Food Safety and Security Studies

The provided assignment is a literature review on food safety and security studies. It presents a collection of research papers and articles related to food safety, focusing on the impacts of soil and water pollution, pesticide usage, and antimicrobial resistance on food safety and health risks. The review also explores the adoption of third-party certified food safety management systems in the food processing sector and the use of bacteriophage endolysins for food safety applications. Additionally, it discusses the safety aspects of producing foods from insects and Raman imaging for food quality and safety evaluation.

FOOD SAFETY MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
An introduction to an overview of different food service context:..............................................1
Principle of effective procurement and sourcing process for a food service operation...............2
Range of different food supply chain approaches and procurement strategies enhancing
organizational strategies. .............................................................................................................3
Analytical tool in food context....................................................................................................4
Management tools and practices to support successful business operation in food service
organizations................................................................................................................................5
Recommendations supporting management practices and strategies enhancing effective
business operations......................................................................................................................6
Ethical practices in Ledbury and their impact on overall business..............................................6
Various ethical practices in food service organizations impacting overall business...................7
Ethical practices in food service impact on overall business.......................................................7
Assessment of management practices along with operational performance of organization......8
Recommendations for improvement along with strategies to resolve issues and boost
production and productivity.........................................................................................................9
Implementation plan for applying solution in Ledbury.............................................................10
Metrics for monitoring and evaluating plan...............................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
An introduction to an overview of different food service context:
Food safety management may be defined as the process of the preparing, handling!
and storing the food in the good condition or best way food safety is very important for
everyone. it refers to the proper management of food from cooking to storing and preserving
food to protect people from foodborne illnesses. These foodborne disease is caused by bacteria,
fungi and virus. Food services refers to those business responsible for any meal responsible for
food prepared outside the home. There are the different food services in the ledbury restaurant of
the UK. mainly there are two types of the food services - cart and banquet. Cart services is the
common food service of the ledbury restaurant of UK. Peoples are very familiar to cart food
service it is because there services is most used in every fine dinning restaurants or hotels of the
uk. during these service the food is prepared on the table side of the ledbury restaurant. Banquet
food service of the ledbury restaurant under which platters of foods are prepared in the kitchen
of the ledbury restaurant, foods are served by the platers to the table of the customer with using
two large forks in his/ her hands. Servers always start serving from the left side. Soup in the bowl
, salad dressing are examples of banquet service of the ledbury restaurant. Under the butlered
service foods are presented on the trays(Schmelcher and Loessner, 2016).
Food supply approaches
Short food chain approaches refers to the increase sustainability, trust, equality and growth in the
ledbury restaurant. food supply chain approaches of the ledbury restaurant increase sustainability
in environment, social, economic and health & well-being, generally there are he three types of
the short food supply approaches which are mentioned below:
face to face food supply of the ledbury restaurants customer can direct take there food from the
restaurant.
Spatial proximity foods of the ledbury restaurant are produced and retailed in the
particular region of the production and consumers are made aware of the local nature of the
product at the point of the retail(Schmelcher and Loessner, 2016).
Spatially extended approaches is one of the short food suppy approaches under this
approaches of the food supply information about the place of production and food is translated to
consumers of the ledbury restaurant.

Principle of effective procurement and sourcing process for a food service operation.
Food service operation principle is most current practical overview of the food service
operation and the ledbury restaurant needs to manage them successfully in restaurant. the
ledbury restaurants are tasked with reducing cost while supporting daily operation to ensure high
level of the customer satisfaction. Implementing a strategic sourcing for operating supplies and
equipment into a ledbury restaurants purchasing process allows restaurants managers to expand
there budget while building strategic, long period relationship with the suppliers that ensure
quality and availability of foods and services needed to run the daily the ledbury restaurants
operations. With concentrate on supplier alliance restaurants purchasing groups able to expand
beyond the role in procuring suppliers to perform as the members of the ledbury restaurant.
Sourcing professionals acts as a extension of the ledbury restaurants purchasing department.
Principles are discussed below:
Environmental sustainability: The ledbury restaurant serve the less meat and dairy product and
assure that meat and dairy free options are included in every menu of the restaurant or provide
more organic and sustainable food to the customers of the ledbury restaurant.
Food service offering by the ledbury restaurant promotes the health and nutrition of the
customers by giving seasonal foods, vegetables with reducing salt.
Valued Workforce: Food service operation or chain staff of the ledbury restaurant must be
provided safe and healthy working environment with the fair wages or salary(Schlüter, and et.al.,
2017).
Different analytical tools used in the ledbury restaurant service:
Basically providing good food and positive environment is no longer good enough for the
attracting the huge customer, the ledbury restaurant of the UK uses different analytical tools for
the growth of thier restaurant, with the use of analytical tools to the highest potential the ledbury
restaurant is bound to succeed.
Wait list application used by the ledbury restaurant which help the restaurant to give the priority
to each customer of the restaurants on the same time this application manage huge customers of
the restaurant or treat them as a regular or special guest. customers can check the waiting time by
the link provided them from the restaurant portal when the table is vacant or there food is ready
they get notify. This give fully satisfaction to the customers of the ledbury restaurant of the UK.
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The ledbury restaurant uses the point on sale system which handle orders fast from the customers
very effectively and accurately this assure that customer is not waiting any longer
The ledbury restaurant uses the SambaPOS System in there restaurant. this is versatile system
which can be customized to the restaurants menu and needs(Lu and et.al., 2015).
The ledbury restaurant always give the on time delivery of the food to there customers which
attracts the customers of the ledbury restaurant towards the services of the restaurant(Manning
and Soon, 2016).
Different food supply approaches and procurement strategies enhance the ledbury restaurant of
the UK
Food supply approaches and procurement strategies boost the customer service of the ledbury
restaurant, customers of the restaurant expect the good and hygiene product.
Food chain approaches of the restaurant helps to the ledbury restaurant to do delivery of the food
on the time to the customer(Tóth and et.al., 2016).
Decrease purchasing cost and production cost of restaurant raw material which enhance the
ledbury restaurant
It improves the quality of the foods and services of the ledbury restaurant of UK.
The ledbury restaurant also gives support to the customer right after the sale of the food or
product which helps to enhance the ledbury restaurant effectiveness
Face to face providing services to the customer of the restaurants gives the satisfaction to the
customer which leads to enhance the restaurant effective(Carvalho, 2017).
Range of different food supply chain approaches and procurement strategies enhancing
organizational strategies.
Role of supply change approaches
Analysing launch along with demand of early stage
The Ledbury can analyse previous year data of similar restaurants of sales and client
footfall to analyse follow up of orders and production during their early stage.
Multi Strand manufacturing
Ledbury could analyse their suppliers and manage to place corresponding orders to
suppliers around different places so that they can utilise benefits of customer footfall by available
capacity.
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Hold on with optimize positioning
The firm must hold on to committing stock by monitoring off take pattern by only
supplying 70% of their production stock in market and utilize rest at the time of uptake of
market.
Allocation prioritizing
Ledbury by trust of their committed outlets can provide majority of stock of their initial
production developing loyalty.
Multi channel leverage fulfilment
Ledbury by using multi channel leverage to reach its customers for supply will fulfil their
requirement in no time or less.
Minimize pipeline time and organize strategically
Ledbury by supplying its available stock will make space for new and fresh eatables and
process involving disciplinary actions will lead to effective food management.
Procurement strategies supporting organizational strategies
Market Knowledge
Ledbury by understanding emerging markets, technological advances and buying
behaviours of consumers can support organizational strategies (Ababio and Lovatt, 2015).
Supply chain manager and supplier relation
Organization strategies must be developed based on suppliers as they are bloodline of
process.
Supply chain negotiation win
To bring effect in process of Ledbury must ensure flexible time, preparations along with
mapping agenda and style for negotiation for their defined motive.
Analytical tool in food context.
Management practices for business operations.
Ledbury must ensure following practices.
Ensure hygiene
Ledbury must ensure cleanliness and healthy environment to ensure quality at their
restaurant to attain and gain attention of more users of their products making their article
successfulness (Amchova, Kotolova and Ruda-Kucerova, 2015).
Availability/ Production of stock
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Ledbury to manage their supply must ensure they have availability to enough stock to
meet market requirement and manage production activities if found access/ deficit. They must
ensures times when they have to boost up production along with time that need to be minimized
to control un necessary cost of company.
Quality
The firms must ensure they serve quality eatables to ensure their sustainability in market
along with ensuring health and fresh eatables for their customers.
Control wastage (Bülbül, Hayat and Andreescu, 2015).
Ledbury by controlling wastage of food by rotting stocking required quality will control
cost of their services that will further generate more operational cost for their business
operations.
Manage Suppliers
Ledbury must ensure managing suppliers to never face deficit of food products and
ensure quick availability when required to gain competitive advantage in market among st their
competitors.
Management tools and practices to support successful business operation in food service
organizations.
The business operations of Ledbury can be supported by following tools.
Total Quality Management
Ledbury to ensure successful business operations in food service organization will focus
on describing long term success by satisfying its customers. The practice will involve
participation of all the members in improvement production process by monitoring quality of
food items, ensure their products meet requirement of consumers, along with providing services
that are delighted to consumer satisfaction and preference and developing culture that ensure
effective working condition of its employees and working condition (Carvalho, 2017).
Benchmarking
Benchmarking is process of measuring performance of organization's services, products,
process that will be considered bes in class. The Ledbury will use benchmark to identify inner
opportunities for improvement such as standardizing production process for quality production
along with using the best use of it's staff for operational activities for food production process.
These practices will resolve the quality of food by matching it with expected as they will focus
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on production of quality good and further will considerate as standard in producing their further
food products to match requirements of customers in process.
Recommendations supporting management practices and strategies enhancing effective business
operations.
Focus on quality
Ledbury must ensure focusing on quality of their food products to gain attention of
buyers boosting of business operations gaining trust of several restaurants along with ensuring
Develop forecasting
Ledbury employees and management must develop forecasting skills and ability to
ensure they can estimate the requirement in the market and manage their production activities
accordingly so they never face deficit of products or utilities at time of requirements and manage
their business practices effectively (Carvalho, 2017).
Practice customer centric thinking
By focusing and developing thinking patterns of considering self as customer and
enforcing the practices that will fulfil or satisfy self by this Ledbury will boost up their business
operation such as production and reflective sales.
Business Process Re engineering
Applicability of business process re engineering in Ledbury will lead to development and
modification of its procedures and techniques to improve their suppliers chain, manage
availability of product by ensuring effective production and forecasting of demands along with
maintaining quality of food for restaurants.
Ethical practices in Ledbury and their impact on overall business.
Several are ethical practices in Ledbury that impart their effect on overall business.
Employee relations
Employee relation is area of ethics food industry consider on priority and they never dare
to neglect. Ledbury to manage business regarded employee wage and payment to be matching
with their basic cost of living along considering their working schedules. The effect of this
practice in Ledbury eliminated employee working on night and exceeding day shift affecting
standards of their health which resulted in increasing their efficiency (Dzwolak, 2016).
Food Safety
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Ledbury ensured safety of food by putting them in right hands and managing proper
storing and labelling them. The food chain ignored providing expired, cross cultural and food
that results in allergic reaction to its customers that developed their image of being healthy and
ethical.
Suppliers standards
The suppliers of food are familiar with its suppliers. Ledbury ensured ethics,
establishment of food must sign contract with new retailers for code of conduct which will result
in gaining overall achievement for business and it's types ensuring people are consuming
effective food supplies.
Various ethical practices in food service organizations impacting overall business.
Ethical practices in Ledbury support in achievement of business success.
Quality of food
Ledbury on assuring quality of food gained attention of eneromos audiences as people
these days are looking for effective and healthy food eatables in the type ensuring healthy well
being of its practices. Ensuring quality of food will open gated for business expansion and
further process well being in development of its business practices as well (Fukuda, 2015).
Customer satisfaction
Ledbury by providing effective and efficient food quality will develop customer fan base
that is its retailers will opt for choosing and purchasing its products from them. The fact will lead
to expansion of business and will also lead to development of healthy practices in business and
it's types for further use. The factor will further raise stake for business type and develop
strategies for expansion of business activities and it's operation will focus on attainment of
competitive advantage.
Ignoring serving rotten and bad food
Ledbury by ignoring serving its people rotten and bad food articles will help develop trust
among them along with increase effectiveness in their company policies and procedures will lead
to gain competitive advantages among st it's rivals and gain effectiveness whenever required.
Ethical practices in food service impact on overall business.
Applicability of ethical practices in Ledbury will ensure its practices of business form in
following ways (Lammie and Hughes, 2016).
Improve efficiency of employees
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The applicability of ethical practices in Ledbury will ensure improve efficiency of
employees by developing sense of code of conduct in them along with practices that will help
develop business practices among their own and further their rivals as well. The employee in
Ledbury with code of conduct will ensure that they are performing best according to their skills
and ability and help company attainment of its goals and objectives (Yaseen, Sun and Cheng,
2017).
Moral and culture
Ledbury by the effect of moral will ensure that they are not into any unethical practices
and also assure that the practices will set standards of working conditions along with improving
efficiency of employees affecting quality of product helping them gain competitive advantage in
firm as well (Liu and Niyongira, 2017).
Develop brand loyalty
Ledbury by effect of ethical practices will ensure applicability of developing brand
loyalty that will further gain competencies among loyalty of its employees and staff as well. The
practice will help business gain attention and further brand competencies.
Assessment of management practices along with operational performance of organization.
Management practices of Ledbury along with operational performance is assesses as -
Hygiene factors
Ledbury focused on maintenance of hygiene factors of their food products but failed to
match them with expected quality that the restaurants demanded and look for in a product at the
time of its purchase as substitute articles are already available in market and is available in low
cost (Unnevehr, 2015).
Production/ Availability of stock
The team of Ledbury aimed on boosting up of production of stock to generate enormous
availability of stock to never face deficit of stock at the time of requirement but somehow the
production was not estimated as required due to in effective practices of employees and
machinery (Lu and et.al., 2015).
Quality
To ensure health and safety of its articles Ledbury focused on ensuring supply of quality
products but somehow faced challenges as people lost taste and trust from brand and ignored
using the product for a while.
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Control Wastage
By the practices of controlling waste by limitating their buying pattern Ledbury focused
on controlling wastage of resources by due to unavoidable factors such as market returns,
unpredictability of consumers they failed in controlling the wastage of resources.
Manage suppliers
To gain competitive advantage in market Ledbury focused on managing supplies by
focusing on availability but somehow failed to cope up with unpredictability of market
conditions (Manning and Soon, 2016).
Recommendations for improvement along with strategies to resolve issues and boost production
and productivity.
To boost up production and productivity of management along with improvement in strategies
will include.
Setting standards for hygiene
Ledbury established several compulsory base standards to ensure that the practices of
production is justified by standard quality food products and production of more articles will
have to match standards to set its place in market.
Controlling over production and managing stock balances
Ledbury by justifying several stock balances along with maintaining record of their sales
boost and de gradation of outputs will control over production and by estimating and estimating
advance orders for sales will maintain stock according that will not exceed maintenance of over
stock on other hand controlling of production will lead elimination of un necessary flow of funds
(Manning and Soon, 2016).
Quality
To ensure required quality of products the production process is kept under observation
to eliminate un necessary happentance of activities that lead to unsatisfactory of food product
along with research and development program is implemented to control quality of their products
(Tóth and et.al., 2016).
Control Waste
Ledbury focused on controlling of wastage of their resources will focus on un necessary
over production that involve cost and human effort. They focus on observing patterns and justify
their actual and expected cost and controlling them.
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Manage Supply
Ledbury to control their supply will attempt to produce the running articles and thereafter
produced running articles and lowered the production of articles that are less in trend (Qijun and
Batt, 2016).
Implementation plan for applying solution in Ledbury
To resolve quality issues and production activities below mentioned plan is evaluated.
Exploration
To control the activities of Ledbury firstly need of consumers will be assessed along with
type of research and patterns in markets about food quality products along with requirement and
demand of consumers. The occurrence of these practices in organization will affect control in
production activity along with establishment of standard for their food products.
Installation
Further Ledbury will focus on acquiring of resources for better quality production of their
food material setting standards for installation controlling wastage of resources along with
improvements in quality of eatables required or desired in market (Schlüter, and et.al., 2017).
Initial Implementation
Ledbury will then form practices for initializing desired plan for procedural factors to
mane changes desired for process of managerial activities to control quality of food along with
controlling wastage useful in saving cost of company.
Full Implementation
The process will include all the final practices include rectification along with further
development in plan such as managing supply by controlling production along with keeping a
few quantities and standard in spare for further use according to demand of consumers.
The activity will help attain Ledbury effective quality along with modifying their practices and
regaining their share in market (Schmelcher and Loessner, 2016).
Metrics for monitoring and evaluating plan
 The plan will help and develop activities of organizational context along with exploring
patterns and requirement of consumers.
 Along with developing desired products in desired markets types.
 The implementation of plans and activities will be assessed in market and develop
business procedures (Schmelcher and Loessner, 2016).
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CONCLUSION
The above study concluded applicability of face to face spatial, proximity and spatially
extended for understanding approaches for food service industry. Further environmental stability,
health and nutrition and value work force is applied for effective procurement and sourcing of
food service operations. Further, total quality management and benchmarking as management
tools and practices to support business operations along with food service operations.
Reference
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REFERENCES
Books and Journals
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Ghana. Food Control. 47. pp.92-97.
Amchova, P., Kotolova, H. and Ruda-Kucerova, J., 2015. Health safety issues of synthetic food
colorants. Regulatory Toxicology and Pharmacology. 73(3). pp.914-922.
Bülbül, G., Hayat, A. and Andreescu, S., 2015. Portable nanoparticle-based sensors for food
safety assessment. Sensors. 15(12). pp.30736-30758.
Carvalho, F. P., 2017. Pesticides, environment, and food safety. Food and Energy Security. 6(2).
pp.48-60.
Carvalho, F.P., 2017. Pesticides, environment, and food safety. Food and Energy Security. 6(2).
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Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with implemented
food safety management systems. Journal of Food Safety. 36(2). pp.203-213.
Fukuda, K., 2015. Food safety in a globalized world.
Lammie, S.L. and Hughes, J.M., 2016. Antimicrobial resistance, food safety, and one health: the
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Liu, A. and Niyongira, R., 2017. Chinese consumers food purchasing behaviors and awareness
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Lu, Y. and et.al., 2015. Impacts of soil and water pollution on food safety and health risks in
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Qijun, J. and Batt, P.J., 2016. Barriers and benefits to the adoption of a third party certified food
safety management system in the food processing sector in Shanghai, China. Food
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Schlüter, O., and et.al., 2017. Safety aspects of the production of foods and food ingredients
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Schmelcher, M. and Loessner, M. J., 2016. Bacteriophage endolysins: applications for food
safety. Current opinion in biotechnology .37. pp.76-87.
Schmelcher, M. and Loessner, M.J., 2016. Bacteriophage endolysins: applications for food
safety. Current opinion in biotechnology. 37. pp.76-87.
Tóth, G. and et.al., 2016. Heavy metals in agricultural soils of the European Union with
implications for food safety. Environment international. 88. pp.299-309.
Unnevehr, L., 2015. Food safety in developing countries: Moving beyond exports. Global food
security. 4. pp.24-29.
Yaseen, T., Sun, D.W. and Cheng, J.H., 2017. Raman imaging for food quality and safety
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pp.177-189.
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