food safety management

hi, \nplease see attached files \n\nthank you

Food safety management
Table of Contents

INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Examine a range of different food supply chain approaches within the food service
industry, highlighting key stakeholders in the process...........................................................1
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operations...............................................................................................................................2
M1 Analyse a range of different food supply chain approaches and procurement strategies that
can enhance organisational effectiveness ..............................................................................3
TASK 2............................................................................................................................................3
P3 Assess the application of different analytical tools to support effective management
strategies.................................................................................................................................3
P4 Evaluate different management practices that support successful business operations in
food service organisations......................................................................................................5
M2 Critically evaluate management tools and practices that can support successful business
operations in food service organisations................................................................................6
D1 Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations.............................................................6
TASK 3............................................................................................................................................7
P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success.....................................................................................7
M3 Analyse various ethical practices in a specific food service organisation and the impact it
has on the overall business success........................................................................................8
D2 Critically analyse various ethical practices in a specific food service organisation and their
impact on the organisation’s business objectives overall ......................................................8
TASK 4............................................................................................................................................8
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques..............................................................................................8
P7 Recommend and produce management alternatives to improve performances, including an
implementation plan...............................................................................................................9
M4. Appropriate management solution to address shortcomings into food services operations.
..............................................................................................................................................11

D3.Recommendation to resolve organisational challenges applying measurement tools for
monitoring and implement of plan.......................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety and hygiene has becomes an emerging demand within food sector. So, this is
essential to maintain food safety which is a persuasive requirement for the food entrepreneurs in
order to sustain into current competitive marketplace. Food safety management system is helpful
in finding, evaluating as well as controlling the food hazards at each level of food supply chain
(Cusato and et. al., 2013). As per the scenario, the chosen company for this report is Nando's
restaurant, it is a South African restaurant chain which mostly deals in Portuguese food like peri-
peri style chicken dishes. Its headquarters is in Johannesburg, south africa. This report covers the
various food supply chain approaches, principles of effective procurement and sourcing
processes, application of different analytical tools to support effective management strategies,
several operation management strategies and ethical practices in food services. Apart from this,
recommendation and development of management alternatives to improve performances with an
implementation plan are also discussed in this report.
TASK 1
P1 Examine a range of different food supply chain approaches within the food service industry,
highlighting key stakeholders in the process.
Food supply chain is also considered as procedures which explained how food from a
farm ends up on customers table. So, it is crucial for the Nando' restaurant to offers the quality
foods as well as services to its customers at certain time duration. Various food supply chain
approaches that are used by respective company are discussed below:
 Fine dining: This is considered as the services that helps restaurants to develop formal
environment, which is related to sit down restaurant as well as have admirer menu.
Nando' restaurant can able to provide wine lists, sommeliers that aids them and their
customers into food and wine paring.
 Casual dining services: In this services, restaurants can provides moderately priced
foods within casual environment. This generally facilitates table services (Garcia
Martinez, Verbruggen and Fearne, 2013) . Therefore, this services help Nando' restaurant
to provide fun loving, comfortable, laid back environment as well as affordable priced
menu top their customers so that they can able to provide more number of consumers and
enhance profit.
1

 Theme Food Services: This is considered as the kinds of services in which restaurants
apply some theme for serving diners through developing a memorable experience. So,
Nando' Restaurant can offer this services in order to enhance more number of consumers
efficaciously.
Food supply chain process
Food supply chain procedures is considered as the methods in which foods are prepared
from raw material form as well as serve it into consumers plate (Hall, Timothy and Duval, 2012)
. Whole steps of this have to be followed in systematized manner through restaurants so that they
can able to serve foods top its guests appropriately. Various key stakeholders within respective
procedures are discussed below:
 Customers: Customers are referred as the most important key stakeholders within food
service sectors as they are ultimate individuals who use their services like food testing
and others. Therefore, this is essential for respective organisation to facilitate standard
quality principles of efficacious sourcing as well as procurement procedures for
performing the food services to clients.
 Food business: Food sector is one of the leading industry in world. In this about 3,10,
000 food enterprises are operating who employed approx. 4.8 million individuals. This is
a stakeholder which aids in maximising business profitability (Stakeholders in the Food
Regulatory Sphere – A Quick Guide. 2019).
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operation.
Procurement is considered as getting goods or services for the intent of enterprises
(Jongenburger and et. al., 2012). So, some of the procurement procedures principle for
operations of food services are discussed below:
 Kinds of profitability opportunities: There are several kinds of profitability
opportunities that is available with respective procedures in context of enhancing market
growth, share as well as success for Nando' restaurant. It is considered to be an essential
principle for their business in order to formulate effective decisions.
 Maintaining quantity as well as quality controls: Within this principles, respective
restaurant has to maintain the food operations in both manner qualitatively as well as
2

quantitatively. This is used with the assistance of various techniques and tools for
profitable results.
Sourcing is considered as the choosing as well as locating business practices as per the
decided standards (King, 2013). Some sourcing procedures principles for food operations are
mentioned below:
 Aftersales services as well as warrantee: In respect of food services operations,
Nando' restaurant have to consider the consumers feedback as well as suggestions from
their guest which aids them to develop their business services in effective way.
Moreover, this particular principle aids them to attaining their objectives efficaciously.
 Value for money: Within respective principle, customers have to get appropriate food as
well as services based on the value it pays for foods. This principle is essential for
Nando' restaurant as it aids them to develop its operations as well as facilitate services
according the money value.
M1 Analyse a range of different food supply chain approaches and procurement strategies that
can enhance organisational effectiveness
For increasing the efficiency of organisation, this is essential for respective restaurant to
examine various approaches as well as procurement strategies of food supply chain for
accomplishing their objectives effectually. They have to facilitate ranges of product planning
according to the requirements of consumers in effectual way for chain of food supply. In context
of procurement strategies, it has to measure the approaches related to pricing as well as
purchasing, saving cost in respect of direct as well as indirect manner and others. Thus, like this
ways usages of procurement strategies and approaches maximise the restaurant efficiencies.
TASK 2
P3 Assess the application of different analytical tools to support effective management strategies
The application of several analytical tools that supports effectual strategies of
management are discussed below:
SWOT Analysis
It is considered as the tools that is helpful to identify the firm's strengths, weaknesses,
opportunities as well as threats (Ko, 2013). Moreover, this assists to develop the strategies of
management that are explained below:
3

 Strengths: Nando' restaurant have proficient as well as great staff who perform the work
in effective and efficient way. It has considered the local individual’s requirements and
offers a localised taste food to that people consequently.
 Weaknesses: In Nando' restaurant, the menu card is very much puzzling so it is tough
for its guest to make effective and fast decisions. Another weakness, its services is very
slow as well as have low exposure.
 Opportunities: Nando's restaurant have an opportunity to explore its business within
another market through considering the trends of customer’s heath conscious. In order to
make strategies for business, it is very important for respective organisation to hire
talented as well as proficient employees who can analysis market for its business
expansion.
 Threats: The threats that is faced through the Nando' restaurant is that it have various
competitors that facilitates similar kinds of food and services at low rate. The respective
restaurant does not facilitate home delivery services to their clients but it rivals facilitate
this which is a threat for their business (Sample of a SWOT Analysis for a Restaurant.
2019).
Porters 4 Corner analysis
(Source: What is Four Corners Analysis?. 2019)
4
Illustration 1: Porters 4 Corner analysis

This is considered as the tools which is established through Michael Porter that aids in
ascertaining rival's course of action (Manning and Soon, 2016) It has four corners for effectual
management strategies that are explained below:
 Drivers: This strategies is used to examine the goals of the competitors for which they
implement various strategies, in context of NANDO'S restaurant, they requires to identify
planning practices of McDonald, burger king and others who can be their measure
competitors in the market.
 Management assumptions: Within this strategies, respective organisation have to
analyse their competitors assumptions such as they deliver the quality food into market
and others. With the assistance of this respective organisation can able to identify its
competitors biases and blind spot.
 Strategy: This ascertain the way the competes competes within marketplace. As Nando's
restaurant have various competitors that which uses different strategies such as intended,
realised etc. through knowing their current using strategy respective organisation can able
to develop its own strategy in order to compete with them in similar manner.
 Capabilities: While knowing their competitors drivers, assumptions and strategies,
Nando's restaurant can able to responds towards competitions from its competitors. Such
as by targeting their distribution network and dropping down their service prices.
P4 Evaluate different management practices that support successful business operations in food
service organisations
The various practices of management which supports operations of business successfully
into food services firms which are discussed below:
Human capital and resource management within operations: It is the practices that is
performed with the assistance of Belbin team roles that is categorised in three within which there
are nine roles that are explained below:
 Action oriented roles: The staff performing within the ZIZZI restaurant has to concentrate
upon the team performance improvement, placing ideas into actions and so on. For that, it
needs individual who are complete finisher, shaper as well as implementer.
 People oriented roles: It aids firm to bring ideas as well as individuals together that
involves coordinator, team workers and resource investigator (Motarjemi, 2013). These
staff attain the business goals efficaciously and appropriately.
5

 Though oriented roles: Within this, employees examine the various options as well as
facilitate technical expertise to company that includes specialists, monitor evaluator and
plant. These supports effective operations of business within food industry.
Property as well as resources maintenance procedures: This kinds of practices involves: Food service facilities to maintain: The customers have delegated the facilities related to
food and services for maintaining the value as well as goodwill of brand at market area. It
will aid ZIZZI restaurant to operate their business operations effectively with the
assistance of this particular practices.
 Staffing and role in maintenance: All the employees who are performing within ZIZZI
restaurant have to delegate its roles as well as accountabilities for effective performance
of task. It aids them in maintenance of business procedures appropriately.
M2 Critically evaluate management tools and practices that can support successful business
operations in food service organisations
The tools of management involve market research, integrated foods system as well as
practices which consists better services, viewing waste, implements develop strong groups that
aids firm to support the operations of the business within food services firm. In context of
lacking in management practices as well as tools, business operations and activities do not
operate into efficacious way (Nada and et. al., 2012). Thus, this is essential for food services to
follow the appropriate tools, strategies as well as practices for attaining their objectives.
D1 Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations
In order to maximise the efficacious business operations, the various practices and
strategies of management like, implementing plan of action, benchmarking strategy, budget
control and other have to be obeyed through firm for attaining their business goals. This is
essential for food service industry to comply effective strategies as well as practices which
supports the attainment of expected objectives. So, the operations of business have to be
performed by using efficacious strategies as per the guidelines.
6

TASK 3
P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success
In today's time for every firm it is essential to conduct ethical practices or corporate
social responsibilities. This is so because it will beneficial for both companies as well as society.
Corporate social responsibilities refer to the practices or activities which are conducted by an
organisation in order to solve issues and problems of the society (Nyarugwe and et. al., 2016). In
respect of ZIZZI restaurant, for conducting corporate social responsibilities they may adopt
number of activities such as use eco-friendly products, use organic products, do fair trade, create
transparency and many more. Form which some major corporate social activities or ethical
practices are mentioned below:-
 Do fair trade: For conducting ethical practice, ZIZZI restaurant may conduct fair and
proper trade with their customers, suppliers, employees, investors and so on. This is so
because through it they able to satisfy these peoples effective who are essential part of the
respective restaurant.
 Adopt organic and eco-friendly material: In order to conduct ethical practice
respective restaurant may adopt organic as well as eco-friendly material and resources.
Through this they able to provide quality and health food to visitors.
 Transparency in practices: Transparency means the openness as well as honesty.
Moreover, this is a metaphorical extension that means transparent objects which can be
seen through. For conducting the ethical practices, the respective restaurant have to be
transparent regarding their food preparation and procedures which help them to show
their concern regarding food hygiene and others.
By conducting these ethical or corporate social responsibilities ZIZZI restaurant able to
get various benefits which impact on their business operation and function. There are various
ethical practices which are conducted by respective firm and that will directly and indirectly
impacted, which are given below:-
 Leads to employees holding: If respective company adopt corporate social
responsibilities at their workplace their market value gets increase which attract
customers and encourage them to retain with restaurant for long duration of time (Roesel
and Grace, 2014).
7

 Enhance brand image: By adopting proper ethical practices ZIZZI restaurant can
enhance their brand image, value or power which help them in attracting more and more
customers as well as investors. This will also aid in satisfying employee’s requirement
and retain for long run.
 Business longevity: the ethical practices drives respective restaurant can able to sustain
its entities as well as operations for longer duration. With this ethical practices they can
competent to operate their restaurants positively.
 Leads to staff retention: ZIZZI restaurant may retain its employees as well as
personnel for longer duration through complying ethical practices as every person likes
to perform with highly reputed as well as valued entities.
 Maximisation of Brand power: the execution of ethical practices aids ZIZZI restaurant
to increase its brand value and goodwill at competitive market. It drives towards
attracting huge number of stakeholders as ell as clients in best effective way.
M3 Analyse various ethical practices in a specific food service organisation and the impact it has
on the overall business success
Now a day it is necessary for every company to conduct proper ethical practices or
corporate social responsibilities because it is beneficial for both companies as well as society. In
respect of ZIZZI restaurant by conducting CSR activities, they able to gain number of benefits
such as increase in brand image, employee’s loyalty and retention, attract more investors and
many others (Soon and Baines, 2012). On the other hand, conducting ethical practices or CSR
activities have negative impact on respective restaurant business operation because it is little bit
expensive process, not all employees accept such things, it is also time consuming method and
many others.
D2 Critically analyse various ethical practices in a specific food service organisation and their
impact on the organisation’s business objectives overall
Now a day it is necessary for every company to conduct proper ethical practices or
corporate social responsibilities because it is beneficial for both companies as well as society. In
respect of ZIZZI restaurant by conducting CSR activities, they able to gain number of benefits
such as increase in brand image, employee’s loyalty and retention, attract more investors and
many others. On the other hand, conducting ethical practices or CSR activities have negative
impact on respective restaurant business operation because it is little bit expensive process, not
8

all employees accept such things, it is also time consuming method and many others (Stoev,
2013).
TASK 4
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques
Performance review techniques is considered as the systematized assessment of firm's
performance for business success efficaciously as well as appropriately (Van Boxstael and et. al.,
2013). The practice of management into food services operations utilising the techniques of
performance review are discussed below:
 Consumer satisfaction feedback: This is considered as the technique in which manager
of ZIZZI restaurant have to considered feedbacks from their guest as well as its thoughts
in respect of food service facilitated through them. This practices of management are
needed into whole business for operating its operations appropriately. The feedback given
by consumers aids respective restaurant to attain objective in appropriate manner as well
as developing its operation of business. Therefore, it is crucial to take feedback from
whole consumers who are availing their services as this aids them to improve its food and
service quality.
 Monitoring and evaluation tools: There are various kinds of monitoring as well as
evaluation tools that can be utilised through company for observing whole activities and
assess them. This tools consists audits, inspection as well as inspection which assist
respective restaurant to attain the business objectives effectively.
 Food service quality monitoring as well a control procedures: Within this techniques,
respective restaurant have to observe the quality of food services as well as if any errors
occurs then control procedures have been used (Wallace, Sperber and Mortimore, 2018).
Moreover, it is the technique that assists them to provide effective services to guests.
There are several ways by which the quality of food services gets monitored as well as
controlled efficaciously and appropriately. Therefore, the firm complying this technique
to enhance their goodwill as well as brand value within marketplace.
 Standard operating procedures (SOP): This is considered as the techniques in which
the step wise instruction provided and developed through firm for helping their
9

employees to perform regular and tough operations. This main purpose of this techniques
is to attain quality results, effectiveness, performance regularity whereas on another side
minimisation of failure as well as miscommunication in obeying industry regulations.
Thus, for food and service firm standard operating procedures is crucial as it helps them
to operate their business in systematized manner.
P7 Recommend and produce management alternatives to improve performances, including an
implementation plan
The ZIZZI restaurant have to develop alternative plans for improving the business
performance. These are formulated after investigation, observing as well as assessment of
enterprise activities and operations (Wang, Li and Shi, 2012). So, the alternative of management
as well as execution plan are discussed below:
Management alternatives
The plans of management alternatives are developed through food services for the
improvement of performance are explained below: Balanced scorecards: This is considered as the strategic management as well as planning
system that firm usages to communicate regarding its attainment. Moreover, it involves
daily activities that all are performing with products prioritising, projects, strategy,
evaluating as well as monitoring progress towards expected objectives. This particular
alternative plans assists respective restaurant for improving performance by examining
whole factors effectively and efficiently.
 Benchmarking: It is considered as the procedures for measuring the products and
services performance in comparison to another business that is known as the best within
sector. Moreover, this also refers as the determination of internal opportunity into
business for development. This is considered as the alternative plan for respective
restaurant in order to develop its activities as well as performance within firm. All
business has to set effective benchmark as well as perform consequently for profitable
results.
Implementation plan
The another implementation plans which is developed through respective restaurant are
discussed below:
10

Seven C's of implementation – It facilitates advantages for executing action that
includes 7C's are: Clarity: The implementation plan needs clarity means that firm have to be clear, simple
to read and implement practically. It aids them to know about the issues as well as
execute consequently. Communication: In ZIZZI restaurants, staff are considered as the essential assets who
have effective communication skills to implement the new or updates technologies. It
aids them to improve their business performance with assistance of workers. Change management: It is considered as the huge challenges that have to be faced though
firm while executing any modification within business. With raise into new technology,
ZIZZI restaurant have to adapt that changes for effectual results. Criteria: The firm have to set few criteria to operate its business effectively. In this
respective restaurant have to set its targeted customers as well as consequently facilitates
services to them efficaciously. This stages of implementation is needed at the starting of
business. Check list: In this the criteria have to kept in mind while developing check list for firm.
The checklist involves several factors in context of work, time frame task, possible risk,
and many more. This facilitates assistance in implementation plan of ZIZZI restaurant
effectually. Call on help: There are few firm who has executed similar plan of action, for instance it
can take assistance by call from that respective company. Such as ZIZZI restaurant want
to execute update technology then it can take assistance for action plan execution.
 Choose appropriate provider: This is considered as the last stage of execution plan in
which appropriate provider have to be selected whose performance have to develop for
effective results. It is different execution strategies that have to be select according to the
requirements of individuals as well as firm (The seven Cs of a successful implementation
plan. 2019).
M4. Appropriate management solution to address shortcomings into food services operations.
There are several tools of management like food management system, performance
review techniques such as balance score cards, benchmarking and many more. These techniques
aids in facilitating solutions for raised issues within respective restaurant appropriately (Webb
11

and Morancie, 2015). The solutions are facilitated in respect of taking feedback on continuous
basis, developing food services and others.
D3.Recommendation to resolve organisational challenges applying measurement tools for
monitoring and implement of plan.
For solving the challenges of firm, various measurement tools can be used to develop into
food services. So, some measurement tools can be utilised like 7C's of implementation plan,
change management model that facilitates guidance to them for overcoming form challenges.
Thus, this is suggested to utilised model as well as theories for improving business performance
effectively.
CONCLUSION
As per the above report, it has been concluded that managing food safety is essential for
restaurant that deals within food industry. There are some approaches of food supply chain such
as fine dining, casual dining, theme food services and others. Also, there are various stakeholders
like food business, customers etc. that aids in profitable results. Moreover, there are few
procurement as well as sourcing procedures principles like value for money, quality and quantity
control and others that facilitates guidelines to enterprises. In order to operate the business
effectively, several management strategies, practice as well as tools have to be obeyed. In
addition to this, ethical practices assist firms of food services to obtain profitability and
successfulness. This is crucial for the food service operations to utilise the techniques of
performance review in order to improve performance for attaining objectives.
12

REFERENCES
Books and Journal
Cusato, S. and et. al., 2013. Food safety systems in a small dairy factory: Implementation, major
challenges, and assessment of systems' performances. Foodborne pathogens and
disease. 10(1). pp.6-12.
Garcia Martinez, M., Verbruggen, P. and Fearne, A., 2013. Risk-based approaches to food safety
regulation: what role for co-regulation?. Journal of Risk Research. 16(9). pp.1101-1121.
Hall, C. M., Timothy, D. J. and Duval, D. T., 2012. Safety and security in tourism: relationships,
management, and marketing. Routledge.
Jongenburger, I and et. al., 2012. Impact of microbial distributions on food safety I. Factors
influencing microbial distributions and modelling aspects. Food Control. 26(2). pp.601-
609.
King, H., 2013. Food safety management: Implementing a food safety program in a food retail
business. Springer Science & Business Media.
Ko, W. H., 2013. The relationship among food safety knowledge, attitudes and self-reported
HACCP practices in restaurant employees. Food control. 29(1). pp.192-197.
Manning, L. and Soon, J. M., 2016. Food safety, food fraud, and food defense: a fast evolving
literature. Journal of food science, 81(4), pp.R823-R834.
Motarjemi, Y., 2013. Encyclopedia of food safety. Academic Press.
Nada, S. and et. al., 2012. Implication of food safety measures on microbiological quality of raw
and pasteurized milk. Food Control. 25(2). pp.728-731.
Nyarugwe, S. P. and et. al., 2016. Determinants for conducting food safety culture
research. Trends in Food Science & Technology. 56. pp.77-87.
Roesel, K. and Grace, D., 2014. Food safety and informal markets: Animal products in sub-
Saharan Africa. Routledge.
Soon, J. M. and Baines, R. N., 2012. Food safety training and evaluation of handwashing
intention among fresh produce farm workers. Food Control. 23(2). pp.437-448.
Stoev, S. D., 2013. Food safety and increasing hazard of mycotoxin occurrence in foods and
feeds. Critical reviews in food science and nutrition. 53(9). pp.887-901.
Van Boxstael, S. and et. al., 2013. Food safety issues in fresh produce: Bacterial pathogens,
viruses and pesticide residues indicated as major concerns by stakeholders in the fresh
produce chain. Food Control. 32(1). pp.190-197.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Wang, X., Li, D. and Shi, X., 2012. A fuzzy model for aggregative food safety risk assessment in
food supply chains. Production Planning & Control. 23(5). pp.377-395.
Webb, M. and Morancie, A., 2015. Food safety knowledge of foodservice workers at a university
campus by education level, experience, and food safety training. Food Control. 50.
pp.259-264.
Online
9 essential best practices for foodservice operators. 2019. [Online]. Available through:
<https://www.fastcasual.com/articles/9-essential-best-practices-for-foodservice-
operators/>.
13

Sample of a SWOT Analysis for a Restaurant. 2019. [Online]. Available through:
<https://smallbusiness.chron.com/sample-swot-analysis-restaurant-73526.html>.
Stakeholders in the Food Regulatory Sphere – A Quick Guide. 2019. [Online]. Available
through: <https://www.fieldfisher.ie/stakeholders-food-regulatory-sphere-quick-guide/
>.
The seven Cs of a successful implementation plan. 2019. [Online]. Available through:
<https://www.theaccessgroup.com/blog/the-seven-cs-of-a-successful-implementation-
plan/>.
What is Four Corners Analysis?. 2019. [Online]. Available through: <https://www.visual-
paradigm.com/guide/strategic-analysis/what-is-four-corners-analysis/>
14