This study provides an overview of food safety management, including the food supply chain, principles of procurement, different analytical tools, human resource management in the hospitality industry, and ethical practices. It also explores the importance of safety and management in the food industry.
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FOOD SAFETY MANAGEMENT
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Table of Contents INTRODUCTION...........................................................................................................................3 LO 1.................................................................................................................................................3 P1 Food supply chain..................................................................................................................3 P2 Principles of procurement......................................................................................................5 LO 2.................................................................................................................................................6 P3 Different analytical tools........................................................................................................6 P4 Human resource in hospitality industry.................................................................................8 LO 3.................................................................................................................................................9 P5 Ethical practice.......................................................................................................................9 LO 4...............................................................................................................................................10 P6 Range of performance review technique.............................................................................10 P7 Implementation and action planning....................................................................................11 CONCLUSION..............................................................................................................................12 REFERENCES..............................................................................................................................13 Books and Journals...................................................................................................................13
INTRODUCTION The description of food scientifically to handle, storage of the food and preparation in such ways that it would prevent food-borne illness. To prevent health hazards there is a routine which needs to be followed. Food is the basic need of any human being and that needs to get fulfilled no matter what but it should be done in such a way that prevents harming the customers or human being in any way. People who are into producing food for the customers must follow the system the government has made for the safety of all. There are guidelines so that the production takes place well and the customers are happy with the products they are receiving and are keeping healthy. There are products which are being imported and exported in all the countries and keeping the safety in place is very much required so that the people are safe all around. The market for this industry is huge since everyone has to buy food for living. With food there are many diseases which can get spread one of which are pathogen which results in death or illness. The water which is being used in the agriculture of the food has to be also maintained for that the crops do not get spoil and cause illness to people. There are a lot of safety and management required in this field. The report is a brief study of food chain supply, principles of procurement, tools, businessoperations,ethicalpractices,foodserviceoperationsandproducemanagement alternative. LO 1 P1 Food supply chain There are major 5 steps in a food chain supply process which are farmer, processor, distributor, retailer and consumer(Kumar and et.al., 2017.). From this chain even if one is missing then there chain will not be able to get completed and the chain will not take place. The consumers can never get removed from this change because this is there basic need and they will never stop consuming this product. The customers have no control on the products but the major role is the farmers because they can control the prices of the product if they wish to. Farmer The farmer plays a very important role in this process because it is them who are producing the products and they can rise the prices of the food by how much ever percentage they want to. The farmers have a control on this factor because they can make the food get
produces which is not just required by the local consumers but also factories and companies who are producing food products. The farmers make a huge profit and the most hard work in this food chain is done by them. The safety measures have to be taken by the farmers so that they can give the best of crops to the consumers(Ababio and Lovatt, 2015). The farmers never want to harm the customers any how. Processor The food or crop will be purchased by the companies or the consumers directly and the farmers hard work is paid off. The process is the one who purchases these products and makes them get reached to the distributors. The processing includes making of the food by the company for example a company producing chips will purchase potatoes and then make them get produced in the factory. The producing in the factory is processor. While processing the company should make sure that the product they have purchased is of no harm and is completely healthy for the consumers consumption. Distributor The distributors are those who purchase or people who are hired by the company to distribute the products in the market. The prices of the food or crops they had purchased from the farmer has increased and the prices have gone higher because the production level too have done some work on the food and that also required work. Retailer The retailers are going to selling the products to the consumers and they will make the customers buy the product because they want to sell all the products in their store so that they can make a profit and that way so does the company make profit. Retailers are just there for a systematic selling of the products to the consumers(Xiong and et.al., 2017). Consumers The consumers are the once for which the process of making food takes place and that is very important. Te products which are being produced have to be very safe so that the consumers do not fall ill and if the products do make the consumers ill then the product will not do good in the market because the consumers have this power of making any product stop from coming in the market. The satisfactions and health of the consumer matters for the food which is being served.
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P2 Principles of procurement Procurement is very important in today's world because the purchasing is important because there is economy flow in the country and there will be people who are getting employed because of this factor(Kussagaand et.al.,2017). The factors which are kept in mind while purchasing products is very important because the company must know what they are investing in. The factor which matter are transparency, integrity, economy, openness, fairness, competition and accountability. Transparency There has to transparency from the companies to the customers and the stockholders of the company because everyone must know what the company is investing in so that if there is any change which is required can be done. Everyone has a say in the investment the company is making because the company must make sure that the steps they are taking are meeting the standards of the people who are supporting the company. The scope is investment which is being made has to be studied properly so that the company makes a profit. Competition There is a lot of competition in the market and the company's have started to produce more and more of products because that will make them get a upper hand on there competitors. The company which are ready to invest a lot on the raw material or safety or production will do better in the long run. The company's which are producing are using different methods to attract customers but the customers are looking for products which are healthy for consumption so that they do not fall sick and they are satisfied with the product. The company's want more and more customers to take there products but the company working on the safety of the customers will be appreciated and will be liked by the costumers. Economy The company which are ready to invest in the safety and good quality of there products will do very good in the market and the company will have a good economy of there own (Kirezievaand et.al., 2016.). The company's must focus on the safety of the customers because if they fall sick then the company can lose a lot of customers in the brand and that can be a lot worst than they can think. The company who wants to increase the prices must also improve the products so that the value of the product looks that good for the customers and is accepted by them.
Openness The company's must provide all the information of the ingredients to the customers so that it can also help the company to attract more customers and the openness can help the company in lot of positive factors. The company must follow few factors and measurements so that the company can make a lot of profit and the company's must do all the kind which are not harming the human beings directly or indirectly(Rajkovic and et.al., 2017). LO 2 P3 Different analytical tools SWOT analysis is done in all the company's because this analysis can make the company aware of all the factors of there company the company will be able to improve if they know there SWOT. SWOT stands for strengths, weakness, opportunities and threat and analysis of these factors is very important because the company know this about themselves so that they can grow. There are few standards the restaurant and hotels must meet and those factors will help the company to get more customers and will be easier for them to grow. Strengths- The Hazev is a restaurant which has tidy and clean interiors because that plays a very important role in the company. The restaurants which are not having a good interiors in the restaurant they will not be able to grow and get more customers in the branches. The prices of the food in Hazev is very affordable and are cheaper than the other company or competitors. Oberoi's, Taj, Hilton etc have a clean and tidy interior but the prices are so high that only the upper class people can afford it and that is a strength of Hazev. Weaknesses- Hazev is new and still establishing themselves in the market. The company is newly established and has not captured a huge market till now like the other company's have. Hilton, Marriott, Radisson, etc have been in the field from a very long time and they have a huge customers loyalty towards themselves(Luning and et.al., 2015.). Hazev has a limited fund coming in the market and that is not letting the company grow faster but the other company's in the countries are well established therefore they have a free cash flow in the organization. Opportunities-
A office near by or a new construction taking place in the near by areas will make the company have a great opportunity to grow. The other competitor is closing down in the area will also be a great opportunity for Hazev(Chen and et.al., 2018). The other big competitors do not think much about the local restaurants around them or the competitors they might have around they just focus on making the customers come into the hotel. Hazev is a new establishment in the country therefore they will take time to get in customers and expanding them will be a task they will have to over come and the customers will only come when they close down or there is a new office coming up in the area or expansion in the near by and the competitors closing down. Threat- The biggest threat for the food industry is when the competitors lower there prices for getting more customers. Hazev has low prices on the food they serve and there services to the customers but if the competitors also lower there prices then it will not be good for the company. Porter five forces are also a type of analysis which helps the company to shape itself. Porter's five forces are very simple and can be applied to any company. The five forces are competition in the industry, potential of new entrants, power of supplier, power of customers and threat of substitute. Potential of new entrants- There is a huge threat in the food industry because the entire world is innovative and can serve a lot of variety in this field. The company's who are in this field have been very successful like the table, amrutha lounge, the ledbury, etc. There is always a threat of new competitors in the market. The company's who are in this field must have something which only there company can serve and no other company can(Kirezieva and et.al.,). Power of suppliers- Hazev is new in the market so it will take time to pick up a command on the supplier but right now the company is having to play a lot on the supplies they are taking. The bigger companies and those companies who have been in this field from a long time are easily getting in supplies because they do not have just one supplier but many so that if one supplier is selling at a higher price then the company can shift to the other alternative. Power of customers-
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There is a huge role of customers in the companies and no one has a control over that factor. The company's have to give the best of services to the customers because they are the once who will make the economic condition of the company better or stable. Competition in the industry- There is a lot of competition in the market regarding this field of food. There are few standards and factors which the company must meet so that the company can grow and get more customers in the restaurant. The competition in the market is increasing everyday because there are so many varies in this field which can be served to the customers and innovation and creative food is very important if they want to have loyal customers(Qijun and Batt, 2016). Threat to substitute- There are a lot of threats in this field because anyone can steal the uniqueness from one company to another and that will not let the company who innovated a food product grow and not let them be unique anymore. P4 Human resource in hospitality industry The role of human resource management of Hazev is a must in a hotel industry because there are a lot of departments and they all are very must interconnected and that is very difficult for them to work together. The human resource department solves issues and conflicts which take place in the department. The human resource department makes sure that all the employees are doing there work properly and efficiently and gives one direction to the organization's employees. The human resource department is like the bridge between the organizations management and the employees. The importance of the human resource department is that they have to be really careful while selecting the right people for the company, Hazev. The standards of the hotel have to be met by the employee which is coming in the industry so the employees must have the particular skill which is required. The HR must have skills of good interactions and good relations with the employees of the organization. The incentives and appraisals which are allotted to the employees must be decided by the human resource department and even the promotions of the employee are decided by the HR department(Ilic and et.al., 2017). The objectives of the HR department of Hazev is that the company has to make the minimum risk on the financial condition of the company and the they have to maximize the investment. The human resource must make sure that the long term and short term goals of the
organization Hazev are being met so that the company can do well. The training of the employees is also done by the HR department and the company must meet its standards and they have to give the best of services. The decisions which are made by the management is carried forward by the human resource and they also have a say in the decision making. LO 3 P5 Ethical practice The company's not just have to take care of the customers and the profits they make but they should also be caring for there employees. corporate social responsibilities stands for Corporate social responsibility which means the company's have to look beyond there profits and have to care about everything and everyone related to the organization. Hazev is a restaurant which takes acre of not just its customers but also the employees who are working in the company, the society, environment and community. The hotels have activities in the hotel for the employees and the customers so that they both can make the hotel work efficiently and the company can get loyal customers(Chen and et.al., 2015.). corporate social responsibilities will not just make the company get a profit but make the employees and the customers happy with the services they are providing. The company will be able to get in some loyal customers and the company will do better in the industry. The effects on the employees will be better, attract, retain, motivate them for working in the organization. Hazev knows most of the market strategies and methods to promote themselves but the company will find it even easier if they do use corporate social responsibilities in the company. There are many types of corporate social responsibilities, which are as follows- Environmental corporate social responsibility-The impact on the environment of Hazev is zero because they use products which are environment friendly and they can easily dispose of there waste properly. The company's should all try to reduce there waste and reduce using products which are harming the environment. Ethical corporate social responsibility-The company must make sure the the employees are treating there customers with full respect and properly with good attitude. The customers are the main source of money coming in the company. The employees who are meeting the standards of the company should be given a extra wage so that the employees get motivated for the same behavior again and again(Kirezieva and et.al., 2015). Hazev has hired good employees in the
company because they need people who will make the company reach the top restaurant in United Kingdom. Philanthropic corporate social responsibility-This corporate social responsibility includes like charities they make in the society. The charities made by the company is very helpful for people in need and makes the society a better place to stay in. Hazev is a new company but they do have future plans to improve not just the company but also improve the society. LO 4 P6 Range of performance review technique. Balanced Scorecards Balanced scorecard is very important in all the organizations because it measures the performance of the employees. The employees are rated on there performance in the organization and the company then promotes or gives some kind of credits to the employee and that will make the employee get motivated to do things they want to. Hazev has always done that from the very start of the company because they knew the importance of the employees and the company is nothing without the employees in the organization. Balanced score will make the employees work more efficiently and will make them finish there work faster which means the company will be able to meet there aims and objectives very quickly(Tzamalis,Panagiotakos and Drosinos, 2016). Hoshin Kanri Model The word Hoshin means direction and Kanri means administration. There are seven steps in this model which can make the company achieve there aims and objectives. 1.Establishment of vision of the organization-There is a vision that the company's must have to achieve so that the company can go in one direction to achieve those. Hazev has its objectives and goals very clear therefore the company knows in which directions they are going into and making the best of quality of food for the people of London. 2.Objective breakthrough development-There have to be short term and long term objectives that the employees must know so that everyone is clear that what is expected out of them. The employees of Hazev are very loyal to the comp[any because the company is providing everything to the employees and the employees are willing to help the company to grow faster.
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3.Annual objective development-The goals and objectives of the company must be broken down to annual achievements so that the goals look simpler and easier to achieve for the employees and they employees of Hazev do not feel like they are under pressure. Pressure is not good for the employees to work with therefore the company makes sure that the employees are not under any pressure. 4.Deploy annualobjectives- Oncetheannual objectivescut down smallerthenthe company makes sure that all the employees of Hazev know them so that everyone can work as a team to achieve those mission of the company. 5.Annualobjectivesimplementation-Thedecisionsarethenimplementedforthe employees and then the company can work on them freely so that the company can grow faster and can work as a team(Nychas, Panagou and Mohareb, 2016.). 6.Review monthly-The monthly review needs to be taken out of the company so that the company can know if they are working efficiently and are getting the achievement that they had expected in the long run and the decisions are being of any use to achieve those. 7.Review annually-Annual review is the main report in which the company comes to know that they are making the profits that they had expected from the year which has just passed. The company has objectives and goals which they need to achieve and Hazev taking out the annual report so that they know where they stand that year. P7 Implementation and action planning This planning will make the company get success and they will be well organized to achieve those goals. There are 7 c's which are very important for the company to make an effect in the company. Hazev has already applied these in the company because they want to grow faster and want to expand themselves. The 7 c's are as follows- Clarity Clarity in an organization is very important and Hazev has achieved that. The employees of the company are very well aware of the objectives and aims of the company. The plans which are made for making the organization work are also very much known by the employees and the employees are following them very well. Communication The communication in the entire Hazev's employees is very strong and since they can work as a team they even have a good relationship with one another. The company can make it
to the best restaurant in the world but the company has just established and getting there is a long term goal and the company is planning on that with the communication between the management and the employees very strong. Change management The management of Hazev has no intentions of changing because the company has a long term goal and the employees are very much loyal to the company. The employees are a part of the company who have a say in the decision making of the company and the company is doing very well. Criteria The equipment's, infrastructure etc of the restaurant is very good and is not just appropriated by the customers but it is even liked by the employees of the company. There is a uniqueness in every company and the criteria of this company is to focus on there uniqueness so that no other competitor can get any close to them. Checklist The company must have checklist for everything they are doing so that they will know what work has been done and what is felt to achieve and then the direction of work becomes even better(Zwietering and et.al., 2016.). There has to be a time limit for all the work and that can only be controlled when there is a check list. Call on help The company is very good with there customers be it on call or in the restaurant because they know the value of the customers and the management knows the importance of a good employees in the organization. Choose the right provider The company is new therefore it will take time finding the right people who could be a supplier in the company and the people are very much loyal as of now to the company. There have to be blueprints of the company so that the achievement of the company becomes easier and the division of the company is supposed to be made so that the achievement becomes easier. CONCLUSION The food safety is a very importance factor in a restaurant for the customers because restaurant who want to be in the field for a long time they need to have a safety measures for
them. Customers and the right set of employees in a restaurant play a major role because the company will not be able to work without them. Hazev provides with the best quality of food for the customers in London. The company has high chances of becoming the best in London because of the food they serve at affordable prices to the customers.
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REFERENCES Books and Journals Ababio, P.F. and Lovatt, P., 2015. A review on food safety and food hygiene studies in Ghana. Food Control. 47. pp.92-97. Chen, E., and et.al., 2015. Implementation of non-regulatory food safety management schemes in New Zealand: a survey of the food and beverage industry. Food control. 47. pp.569- 576. Chen, Y.H., and et.al., 2018. Effects of input capacity constraints on food quality and regulation mechanism design for food safety management. Ecological modelling. 385. pp.89-95. Ilic, S., and et.al., 2017. Delphi expert elicitation to prioritize food safety management practices in greenhouse production of tomatoes in the United States. Food Control, 78, pp.108- 115. Kirezieva K, and et.al., Exploring the influence of context on food safety management: Case studies of leafy greens production in Europe. Food Policy. 2015 Feb 1;51:158-70. Kirezieva, K., and et.al., 2015. Factors affecting the status of food safety management systems in the global fresh produce chain. Food Control. 52. pp.85-97. Kirezieva, K., and et.al., 2016. The role of cooperatives in food safety management of fresh produce chains: Case studies in four strawberry cooperatives. Food control. 62. pp.299- 308. Kumar, P., and et.al., 2017. Aflatoxins: a global concern for food safety, human health and their management. Frontiers in microbiology. 7. p.2170. Kussaga, J.B., and et.al.,2017. Microbiological performance of Hazard Analysis Critical Control Point(HACCP)-basedfoodsafetymanagementsystems:AcaseofNileperch processing company. African Journal of Food Science. 11(7). pp.200-214. Luning, P.A., and et.al., 2015. Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: a European study. Food Control. 49. pp.11-22. Nychas, G.J.E., Panagou, E.Z. and Mohareb, F., 2016. Novel approaches for food safety management and communication. Current Opinion in Food Science. 12. pp.13-20. 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. Rajkovic, A., and et.al., 2017. The performance of food safety management systems in the raspberries chain. Food control. 80. pp.151-161. Tzamalis, P.G., Panagiotakos, D.B. and Drosinos, E.H., 2016. A ‘best practice score’for the assessment of food quality and safety management systems in fresh-cut produce sector. Food Control. 63. pp.179-186. Xiong, C., and et.al., 2017. Performance assessment of food safety management system in the pork slaughter plants of China. Food control. 71. pp.264-272. Zwietering, M.H., and et.al., 2016. Relevance of microbial finished product testing in food safety management. Food Control. 60. pp.31-43.