppliers diversified factors are
considered by the restaurants (Ahmad and et. al., 2017). An overview of which is given below :
 Fine and casual dining : Fine dining is associated with better and unique ambience
and expensive food options whereas casual dining restaurants offer comfortable
ambience with economically prices food options. The selection of the type of services
depends upon the market segment that is been targeted.
 Fast food and take away : Fast food is generally handy food which is produced in bulk
and provided to the customers through the take away outlets which means that they does
not offer sitting area to have food. This is prevailing services in the industry as youth
prefers more of fast food.
 Pop-up food services : These are the services which are offered through mobile kitchen
or restaurant such as food trucks which are of short term nature. This is suitable when
option in menu is limited and chef wants to show their specialisation (Dani, 2015).

 Themed food services : Themed food services are based on specific theme or concept
which is used to attract the consumers. This can be achieved by developing such
ambience through architecture, decor, effects etc.
Planning of product range depends upon the target segments which food supplier want to
cater and accordingly the suppliers will be determined (Moghaddam, 2015). Also the range of
the product can be determined on what the brand and theme of the organisation signifies.
Different food supply chain approaches : The supply chain depends upon the scope and motive
of food supplier which can be short term or long term. The food supply chain can be temporal,
spatial, associational and demand based. Also food supply chain can be face to face, proximate
or extended. This depends upon nature and the scope of services offered.
Role of stakeholders : Various stake holders in the food supply chain are farmers, machinery
service providers, staff that includes chef, waiters etc., importers, policy makers and many more
that depends upon the supply chain. They facilitate the operation by ensuring the supply of right
product on right time. Government facilitates policy which ensures safety of food and supplies at
all level (De Boeck and et. al., 2015).
P2 : Principles of effective procurement and sourcing processes in food service operation
Food service is dependent upon the supplies on the time in right quantity which can be
done planning of procurement and sourcing processes. This helps the services providers to
increase their profits by managing the supplies which will save cost.
Procurement processes :
 Purchase order chart and specifications : Before procurement a purchase order is
being prepared in which all the product which is to be purchased are included with all
the specifications that are required for delivering the services. This will reduce the cost
of the company as they will procure only the required quantity and goods.
 Identification of the factors that affects the prices : Various factors that affect the
prices and quality need to be identified as it will affect the budget for procurement.
Such factors are season, weather, commodity prices, cost of transportation etc. All
these factors may increase the prices of the raw material which affect the funds so
available with the organisation.
 Suppliers Credibility Check and Approved suppliers list : Creditability of the
suppliers need to be checked to ensure the delivery on the right time. Also to be ensure

about the quality of the goods to be procured government authorised and approved
suppliers need to be considered (Kibler and et. al., 2018).
Sourcing processes :
 Various aftersales services and warranties : As m,any suppliers exist in the market but
that should be considered who offers various aftersales services and provides warranties
so that their cost related to such services and maintenance reduces.
 Types of supplier payment option : Out of various payment options that should be
selected in which the food supplier and client both are beneficial. Also the one which
offers trade credit should be considered as it will reduce the demand for prompt cash.
 Range/Choice on offer : Various quotations need to be taken from the suppliers along
with offers that they are providing. On the basis of this best deal out of all can be
selected.
These procurement and selection strategies and process will help in identifying the profit
opportunity by reducing both direct and indirect cost associated with the process of supply chain
(King and et. al., 2017).
M1 : Analysis of range of different food supply chain approach and procurement strategies
The food supply chain process depends upon the goal and the target market. To make
satisfy the customer various tactics are applied by the food services provider such as better
quality of the food with a great ambience in moderate rates. If they are offering variety of goods
then the supply chain will be large while if they offers specific goods such as in case of pop-up
food services then in that case supply chain will be very short. According to the complexity of
the supply chain procurement processes and strategies will be identified.
TASK 2
P3 : Application of different tools to support effective management strategies
To make the management strategies effective various analytical tools are used by the
management which helps them to identify the changes that are taking place in the food service
industry. In context of Bella Italia the SWOT analysis was used to assess the business
performance which will help them in decision making :
Strengths
 Bella Italia is famous for their Italian
Opportunities
 Bella Italia has a wide opportun8ity to

food and a good restaurant for casual
dining.
 Offers both vegetarian and non-
vegetarian food.
expand as Italian food is preferred
worldwide.
 For education number of students are
more in UK which is why demand is
high.
Weaknesses
 Due to transportation they supply is
interrupted.
 The level of innovation is poor in Bella
Italia.
Threats
 Due to increasing number of restaurant
the competition has increased.
 In UK due to financial crises Bella
Italia has a threat of insufficient funds.
The other strategy that they can follow to analyse the business performance and to
facilitate strategic decision making can be porters 5 force model. This model will help them to
identify the influence of industrial factor on their operations. It was given by Michael Porter
which help the business to understand the competitiveness in the business environment(Luning
and et. al., 2015). Forces that are to be studies are :
 Competitive Rivalry : This force will helps them to number of competitors, impact of
their moves on the operations of Bella Italia.
 Suppliers Power : To identify this is crucial as it will increase the cost if the bargaining
power of suppliers are high which can be reduced by identifying the number of suppliers.
 Buyers Power : On the basis of powers of buyers in terms of options to switch they can
offer innovative services which will reduce buyers power.
 Threat of substitution : The impact of this force can be reduced by launching
innovative product which will make other to copy their product by making their own
product unique.
 Threat of new entry : Bella Italia need to make their customer loyal which will reduce
the impact threat of new entrants as consumers will not switch.
These strategy will help them to analyse their performance and take necessary decisions on the
basis of analysis done for forces. On the basis of strengths, opportunities will be availed and
impact of threats will be minimised.

P4 : Different management practices that support successful business operations
To achieve efficiency in the operations various management practices need to be
implemented by the organisation. Management practices are the methods in which organisation
perform their activities. Bella Italia can follow following practices in order to improve the
quality of their products : Managing human capital and resources in operations : In food industry,
management of human capital and resources is important as they directly provides the
services to the customers. Human resource can be managed by delegating the work to
them while resources can be utilised by optimising their uses. Various other ways that
can be use are :
1. Skill assessment and development of staff : This will help the Bella Italia to retain their
employees as their skills will improve which will enable them to satisfy the customer.
2. Efficient rota management for seasonality : This is a way which will help them to
schedule the activities that are to be done by the employees which is based on their
competencies which will help them to utilise their capabilities.
3. Staffing levels and cost management : This will help in managing the people at different
level which will save cost for the organisation because delegation will be done
accordingly and this will save their resources (Matharu, de Melo and Houghton, 2016). Property and resource maintenance processes : This management strategy will help
Bella Italia to manage their property and premises in which they operate their business
on regular basis. This can be done by :
1. Internal and external providers : This management strategy will help them to manage
their property which they may have taken on lease or purchased by identifying the right
amount of lease rent.
2. Repairing of the property : To maintain the property it is necessary to get it rep[air on
time. This management practice will help them to get property on regular basis which
will increase its life (Oplatowska-Stachowiak and Elliott, 2017).
M2 : Critical evaluation of management tools and practices that support business operations
Tools and practices always helps the organisation to improve the performance. In case of
food services it helps in improving the quality these help the organisation to identify various
opportunities and threats on the basis of their strengths and weaknesses. Also it help to make

changes in the methods in which they operate. They improves the business but it may be time
consuming and may not always improves the performance.
D1 : Recommendations to support management practices
Various recommendations that are made to Bella Italia which will help them to improve
the quality of food and increasing customer base by satisfying them are given below :
 they should establish standards for quality which has to be followed by the staff at any
cost.
 Continuously improving the competence level of the employees by giving them trainings
etc.
 time to time analysis of the market factors and forces which has influence on the
business.
TASK 3
P5 : Ethical practices in specific food service organisation and its impact on business success
Corporate social responsibility is a model that helps the organisations to reduce the
impact of their operations on the society. It makes businesses socially responsible. Ethical
practices will help Bella Italia to provide quality food to the people which is their social
responsibility being a food service organisation (Schmelcher and Loessner, 2016). Various
ethical practices that are followed by Bella Italia are :
 Eco-friendly practices : They uses eco-friendly products which can be easily disposed
off also they save water and utilises it in appropriate manner.
 Transparency in practices : They do not have secrecy about their processes and the
ingredients that they uses while cooking which helps them to make customer satisfied.
 Organic produce : In their food which they offer to the customer, they uses organic
ingredients which makes their food healthy and fresh.
 Conduct fair trade : They treat their suppliers and all other stakeholders equal and fair
by making them timely payment and offering good quality of the food.
Ethical practices influences the stakeholders of Bella Italia. The impact can be :
 Staff retention : By following the ethical practices it becomes easy to retain their staff
as the organisation will not engage in unethical activity and will treat all the employees
equal and fair.

 Brand strength : Ethical practices always improves the image of the company which
will help them to strengthen their market share by making their strong customer base
(Springmann and et. al., 2018).
M3 : Analysis of various ethical practices in specific food service organisation
Organisations follows various ethical practices which helps them to enhance their image
in the industry also it gives them competitive advantage. These CSR practices always takes the
organisation towards success as it compel the organisation to follow the right path. Long term
relationship can be established with the stakeholders which build trust amongst them. Also keeps
the staff of the organisation satisfied as everybody gets equal and fair opportunity.
D2 : Critical analysis of ethical practices in food services
The ethical practices so followed by the organisation helps them to take competitive
advantage as it improves their image, strengthen their brand, increases customer base etc. which
takes the organisation towards success. It ensures that organisation does not get involved in any
unethical activity. But it increases their cost which ultimately affects the profitability of the
organisation also increases the compliances on the organisation.
TASK 4
P6 : Assessment of management practices within specific food industry using performance
review techniques
The technique of performance review will help to monitor and evaluate the employees
performance in relation to the set targets which they are expected to achieve also defects in the
methods which are followed by them. Various techniques that can be used by Zizzi restaurant
are:
 Set standards : To establish the standards are important which will help the employees
to set their targets and will help the management to monitor and evaluate their
performance on the basis of standards. Zizzi can specifically can communicate the
standards on the basis of which employees will execute to achieve their goals and
objectives (Olsen, 2015).
 Feedbacks of the customers : On the basis of the feedbacks so provided by the
customers areas in which change is required can be identified which will help them to

improve the performance of either the products or the services. This can be followed by
Zizzi in the similar format with same intention.
 Monitor the quality of services so offered : As the ultimate target of the company is to
deliver best quality in their product so Zizzi can ensure it by monitoring all of their
suppliers in order to ensure the quality of the raw material which they supply. This will
help them to improve ultimate quality.
 Key performance indicators : The KPI is a technique that helps the organisation to
identify the crucial factors on which their success is dependent. It will help Zizzi to
formulate the strategies and monitor those indicators on regular basis so that they cannot
go off track. Key indicators may vary from organisation to organisation (Key
Performance Indicators (KPIs), 2019).
P7 : Recommendation and alternatives to improve performance
Every organisation have to face various challenges within their business like changes in
technology, implication of various legislation, and competition. In order to sustain their business
position in the marketplace ZIZZI restaurant needs to prevent their organisation from all these
challenges by adopting the secondary plan as it will help them to attain the higher success and
growth in the marketplace. The alternative plan which should consider by the business are define
beneath:
Management Alternatives
Benchmarking- This is an effective tool which can be used by the business organisation
in order to ascertain the success and failure of their business. It enables the firm to compare
themselves from the other reputed firms which are performing the activities under the same
category. In context of ZIZZI restaurant, this technique will assist them that how they can
improve their overall business performance by adopting effective strategies and plans for their
business.
Recruitment and Talent Management- In order to attain the higher success and
recognition in the marketplace an organisation needs to give their main focus on effectively
conducting the recruitment process so that the most appropriate candidate can be selected for the
business. It is same applied to ZIZZI restaurant that the HR manager must select a talented
candidate for their organisation so that they will be able to meet their desired goals and
objectives in a short duration of time (Unnevehr, 2015).

Implementation Plan
Seven C's of Implementation- By implementing the this model within their business
organisation manager of ZIZZI restaurant can determine the success of their plan. The benefits of
7C's are as follow: Clarity- This the most important factor in which the top management of ZIZZI restaurant
must focus on preparing the most suitable plan or policies which can be understood by
everyone. Communication- The manager must give their focus on maintaining the qualitative
communication in their business as it will bring the positive change in the firm. Change Management- The manager must consider that they will get succeed only when
they will adopt the changes as per the current market segments or situations. Criteria- In this, the manager of ZIZZI restaurant is need to set guidelines for their food
production activities so that they can deliver the quality food to every customer. Checklist- It is necessary for the manager to evaluate that when they will attain their
goals and what quality they should maintain within their operations. Call on help- In this aspect, the ZIZZI restaurant can take the help from the other
companies who have enforced any sort of action plan as it will help them in achieving
their goals with more efficiency.
 Choose the right provider- Here, the manager of the ZIZZI restaurant needs to analyse
the performance of each individual so that they can determine that which employee still
needs to improve the performance in order to attain the organisation goals.
SMART Planning- It is essential for the organisation to adopt SMART planning as it
will allows the manager to decide that which activity is needed to be conducted as per the
situation and how much time it will take in attaining the desired outcomes.
M4 : Appropriate management solutions to address shortcomings
Various tools and techniques are used by Zizzi to analyse and monitor the performance
helps them to identify various shortcomings in their process and strategies. KPI helps them to
identify key indicators on the basis of which crucial activities and defects can be identified which
put forward various challenges before Zizzi. They can be overcome by various management
practices such as implementation of 7 C's, benchmarking etc.

D3 : Justification of the recommendations to resolve organisational challenges
The recommendations which are made to Zizzi restaurant to resolve the organisational
challenges that are faced by them to improve the quality of their products and services are
SMART planning, implementation of 7C's, management alternatives etc. This help to deal with
all the issue that an organisation faces but implementation of such techniques and tools helps in
better implementation of strategies.
CONCLUSION
It is concluded from the above report that in food industry safety and quality is important
to be successful in the organisation. By following the ethical practices the organisation can gain
competitive advantages, improve and strengthen their brand image etc. Analysis of various
factors is also important as done in the report to identify the impact that they can have on their
business. Various techniques such as performance review, benchmarking are recommended to
the company to achieve their goals.

REFERENCES
Books and Journals
Ahmad, A.N. and et. al., 2017. Critical success factors affecting the implementation of halal
food management systems: Perspective of halal executives, consultants and auditors.
Food control .74. pp.70-78.
Dani, S., 2015. Food supply chain management and logistics: From farm to fork. Kogan Page
Publishers.
De Boeck, E. and et. al., 2015. Food safety climate in food processing organizations:
development and validation of a self-assessment tool. Trends in Food Science &
Technology .46(2). pp.242-251.
Kibler, K.M. and et. al., 2018. Food waste and the food-energy-water nexus: a review of food
waste management alternatives. Waste management .74. pp.52-62.
King, T. and et. al., 2017. Food safety for food security: Relationship between global megatrends
and developments in food safety. Trends in Food Science & Technology .68. pp.160-
175.
Luning, P.A. and et. al., 2015. Performance assessment of food safety management systems in
animal-based food companies in view of their context characteristics: a European study.
Food Control .49. pp.11-22.
Matharu, A.S., de Melo, E.M. and Houghton, J.A., 2016. Opportunity for high value-added
chemicals from food supply chain wastes. Bioresource technology .215. pp.123-130.
Moghaddam, S., 2015, March. Beyond sentiment analysis: mining defects and improvements
from customer feedback. In European conference on information retrieval (pp. 400-
410). Springer, Cham.
Olsen, D., 2015. The lean product playbook: how to innovate with minimum viable products and
rapid customer feedback. John Wiley & Sons.
Oplatowska-Stachowiak, M. and Elliott, C.T., 2017. Food colors: Existing and emerging food
safety concerns. Critical reviews in food science and nutrition .57(3). pp.524-548.
Schmelcher, M. and Loessner, M.J., 2016. Bacteriophage endolysins: applications for food
safety. Current opinion in biotechnology .37. pp.76-87.
Springmann, M. and et. al., 2018. Options for keeping the food system within environmental
limits. Nature .562(7728). p.519.
Unnevehr, L., 2015. Food safety in developing countries: Moving beyond exports. Global food
security .4. pp.24-29.
Online
Key Performance Indicators (KPIs). 2019. [Online]. Available Through:
<https://www.investopedia.com/terms/k/kpi.asp>
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