Food Safety Research and Regulations Analysis

The provided document is an analysis of food safety research and regulations. It includes a list of references to academic papers and articles on topics such as good manufacturing practices (GMP), hazard analysis and critical control point (HACCP), and food safety management evaluation. The assignment also provides information on stakeholders in the food regulatory sphere, including regulatory intermediaries, disaster management, and third-party voluntary certifications.

Food safety management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Different approaches of food supply chain............................................................................1
P2. Principles associated with procedures of effective procurement addition to sourcing..........3
M1. Analysis of approaches and strategies for enhancing effectiveness of firm.........................4
TASK 2............................................................................................................................................4
P3. Different analytical tools.......................................................................................................4
P4. Management practices...........................................................................................................5
M2. Critical evaluation of tools as well as practices. Suppoting successful operations..............6
D1. Valid justification with recommendation that support practices of management and
strategies that will aid in enhancing effectiveness of business operations..................................7
TASK 3............................................................................................................................................7
P5 Ethical practices in food service organisation and its impact on the success of business......7
M3 Analysis of different ethical practices in food service establishment and its influence on
organisational success. ................................................................................................................8
D2 Critical evaluation of several ethical practices in food service business concern and its
effect on overall firm's objectives................................................................................................8
TASK 4............................................................................................................................................8
P6. Management practices assessment through performance review technique within food
service operation..........................................................................................................................8
P7. Recommendations with producing managing alternatives for improving performances.....9
M4. Appropriate management solutions....................................................................................11
D3. Recommendation justification for resolving organisational challenges with application of
measuring tools to monitor implementation plan......................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management is characterised as the system which helps in finding,
assessment addition to controlling any type of food hazard that are involved in distinct stages of
food supply chain (Bahr, 2018). It comprises of HACCP principles, prerequisite programmes,
system management together with interactive communication. In present scenario, it is very
crucial for business concerns that are working within food industry to identify addition to control
the hazards so that fresh and healthy food is supplied to end consumers. For gaining more
knowledge about food safety management, Taco Bell is chosen which is one of the leading,
popular as well as successful fast food restaurant chain that serves tasty food dishes including
burritos, nachos, tacos and have wide range of other items in its menu (Taco Bell. 2019.). The
present report discusses about distinct food supply chain approaches along with principles related
to effective procurement as well as sourcing processes. It further involve different analytical
tools, management practices and ethical practices along with the impacts on overall business
success. In addition, the report also includes improvement plan with valid recommendations and
justification so to improve performance of concerned business.
TASK 1
P1. Different approaches of food supply chain.
Food supply chain addition to food system involves set of actions through which food
items are taken from agricultural lands and ends up on tabular array in front of key customers. It
is a network that includes activities, individual, technology, business concerns as well as
resources for the purpose of producing, delivering and selling source materials between suppliers
to manufacturers ad to the end users for final consumption (Chaoniruthisai, Punnakitikashem and
Rajchamaha, 2018). It is key function of restaurant owners to identify as well as control hazards
so to maintain associated quality of eatable commodities that are offered to consumers within the
set time frame. In context to Taco Bell, personnels of the company works to provide healthy and
quality food items to distinct clients within given time frame. Diverse approaches that are used
by the restaurant owners for food supply chain available within food service industry are as
classified:
Fine Dining approach: In this approach, food items are served to large consumer base
through providing formal atmosphere, fancier menu as well as highest quality of eatable dishes.
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Taco Bell managers uses the fine dining approach to deliver services through providing
comfortable sitting place, formal atmosphere, wine lists and quality food.
Pop-up food service approach: Herein, pop up occurred at unpredictable locations for
particular time duration so to showcase talents to wide audiences for doing forthcoming
investments within the premises. Chefs of Taco Bell presents their culinary talents to exclusive
audiences at temporary locations that results in expanding business functions.
Conferences and events approach: The approach of conference is related to meeting of
individuals having planned agendas addition to programmed activities. In contrary, events are the
said to planned as well as organised occasions, ceremonies and festivals (De Boeck and et. al.,
2017). Managers of selected company should opt the approach to help consumers to have get
together and festival enjoyments.
Theme food service approach: In this, food items are served through attractive themes
in order to build memorable experiences among customers. Using such approach, staff members
of chosen restaurant serves eatable dishes on various occasions as per the theme mentioned
which helps in grabbing attention of customers at large scale.
Procedures in food supply chain addition to key stakeholders
The procedures in food supply chain comprises of distinct tasks performed to turn raw
materials or ingredients into eatable dishes addition to catering then to potential client. Stages
within the food supply chain are raw material sourcing, manufacturing, processing addition to
packaging, storehouse, wholesale distribution, retail distribution and final distribution to end
consumer. For making the supply chain of Taco Bell more effective and efficient it is important
for managers to follow all the stages systematically. Important stakeholders who contributes in
managing supply chain of respective firm are:
Consumer: These are considered as key stakeholders pertaining in food service as all the
workings or operations of any entity are performed to their satisfy the needs and demands. These
are the individuals who has role of availing services and making further judgement about the
food quality addition to taste within food industry. It is necessary for Chefs of Taco Bell to
prepare the dishes that are ordered by consumers and deliver them tasty food dishes as per their
preferences.
Food business concerns: These are another potential stakeholders who are responsible
for taking required initiations in food supply chain. Food industry has emerged as fastest
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growing sector in competitive market as there are about 310,000 enterprises who are employing
more than 4.8 million individuals and attaining turnover of 1.2 Trillion Euro (Stakeholders in the
Food Regulatory Sphere – A Quick Guide. 2019). Taco Bell is also practising operations is such
industry.
P2. Principles associated with procedures of effective procurement addition to sourcing
Procurement is characterised to process of searching, agreeing terms and obtaining
commodities for business purposes. Various principles that are necessary to be followed by
managers of Taco Bell during procuring raw materials are as discussed:
Kinds of profit opportunities: According to such principle, various profit opportunities
are available to selected business in procurement procedures such as enhancing market share,
improving productivity and attaining success (De Oliveira and et. al., 2016). With this principle,
all the necessary decisions to procure raw materials are formulated by top management
authorities of Taco Bell.
Maintaining quality addition to controlling quantity: Herein, management team of
selected business concern has to adequately maintain quantity together with quality of all food
products. By using aspects of supplier credibility checks along with approved supplier list,
organisation can attain positive outcomes.
Sourcing is said to the practice that involves choosing as well as locating businesses as
per the set criteria. It is generally carried out in different aspects in distinct businesses in
different areas and reason. Defines are some principles that are mandatory to be followed by
administrators of selected firm while performing sourcing procedures:
Value for money: According to the principle, it is necessary for companies to provide
adequate food addition to the services as per the money they have paid for eatable item. If
managers of the Taco Bell follows the principle then they are able to make various
improvements in current operations as well as delivering services by valuing money.
After sale services: It is crucial for food delivery personnels of elected organisation to
take feedbacks from customers on regular basis together with taking suggestions for further
improvements in their after sale service performance that will aid in performing all the
procedures relates to sourcing in effective manner (DING and et. al., 2015).
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M1. Analysis of approaches and strategies for enhancing effectiveness of firm.
For enhancing organisational effectiveness, it is crucial for analysts of Taco Bell to
examine distinct supply chain approach together with procurement strategies so to fluently
perform operations that will aid in accomplishing goals effectively. For this, concerned entity has
objective to provide fast food addition to fast take away, planning commodity ranges and
meeting preferences of targetted audiences properly (Doménech and Martorell, 2016). In
procurement strategies, administrators will evaluate prices, approaches connected with
purchasing, savings costs and so forth. Hence, through such ways proper implementation of
procurement strategies addition to approaches will result in enhancing effectiveness of respective
business concern.
TASK 2
P3. Different analytical tools
Analytical tools are said to the methods that are used for analysis purpose. Some of the
analytical tools are Porters 5 Forces, Porters 4 Corners, Swot analysis, Value chain analysis and
PST analysis. From the all, management team of Taco Bell applies the following analytical tools
which prefers management strategies:
SWOT Analysis:
With this tool, all the associates internal strengths addition to external opportunities or
threats of firm are identified. Top authorities of concerned entity uses this tool to frame further
management strategies. SWOT analysis is as follows:
Strengths: Taco Bell has trained personnels who have effective skills to perform
operations in smooth and systematic ways. The staff members properly communicate with
visitors and understand the taste as well as food demand of local clients and according serve
dishes.
Weaknesses: Taco Bell has hired new members which delivers services at slow speed
that dissatisfies customers and results in low exposure. Additionally, the menu card is also very
complicated due to involvement of too many dishes that confuses clients to make final decision
about particular dish (Giacomarra and et. al., 2016).
Opportunities: The organisation has opportunity for business expansion through making
additions in eatable items according to health conscious customers preferences. In addition,
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adoption of advanced technologies to train new candidates will help in improving skills to
perform activities and communication nicely. The food chain can also open its premises to offer
several food options.
Threats: Taco Bell has major threat from various other food chain restaurant that
delivers fast services and at low cost. Wide consumer choices that changes every day is another
threat with the concerned organisation.
Porter's 4 Corner Analysis:
It is among the analytical tool used for determining course of actions performed by
others. It comprises of four distinct corners which aids analysts of Taco Bell to ascertain the
actions taken by competitive entity (Li, Chen and Xiang, 2015). The four corners that prefers the
strategies taken by managers are described below:
Drivers: With this strategy, Taco Bell managers can analyse motivational elements that
can lead business towards success in competitive market. Proper analysis of motivational drivers
will help in making strategies that will facilitate in attaining goals. Drivers includes
organisational structure, culture, financial goals and business philosophy that primarily
contributes in formulating management strategies.
Management assumptions: In context to Taco Bell, management assumptions involves
perceived industry forces, organisational strengths addition to weaknesses, company values and
so on supporting towards gaining advantages in pertaining competition.
Strategy: Herein, ways are ascertain to compete in dynamic marketplace. Due to
existence of several competitors, administrators of Taco Bell formulates strategies that can help
in enhancing investments addition to building relationships with distinct suppliers so to develop
best networks.
Capabilities: Main capabilities connected with Taco Bell are its marketing skills,
copyrights, effective training to personnels and financial strengths. When all the capabilities are
properly utilised, effective outcomes or results are attained by concerned organisation.
P4. Management practices.
Management practices are defined to the working methods that are adopted by managers
to improve work systems. Distinct management practices that are followed by management team
of Taco Bell are described below:
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Management of human resources, capital and operations: Such type of practice is
performed by Taco Bell managers using the roles of Belbin team which is further classified into
following categories:
Action oriented role: Managers of the company focuses on putting ideas or thoughts into
real actions, improving team performances addition to meeting deadlines. For this, managers
requires complete finishers, implementers as well as shapers who performs specified role to
complete the workings (Lutchman, Ghanem and Maharaj, 2016).
People oriented role: Herein, personnels or individuals plays key role in generating
ideas through proper coordination, resource analysing as well as team working. The managers
focuses on all personnels of Taco Bell so that operations are carry forward effectively.
Thought oriented role: In such role, management team of Taco Bell analyses each topic
that assists in solving issues addition to problems that organisation can face. Managers analysis
various options together with provides expertise services consisting monitoring evaluator,
specialist as well as plant.
Property addition to resource maintenance process: In this, following practices are performed
by managers of Taco Bell:
Staffing together with role in maintenance: The management team of concerned entity
delegates distinct responsibilities to staff personnels to that they also understands their
responsibilities, performance operations accordingly together with complete targets before
deadline.
Food services facilities so to maintain quality: Management team of Taco Bell should
work in such manner that they cater consumers with high quality of eatable items and
maintaining the same will assist in building positive goodwill of brand against competitors
(Lytton, 2017).
M2. Critical evaluation of tools as well as practices. Suppoting successful operations
Management tools helps Taco Bell in strategic planning, executing plans, facing
competition, analysing rivals strategies and overcoming from threats that supports operations in
successful manner within food service industry. But at same time, these tools requires huge costs
and time in implementation that some time ruins operational performances. In context to
management practices, these practices benefits the entity in handling any issue, translating ideas
addition to thoughts into actions which effectively supports all types of workings. In contrary,
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management practices fails in functioning effectively while accounting practices together with
resources are not present.
D1. Valid justification with recommendation that support practices of management and strategies
that will aid in enhancing effectiveness of business operations.
To enhance organisational operations, it is recommended to use distinct management
practices with strategies including budget control practice, executing action programmes,
criterion approach, serving properly and benchmarking strategies should be opted to attain
business objectives. All these will help in proper working with guidelines and achieving results
as per the set standards that will enhance operational performances of Taco Bell.
TASK 3
P5 Ethical practices in food service organisation and its impact on the success of business.
Ethical practices are the standards and rules through which organisations performs their
operations. It is a branch of ideology which deals with beliefs concerning to human conduct
taking into account the right and wrong behaviour (Mikulsen and Diduck, 2016). Food ethics is a
multidisciplinary field that supplies ethical analysis and direction for individual conduct in the
field of production, arrangement, preparation and food consumption. Following are the ethical
practices followed by Taco Bell along with its influence on the attainment of success-
Conduct fair trade- Taco bell food organisation exercises fair trade with the consumers,
distributors, shareholders and several other individuals associated with the company. This ethical
practice assisted in building customer loyalty and enhanced the reputation which created positive
image of the firm in marketplace.
Product safety- Taco bell provides customers best quality food products, fulfils every
requirement of food safety in production of its products and ensures that the suppliers follows
policies of food safety till final delivery. This practice increases the customer base of company
and benefits the growth of sales revenue.
Environment & Sustainability- Taco bell conducts the business activities in an
accountable and sustainable style. It follows every environmental policies in order to manage,
measure and reduce the effect of their activities on environment. The impact of this practice is
such that it avoids the legal problems which if present hinders the growth, profits margins and
reputation of the company.
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Health & safety- Taco bell provides safe and healthy working environment to its
employees by complying with the health & safety legislations in the country. This ethical
practice aids the company in engaging and retaining its workforce for longer duration.
Henceforth, the contribution of the employees in performing the activities of business helps in
attaining the success.
M3 Analysis of different ethical practices in food service establishment and its influence on
organisational success.
It is essential for a food company to follow ethical practices so as to gain various positive results
and attract large number of investors and customers towards the firm (Rossi and et. al., 2017).
This practices has various positive and negative impacts on Taco bell food restaurant. The
positive effects includes expanding the share and value in marketplace, building strong trust
among consumers and expand networks through suppliers. Application of this practice increases
the overall costs of the company and consumes lot of valuable time.
D2 Critical evaluation of several ethical practices in food service business concern and its effect
on overall firm's objectives.
The practice of conducting business operations with ethical code of conducts supports
them in accomplishing the expected results and growth. In context of Taco bell restaurant, if it
continues to exercise ethical activities such as fair trade, food safety, environment &
sustainability and various other then it will gain several benefits like increase in market value,
retention of human resources, attracting and engaging existing customers. These ethical practices
will provide several advantages to the company in the long run.
TASK 4
P6. Management practices assessment through performance review technique within food
service operation.
Performance review techniques are characterised to evaluation method involving
statements that further elaborates positive as well as negative responses to stimulus by
personnels at premises. The review of performances are conducted on regular intervals so that
performances are evaluated according to predetermined standards. The management authorities
of ZIZI Restaurant uses following performance review techniques:
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Customer satisfaction feedback: Herein, feedbacks are taken from the visitors which
provides the viewpoints about the practices of staff members regarding the services catered to
them while they visited restaurant premises (Valdramidis and Koutsoumanis, 2016). Through the
feedbacks, managers of respective entity further develops various strategies to enhance the
working, operations or performances towards meeting objectives. Hence, it is necessary to take
feedbacks from wide customers who availed organisational services and accordingly practices
are framed for further improvements in food quality together with services.
Monitoring addition to evaluation tools: In order to know about the performances or
workings of ZIZI Restaurant mystery, visitors or consumers should be asked about their
experiences together with valuable suggestions. Various judgement and monitoring tools are
adopted by managers of business concern through analysing performance and same time making
assignments. With this tool, audits are conducted, performances are examined as well as reviews
are provided for achieving targets efficiently.
Standard operating procedures: In such technique, step by step guidances, directions
together with instructions are provides to assist personnels to execute daily or critical operations
in smooth manner. Management authorities of ZIZI Restaurant uses such technique in order to
attain quality outputs, reduces any miscommunication and achieves uniformity in performances.
Furthermore, in some situations, managers are not able to comply with industrial regulations,
then in such cases technique of search engine optimisation helps in complying with regulations
through setting own standards that mitigates risks and ensures to run operations systematically.
P7. Recommendations with producing managing alternatives for improving performances
Administrators of any organisation works to identify business needs, develops
programmes addition to formulate alternatives for improving performances (Wallace, Sperber
and Mortimore, 2018). In context to ZIZI Restaurant, management associations prepares plans in
order to make improvements in various food services through evaluating distinct alternatives that
further benefits in implementing plans addition to accomplishing goals. The top level authorities
of concerned firm has identified following alternatives addition to implementation plan:
Management Alternatives:
Various problem solving techniques that can aid in management alternatives are as
elaborated:
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Benchmarking: One of the strategic plan alternative which is opted by ZIZI Restaurant
managers to measure performances of commodities or services against that of best businesses in
the industry. Benchmarking is used to determine internal opportunities to make improvements
through comparing organisational strategies, plans, activities and operations with rivals. With
this, standards are set and further workings are done accordingly that aids in effective
performance improvements.
Recruitment addition to managing talent: It is necessary for managers to recruit skilled
and competent workforces as well as managing talent so to assess right candidate within vacant
job position at right duration according to business objectives. The recruitment team of ZIZI
Restaurant should adopt effective recruitment methods for recruiting capable personnel who can
perform with required capabilities that results in attaining set goals within targetted duration. In
addition, managing talent is also important as it assist in retaining the best candidate who works
with provided guidelines and completes activities effectively. They further assists in providing
guidelines to improve performances and accomplishing objectives.
Implementation plan
The administrators of ZIZI Restaurant to improve performances implements Seven C's.
Seven C's of implementation: With this, the company attains benefits to execute actions
including the following 7C's:
Clarity: The action plan that is framed by ZIZI restaurant managers should be clear,
understandable, simple and have practical application. It further helps in acknowledging issues
addition to consequent execution.
Communication: Key assets of selected business are its personnels who should be
communicated all the important information and skills about new and advanced technologies
which will not only improve performances of staff members but will result in improved business
performances.
Change management: While execution any modifications or changes, ZIZI restaurant
faces challenges while managing operations. It is important to adopt pertaining changes in order
to improve the performances in competitive market (Wang and Wu, 2017).
Criteria: Herein, new criteria concerned with working are set to operate effectively. In
context to ZIZI restaurant, criteria related to targetted consumers as well as providing effectual
services are set to improve business performances.
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Checklist: At the time checklist are framed, criteria are kept in managers mindset of ZIZI
Restaurant. Aspects included in checklist comprises of time frame work, potential risk,
operations and quality assurance. It further results in plan implementation in effectual aspect.
Call on help: The management team of selected company can take help from distinct
firms who have already implemented similar action plan. For instance, if XYZ restaurant have
implemented new technology then ZIZI Restaurant can call for help the the prior company to
implement planned actions.
Choosing right provider: The last phase wherein accurate provider are selected whose
performances can results in gaining better outcomes.
M4. Appropriate management solutions.
In the competing world, various techniques and tools are available that provided
management solutions to enhance organisational performances (De Oliveira and et. al., 2016). In
relevance to ZIZI restaurant, certain management solutions such as performance review,
recruiting competent workforce, benchmarking as well as retaining talent personnels will further
benefit the entity in providing valuable solutions to manage operations effectively. The entity can
gain solutions from taking feedbacks on continuous basis so to improve performances.
D3. Recommendation justification for resolving organisational challenges with application of
measuring tools to monitor implementation plan.
For resolving business challenges, it is recommended to management of ZIZI restaurant
that they should apply measurement tools such as Seven C's of implementing action plan
addition to change management model that will help in providing various guidelines to deal with
challenges effectively (Li,Chen and Xiang, 2015). At last, it is suggested or recommended to
apply numerous theories or models that assist managers in raising business performances
towards great heights.
CONCLUSION
The above report concludes that it is important for all companies working within food
processing or food industry to manage the safety of food. Few approaches within food supply
chain are Fine Dining approach, Pop-up food service, Conferences, events, Theme food service
approach and key important stakeholders are Consumer as well as Food business concerns.
Principles associated with procurement are Kinds of profit opportunities, Maintaining quality
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together with controlling quantity where as principles with Sourcing are Value for money and
After sale services. Analytical tools supporting management strategies includes SWOT Analysis
and Porter's 4 Corner Analysis. Performance review techniques that helps in improving business
performances are Customer satisfaction feedback, Monitoring as well as evaluation tools and
Standard operating procedures which further helps in overcoming from all challenges and
working effectively.
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REFERENCES
Books & Journals
Bahr, N. J., 2018. System safety engineering and risk assessment: a practical approach. CRC
press.
Chaoniruthisai, P., Punnakitikashem, P. and Rajchamaha, K., 2018. Challenges and difficulties
in the implementation of a food safety management system in Thailand: A survey of
BRC certified food productions. Food control. 93. pp.274-282.
De Boeck, E., and et. al., 2017. Ensuring food safety in food donations: Case study of the
Belgian donation/acceptation chain. Food research international. 100. pp.137-149.
De Oliveira, C. A. F., and et. al., 2016. Food Safety: Good Manufacturing Practices (GMP),
Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical
Control Point (HACCP). In Antimicrobial food packaging (pp. 129-139). Academic
Press.
DING, J. P., and et. al., 2015. Direct farm, production base, traceability and food safety in China.
Journal of Integrative Agriculture. 14(11). pp.2380-2390.
Doménech, E. and Martorell, S., 2016. Definition and usage of food safety margins for verifying
compliance of Food Safety Objectives. Food control. 59. pp.669-674.
Giacomarra, M., and et. al., 2016. The integration of quality and safety concerns in the wine
industry: the role of third-party voluntary certifications. Journal of cleaner production.
112. pp.267-274.
Li, C., Chen, K. and Xiang, X., 2015. An integrated framework for effective safety management
evaluation: Application of an improved grey clustering measurement. Expert Systems
with Applications. 42(13). pp.5541-5553.
Lutchman, C., Ghanem, W. and Maharaj, R., 2016. Safety management: A comprehensive
approach to developing a sustainable system. CRC Press.
Lytton, T. D., 2017. The taming of the stew: Regulatory intermediaries in food safety
governance. The ANNALS of the American Academy of Political and Social Science.
670(1). pp.78-92.
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.
Rossi, M. D. S. C., and et. al., 2017. Food safety knowledge, optimistic bias and risk perception
among food handlers in institutional food services. Food control. 73. pp.681-688.
Valdramidis, V. P. and Koutsoumanis, K. P., 2016. Challenges and perspectives of advanced
technologies in processing, distribution and storage for improving food safety. Current
Opinion in Food Science. 12. pp.63-69.
Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.
Wang, B. and Wu, C., 2017. Study on the innovation research of safety science based on the
safety big data. Science and Technology Management Research. 26. pp.37-43.
Online:
Taco Bell. 2019. [Online]. Available through: <https://www.tacoBell.com/>
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Stakeholders in the Food Regulatory Sphere – A Quick Guide. 2019. [Online]. Available
through: <https://www.fieldfisher.ie/stakeholders-food-regulatory-sphere-quick-guide/
>.
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