food safety management

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.
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