Food Safety Management System Analysis

The provided document is a comprehensive analysis of food safety management systems in the global fresh produce chain. It includes various studies and articles on the topic, such as factors affecting food safety management system status, performance assessment, and semi-quantitative study evaluations. The document also provides online resources and guides for competitive intelligence, SWOT analysis, stakeholders in the food regulatory sphere, and successful implementation plans. This is a valuable resource for students and professionals in the field of food safety management.

Food Safety
Management
Table of Contents

INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1 Identify range of food supply chain approaches along with highlighting key stakeholders in
the process...................................................................................................................................4
P2 Identify the principles of effective sourcing and procurement process for a food service
operation......................................................................................................................................5
M1. Analyse different approaches and procurement strategies which will assist in enhancing
organisational effectiveness........................................................................................................6
D1 Recommendations and justification in order to support management practices and
strategies which enhance business operations effectively..........................................................6
TASK 2............................................................................................................................................7
P3 Examine various analytical tools application in order to support effective management
strategies......................................................................................................................................7
P4 Various management practices which support successful business operations within food
service organisations...................................................................................................................7
M2 Critical evaluation different management tools and practices in order to support successful
business operations......................................................................................................................8
TASK 3............................................................................................................................................8
P5 Define ethical practices and the impact of these practices within food service organisation.
.....................................................................................................................................................8
M3 Examine various ethical practices and its consequence on the success of business
operations....................................................................................................................................9
D2 Critical evaluation of different ethical practices and its impact on the business objectives. 9
TASK 4..........................................................................................................................................10
P6 Examine management practices by using various performance review techniques within
the organisation.........................................................................................................................10
P7 Provide recommendations and alternatives which includes implementation plan in order to
improve performance................................................................................................................11
M4 Provide effective management solutions in order to address shortcoming within the
organisation by using different management practices and tools.............................................11

D3 Justify recommendations to resolve different organisational challenges by using tools and
techniques..................................................................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
In today's competitive environment it has been identified that food safety is considered as
one of the important element as individuals are more awareness about their health. There are
ample number of restaurants growing in the competitive marketplace as there are various
customers with different choice of food. It has been analysed that food safety is considered as
one of the major element with the help of which large number of customers get attracted towards
the organisation. Food safety management system identifies, control, evaluates food hazards at
each and every level of food supply chain (Bilska and Kowalski, 2014). In the present report,
Zizzi restaurant is chosen as the base company, which is an Italian inspired restaurant chain in
UK and Ireland. It is a restaurant chain which was founded in the year 1999 and its trade name is
Azzurri Restaurant Ltd. In the present report, various topics are going to be covered which
includes different type of supply chain approaches. Apart from this, a detail discussion is
conducted on principles of effective procurement and sourcing process. In addition to this, an
evaluation is done on different management practices which assist in doing business operations
in an effective manner. At last, recommendations and justifications is provided to improve the
performance of business organisation.
TASK 1
P1 Identify range of food supply chain approaches along with highlighting key stakeholders in
the process.
Food system or food supply chain refers to a procedure which mainly identifies how food
items from farms end up in front of customers on table. It has been identified that it is very
essential for the restaurant owner and manager to maintain the quality of food products offered
by them to their customers. Along with this, it is also very important for them to provide food
items within given time frame so that it will create more benefit to both customers and restaurant
owners. It has been analysed that there are various approaches of food supply chain within the
industry which are going to be discuss as follows:
Pop up Food Services- It has been analysed that it is an approach, in which pop up is
happen at unpredicted places for specific period of time in order to display their talent in front of
large number of audience for doing future investment within the restaurant (Hall, Timothy and
Duval, 2012). It is one of the most effective approach where large number of talented people

show their expertise in front of ample number of people. In the present context of, Zizzi
restaurant chef show their talent in front of large number of people for expanding there business
functions.
Fine Dining- It is essential for the restaurant manager or owner to provide effective
atmosphere to their customers so that they can comfortably spend there time. This is the
approach which includes clean atmosphere, wine lists as well as sommeliers who can assist there
customers related to both food and wine pairing.
It has been analysed that food supply chain is a method or process which mainly starts
from farm houses and end up on the table of customers (Kafetzopoulos, Psomas and
Kafetzopoulos, 2013). It has also been analysed that each and every stage need to be managed
and controlled by restaurant owner in an effective manner. Along with this they must deliver
food products to the customers within stipulated time frame. There are various stakeholders in
this process which are going to be discussed as below:
Food Business- It has been analysed that food industry is considered as one of the fastest
growing sector within the marketplace. It has been said that there are around 300000 food
business where almost 4.8 million people are working with them (Stakeholders in the Food
Regulatory Sphere – A Quick Guide, 2019). It is one of the stakeholder which assist in enhancing
profitability as well as market share of the business organisation in an effective manner.
Consumers- It is said that consumers are considered as one of the most important
stakeholders within food service. They are the one who avail various services of restaurant,
tasting food products and many more. It is essential for the Zizzi restaurant owner to provide
effective food products and high quality services to there customers.
P2 Identify the principles of effective sourcing and procurement process for a food service
operation.
Procurement refers to the process of obtaining goods, commodity and services with the
main motive of business. There are some principles of procurement procedures which are as
follows:
Maintaining Quantity and Quality Controls- It is one of the principle where
management team of Zizzi restaurant need to maintain quantity and quality of food products as
well as of food operation. It can be done by using various tools and techniques in order to
produce positive results.

Variety of Profit Opportunities- There are various types of opportunities which is
related to profit available with the process of procurement in context of enhancing growth rate,
market share and success for the restaurant. It is the principle which plays very essential role
within the organisation in order to make effective decision (Karaman and et. al., 2012).
In addition to this sourcing refers to a practice is defined as practice of locating and
selecting business organisation. There are some principles of sourcing process are going to be
discussed below which assist the management of restaurant are as follows:
Value for Money- It is the principle, where customers get effective, proper and high
quality food services according to the amount paid by them for food. It is one of the most
important principles of sourcing which is essential for the management team of Zizzi restaurant
so that they can enhance their operations and provide high quality services according to the
amount.
Aftersales Services- In the present context of food service operation, management team
of the company need to take feedbacks on regular basis as well as take suggestions in order to
improve the performance and quality of products. With the help of this principle managers of the
restaurant attain there goals and objectives in an effective manner.
M1. Analyse different approaches and procurement strategies which will assist in enhancing
organisational effectiveness.
To enhance effectiveness of organisation, it is essential that Zizzi restaurant analyses
different types of approaches available for food supply and also different types of strategies for
achieving objectives and goals in more effective way. Main motive of this company is to provide
take away and fast food, meeting demand of their customers in a better way and planning of
varieties of product in company (King, 2013). In procurement strategies, company has to
evaluate prices and approaches related to purchasing, savings in direct and indirect manner and
so on. In this manner, procurement strategies and approaches help in enhancing effectiveness of
this company.
D1 Recommendations and justification in order to support management practices and strategies
which enhance business operations effectively.
To maximize efficacious in business operations, different practises and management
strategies like implementation of action plan, benchmarking of strategy, budgetary control and
others have to be adhered by firm in attainment of overall goals of business. This is very

necessary for food industry to comply with all strategies and practises which support
achievement of objectives of company. All business operations and activities of business are to
be done using strategies in accordance to set guidelines.
TASK 2
P3 Examine various analytical tools application in order to support effective management
strategies.
It has been analysed that there are various tools and techniques which is used by the
management team of organisation in order to enhance their business performance. There are
some tools which is used by managers of Zizzi restaurant are as follows:
SWOT analysis
The tool is helpful in identifying strengths, weaknesses, threats and opportunities of
company (Sample of a SWOT Analysis for a Restaurant, 2019). With reference to Zizzi
restaurant, SWOT analysis of this company is defined as below:
Strength Weakness
 Highly trained staff with effective skills
 Provides high quality food to customers
according to their taste and preferences
 Excessive number of dishes confusion
customers while placing orders.
 Slow services
Opportunity Threat
 Zizzi restaurant could expand their
business by adding on dishes as per
health conscious customers.
 The company can use latest technology
for improving performance of staff
members.
 Major threat is from competitive chain
restaurant.
 Non providing home delivery service
could become major problem for them.
Porters 4 Corner Analysis
This framework contains four corners of Porter's that could help business organisation in
developing effective management strategies. All of them are described as below:

Drivers- In this manager of Zizzi restaurant, analysis all motivational factor which helps
them in gaining competitive advantage. Main drivers for Zizzi restaurant organisational
structure, culture, financial resources and business philosophy. All of them contributes in
formulating effective management skills.
Management Assumptions- Management assumptions for Zizzi restaurant are
organisational value, perceived industry forces, cultural traits, weaknesses and strengths of
company. It supports in gaining competitive advantage.
Strategy- At this corner, main emphasis of management team of Zizzi restaurant is on
enhancing business value of company by enhancing investment and formulating effective
relationship with other vendors for developing best network (COMPETITIVE INTELLIGENCE:
FOUR CORNER’S ANALYSIS, 2015).
Capabilities- Here, management of Zizzi restaurant emphasises on evaluating
capabilities of restaurant. Main capabilities of Zizzi restaurant is copyrights, financial strengths,
its marketing skills, effective training to employees etc. By using these capabilities, the
restaurant can gain competitive advantages in effective manner.
P4 Various management practices which support successful business operations within food
service organisations.
There are various types of management practices which as a result assist in supporting
business operations of food industry which are as follows:
Managing Human resources and capital- It is the type of practice which is done by
using Belbin team role model. Role of Belbin team are classified into three roles which are as
follows: People Oriented- In the present context of Zizzi restaurant it is one of the most important
factor as ideas are being generated in this which is further coordinated to the members
within stipulated time frame and in effective manner. It is the role which assist in
attaining organisational mission and vision of the company (Belbin Team Roles: Theory
and Practice, 2019). Action Oriented- According to this, it is essential for the employees or staff members of
Zizzi restaurant that they should focus on improving performance, attainment of
organisational goals and objectives and developing new concept. For this, management
team of the company require shaper, complete finisher and many more.

 Though Oriented- In this section, it is required to analyse each and every topic which
will assist them in order to solve there issues and problems faced by the organisation. In
simple words, it is the process or role which assist the managers of organisation in order
to conduct their business functions in an effective manner (Kirezieva and et. al., 2015).
Resource Maintenance Process- It refers to one of the most essential as well as crucial
practise which assist in supporting business functions in an effective manner within food
industry. It is the process which is categorised into two different sections which are as follows: Staffing as well as roles in maintenance- It is essential for the management team of Zizzi
restaurant to work in an effective manner and for this they need to define roles as well as
responsibilities of each and every team members.
 Food service facilities in order to maintain quality- It is more essential for the Zizzi
restaurant that they should provide high quality food products to there customer. It will
assist them in order to create positive brand image of the organisation at the competitive
marketplace.
M2 Critical evaluation different management tools and practices in order to support successful
business operations.
Management tools involve many activities or steps such as researching of market,
practises which deal with integrated system of food, viewing of waste, implementation of strong
groups that help firm in their operations for food services. In relation with, management practises
dealing with business operations, tools and activities many functions do not always take place in
a efficacious manner. Hence, it can be said that it is necessary for food services that they follow
appropriate tools, strategies and practises for attainment of objectives.
TASK 3
P5 Define ethical practices and the impact of these practices within food service organisation.
It is very essential for each and every organisation to conduct there business functions in
an ethical manner. Apart from this, in today's world it is essential for the management team of
organisation to adopt CSR activity (Luning and et. al., 2015). It is the activity which is quite
beneficial for both society as well as for the company. In the present context of Zizzi restaurant,
it is essential for the manager to conduct Corporate social responsibilities so that they can attract
large number of customers towards there restaurant. For this, they can adopt various activities

such as use of organic food material, eco friendly products, develop transparency, fair trade and
many more. Some of these activities are going to be explained as follows:
 Fair trade: In order to conduct ethical practices effectively, management team of Zizzi
restaurant perform there business functions in clean and fair way. They create
transparency with there suppliers, customers, investors, employees and many more. With
the help of this, they will be able to satisfy there customers and retain them for a long
period of time (Macheka and et. al., 2013).
 Use organic food products: For conducting business operations in an effective manner,
Zizzi restaurant conduct there business functions in an ethical manner. For this, they
chose eco friendly and organic food materials. With the help of this, they will be able to
produce high quality goods and services to there customers.
With the help of CSR activities, management team of Zizzi restaurant will get different
type of advantages which positively affect there business functions. It has been analysed that
there are various practices which is conducted by the organisation which provide various benefits
are as follows:
 Increase in brand image: With the help of effective ethical practices, managers of
Zizzi restaurant will be able to enhance its brand image at the competitive marketplace.
Along with this, it will assist in grabbing attention of large number of customers towards
the organisation.
M3 Examine various ethical practices and its consequence on the success of business operations.
Nowadays, it has become very necessary for all companies to have proper ethical
practises and corporate social responsibilities as it is beneficial for companies and society at
same time. In concern with Zizzi restaurant they are performing their CSR activities and from
that they are able to receive benefits like increased brand image, loyalty of employees, attracting
increased number of investors, retention of employees and many others (Milios, Drosinos and
Zoiopoulos, 2014). Ethical practises and CSR activities do not have much positive impact on
restaurant business operations as this is a process which involves increase in cost and not every
employee accepts it as this also consumes lot of time.

D2 Critical evaluation of different ethical practices and its impact on the business objectives.
Positive impact: It is important that companies adapt CSR activities in their company,
this has many benefits such as overall brand image of company increases. They are able to get a
competitive advantage in market and at same time their customers are also satisfied.
Negative Impact: This process has to be adapted by company and all it employees which
leads to many changes in company, employees sometimes show resistance to these changes.
Overall cost also increases and these activities are also time consuming and it is a long process.
TASK 4
P6 Examine management practices by using various performance review techniques within the
organisation.
It has been said that performance review techniques refers to a systematic examination of
organisational performance (Motarjemi and Lelieveld, 2013). With the help of this evaluation,
managers will be able to identify there current market position and develop strategies
accordingly. Some of the performance review techniques which is used by organisation are as
follows:
Customer satisfaction suggestions and feedback- According to this technique,
managers of Zizzi restaurant should positively take suggestions and feedback from the customers
which is provided by them after spending time in there restaurant. With the help of these
feedback, managers will be able to develop there strategies in order to attain organisational goals
and objectives. Along with this, by using suggestions and feedback in an effective manner,
quality of food products will be enhanced.
Quality monitoring as well as control process- It is the technique, which is used by
Zizzi restaurant in order to examine and monitor quality of services. This is the technique which
assist in providing better quality food services to there customers. It has been analysed that there
are various tools and techniques in order to monitor the quality of food service in an effective
manner (Osés and et. al., 2012). With the help of these technique organisation will be able to
enhance there goodwill at the marketplace.
Monitoring and Evaluation tools- It has been analysed that there are various tools with
the help of which organisation will be able to examine there day to day activities and evaluate
them effectively. Some of these tools includes environmental health checks, inspections, audit,

performance review and many with the help of which Zizzi restaurant will be able to attain their
goals within stipulated time frame.
P7 Provide recommendations and alternatives which includes implementation plan in order to
improve performance.
Organisation has to make plans to improve their performance . These are done after
proper analysis, controlling and then evaluation of all business activities. Different types of
management alternatives and plan are described below:
Management alternatives:
Management alternative plans of Food service for improving overall performance are
discussed below:
Benchmarking: this is a process which is used to measure whole performance of
company in concern with other companies which are best in industry. It can also be regarded as
identifying opportunities available in business for their improvement. This is a type of alternative
plan available for Zizzi restaurant for improvement of activities and performance in their
company. Each business uses this strategy to set benchmarks and then work according to those
for increasing their output.
Implementation plan:
Action plan of Zizzi restaurant is discussed below:
 Clarity: Implementation plan needs clarity which every company should have clarity and
it must be easy to practical and feasible to read. This will help Zizzi restaurant in
understanding of problem.
 Communication: it is a requirement that Zizzi restaurant have those employees who
have effective communication skills which can help company in implementation of
updated technology and software (The seven Cs of a successful implementation plan,
2019).
 Change management: This is one of biggest challenge for companies that they have to
mange change in their company. With new technologies coming up it has become more
important to adopt such technologies as early as possible by Zizzi restaurant.

 Criteria: There is always a need to set a criteria for smooth functioning of business.
Zizzi restaurant has to decide their target customers and target market so that they are
able to frame their overall strategies.
 Checklist: This is a criteria which must also be taken care of while company is deciding
their action plan. This checklist includes many different aspects such as terms on which
task is based, time frame, quality maintenance, risks and others. This checklist will be
very helpful in implementing action plan in Zizzi restaurant.
 Call on help: Zizzi restaurant if wants to implement new technology then they can take
help from those companies who have already implemented similar plans.
 Choose the right provider: This is last stage, in this right provider is chosen and
performance has to be improved so that there are better outcomes. Zizzi restaurant has to
be very careful while they are at this stage.
SMART Planning: Every organisation must have SMART objectives which must be
measurable and also achievable in the given time frame.
M4 Provide effective management solutions in order to address shortcoming within the
organisation by using different management practices and tools.
It has been determined that there are various tools and techniques with the help of which
organisation will be able to perform there task in an effective manner. Some of these tools
includes food management system, strategic planning and many more. Along with this there are
some techniques which are balance scorecard, benchmarking which assist in resolving issues
within stipulated time frame (Roesel and Grace, 2014). All these techniques and tools are used
by Zizzi restaurant manager in order to provide solutions within given time frame.
D3 Justify recommendations to resolve different organisational challenges by using tools and
techniques.
For resolving challenges faced by organisation, various management tools are applied by
the managers of organisation within the industry. It has been identified that the measurement tool
which is used by organisation includes implementation of action plan with the help of which they
can perform there task effectively (Sampers And et. al., 2012). At last, it has been suggested and
recommended that application of these theories assist in enhancing performance of business
organisation in an effective manner.

CONCLUSION
From above report it can be concluded, that food safety is very necessary for all
restaurants which are dealing in food industry. There are different approaches of food supply
chain like casual dinning, fine dinning and others. There are many stakeholders such as
customers, employees, suppliers of raw material etc. which help companies in achievement of
profits. There are many different types of management strategies which have to be obeyed by
companies in order to operate their business in an effective manner. Ethical practises assist
companies in food industry to earn profits and get successful. This becomes necessary to utilise
these technique and then review overall performance of companies and see whether objectives of
company have been achieved.

REFERENCES
Books & Journals
Bilska, A. and Kowalski, R., 2014. FOOD QUALITY AND SAFETY
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management, and marketing. Routledge.
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Karaman, A. D. and et. al., 2012. Barriers and benefits of the implementation of food safety
management systems among the Turkish dairy industry: A case study. Food Control.
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King, H., 2013. Food safety management: Implementing a food safety program in a food retail
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Kirezieva, K. and et. al., 2013. Assessment of food safety management systems in the global
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Kirezieva, K. and et. al., 2015. Factors affecting the status of food safety management systems in
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Luning, P. A. and et. al., 2015. Performance assessment of food safety management systems in
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Macheka, L. and et. al., 2013. Barriers, benefits and motivation factors for the implementation of
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Milios, K. T., Drosinos, E. H. and Zoiopoulos, P. E., 2014. Food Safety Management System
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Motarjemi, Y. and Lelieveld, H. eds., 2013. Food safety management: a practical guide for the
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