Food Safety Management in Catering Kitchen

This report focuses on the food and safety standard in the context of catering kitchen. By following Food Safety and Standard Act this organization will be able to improve their food safety standard. The staffs have poor knowledge about hygiene and they often fail to prepare the food in a hygienic way. The report includes problem identification, objectives, theoretical overview, environmental analysis, data collection method, data analysis and data interpretation, recommendations, and conclusion.

Running head: FOOD SAFETY
Food Service Management
Name of the Student:
Name of the University:
Author’s Note:

2FOOD SAFETY
Executive Summary
This current report focuses on the food and safety standard in the context of catering kitchen.
Many restaurants have been facing issues due to their poor management of food safety standard.
The staffs have not adequate knowledge about how to prepare the food in a hygienic way. It has
been received that by following Food Safety and Standard Act this organization will be able to
improve their food safety standard. Therefore, by using hygienic practice they can reduce
contamination from their food processing.

3FOOD SAFETY
Table of Contents
Problem identification.....................................................................................................................4
Objectives........................................................................................................................................4
Theoretical overview.......................................................................................................................4
Environmental analysis....................................................................................................................5
Data collection method....................................................................................................................7
Data analysis and Data interpretation..............................................................................................7
Recommendations..........................................................................................................................10
Conclusion.....................................................................................................................................11
References......................................................................................................................................12

4FOOD SAFETY
Problem identification
Modern people are facing food born disease due to high intake of fast food from outsides.
Poor knowledge in hygienic food preparation leads the restaurants and hotel to face legal
challenges (Dudeja et al. 2016). In the recent years, unhygienic food preparation is the big issue
of the restaurant sectors. However, the customer number becomes decreased due to lack of food
safety in the hotels and restaurants (Hiltoncolombo1.Com 2018). At present the restaurant
sectors have been facing issue to retain the customers due to lack of food safety in their catering
kitchen. However, the staffs have poor knowledge about hygiene and they often fail to prepare
the food in a hygienic way. This hampers the brand image and the customer loyalty of such
sector. This current study deals with the food safety issues and its solution in the catering
kitchen.
Objectives
 To understand the current food safety issue in restaurant and hotels
 To reveal the policies and strategies to improve the food safety in catering kitchen
 To recommend the way to develop a better food safety in the restaurant and hotels
Theoretical overview
For every catering kitchen it is important to manage the food safety standard. This is the
key for restaurants and hotel to prevent food poisoning and ensure that the prepared food is safe
to eat. According to the theory of planned behavior food poisoning depends on the consumer’s
food handling behavior (Ababio et al. 2015). The efficacy of food hygiene intervention is
associated with the planned behavior. Hence, it is crucial for the consumers to increase their

5FOOD SAFETY
awareness regarding the hygiene and food safety standard of the restaurants. For example,
restaurant sector needs to manage the food safety standard in their catering kitchen. This can be
done by following the legal norms and developing new policies. At present consumption of the
safe food is a basic issue of the consumer as well as for the restaurants (Bai et al. 2018). It is
important for hospitality sectors to develop hygienic cooking and storage of the foods by their
staffs. Hygienic failure, cross contamination and errors in food handling hamper the food safety
standard of such restaurant, which need to overcome.
Environmental analysis
The 5C analysis will lead the restaurant sector to understand its external environment.
Analysis of the company shows that Hospitality Sector aims to provide safe and hygienic food to
its customers by improving their staff knowledge. Therefore, they have huge number of
customers and their market size is high in Srilanka (Harris et al. 2015). Their major competitors
are Agra restaurant and Palmyrah restaurant that give a challenge to the other restaurant sectors.
These two organizations have implemented safety policies to train their staffs. As a result, there
is a high competition for other organizations which leads them to improve their food safety
standard. The collaborators of this sectors include external agencies that comes for an inspection
to measure the food safety standard. Hence, the hospitality sector needs to comply with this audit
agency to improve its food safety standard. Hence, the climate analysis shows that Restaurant
Sector needs to incorporate new technology to improve its food standard.
Porter five forces analysis
Five forces Analysis in the context of Restaurant Sector
Buyer’s bargaining power Buyer’s bargaining power is high as they try to buy

6FOOD SAFETY
high quality food at low price. Hospitality sector
has savvy customers, which leads the customers to
search a better quality restaurant via online.
Supplier’s bargaining power The bargaining power of the supplier is low. The
restaurants have more staffs thus, the supplier
power is low.
Threat of substitute Threat of substitute is high as many competitors in
hospitality sector offer high standard food safety.
This hampers the growth of other organizations.
Barriers to entry Barriers to entry are high. Restaurant Sector is a
vital economic sector thus they have gained good
position in the market, which resist the new
entrants (Hiltoncolombo1.Com 2018).
The rivalry Palmyrah restaurant and Agra restaurant are the
major rivals of srilanka’s hospitality industry. They
offer high quality food service along with ensuring
safety, which creates a big threat for other
restaurant Sectors
Table 1: Porter Five Forces analysis
(Source: Allata et al. 2017)
SWOT analysis
S-Strength W-weakness

7FOOD SAFETY
Strong brand recognition
Huge number of staff
Lack of knowledge among the staffs to develop
food safety standard
Lack of well trained staffs
O-Opportunity
To incorporate new policy in improving food safety
standard
T-Threat
Huge competition in the market
Table 2: SWOT analysis
(Source: Rebouças et al. 2017)
From the above environmental analysis it has been received that lack of proper
knowledge of the staffs leads the restaurant sector to maintain food safety standard in their
organization. Therefore, huge competition and substitute products bring threats for this
organization (Rebouças et al. 2017). On the other hand, this sector can improve their food safety
standard by providing training to the staffs as they have large number of staffs.
Data collection method
In this current report secondary data collection method has been selected to collect data.
Secondary data collection method is effective to gather authentic data (Allata et al. 2017).
However, inclusion and exclusion criteria have been used to select journal articles from the
databases. Therefore, positivism philosophy, deductive approach and descriptive design have
been selected to conduct research methodology.

8FOOD SAFETY
Data analysis and Data interpretation
Food safety issue is major issue in the global restaurant industry. It has been received that
in the year 1990 to 2005 the food safety issue was low (Dupuis et al. 2016). The Health Statistics
Report 2011, which is published by Ministry of Health and Quality Life shows that from the year
2005 to 2015 the food poisoning cases became increased (da CUNHA et al. 2016). In Srilanka,
many restaurants have faced food poisoning cases due to error in the food preparation, which
affects the brand image and customer number of the restaurants. In order to deal with these
issues the hospitality sectors of Srilanka follow the Food Act 2006. Therefore, the food industry
in each country needs to follow the WHO food safety standard and international food safety
policy to reduce food born risk in their catering kitchen.
Figure 1: Statistical data of Food poisoning in World
(Source: Dupuis et al. 2016)

9FOOD SAFETY
Figure 1: Food Safety and Standard Act
(Source: da CUNHA et al. 2016)

10FOOD SAFETY
Figure 3: Food Safety management process
(Source: Dupuis et al. 2016)
Recommendations
 In order to improve the food safety standard in catering kitchen the restaurant sector
needs to implement good hygiene practice in their organization. This includes pest
control, waste management, staff training, stock control and good structural finishes. This
will improve the food safety standard in the catering kitchen by reducing food
contamination.
 The staffs if catering kitchen need to comply with the Food Safety Act and Food safety
policy by incorporating staff training. By implementing hazard analysis and critical
control policy (HACCP) hospitality sector will be able to improve their food safety
standard.

11FOOD SAFETY
 Restaurant sector needs to ensure the supply chain compliance with the food safety
principles. Therefore, by incorporating technology such using digital effort they can teach
their staffs. This will help them to improve their knowledge in hygiene and health.
Conclusion
The above study focuses on the food safety management issue in the context of
hospitality sector. It has been received that poor knowledge of the staffs is the major weakness of
this organization. Incorporation of food safety policy and hygienic practice will be effective to
improve the food safety standard in catering kitchen. Hence, it can be concluded that compliance
with the food safety legislation is important to ensure quality of the food in the restaurants.

12FOOD SAFETY
References
Ababio, Patricia Foriwaa, and Pauline Lovatt. "A review on food safety and food hygiene studies
in Ghana." Food Control 47 (2015): 92-97.
Allata, S., A. Valero, and L. Benhadja. "Implementation of traceability and food safety systems
(HACCP) under the ISO 22000: 2005 standard in North Africa: The case study of an ice cream
company in Algeria." Food Control 79 (2017): 239-253.
Bai, Li, Mingliang Wang, Yinsheng Yang, and Shunlong Gong. "Food safety in restaurants: The
consumer perspective." International Journal of Hospitality Management (2018).
da CUNHA, DIOGO THIMOTEO, VERIDIANA VERA de ROSSO, and Elke Stedefeldt.
"Should weights and risk categories be used for inspection scores to evaluate food safety in
restaurants?." Journal of food protection 79, no. 3 (2016): 501-506.
Dudeja, Puja, Rajul K. Gupta, and Amarjeet Singh Minhas, eds. Food Safety in the 21st Century:
Public Health Perspective. Academic Press, 2016.
Dupuis, Roxanne, Zachary Meisel, David Grande, Emily Strupp, Sarah Kounaves, Amy Graves,
Rosemary Frasso, and Carolyn C. Cannuscio. "Food allergy management among restaurant
workers in a large US city." Food Control 63 (2016): 147-157.
Harris, Kimberly J., Kevin S. Murphy, Robin B. DiPietro, and Gretchen L. Rivera. "Food safety
inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated
restaurants." International Journal of Hospitality Management 46 (2015): 190-199.

13FOOD SAFETY
Hiltoncolombo1.Com 2018. "Restaurant Sector". 2018. Hiltoncolombo1.Com.
http://www.hiltoncolombo1.com/GrazeKitchen. (Accessed July 4)
Rebouças, Larissa Tannus, Lidiane Barbosa Santiago, Larissa Silva Martins, Ana Cláudia Rios
Menezes, Maria da Purificação Nazaré Araújo, and Rogeria Comastri de Castro Almeida. "Food
safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants
of Salvador, Brazil." Food Control 73 (2017): 372-381.