Food Safety Management Systems Analysis

This assignment involves analyzing different aspects of food safety management systems, including their implementation in small businesses and third-party certifications. It also touches on the use of time-temperature integrators and the role of whistleblowing in ensuring food safety governance. The analysis aims to provide a comprehensive understanding of the complexities involved in maintaining safe food production and consumption practices.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1Different food supply chain approaches within food industry and key stakeholders in the
process..........................................................................................................................................1
P2 Principles for procurement and sourcing process for food service.........................................2
M1 Analysis of Supply chain approaches and procurement strategies........................................3
TASK 2............................................................................................................................................3
P3 Application of analytical tool for management strategies......................................................3
P4 Different management practices that supports successful business operations.....................6
M2 Management tools and practices that can support successful business operations in food
service organisations....................................................................................................................7
D1 Recommendations to support management practices and strategies that enhance effective
business operations......................................................................................................................7
TASK 3............................................................................................................................................7
P5 Impact of ethical practice on overall business success...........................................................7
M3 Impact of ethical practices in food service organisations......................................................8
D2 Impact of ethical practices on overall objective of organisation...........................................8
TASK 4............................................................................................................................................8
P6 Assessment of management practices using performance review technique.........................8
P7 Management alternatives to improve performance and implementation of plan...................9
M4 Appropriate management solutions using management and performance review techniques
....................................................................................................................................................10
D3 Justification of recommendations........................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food safety management system is a systematic approach applied in food business to
control hazards from food in order to ensure that food is safe to eat. Implementing food safety
management helps to identify, evaluate and control various food hazards at all the levels
involved in food safety chain. All the intermediate steps required to make food at its consumable
stage are managed through food safety management to keep food in best form for consumption.
In this project reports Wendy's international fast food restaurant chain is taken (Wendy's
Overview, 2019). Organisation was founded in the year 1969 by Save Thomas in United States
and operated worldwide with more than 6500 restaurants. Their average annual revenue is nearly
$2.5 billion. This project report consist of sourcing and procurement process within a food
service organisation. Management strategies, ethical management for food service business
success. Together with these improvement plan for organisational challenges will be provided.
TASK 1
P1Different food supply chain approaches within food industry and key stakeholders in the
process
Supply chain is a network of all the individuals, organisations, resources, activities
involved in the creation and sale of a product, from delivery of source material from supplier to
manufacturer and from there to end users. Wendy's international fast food restaurant uses
different approaches of its food supply chain these are described as-
Dining Approach: This form of supply chain is used by Wendy's to serve large
consumers by providing them a proper place for serving food. Restaurants are well developed in
the form that helps to serve consumers. A list of food offered by Wendy's is provided to
consumers and they can place order and served well to consumers (Ababio and Lovatt, 2015).
Theme Food Services: Using this approach for serving consumers used by Wendy's on
some special occasions. During festive season or on annual anniversary of the business a theme
is mentioned and on the basis of which consumers will be served well. This helps to grab
consumers attention.
Fast Food And Take Away: As Wendy's deals in fast food products and famous for its
cheese and chicken burgers. Serving facility of take away makes it easy for consumers to pack
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the food and take it with them. This facility helps consumers to get their food packed and they
can consume while travelling. Large consumers are attracted and more consumer base is
developed for Wendy's.
Food supply chain process and key stakeholders
Food supply chain process involved all those activities that are performed to prepared
food product from raw material and serving them to ultimate consumers (Appling, Lee and
Hedberg, 2018). To make the food supply chain more effective a systematic procedures needs to
be followed. A good supply chain will help Wendy's to serve its consumers with best quality
food. Important players involved in the supply chain management are as-
Supply: Supply plays important role in managing the chain Wendy's may take advantage
of bulk buying or seasonal-side surplus to smooth peak demands. This will guard business
against off-season price increases.
Production: Operations department of the business needs to optimise output for
available resources so that Wendy's can work in most efficient way. Direct sales forecasting,
information for sales, distribution helps in developing a effective supply chain system.
Consumers: They are the most important stakeholder in the food safety management
chain. They are the final consumers of the food which is delivered to them by business
organisations. Quality and taste of food is judged by them (Dzwolak, 2016).
Businesses: Business organisations are the stakeholder who takes all the required steps
for food supply chain. Serving large number of consumers and enhancing food industry with
more and more profits is achieved by them.
P2 Principles for procurement and sourcing process for food service
Procurement management is one from of management where goods and services are
acquired from different organisations. While doing procurement following points must be
considered-
Profit opportunities: At the time of procurement of goods and services required by
Wendy's all the opportunities that will bring profits in the business must be considered to make
operations more profitable and cost effective.
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Direct and indirect cost saving: Deals for acquiring goods and services by Wendy's
must be analysed on the basis of cost. When procurement brings savings in direct and indirect
cost then it must be preferred over others.
Best deal approach: Selection of deal for procurement of good by Wendy's must be
based on various benefits that is introduced by accepting the deal and best among all must be
selected (Jayasinghe, 2016).
Sourcing is a process used to select the best product or service for certain category of
expenditure. Wendy's sourcing consideration involves-
Value for money: This means process used for supply chain must be of the worth
expenditure made for same. Wendy's focus on providing foods to consumers with quality that
will worth the money paid by them.
Choice on offer: Offers made by Wendy's provides multi-pal choice to its consumers this
helps consumers to get a product which is most suitable for them in terms of money worth.
Suppliers payment method: Mode of payment that is used by supplier is considered
while sourcing a product by Wendy's as it will help in generation of cash flows in business.
M1 Analysis of Supply chain approaches and procurement strategies
Implementation of suitable supply chain and procurement strategies will help Wendy's to
increase its efficiency and earn large amount of funds. Introduction of a product is planned as per
supply chain followed in the business. Best pricing is developed by the company so that large
number of consumers can be attracted (Jordan, 2016). Operations of Wendy's will be cost
effective that will help to sustain in long run by competing in terms of cost charge to its
consumers for product served. Goodwill of business will take a hike for serving goods that have
value for money.
TASK 2
P3 Application of analytical tool for management strategies
Wendy's will apply different analytical tool to support effective management strategies
that are described as follows-
The Wendy's company PEST analysis is a strategic tool to analyse the macro
environment of the organisation. A change in macro environment will have direct impact on
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business and other businesses. Through this analysis operating challenges will be identified for
Wendy's.
Political: As Wendy's operates at international level and changes in political conditions
of the country may have an impact on long term profitability of business. Businesses of Wendy's
is exposed to different types of political environment and risk. Wendy's needs to analyse political
stability, level of corruption, legal framework, trade regulations, taxations, wage legislations for
effective management (PESTLE Analysis of Wendy's, 2017).
Economic: The Macro environment factors such as inflation rate, saving rate, interest
rate, foreign exchange rate, aggregate demand and aggregate investment must be considered by
Wendy's while operating in different countries. This will help to design effective management
strategies to deal with the environmental factors.
Social: Society's culture impact the culture of an organisation in an environment.
Understanding society's culture by Wendy's will help them to design the market message for
restaurant as per culture prevailing in the society.
Technological: Technology is fast disrupting industry across the world. Wendy's while
providing facilities to consumers needs to cop up with all the enhancement required for serving
to large number of consumers. Recent technological development, impact, cost structure must be
considered by Wendy's.
Another tool used by Wendy's is Porter's Five Force Model. This model is used to
analyse competitive environment available for Wendy's. Analysis is performed as -
Threat of new entry: This force determines how easy it is to enter in a particular
industry. If a industry is profitable with minimum barriers to enter then rivalry will create soon.
Wendy's must access threats on the basis of capital required, government regulations and
customer switching cost (Porters Five Force Model, 2015).
Bargaining power of Buyers: Strong bargaining power of buyers allows Wendy's to sell
goods at low price. While entering in the market bargaining power of consumers must be judged
for effective management.
Bargaining power of suppliers: When availability of suppliers in the industry is low
then it will provide power to suppers to sell low quality goods at higher price. In food industry
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there is large number of suppliers so, Wendy's must consider for managing its operations
effectively.
Threat of substitute: This force threaten when availability of substitute goods is their in
the market. As food industry is growing very fast this enhances threat to existing businesses like
Wendy's for substitute goods (Kirezieva and Luning, 2017).
Rivalry against existing competition: This force helps to analyse competition in the
industry and its profitability. As food industry is competitive Wendy's have to compete
aggressively for the market share which results in low profits. This analysis for managing
operations in such manner that brings best results.
Source: Porters Five Forces Model, 2015
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Illustration 1: Porters Five Forces Model, 2015

P4 Different management practices that supports successful business operations
Management practices are developed by managers of the organisation in order to
maintain a successful business operations. Such as by using management practices Wendy's
manager understand customer's needs and then deliver food and services accordingly
(Koutsoumanis and Gougouli, 2015). Different management practices are explained as below:
Human capital and resource management with operations: Such management practices is
performed by Wendy's management by using Belbin team roles and skills that is classified in
three category:
Action oriented roles: This role is performing by staff of Wendy restaurant in which
manager concentrates on team performance and improve then in order to accomplish goals.
Therefore, individuals are require to perform this role and complete it. Individual who complete
actions is known as shaper, finisher and implementer.
People oriented roles: The Wendy restaurant get new ideas as well individuals in order
to provide attractive services to customers. In other words, organization focus on people and
their needs which helps to attain business objectives.
Though oriented roles: In this role individuals plays a role of plant creative innovator,
monitor evaluator and specialist that helps Wendy restaurant to maintain successful business
operation by creating new ideas, analysis the alternatives and competing targets by using skills.
Property as well as resource maintenance procedure:
Food services facilities to maintain: The management of Wendy's follows such
management practices in which it provides better quality of food and other facilities hat helps to
create goodwill and brand image of such restaurant (Liu and Niyongira, 2017).
Staffing and role in maintenance: Different roles and responsibilities are delegated by
management of Wendy restaurant who are responsible for their performance and complete the
targets.
Therefore, different management practices are uses by Wendy restaurant which helps to
perform all functions perfectly and also supports successful business operations.
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M2 Management tools and practices that can support successful business operations in food
service organisations
Management tool such as market research, innovate product, integrated food system and
implementation are used by Wendy restaurant that helps to perform the all business activities
efficiently (Mikulsen and Diduck, 2016). Management practices like human capital and resource
management with operations and property as well as resource maintenance procedure helps
Wendy to focus on goals and complete them in fixed period that supports business operations
within business organisation.
D1 Recommendations to support management practices and strategies that enhance effective
business operations
To maintain a effective business operation management practices and strategies are
important that is used to develop the plans and implement them with the helps of management
skills. Such as Wendy's manager introduce new idea by performing action oriented, people
oriented and though oriented roles which helps to complete the goals by maintaining business
operations. Strategies are formulated by managers that helps to deal with difficulties and sustain
the business growth. Therefore, management practices are needed for every business industry
and it helps to perform business operations successfully.
TASK 3
P5 Impact of ethical practice on overall business success
Corporate Social Responsibility (CSR) is a primary evidence that business activities are
performed using ethical concept. CSR is a self regulating business model that helps a company to
be socially accountable to its stakeholders and public. CSR plays important role where business
organisations consider the interest of society by taking responsibility for the impact of their
activities on consumers, suppliers and employees (Motarjemi, 2018). CSR defines responsibility
of business organisations towards society.
CSR focus on ethics that helps businesses to perform eco-friendly practices while
performing all the business practices as Wendy's organisation when serving food to consumers
must use eco friendly disposals to represent their social responsibility. No trade must be unfair
that means all the activities performed by businesses must be fair and do not involve
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manipulation. Goods that are served by Wendy's must be organic and business to influence its
different stakeholders must have transparency in practices.
M3 Impact of ethical practices in food service organisations
CSR have a great influence to different stakeholders such as employees, customers,
suppliers and investors. When a business organisation understands importance of social
responsibility then it creates good image of business to all its stakeholders. Employees intend to
contribute more towards business goals (Qijun and Batt, 2016). More and more investors are
attracted for investment and consumers prefer goods and services of an organisation which gives
social responsibility a priority. Efficient and trained staff will be retained by Wendy's and brand
image will be generated in long run through repeat business.
D2 Impact of ethical practices on overall objective of organisation
Ethical practices when implemented in the business organisation specially in food
industry helps in achieving overall organisational goals. Large number of consumers are
attracted towards organisation uses ethics and that gives larger consumer base. Mouth publicity
is one of the most effective tool in this industry and ethical practices helps in gaining mouth
publicity. More and more consumers helps in achieving ultimate object of profits maximising to
Wendy's.
TASK 4
P6 Assessment of management practices using performance review technique
Performance review is an evaluation method that involves statements describe positive
and negative reactions to the stimulus by the employees at the workplace. Performance review is
conducted for a specific time duration on which performance is judged on the basis of certain pre
determined standards (Ren, He and Luning, 2016). Performance review techniques used by ZIZI
organisation are as follows-
Food service quality monitoring and control processes: Quality food is one of the
factor that attracts large number of consumers towards a particular organisation. Using this
technique for reviewing performance of ZIZI restaurant will help in identifying loop holes that
reduces quality of food. Quality of food can be monitored through quality of raw material used in
preparation food served, hygiene measures are taken in the supply chain of food. Monitoring
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quality will help in serving consumers with best quality food and enhance goodwill of ZIZI in
long run.
Standard operating procedures (SOPs): Business organisations to set standards for
performance develops a operating procedure. In this procedure a plan is developed and described
to help employees in business to conduct operations. ZIZI restaurant follows this SOP technique
to attain quality in food, enhancing effectiveness and bring regularity in operations of the
company. When a well defined procedure is used in performing business activities then chances
of failure and mismanagement gets reduced. In food industry this method will help to standardise
operations and identifying reasons for variations (Unnevehr, 2015).
Monitoring and evaluation: To know the performance of ZIZI restaurant mystery
guests must be asked regarding their experience and suggestions. Timely inspection visit must be
made by managers of the business so that a completed eye check can be made to operations.
Environment of business must be healthy and business must have check for clean and hygiene.
The best way to review performance of a business is getting feedback from its consumers. ZIZI
needs to introduce consumer feedback system in the organisation for effective performance
review of business.
P7 Management alternatives to improve performance and implementation of plan
In ZIZI restaurant after reviewing management performance various problem solving
techniques will be used to improve performance. These techniques are as-
Benchmarking: This is a process used by business organisations for measuring
performance of the company on the basis of another business considered best in the industry.
Benchmarking helps in identifying internal opportunities for improvement as it is compared with
same business organisation which is best. A set performance expectations are provided through
which goals are clearly identified for achievement and helps in improving performance.
Hoshin Kanri Model: This methodology is suitable for breakthrough strategies due to
which long-term vision of company is translated into strategies and implemented in annual plans
for achievement. Through this techniques strategic planning is done in step by step manner and
helps in achieving business objectives. Implementing this technique in ZIZI restaurant business
will help in taking all the action plans that will make goals successful.
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Recruitment and talent management: This is a management solution available to
business organisations to improve business performance. Recruitment of employees in the
business with high skills and knowledge will provided benefit through turning as an asset. As
skilled employee will make all efforts for achieving business objectives and effective measures
will be taken for variation. ZIZI organisation will make all efforts to recruit and retain talented
employees in business as they are the roots for success of any business.
Mergers and acquisition: When performance of a business is not as per the objectives
and all the measures are taken to resolve the issue. Merger and acquisition is one of the suitable
option available with the company for enhancing chances of survival in long run through
achieving objectives by enhancing scale of operations (Wang, Hou and Ren, 2019).
Implementation of plan for performance improvement used by ZIZI organisation is
SMART Planning.
SMART is an acronym that is used for setting goals of business. Goals and objectives
that is set by ZIZI must be SMART.
 S- Specific: Goals set by ZIZI restaurant should be clear and specific that helps in
developing focusing on objectives. Specific goals helps in motivating workforce to
achieve them.
 M- Measurable: Goals that are set by ZIZI organisation must be measurable on certain
basis that is important to track progress and stay motivated to achieve them. Assessing
progress and meeting deadlines will help to get closer to goals.
 A- Achievable: Goals set by the business needs to be realistic and attainable. It may
require more hard work to achieve but it must be possible to achieve. This will help ZIZI
restaurant business to identify opportunities.
 R- Relevant: Goals that are set for business must be relevant i.e. they must be connected
to business and helps in overall development of business.
 T-Time bound: Every goal need a specific time to achieve. Deadlines makes procedure
to attain goals more frequent and improve work for their achievement.
M4 Appropriate management solutions using management and performance review techniques
There are several tools and techniques used for providing management solutions that will
help in enhancing performance of ZIZI restaurant. Performance review, benchmarking, hiring
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and retaining talented employees will help in providing solutions that are required for effective
management of business operations. Taking feedback on continuous basis and have a check on
performance of company will provide reasons for variations and minimising these variations
through appropriate measures.
D3 Justification of recommendations
For enhancing companies performance through effective techniques and specific goals
business needs to take all the measures required for success of business. SMART measurement
tool for implementing goals will be implemented in the company effectively. This will help to
identify challenges and guide business to overcome the challenge. Utilising theories and
techniques will help in improving performance and will lead towards achievement of goals.
CONCLUSION
Form the above project report it has been concluded that food safety management is one
of the primary concern in food industry. Supply chain management plays important role for food
safety management. Procurement management must be done by considering various profit
opportunities and direct and indirect cost management. While sourcing consideration must be
given to value of money and range offers. For analysing business environment PESTLE analysis
and Porters five force model will be used. Human capital is a important resource for business and
to make business successful they must be managed in most effective manner. Business uses
ethical practices to manage its operations that helps in earning goodwill. A effective improvident
plan will be implemented so achieve business objective.
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REFERENCES
Books and Journals
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Food Control. 47. pp.92-97.
Appling, X. S., Lee, P. and Hedberg, C. W., 2018. Understanding the relation between
establishment food safety management and risk factor violations cited during routine
inspections. Journal of food protection. 81(12). pp.1936-1940.
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.
Jayasinghe, S. N., 2016. ISO 22000 FOOD SAFETY MANAGEMENT SYSTEM IN SRI
LANKAN CONTEXT.
Jordan, C., 2016. Safe food safe people management system: enhancing compliance with safety
legislation in Irish food and drink manufacturing SMEs (Doctoral dissertation).
Kirezieva, K. and Luning, P., 2017. The influence of context on food safety governance:
Bridging the gap between policy and quality management. In Hybridization of Food
Governance. Edward Elgar Publishing.
Koutsoumanis, K. P. and Gougouli, M., 2015. Use of time temperature integrators in food safety
management. Trends in Food Science & Technology. 43(2). pp.236-244.
Liu, A. and Niyongira, R., 2017. Chinese consumers food purchasing behaviors and awareness
of food safety. Food Control. 79. pp.185-191.
Mikulsen, M. and Diduck, A. P., 2016. Towards an integrated approach to disaster management
and food safety governance. International Journal of Disaster Risk Reduction. 15.
pp.116-124.
Motarjemi, Y., 2018. Whistleblowing: Food safety and fraud. In Food Ethics Education (pp.
147-156). Springer, Cham.
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
Control. 62. pp.89-96.
Ren, Y., He, Z. and Luning, P. A., 2016. A systematic assessment of quality assurance-based
food safety management system of Chinese edible oil manufacturer in view of context
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Unnevehr, L., 2015. Food safety in developing countries: Moving beyond exports. Global food
security. 4. pp.24-29.
Wang, Y., Hou, Z. and Ren, G., 2019. Establishment of evaluation system on food safety
management capacity for food production enterprises by Delphi method. Zhong nan da
xue xue bao. Yi xue ban= Journal of Central South University. Medical sciences. 44(4).
pp.437-443.
Online
Wendy's Overview. 2019. [Online]. Available through:
<https://restaurantengine.com/top-chain-restaurants-worldwide/>
PESTLE Analysis of Wendy's. 2017. [Online]. Available through:
<http://panmore.com/wendys-pestel-pestle-analysis-recommendations>
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Porters Five Force Model. 2015. [Online]. Available through:
<http://nayeems.com/2015/05/28/porters-five-forces-analyzing-the-competition/>
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