Food Safety Management Systems Assignment (pdf)
Added on 2021-02-20
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FOOD SAFETYMANAGEMENT
Table of ContentsINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4P1: Examine a range of different food supply chain approaches within the food serviceindustry........................................................................................................................................4P2: Principles of effective procurement and sourcing processes for a food service operation...5M1: Range of different food supply chain approaches and procurement strategies that canenhance organisational effectiveness..........................................................................................6TASK 2............................................................................................................................................6P3: Application of different analytical tools to support effective management strategies..........6P4: Different management practices that support successful business operations in foodservice.........................................................................................................................................8M2 Evaluate management tools and practices that can support successful business operationsin food service.............................................................................................................................9D1 Provide valid and justified recommendations to support management practices andstrategies that enhance effective business operations ................................................................9TASK 3..........................................................................................................................................10P5: Ethical practices in food service and impact of these practices on overall business success....................................................................................................................................................10M3 ,D2 :Various ethical practices in food service and impact it has on the overall businesssuccess.......................................................................................................................................10TASK 4..........................................................................................................................................11P6: Assess management practices within a specific food service operation, using a range ofperformance review techniques.................................................................................................11P7: Recommend and produce management alternatives to improve performances, including animplementation plan..................................................................................................................12M4: Devise appropriate management solutions to address shortcomings within a specific foodservice operation, using a range of management tools and performance review techniques....13
D3: Justify recommendations to resolve organisational challenges applying measurementtools for monitoring an implementation plan for improved performance within a given foodservice organisation...................................................................................................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15
INTRODUCTIONFood safety management is mainly concerned with the system of identifying andcontrolling all the foods hazards at all the different stages of foods from its purchasing ofingredient to its supply. Managing foods is the crucial part performed within the business as thisassist them in decreasing the risk associated with the foods and its consumption. This assignmentis prepared on the chosen association that is “ZIZZI Restaurants” which is an Italian restaurantestablished in the year 1999. the business of ZIZZI restaurants was commenced with the aim toserves people with better quality of food items so that the customers can get full satisfaction asper their needs(Zizzi Restaurant. 2019). The study also cover various topics such as differentapproaches of food chain along with diversified principles consisting services operations. At,last it also explains about the use of different tools and techniques in order to manage and aidstrategies.TASK 1P1: Examine a range of different food supply chain approaches within the food service industry.Food supply chain industry is considered to be the most broader and wider as it involvesdifferent procedure starting from its initial stage that is arrangement of ingredients,preparationand serving of the items to the potential customers. Food supply industry must ensure that theyserves their customers with the better and healthy food products with the maintenance ofappropriate hygiene level. In order to maintain each and every aspects of the food supplyindustry various approaches have been given which are mentioned beneath:Fine Dining: This approach to the food supply chain is major as this style of serving foodinvolves eating which usually takes place within the pricey restaurants where the foods is servedto the people in the best formal manner. This will support the food service industry of the UKeconomy in their gaining of higher profits.Pop up Food Services- These are the outlets which are run-ned privately from home,former factories on the temporary basis during a festive. This approach within the food serviceindustry is most essential for the younger chefs whose skills are still underutilised as through popup food services they can easily show case their talents and provides customers of UK with thebest quality of food items(Hall, Timothy and Duval, 2012).
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