Food Safety Management: Principles, Approaches, and Strategies

This document provides an overview of food safety management in the food service industry. It covers topics such as different food supply chain approaches, principles of effective procurement and sourcing processes, management tools and practices, and the impact of ethical practices on business success. Valid and justified recommendations are also provided to enhance effective business operations.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1 & 2. Examine a range of different food supply chain approaches within the food service
industry...................................................................................................................................1
3. Principles of effective procurement and sourcing processes for a food service operation.2
4. Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness.....................................................................................3
5. Evaluate management tools and practices that can support successful business operations in
food service............................................................................................................................3
6. Application of different analytical tools to support effective management strategies.......3
7. Different management practices that support successful business operations in food service
................................................................................................................................................4
8. Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations.............................................................5
9. Ethical practices in food service and impact of these practices on overall business success
................................................................................................................................................6
10. Various ethical practices in food service and impact it has on the overall business success
................................................................................................................................................7
11. Critically analyse various ethical practices in food service and their impact on
organisation’s business objectives overall..............................................................................7
TASK 2............................................................................................................................................7
12. Assess management practices within a specific food service operation, using a range of
performance review techniques..............................................................................................7
13. Recommend and produce management alternatives to improve performances, including an
implementation plan...............................................................................................................8
14. Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques10

15. Justify recommendations to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performance within a given food service
organisation..........................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food Safety Management is explained as the management activity where different food
products are prepared, stored and distributed according to needs of customers. It is necessary
because it helps to reduce the percentage of risk in terms of sickness after consuming food
products. In addition, it helps to prevent any of the person from becoming sick just because of
food poison. In this report, the chosen organisation is Zizzi Restaurant which was commenced in
the year 1999. There are around 150 plus restaurant in present situation located within UK (Zizzi
Restaurant, 2019). In context of the file, various topics will be explained starting within different
food chain approach. There will be discussion about multiple principles including service
operation. Also, analytical tool will be used for supporting strategy.
TASK 1
1 & 2. Examine a range of different food supply chain approaches within the food service
industry.
Food Supply industry includes all of the activities, services and business functions which
are involved within the process of preparing and serving the food products to customers. It add on
different restaurant to fine dining to fast food products. In present scenario, food supply chain is
one of the most important thing which directly try to identify that how it is being served to
customers. It is necessary that quality of food product should be proper and even it must be
provided within specific time period. Number of approaches are available in food service
industry and they are:
Fine Dining: It is the formal way of serving food products to customers by adding
different types of services in it. In current situation, fine dining is one of the most helpful source
of earning profit for food service industry within UK.
Pop up Food Services- It is the types of services which is needed to be delivered on
temporary basis. This types of services are mainly provided by food service industry only on
some of the special cases which mainly involves festivals, gathering of large number of people on
urgent basis. In context of UK, food service industry is proving opportunities to new chef who
are still required to show their talent within the market to grab attention of customers.
Conference and Events: Food service industry in UK mainly depends upon conference
and events which are being conducted in large scale hotels as it helps to generate highest
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percentage of revenue. The main stakeholder who are involved within this of events are
managers, guests, event organiser. Mainly, manager of hotel is required to take care of each and
every facilities which is being delivered to guest for conducting the function in appropriate
manner.
Theme Food Services- It is one of the most important approach for any of the food
service industry as it helps to create memories for customers. It this types of services stakeholder
like manager and customers plays the most significant role as each and every decision are being
taken on the basis of their planning and plotting.
3. Principles of effective procurement and sourcing processes for a food service operation.
Procurement is stated as a procedure of purchasing product and services so as to satisfy
identified demand of customers in open market place. The numerous principles of procurement
process for food service operation are explained as follows:
Supplier Credibility Checks: It is part of management activity where it being check that
how good relation have been created by business organisation with there customers and suppliers.
It is necessary for Zizzi restaurant to develop healthy relation with their suppliers as well as
customers if they want to sustain within the marketplace.
Approved Suppliers List: Here, before purchasing any of the product from suppliers, it
is necessary for Zizzi restaurant to collect various information related to past performance of their
suppliers. After collecting information they will select the supplier who can provide better quality
of product to them (Fung and Menon, 2018).
Sourcing refers to as act of finding suppliers of product or services. The various
principles associated with sourcing process are :
Value of Money: For Zizzi restaurant principle of sourcing process is essential because it
upgrade their operation activities and render services according to the value of money. To gain
more revenue it is important to serve customers food and services according to the value of
money.
Aftersales services and warrantee: To gain competitive advantages against rivalry,
Zizzi restaurant must take feedback from the client in order to improve their goods and services
in near future. Firm is able to gain set objectives by effectively implementing this principle.
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4. Range of different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness
To grow Zizzi restaurant, it is important to examine various food supply chain approaches
and procurement tactics. They supply food services quickly, design goods and services as per
client preferences appropriate manner for food supply chain (Gibson and Parkman, 2018) . The
prices, saving cost in direct and indirect way and buying approaches is evaluated in procurement
strategies. Hence, enterprise effectiveness is upgraded by properly using approaches and tactics
of procurement.
5. Evaluate management tools and practices that can support successful business operations in
food service
Integrated food, strategic planning, market research etc. are management tool which aid in
guiding successful business operations in food service firm. Whereas, practices covers, execute
plans, building strong teams, serving better services, monitoring waste etc. However, lack of
practices and tools Zizzi restaurant can run gain competitive advantages against rivalry in open
market place (Kshetri, 2018). Therefore, it is mandatory for food service to follow effective
practices, strategies and tools to create tough bench mark for others in intense competitive world.
6. Application of different analytical tools to support effective management strategies.
SWOT Analysis: SWOT aid firm to discover strength, weaknesses, opportunities and
threat prevailing in the market. By studying this management is able to frame tactics to over
come threats. The points are explained below:
Strengths Weaknesses
 Employees working within Zizzi
restaurant are well trained due to which
taste of the clients can be meet easily.
 The service which is being provided by
Zizzi restaurant is quite slow as
compared to other restaurants.
Opportunities Threats
 Zizzi Restaurant coming up with
organic food has huge opportunities to
capture large market ratio (Grover and
Mosher, 2016).
 Similar form of restaurant provide same
sort of services at very low price which
can create issues for Zizzi restaurant.
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Porters 4 Corners: It is model which is developed by Michael Porters, which is helps
business organisation to know about intent and objectives of competitors company. This model
has been divided into four different parts to know about the strength of other business
organisation.
 Drivers- It is the stage where organisation is required to analyse about the goals and
standards which has been set by them. It helps company to understand that whether they
are satisfied with their current performance & market position or not. While talking about
Zizzi Restaurant, they will need to know about rivalry firm and according to that they
need to plan about their future goals if they wan to compete within the market(Ha and
Do, 2019) .
 Management Assumptions- In this segment, organisation is required to think about
competitors firm that how they plan their strategy and how they think to work or perform
within the marketplace. Here, Zizzi restaurant will need to do proper research about other
organisation. Although, it will quite tricky to do but if they will be able to do so then they
can help themselves to attain their desire goals within specific time period.
 Strategy- At this point, Zizzi restaurant is require to monitor their rivalries firm what
exactly they are doing within the marketplace as results are available in it. Here, company
will need to check what are the services which is being delivered by other restaurant and
what price they are charging for any of the particular service. Also, they will try to find
whether there is a gap between intended strategy and realised strategy.
 Capabilities- Whenever business organisation is formed, it is necessary that company
must be able to find their strength and weaknesses so that improvement can be done. In
context of Zizzi restaurant, they are required to analyse each and every positive and
negative of competitors. This will give them the idea that when competition will arise
within the market and when they are required to take any of the action to sustain within
the market.
7. Different management practices that support successful business operations in food service
Some of the different types of management practices which helps and supports business
food service industry are:
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Managing Human Capital and Resources in Operations- This concept is performed
within the organisation with the help of Belbin team role. It has been classified into 3 different
role and they are: Action Oriented Roles- It becomes necessary for the staff of Zizzi restaurant that they
must focus on several department such as improving the performance of team, developing
new concepts (James and Zikankuba, 2018). In order to achieve this target, company will
require shaper, complete finisher, etc. People Oriented Roles- It is important team role in context of Zizzi restaurant because
ideas are mainly generated in it and after that coordination is done. It helps employees to
attain the mission and vision of organisation.
 Though Oriented Roles- Here analysis is to done on each and every topic which helps to
clear out the issues which is faced by the company. In short, it helps business organisation
to conduct business activity in successful manner through which goal is accomplished
(Koutsoumanis and Aspridou, 2016).
Property and Resource Maintenance Process- It is also one of the crucial practises
which helps to support successful business operations in food service. It is divided into two
different sections and they are: Staffing and roles in Maintenance- In order to work in systematic manner, it is necessary
for Zizzi restaurant that they must delegate roles and responsibility among the employees
working within their company. It will give them idea that how they are needed to work for
achieving the targets.
 Food service facilities to maintain- It becomes much and more important task for Zizzi
restaurant to provide qualitative food products to customers as it will help them to
builtbuild brand value of the company.
8. Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations
The several management practices and tactics like, teach competition, executing action
plan, budget control etc. To upgrade business operations, management practices need to be
followed effectively so that set goals can be attained easily. Food service sector adopts proper
strategies and practices in order to gain competitive advantages against rivalry. So, it become
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mandatory for business operation to carry out strategies with proper guidelines in order to meet
the emerging needs of the customers.
9. Ethical practices in food service and impact of these practices on overall business success
In present scenario, every organisation conducts Corporate Social Responsibilities as it
helps to take additional advantage from the market by earning goodwill. It is organised by any of
the company to resolve the issues and problem which any particular group of people faces (Liu,
and Niyongira, 2017). It is helpful for company because they can easily gain benefits where they
can attract stakeholders. In addition, it enhances the market value of a company. In context of
Zizzi restaurant, it is necessary for them to conduct CSR activity, if they want to take lead in the
marketplace. Below, some of the points have been mentioned which is related CSR activity
which is conducted within Zizzi restaurant.
Conduct fair trade- It is necessary for any of the organisation to conduct any of the
business activity in fair manner. In context of Zizzi restaurant, they are needed to be fair with
their stakeholder of a company. It will be crucial for company because it will help them to sustain
their customers for longer period of time through which their targets can be achieved easily.
Produce organic material- It can be beneficial for Zizzi restaurant to form organic food
products which can help them to connect new customers with company and even qualitative
products can be also distributed to consumers.
Above mentioned CSR practices will help the business organisation like Zizzi restaurant
because company can easily build goodwill in the market (Manning, 2018). It will even help
stakeholder to invest within the organisation through which chances of increasing the market
value of a company will be high. These CSR activities will helps company in many ways and
they are discussed below:
Enhances the chance of staff retention: Whenever business organisation conducted
CSR activities then they give themselves the opportunity to sustain their employees for longer
period of time. ThemThe main reason behind all of this activity is that company goodwill of a
company as it matters the most.
Enhance brand strength- If organisation is able to follow each and every code of ethics,
they will be able to enhance the brand value of company. And it will help to connect more
number of customers with Zizzi restaurant.
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10. Various ethical practices in food service and impact it has on the overall business success
In context of every food service organisation, it is important for them to follow ethical
practices as it helps to builtbuild strong relation with customers and that impacts on overall
performance of a company. It is important for Zizzi restaurant because it will automatically help
to reduce the problem which is being faced by company and it is one of the main positive impact
for company. When it comes to other side of the coin, it is found that CSR is one of the lengthy
process due to which it consumes unnecessary time. Secondly, it is also one of the expensive
method which reduces the revenue generated by the company.
11. Critically analyse various ethical practices in food service and their impact on organisation’s
business objectives overall
According to “Njage and Wambui, 2018”, it is necessary for business organisation to
follow each and every ethical practices because it impacts on business organisation for earning
additional benefits. In context of Zizzi restaurant, if they can be able to conduct CSR work such
as fair trade, producing organic food product then they can be able to take additional advantage
from the market. Also, it will increase the market value of a company through which they can
easily attract higher number of customers. In addition, it will also help to sort out any of the
public issues but it is one of the expensive and time consuming process.
TASK 2
12. Assess management practices within a specific food service operation, using a range of
performance review techniques
Performance review techniques helps in reviewing work performance and providing
feedbacks to the staff by analysing in detail the work of staff based on data so that a fair
evaluation is possible. This helps in achieving the goals and objectives of an organisation in an
efficient manner. The management practices within food service operations using performance
review techniques are discussed as follows:
 Customer satisfaction feedback: Food service quality can be measured through
customer satisfaction i.e. the ability of products to satisfy customer needs. Zizzi restaurant
can monitor its food quality by reviewing customer feedbacks and making necessary
changes in the taste and quality of food if required so as to maintain a strong brand image
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in the market. This technique gives a direct review about the food and service quality they
provide to their customers.
 Food service quality monitoring and control process : The food service quality needs
to be monitored and controlled by the managers so that desirable quality of food can be
made available to the customers (Nychas and Mohareb, 2016). The managers at Zizzi
restaurant should monitor each stage from acquiring raw materials to cooking the food
and finally delivering it to the customers. This can help in enhancing the taste, quality and
service of the food and help in building a strong brand image.
 Monitoring and Evaluation tools : these tools help in checking and monitoring the
activities that are performed in an organisation. Inspections, regular audits, safety and
health measures etc. are some of the tools that can be applied by Zizzi restaurant to
regularly check the quality and taste of food that is being prepared in the restaurant. This
will help the company in improving its performance and attracting more customers to
their restaurant.
 Standard Operating Procedures (SOP) : These are the step by step instructions that are
given to the employees and staff for carrying out routine and complex operations. SOP
can help in achieving quality, efficiency and uniformity in the food of Zizzi restaurant.
13. Recommend and produce management alternatives to improve performances, including an
implementation plan
As organisation faces different types of problem while conducting business activities so it
important for them to prepare alternative plan so that performance of a company can be
enhanced. Some of the management alternative plans are:
Management Alternatives
Benchmarking- It is the process to find the actual performance of a company b
comparing it with similar form of business organisation whose performance is counted as best
within the market. It will help Zizzi restaurant to enhance their skills and performance through
which they can compete within the market place (Ovca and Raspor, 2018).
Recruitment and Talent Management- In any of the business organisation it is
necessary that right candidate should be selected so that productivity of a company can be
improved. In context of Zizzi restaurant, they are required to select the candidate for company
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who have additional skills and knowledge and even who is able to work according to the
guidelines so that goals and target of company can be achieved easily.
Implementation Plan
Seven C's of Implementation- It helps to provide different benefit for implementing
action which consists of 7C's Clarity- It is necessary for Zirri restaurant to understand that every plan and policy should
be clear and must be easy to understand for every employees.. Communication- In company like Zizzi restaurants, their employees are required to have
qualitative communication skills through which they can easily enhance their
performance. Change Management- It becomes equally important for business association that they
must be able to change their management technologies so that suitable output can be
achieved. Criteria- Whenever business is commenced, their stakeholders are required to set criteria
on which managenmentmanagement is required to work. Here, Zirri restaurant is needed
to set the standard related to food products which they will supply to their customers. Checklist- During the course of preparing checklist, it is crucial that critieracriteria should
be considered as company is needed to set the time which is needed to complete task,
quality of a work and many more. Call on help- In present situation Zirri restaurant have number of option where they can
take the help from other organisation (Singh and Mishra, 2018) . Here , company can
take help from those company which have already implemented similar type of action
plan.
 Choose the right provider- In the final stage, where company is required to find that
whose performance is still needed to be improved so that goals and target can be
accomplished at right time.
SMART Planning- It is one of the form of planning which is needed to be measured
within specific time period. It gives guidelines that how any of the business activity is needed to
be conducted.
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14. Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques
In present situation there are number of management tools which helps business
organisation to take any of the business decision. In context of Zizzi restaurant, it will help them
to resolve any of the problem which arises on the organisation. Here, company can improve
themselves by taking reviews of customers on every short interval through which company can
be able to achieve their targets.
15. Justify recommendations to resolve organisational challenges applying measurement tools for
monitoring an implementation plan for improved performance within a given food service
organisation.
For the purpose of resolving the problem, company can use different types of
measurement tool which will help them to enhance the quality of food products. Different
measurement tool such as 7Cs and SMART plan can help them to overcome from the problem
and challenges which is being faced by company. In short, it is better for Zirri restaurant to take
the help of different models and theories so that overall result can be changed.
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CONCLUSION
It is concluded from the above file that food safety management is one of the important
concept which must be applied within each and every business organisation who is engaged in
food service industry. Company is required to work with ethics and CSR for attaining the goals of
an organisation. It is also important for food service operation to use performance review
techniques for improving performance for achievement of goal and objectives.
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REFERENCES
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Fung, F., Wang, H. S. and Menon, S., 2018. Food safety in the 21st century. Biomedical journal.
41(2). pp.88-95.
Gibson, P. and Parkman, R., 2018. Cruise operations management: Hospitality perspectives.
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Grover, A. K., Chopra, S. and Mosher, G.A., 2016. Food safety modernization act: A quality
management approach to identify and prioritize factors affecting adoption of preventive
controls among small food facilities. Food Control. 66. pp.241-249.
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food safety. Food Control. 79. pp.185-191.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
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Njage, P. M. K., Opiyo, B., Wangoh, J. and Wambui, J., 2018. Scale of production and
implementation of food safety programs influence the performance of current food
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Online
Zizzi Restaurant. 2019. [Online]. Available Through: <https://www.zizzi.co.uk/about>
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