Food Safety Management: Principles, Tools, and Practices

This report explores the range of food supply, principles of effective procurement, application of analytical tools, and ethical practices in food safety management. It also assesses the quality monitoring and control process of Scarlett Green restaurant.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P1. Range of difference food supply...........................................................................................3
P2. Principles of effective procurement and sourcing................................................................4
P3. Application of different types of analytical tools.................................................................5
P4. Evaluating different management practices and justified recommendation for supporting
management practices.................................................................................................................7
P5. Ethical practices in company and its impact on success of business....................................7
P6 Assessment of Food Service quality monitoring and control process of Scarlett Green.......8
P7 Management alternatives to improve performance................................................................9
M4 Implementation and action planning..................................................................................10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
The food safety management system is an approach for the controlling of the safety of
food within the restaurant. Within the hospitality sector the most essential thing is to focus on the
food of the restaurant. The major reason for this is that the consumer majorly looks after the food
if they are travelling to any other place. The present report is based on the restaurant Scarlett
Green which is based in London and has extensive service to the consumers. The present report
will outline the different types of the food service along with the range of varied food supply
chain. In addition to this the major principles of the effective procurement and sourcing will be
done along with use of management tools and practices for supporting the business operations.
Further the ethical practices will be discussed in order to keep the operations of the company on
basis of ethical requirement.
MAIN BODY
P1. Range of difference food supply
There are different types of food services which are being provided by the restaurant to
the consumers. These different services which are being provided by Scarlett Green includes
many different types of food services which are as follows-
 Themed food service- this is a type of service which is being provided by Scarlett Green
in order to attract a majority of the consumers. This themed food services means that the
restaurant sets a particular theme and the whole arrangement is kept keeping in mind that
particular theme only. This may be like a particular colour or cuisine and many other
different themes.
 Conference and event- this is another food service which is being provided by Scarlett
Green and in this they organize conference and event for business and other interested
people as well. Under this service Scarlett Green provide the facility of arranging
conference for business.
 Casual dining- this is another major facility which is provided by Scarlett Green which
involves serving moderately priced food in a casual ambiance (Radwan, 2020). This type
of service in more convenient and informal and much friendlier as compared to fine
dining.

 Fine dining- this is the service provided by Scarlett Green under which the full service is
provided including the complete meal course, décor, high quality material and others.
For the management of the food safety the most essential thing for Scarlett Green is to
ensure that the supply chain of the food is effective (Galli, 2018). The major reason for this is
that if the supply chain will not be much effective then the material will not be provided on time
and food will not be prepared on time. For this Scarlett Green makes the use of farm to fork
supply chain and the major players of this chain are being discussed in following points-
 Farmer-maximum of the food material is being provided by the agriculture only. Hence
the first participant in the supply chain is the farmers who grows the material and then
supplies it to further participant. The major role of this stakeholder is to grow the food for
the consumption of further people.
 Processor- under this stage the food produced by farmer is being processed and this is
done by keeping in mind the freshness, convenience and nutrition of the food products.
Under this stage the raw material is being processed and converted in products which are
of utility to other participant.
 transportation and storage- this is the further stage in the supply chain of the food
wherein the processed food is being transported and supplied to the place where it is
converted in finished goods. Here the major stakeholder is the companies dealing in the
transportation.
 Consumer- this is the final stage wherein the finished product is being provided to the
consumers for the final consumption. Under this stage the stakeholders are the consumer
who have come to the restaurant in order to have some food and satisfy their needs.
P2. Principles of effective procurement and sourcing
For the effective making of the food products by Scarlett Green the most essential thing
is that procuring the material in proper and effective manner. The major reason for this is that
when the raw material will be procured on time and in appropriate manner then the finished
product will be made on time (Manning, Luning and Wallace, 2019). For getting success Scarlett
Green need to focus on procurement management and the sources through which resources can
be procured. For procuring the material Scarlett Green need to focus on following principles-

 The major thing to be checked is the quality of the material which the supplier will be
providing. For this the restaurant can check credibility of the supplier that whether they
are providing better quality material or not. If the credibility is high, then this means that
the working of the supplier is good (Panghal and et.al., 2018).
 Further another major principle for procuring the material is that the Scarlett Green must
analyse the profit opportunity among the different types of the supplier. This means that
there are many different types of the supplier and before selecting any one Scarlett Green
must conduct a cost benefit analysis in order to find the best supplier.
In addition to this with procurement the sourcing consideration are also very important for the
company in order to manage the working in proper and effective manner. These sourcing
consideration for Scarlett Green are as follows-
 The most important thing is the money that is the money which is being levied on the
procurement of the raw material for serving to the consumers.
 Another major consideration is the after sales service as if the supplier is not providing
good and effective after sales service then it is not for company to procure material from
such suppliers.
 Another major sourcing consideration is the payment method which the supplier is being
providing on the material being purchased from the suppliers.
All the different types of approaches and the procurement of the material assist the
business in proper management of the business and this enhances the effectiveness of business.
Hence, for Scarlett Green it is essential to manage the procurement in effective and efficient
manner. The major reason for this is that if the material will be managed on time then this will
result in the better making of the finished products which will attract the consumers and as a
result of this the sales of restaurant will increase.
P3. Application of different types of analytical tools
For the success of the Scarlett Green the most essential aspect is the management of
services and the use of strategies which assist the restaurant in managing its services (Dzwolak,
2019). This is particularly because of the reason that the management strategies provide a
guidance to the company and employees to manage their services in better and effective manner.
These management tools are as follows-

Value chain analysis- this is a model which assist the company in managing and
analysing the internal activities of the company. This model will help Scarlett Green in
understanding the fact that how the working adds value in the company and its operations. The
value chain analysis suggest that Scarlett Green can divide its business activities in two that is
primary activities and support activities (Manning, 2017). The primary activities of Scarlett
Green involve the creation and delivery of product to the consumers. These activities further
involve the activities like the operation which involves making of food for the consumer and
their consumption. Further another primary activity involved is the inbound and outbound
logistics along with marketing and sales service. These are the primary activity of which Scarlett
Green need to follow in order to manage the working of the company. Further in addition to this
the other activity is the support activity which the company need to manage and maintain. These
support activities include the activities and function like infrastructure, HRM, procurement,
technology development and many other activities. All these activities are important for the
Scarlett Green to manage and maintain in proper and effective manner. If the company manages
all these activities, then this will result in increase in efficiency and performance of the company
to a great extent.
Porter 4 corner model- this is another major model which involves the analysis of the
strategies of the competitors. The major reason for using this model is that this assist in getting a
view that what strategies the competitors is using and how. This model has four aspects on which
the strategy of the company can be made and examined. The four corner of this model are the
drivers, current strategy, management assumption and the capabilities. Under this model the first
stage is to identify the motivation of the competitor as this will assist Scarlett Green in
knowledge that which factors motivates the competitors behind making the strategies. The next
stage is to identify the possible action which the competitors can take in order to achieve the
business objectives. The next stage is to identify the trend of the company and compare it with
the competitors that how they are using the strategies within the business (Rajkovic and et.al.,
2017). This model will assist the company in managing the business and its strategies in such a
manner that this will increase the knowledge of Scarlett Green and then they can manage the
work in effective manner as compared to the competitors.
Along with these management approaches it is also essential for the restaurant to
effectively make use of the marketing of the business in highly competitive market. Effective

marketing strategy will assist the company in managing the competition in proper way and this
promote the services in market.
Further in addition to this it is the responsibility of Scarlett Green to manage the human
resource as well of the company. The major reason underlying this fact is that if human resource
of company will not be good then customer experience will be low (Chen and et.al., 2020). For
this Scarlett Green need to hire effective employees who can manage the work in proper and
efficient manner. Along with this it is responsibility of management of restaurant to optimally
allocate all resources in such a manner that it is utilised to its fullest capacity.
P4. Evaluating different management practices and justified recommendation for supporting
management practices
From the above evaluation it is clear that the use of management strategies is very
important for the success of the restaurant. Thus, for this the most essential aspect of the business
success is the use of management strategies.
 For the effective management practices, it is advisable to company that they must
continuously research within the market and industry with help of PESTLE model and
the Porter five forces model. This will be assistive for the company in order to manage
the changes in the external environment and then try to implement these changes within
the business.
 In addition to this it is advisable to Scarlett Green to time to time analyse their internal
capability of the business with help of SWOT model. This is essential because of the
reason that this will assist the company in identifying the areas in they are good and the
areas wherein they are not in proper condition.
P5. Ethical practices in company and its impact on success of business
Within the food safety management, the ethical practices and strategies is also of utmost
importance. This is particularly because of the reason that it is essential for business to give a
part of profit in the development of the society and the environment. For this Scarlett Green can
make use of organic material and food products in order to make the final products. This will
assist the company in taking good material for the food products which will be healthy for the
people and the society (Manning, Luning and Wallace, 2019). In addition to this the company
must be using the ethical practices in the management and strategies of the business. This will
create a good image of the restaurant among the consumers.

In addition to this the CSR also influences the stakeholder in order to improve the
working of the company. The major reason for this is that if restaurant will be focusing on CSR
activities then this will increase interest of stakeholder in performing their activities in effective
and efficient manner. The good CSR practices will also motivate the employees to work in better
way and they will be retained in company for a longer. In addition to this another major reason
for working on CSR is that this will increase brand image in comparison with other competitors.
Further it can be stated that when Scarlett Green will make effective use of CSR and ethical
practices then this will increase the efficiency of operations of the restaurant.
P6 Assessment of Food Service quality monitoring and control process of Scarlett Green
There are several ways through which control over food service quality can be done. It
includes monitoring daily consumption, Ingredient specification, proper product recipes,
establishing product standards, decent sanitization, appropriate labelling and packing of food and
warehousing. These are some areas where manager of Scarlett Green restaurant should focus.
The manager can monitor daily consumption by maintaining monthly report or using software
for systematic control of inventory (Buswell, Williams and Sutton, 2017). Area manager should
keep control on ingredients' specification as final product will be as good as the raw materials put
into it. Products standard will encourage manager to maintain high quality dishes. A specified
period should be there for formulation of products to meet customers' patience level; more time
can result into anger of customers. There are many processes to obtain food service quality such
as Food security program, Good manufacturing practices, hazard analysis and critical control
points.
Standard Operating Procedures (SOP) are documented processes that company need to
keep ensure that service and quality should delivered consistently every time (John Kotter's 8
step change model, 2021). SOPs are often used to demonstrate compliance with regulation and
operation to keep record that how task are held in organization. Scarlett restaurant uses SPOs to
maintain its service quality consistent. It also helps to avoid errors in transactions as every
worker keep written documents to deliver expected quality in restaurant. While using SPOs area
manager should keep in mind that better communication can be achieved at each level of
management of Scarlett Green restaurant.
Monitoring and evaluation in food industry can be checked by using various tools for
instance mystery guests, inspection, environment health checks and audits, customer satisfaction

feedback etc. Mystery control is made up of wide variety of functions like Operation, service,
customer satisfaction and brand value (Yang and Jiang, 2019). The tool helps the hotel industry
to check and monitor that customer is happy with quality of service and achieve high level of
satisfaction or not. This also helps the organization like Scarlett Green hotel to know that how
customers are reviewing brand It basically shows that how firm is representing particular theme.
For example an eco friendly organization can show respect to environment by making its interior
with those materials that can display importance of nature.
Customer satisfaction feedback is another tool to evaluate quality of service. There are
various ways in which restaurant can take feedback from customers such survey through
questionnaire . From feedback forms restaurant are able to know that how customer is reviewing
their quality of food, service, ambiance, prices of food etc. area manager in Scarlett Green
implement this strategy to avoid challenges that can harm image of restaurant.
Food industry faces many challenges relating to health standards, which can be easily
dealt by restaurant with implementing Standard Operating procedures. This strategy is best for
Scarlett restaurant to meet the expectations of customers of good quality. Scarlett Green can
overcome lacking areas with help of better monitor and control.
P7 Management alternatives to improve performance
There are numerous techniques though improved performance can be achieved such as
benchmarking, balanced score card, Hoshin Kanri model. Benchmarking improves performance
of organisation by applying and identifying the best practice for operations. It can also help the
area manager to compare the performance of the company with competitors. It also assists the
management of company to accept changes in organization and get innovative products and
services. Scarlett Green can alter its strategy with benchmarking to get more quality service
(Kuznetsova and et.al., 2017). Area manager can set standards and identify key benchmarking
metrics, collecting data and analysing data with set standards will improve performance of
restaurant. It will improve the activities of organization by implementing actions with
innovation. Balanced score card is use by company like Scarlett to attain its objectives and
primary functions which includes high quality and profitability. Scarlett uses this to identify
factors that is affecting its performance and frame strategies for future to tackle this hazardous
element. Hoshin Kanri helps the company to reduce waste that is happening due to lack of
communication and inconstancy. Food industry uses this to minimize their wastage of raw

material and to enhance their productivity with better communication process. This helps to
increase consistency which lead to serve higher service quality.
Management of company uses solutions like recruitment and talent management,
restructuring redundancies, merger and acquisition, refurbishment, and change management,
rebranding and strategic alliance. Talent management helps the company to attract, retain and
control employees. It not only makes the process of recruitment effective but also enhances their
productivity. Increment of employees' productivity solve half of problem of organization as in
restaurant there is big issue of consuming more time in serving food which gives bad impression
on customers and such type of problem can be solved by adapting talent management strategy
(Zanin and et.al., 2017). Restructuring refers to modifying a particular activity by implementing
required changes. Restructuring is another solution to deal with problem it helps the restaurant to
acquire changes. Using this technique helps restaurant to match its performance with changing
circumstances of industry. It also assists in achieving competitiveness as well as in attracting
customers that result in higher profitability.
Redundancies solution is used by restaurant’s owner who wants to remove their
employees when job is no longer required. This solution is adopted when there is more cost than
profit, in such cases management of organisation decides to remove job. Refurbishment is re
innovation of an old plan or strategy which makes the company to save its cost by just
implementing some changes. Scarlett Green can also use solution of merger acquisition that can
help company to reduce competition, get a chance to use advanced technology and it also
increases power in industry. There are many advantages of this solution which can be attained by
food chain company. Another solution can be strategic alliance that helps the companies to take
benefits of doing projects together by retaining its own identity independent. There are several
solutions to tackle challenges arriving in restaurant industry which can be overcome by using
these solutionsScarlett can use any of the above solution to overcome problems to gain
competitiveness with proper management of resources.
M4 Implementation and action planning
In order to achieve objectives of quality service and efficient management Scarlett uses
kotter's 8 steps. Creating urgency, formation of powerful coalition, creating vision for change,
communicate the vision, removing obstacles, creating short term wins, building on the change
and implementing changes in corporate culture are the 8 step of kotter's.

Creating urgency is the first step that develop situation of need. With help of this step
Scarlett identifies threats of company then create scenario of making strategies that can avoid
these unnecessary situations in the future.
Second step is to convenience people for change and making them believe that it is
necessary. The step of formation of power coalition also finds the leaders in organization that can
lead the change. These leaders may not necessarily follow traditional strategies of Scarlett and
find any new way of doing these things (Galli, 2018). This also enables leaders to find weak
areas which can be improved by using good mixture of people from various departments and
different levels of organization.
The next step is of creating vision of change among employees of Scarlett. This step
helps the organisation in determining value of modification, creating strategy to execute change
and knowing that how future will look with these.
The fourth step is communicating the vision which helps the Scarlett Green restaurant to
express its future plan in effective manner. The company need to communicate very strongly and
make employees believe that they can do it. This also motivates workers of Scarlett as this shows
all views of them with vision of organization.
Next step of kotter's model is to remove challenges and obstacles of Scarlett, it also
makes the employees encourage achieving benefits of company for which organization has made
vision. It makes organization capable of identifying those people who are resisting change and
made them aware about importance of developed plan. It also removes barriers of Scarlett that is
making company unable to implement change.
Sixths step of Kotter's model is making company able to win short term projects which
will give firm taste of victory. It will make employees think about processes that enhance their
productivity which will give them quick win situation. It identifies investment that are not too
expensive but result good quality and profitability.
The next step is to build on the change which makes company to analyse that what went
right and what went wrong so that it can make improvements in those areas as well. It enhances
the significance of continuous improvement which makes Scarlett Green to be updated by
keeping ideas fresh by bringing change with new leaders and workers.
The last step of this model is to anchor change in corporate culture. This step makes
assure that change is seen in each aspect of organization as Scarlett Green restaurant have shown

its vision every time with changing corporate culture and making it more friendly for customer.
With this solution method food service sector company such as Scarlett Green can monitor
performance of organisation
CONCLUSION
In the end it is concluded that food management system is very essential as this is the
major attraction for the restaurant in attracting consumer. The present report highlighted different
food services like fine dining, casual dining and others. In addition to this it was analysed that
management of food system supply chain is essential. In the end it was analysed that controlling
the performance and implementation of plan is essential.

REFERENCES
Books and journals
Buswell, J., Williams, C. and Sutton, C., 2017. Principles of monitoring service quality. Service
quality in leisure, events, tourism and sport, (Ed. 2), pp.227-249.
Yang, S. F. and Jiang, T. A., 2019. Service quality variation monitoring using the interquartile
range control chart. Quality Technology & Quantitative Management, 16(5). pp.613-
627.
Kuznetsova, N. V. and et.al., 2017. Methods of assessing the competitive environment of public
food service establishments in the context of providing their sustainable
development. Journal of Environmental Management & Tourism. 8(2 (18)). p.301.
Zanin, L. M. and et.al., 2017. Knowledge, attitudes and practices of food handlers in food safety:
An integrative review. Food Research International. 100. pp.53-62.
Radwan, A., 2020. Lead transformational change, minimize resistance with 8‐step model. Dean
and Provost. 21(7). pp.1-5.
Galli, B. J., 2018. Change management models: A comparative analysis and concerns. IEEE
Engineering Management Review. 46(3). pp.124-132.
Manning, L., Luning, P.A. and Wallace, C.A., 2019. The evolution and cultural framing of food
safety management systems—Where from and where next?. Comprehensive Reviews in
Food Science and Food Safety, 18(6), pp.1770-1792.
Panghal, A., and et.al., 2018. Role of food safety management systems in safe food production:
A review. Journal of food safety, 38(4), p.e12464.
Dzwolak, W., 2019. Assessment of HACCP plans in standardized food safety management
systems–the case of small-sized Polish food businesses. Food Control, 106, p.106716.
Manning, L., 2017. The influence of organizational subcultures on food safety management.
Journal of Marketing Channels, 24(3-4), pp.180-189.
Rajkovic, A., and et.al., 2017. The performance of food safety management systems in the
raspberries chain. Food Control, 80, pp.151-161.
Chen, H., and et.al., 2020. Food safety management systems based on ISO 22000: 2018
methodology of hazard analysis compared to ISO 22000: 2005. Accreditation and
Quality Assurance, 25(1), pp.23-37.
Online
John Kotter's 8 step change model. 2021. [Online] Available through:
<https://www.accipio.com/eleadership/mod/wiki/view.php?pageid=136>