Food Safety Management: Approaches, Principles, and Strategies

This document provides an overview of food safety management in the restaurant industry. It covers the approaches and key stakeholders in the food supply chain, principles of effective procurement and sourcing processes, application of analytical tools for management strategies, and management practices to support successful business operations. The document also discusses the impact of ethical practices and performance review techniques in food service organizations.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Food supply chain approaches and key stakeholders............................................................3
P2 Principles of effective procurement and sourcing processes for a food service operation....4
M1 Food supply chain approaches and strategies to enhance organisational effectiveness.......5
TASK 2............................................................................................................................................5
P3 Application of different analytical tools to support effective management strategies...........5
P4 Management practices to support successful business operations.........................................7
M2 Critical evaluation of management tools and practices........................................................8
D1Valid and justified recommendation to support management practices................................8
TASK 3............................................................................................................................................9
P5 Ethical practices and their impact in a food service organisation..........................................9
M3 Analysis of ethical practices their impact on business successful......................................10
D2 Critical analysis of ethical practices in food service organisations.....................................10
TASK 4..........................................................................................................................................10
P6 Performance review techniques in food service organisation..............................................10
P7 Management alternatives to improve performance with an implementation plan...............11
M4 Management solutions to address shortcomings within food service operations...............12
D3 Recommendations to resolve organisational challenges.....................................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food safety management is the commitment of the management to provide safe food to
the customers for consumption by identifying, evaluating and controlling food related hazards at
all the levels of food supply chain (Amchova, Kotolova and Ruda-Kucerova, 2015). Food safety
is important so as to protect customers from the risk of getting ill due to food borne diseases
which might cause allergies, food poisoning or even deaths. Food safety should be ensured in the
foods provided by restaurants so as to prevent them from loosing permit to supply food and can
also jeopardise its reputation if the customers become ill after consuming its food. To study the
strategic management processes and practices used in food restaurant, Wagamama restaurant is
taken which is a British restaurant chain, serving Asian food based on Japanese cuisine. In
second part of the report, Zizzi restaurant is taken which is a chain of Italian inspired restaurants
across the UK and was founded in 1999. In this part performance issues will be assessed along
with developing an action plan to implement a strategic plan.
TASK 1
P1 Food supply chain approaches and key stakeholders
Food supply chains are networks between small and medium sized businesses with
multinational companies for providing input to the supply chain and conducting their businesses.
All the activities and functions that are involved in preparing and serving food to customers are
involved in the process of food supply chain. Various ways in which food services can be given
along with the key stakeholders involved are discussed below : Fine dining : These services caters to upscale clientele and provides the finest quality of
food. Fine dining restaurants have a formal atmosphere, fancy menus and a sit-down
arrangements. The customers, waiters, chefs are the key stakeholders and the services of
finest quality are given to the customers (Ellram and Tate, 2015). Pop up food services : These are temporary restaurants and are often operated from
private spaces like food trucks and are an effective way for younger professionals to
experiment with their cooking skills and serving foods to customers so as to seek
attention of investors to help them open a restaurant. The stakeholders are young chefs,
local customers and investors. The food served should be good in taste and quality to
attract more customers and investors to open new restaurants.

 Themed food services : These restaurants are based on certain themes so as to attract
diners to enjoy their services and have a memorable experience. The decorations,
architecture, special effects and other techniques are used to give customers an
experience of a theme. The stakeholders are customers, business owners as a huge
investment is involved in creating a theme and attracting customers. Fast food and take away : These are shops that sell cooked foods that are to be eaten
elsewhere (Hernández-Mesa and et. al.,2017). These restaurants provide quick services
for the customers to collect prepared food that can be eaten comfortably at their homes
as minimal table services are offered. The stakeholders are customers and the cook who
is preparing the food. Good quality of raw materials should be used to prepare food so
that large base of customers can be attracted.
 Conferences and events : This means catering of food services to the people that are
present in conferences or events like marriages, birthdays etc. The foods is prepared and
delivered on the same place where the event is taking place so that hot food can be
served. The catering service is concerned with providing good quality of food to the
guests. The key stakeholders are person hosting the event or conference, caterers and the
people for whom the food is being served.
P2 Principles of effective procurement and sourcing processes for a food service operation
The procurement and sourcing process is an essential part of every food service
operation. The chefs of restaurants must be capable enough to buy appropriate ingredients that
are required to cook the most demanded variety of food in the restaurant, in accurate amount, at
the right time, from right place and at best prices (Tumula and NetIQ Corp, 2016). Sourcing
process is used to provide the best quality of food to the customers in the best possible manner.
Principles of effective procurement and sourcing process are discussed below : Supplier credibility checks : It is important for the management of Wagamama restaurant
to check the reliability, trustworthiness and reputation of the suppliers before making any
purchases of food products for them. This is done to ensure that high quality of raw
materials are used in preparing food and providing high quality service to the customers. Approved suppliers list : The restaurants needs to collect various informations related to
the suppliers so that their past performance can be evaluated and a list of suppliers can be

prepared out of which the best supplier can be selected so as to make purchases of good
quality items and at best prices. Value of money : It is related to giving customers value for their money by providing the
best quality of food so that repetitive business can be done and customers can be attracted
towards the restaurant thereby increasing its sales and revenue. Good value for money
create loyal customers and helps in building a good reputation of the business.
 Aftersales services and warranties : These are the services that are given to the
customers after making final sales to them (Huang, Xi and He, 2015). These services can
be given in the form of warranties that if in future any damage occurs to the products
within a specific interval of time, the repairs and maintenance will not be charged from
the customers. In food industry aftersales service involves providing them with
refreshments, thanksgiving messages etc. these are given so as to build a long-term
relation with customers and make them loyal.
M1 Food supply chain approaches and strategies to enhance organisational effectiveness
Various food supply chain approaches can be used by restaurants to attract customers and
provide food to them. Also different procurement strategies are to be used by restaurants so as to
purchase best quality of food items from the suppliers can be purchased at best prices (Valdes,
2019). Both these processes influence the effectiveness of businesses as they determine the way
in which food is catered to the customers and the quality of food provided which attracts diners
to the restaurants. The seating arrangements, ambience, cleanliness of the surroundings of the
restaurants and the employees serving the food along with the taste, safety and quality of food
determines the success of the food service business.
TASK 2
P3 Application of different analytical tools to support effective management strategies
Analytical tools are important to be used by the management of an organisation so that
strategies can be implemented in a way to develop and grow in the competitive environment.
SWOT analysis is one such tool that can help Wagamama restaurant to analyse its strengths,
weaknesses and the potential opportunities and threats that are there in the market which can
affect its business.

Strengths
 Wagamama is designed on the basis of
popular Japanese Ramen bar concept.
 It offers a wide variety of noodles, rice,
veg and non-veg dishes.
Weaknesses
 The suppliers of this restaurant are
providing bad quality of food.
 The employees are becoming lenient
with their work.
Opportunities
 It can expand its restaurant chains in
various countries.
 It can diversify in providing variety of
cuisines apart from Japanese cuisines.
Threats
 The products are being out of stock
which causes discomfort for customers.
 Complaints against the quality of food
is increasing.
PEST analysis :
Political
The tax regulations and the health regulations
are imposed by the government affects the
operations and decision making of the
restaurants. Due to public health policy of UK
the Wagamama has to change their menu
accordingly which affects their decision
making.
Social
The focus of the customers is shifting from
food to healthy food which has positive impact
on Wagamama as they offers healthy food and
some of the option in menu are in the category
of fast food.
Economic
The unemployment rate in the country has
impact on the operation of the restaurant
Wagamama as they provides their food with
health factor which make them costly than that
of others, that become unaffordable due to
lesser disposable income.
Technological
The technological factors has impact on food
business but Wagamama has advantage of this
as they offers their products online also.
Porters Five Force Model :

Threat of substitute goods For Wagamama this force has strong impact as the customers
can easily switch to competitors as they also offers healthy
and similar products.
Bargaining power of buyers The buyers has high bargaining powers for Wagamama as
they have to offer the products as per their taste and
preference.
Bargaining power of suppliers The bargaining powers of suppliers is moderate as
Wagamama can switch to their suppliers which can offer the
same material at same prices.
Rivalry among competitors Impact of the competitors is high as they frequently changes
their strategies by changing their prices which affects the
sales.
Barriers to entry In restaurant industry hardly any barrier exist due to which
any one can easily enter in the industry which will impact the
business of Wagamama.
Other management strategy that can be used by Wagamama restaurant is Porter's 4 corner
analysis which was given by Michael Porter (Jalilvand and et. al., 2017). It can help in assessing
the intents and objectives of competitors and their strengths so that Wagamama can formulate
strategies to eliminate competition and survive in the market.
 Drivers : It helps in understanding the goals of competitors and their next move to reach
to their goals. Their current position in the market influences the way in which they
respond to opportunities and threats that are present. This will help Wagamama to
formulate strategies to be the first in the industry to either take the opportunities or
respond to threats.
 Management assumptions : This helps in determining the perception of competitor about
its position in the market. The firms who feel that their existence is threatened will fight
back more aggressively whereas the firms who perceive their position to be stable will
not respond towards changes in the environment.

 Strategy : This helps in knowing about the current position of the competitors like
whether they are struggling to capture markets or they are stable in the marketplace. This
will help in determining the changes that are going to be introduced by the competitors
like new products, change in prices etc.
 Capabilities : It tells about the capabilities of competitors by analysing their strengths and
weakness. This will help Wagamama restaurant to formulate strategies that directly
attacks the weakest points of competitors in order to eliminate competition.
P4 Management practices to support successful business operations
Management practices are the working methods and innovations that are introduced by
managers in an organisation to improve its effectiveness so that profits can be increased
(Koizumi, 2015). Following are the management practices that can be used to improve quality of
products and services :
 Managing human capital and resources in operations : This means managing the
human resources in the company by delegating work to them based on their skills and
talents so that the work gets completed on time. This can be done through following
ways :
1. Staffing levels and cost management – It means managing the appropriate levels of staff
in the organisation so that customers can be well catered with food and waiting time can
be reduced.
2. Efficient rota management for seasonality : This means scheduling the work of
employees based on the staff availability, experience and other factors. This helps in
utilizing the capabilities of human resources of the business in the best possible way.
3. Utilising skills and competencies : This means the skills and competencies of the
workers have to be utilized to the fullest to drive the output from employees that can
help in achieving the goals of organisation by enhancing its effectiveness.
4. Using Belbin team roles : Belbin team roles helps in understanding the role of a member
in the team (Youn, Hua and Lee, 2015). This will help each team member to analyse
their strengths and weaknesses so as to improve their contribution in the team.
5. Skills assessment and development for staff : This can help in delegating tasks in a better
way so that work gets completed on time and with efficiency.

 Property and resource maintenance processes : This helps in maintaining the company
property and premises and other resources that are used to operate business on a daily
basis.
1. Food service facilities to maintain : This means managing the way in which food service
is given to the customers. It involves preparing and delivering quality food and service to
customers.
2. Repairs scheduling through peaks and troughs : This means scheduling repairs on time so
that any discomfort caused due to the repair work may deteriorate the reputation of the
company. For example repairing bathrooms in restaurants must not be done in the peak
hours when large number of customers come.
M2 Critical evaluation of management tools and practices
Various management tools and practices help in food service organisations in evaluating
its position in the market as food industry is the fastest growing industry and the demand for
food services are also increasing with growing population and changing lifestyles of people
(Ludlow, 2015). To survive in the marketplace and be able to compete efficiently it is important
for the organisations to analyse their strengths and weaknesses and the possible threats and
opportunities. It also helps the organisations to follow rule of law and provide good quality food
and service to the customers.
D1Valid and justified recommendation to support management practices
Management practices in a food service industry help in enhancing effective business
operations and providing good quality food to the customers. Customer satisfaction is the most
crucial aspect in hospitality industry that can help in achieving competitive advantage in the
market. Some recommendations to support management practices and strategies are :
 Setting clear standards of quality of food that is to be provided to customers.
 Training the staff regularly to provide best service to customers.
 Following government food security policies to ensure safety of food.
 Evaluating suppliers so that best quality of raw materials can be purchased and at right
prices.

TASK 3
P5 Ethical practices and their impact in a food service organisation
Organisations in the contemporary world apart from making profits are required to follow
corporate social responsibilities (CSR) so as to be socially accountable. It is a concept that
suggests that organisations operating within a society contribute towards economic, social and
environmental development that create positive impact on the society at large. Through CSR,
food service organisations are compelled to provide best quality of food and services to the
customers and minimizing wastage of resources that are used in the preparation of food. It also
helps in disposing off the left overs of food in a way that it does not cause pollution top the
environment. Some CSR approaches that can be used by Wagamama restaurant are :
 Conduct fair trade : It means conducting the business by following fair practices. It
means providing food to the customers at reasonable prices or at prices that matches the
quality of food and service given to them (Monteiro and Birkinshaw, 2017).
 Organic produce : It means the use of organic products in the preparation of food. The
vegetables used should not have been grown by using pesticides or artificial fertilizers
and the animals used should not have been grown by using antibiotics or growth
hormones. This will provide natural food to customers. Transparency in practices : It means not being secretive about the ways in which food is
being prepared or the ingredients that are used in making food. For example displaying of
ingredients used in manufacture of processed food gives transparency to practices and
helps in informing customers.
 Eco-friendly practices : It means following environment friendly services in the
organisations like not wasting water, disposing waste in an appropriate way etc. so that
the responsibility towards environment can be executed.
CSR practices also influence the stakeholders that are involved in the food service
organisation. This helps the organisation in the following ways : Staff retention : Experienced staff can be retained if CSR is followed in the company
because it helps in giving them salaries according to their skills and talents and also fair
practices that are used in the company helps in building confidence among the staff
members.

 Company reputation : The image of a company can be enhanced with the use of CSR as
it becomes more accountable towards the society and is praised by the members of the
society for its practices.
M3 Analysis of ethical practices their impact on business successful
Ethical practices helps businesses in building good relations with the customers and the
society as a whole which helps in enhancing its reputation. These practices also help in
developing long-term relations with all the stakeholders that are involved with the business such
as employees, customers, investors, government etc. Success of the business thus can be ensured
if ethical practices are followed as the trust of the society can be maintained and they can be
made loyal which helps in repetitive business. It also helps in dealing with competition in the
marketplace.
D2 Critical analysis of ethical practices in food service organisations
Ethical practices should be used in all the businesses for their success in the competitive
market. Ethical practices ensures that the products and services provided by the organisations
have been produced without harming the environment. Customer awareness about the
environmental issues have increased and they proactively participate in preventing the
environment from any damage due to businesses. In food industry safety and quality of food are
the most important factors. So the restaurants must ensure ethical practices to achieve its goals
and objectives on time.
TASK 4
P6 Performance review techniques in food service organisation
These techniques are used to monitor and review the performance of their employees and
taking follow up of their performance in order to measure the exact performance of their
manpower (Peng and et. al., 2015). This technique is helpful in accomplishing the targets and
objectives and through evaluation employees feel that they are worthy for an organisation. There
are various performance review techniques which are discussed as under:
Set standards: It is the first step of reviewing the performance, which represents that the
employer set goals and objectives for their staff in order to review and monitor their
performance. By setting standards it becomes easy for employers to compare their standards. It is
an ethical behaviour among the supervisors and subordinates and a fundamental element of

successful business which represents that the expectations of employers with guidance. Zizzi
restaurant firstly specify the goals and objectives and what is expected to them in order to make
them clear and to avoid confusion from their mind.
Monitor the quality of service offered: Quality which is offered in the Zizzi restaurant
need to be monitor to make sure the quality of products which is offered to customers. Manager
should have control over available raw materials and the quality of the product as both these
aspects are helpful in reviewing the performance. Manager monitor the utilisation of raw
materials till its final delivery to the customer.
Feedback of customers: Quality and services of food can be measured by the satisfaction
level of customers. Zizzi restaurant make a report on their customers feedback as it is helpful in
enhancing their performance, food taste, quality and services they offered to their customers
which is helpful in developing their reputation in the market.
Key performance indicators (KPI): It is a performance measurement technique which
represents the success of an organisation or a specific action (Key Performance Indicator (KPI)
Definition. 2019). It emphasis on strategies and operational activities which is helpful in decision
making. It includes setting targets to the tracking of progress of the project. It focus on the
processes and functions of the top management which is necessary to measure the progress. KPI
varies from company to company as every company has their own measurement indicators. Zizzi
restaurant use KPI as it covers all measuring techniques and helpful in achieving the objectives.
P7 Management alternatives to improve performance with an implementation plan
Performance of the organisation depends on its management practices. Various
alternatives are present for the management that can be implemented so as to improve the
performance of the organisation. Some of these alternatives are discussed below : Benchmarking : It is a process of measuring the performance of a company's products,
services or processes in comparison with the best businesses that are present in the same
industry. This helps Zizzi restaurant in comparing its performance against a set standard.
 Recruitment and talent management : Recruiting the right type of candidate for the right
job and at right time so that talents and skills can be used to improve performance of
Zizzi restaurant.
Implementation plan
7C's of implementation :

 Clarity : Clear plans and policies that can be easily understood by the employees. Communication : This helps in communicating the plans effectively so that roles and
responsibilities can be made clear to the employees. Change management : The management must be able to change its policies so that
desired output can be achieved. Criteria : These are the standards that are need to be set to provide desired quality of food
to the customers. Checklist : These gives the sequence of lists that are needed to be considered while
performing a specific task. Call on help : To take advise from experts so as to implement the plans effectively.
 Choose the right provider : It means selecting the best suppliers at best prices to
implement the plans successfully.
SMART Planning : It means providing guidelines that are to be followed while
implementing a plan in the organisation to achieve goals and objectives within specific time
(Stadtler, 2015).
M4 Management solutions to address shortcomings within food service operations
Currently, Zizzi restaurant use various techniques in order to measure the performance of
their employees which is helpful in taking decisions regarding operational activities of business.
As the above discussed techniques are helpful in overcome the barriers which is arises during the
operational activities. Company can get over form these hurdles by taking customers feedback
seriously and ensuring their offered quality to customers. To defeat the various challenges and
issues, company can use various models and approaches to improve the overall outcome
according to their desire.
D3 Recommendations to resolve organisational challenges
Different types of measurement tools can be used by food service organisations to
improve the quality of food and services provided by it (Riches, 2016). SMART planning and
7C's can be used to deal with problems and challenges faced by businesses and improve their
performance so that their competitiveness can be maintained in the marketplace. These also help
in better implementation of various strategic plans.

CONCLUSION
It can be concluded from this report that for the food service organisations to be
successful in the market, it is important to ensure safety and quality in the food provided to
customers. Food safety management system and ethical practices should be administered in a
restaurant so that customer satisfaction can be achieved by providing them with harmless food
that might cause allergies or food poisoning. CSR, performance review techniques and various
other can be used in the companies to lead in food industry.

REFERENCES
Books and Journals
Amchova, P., Kotolova, H. and Ruda-Kucerova, J., 2015. Health safety issues of synthetic food
colorants. Regulatory Toxicology and Pharmacology .73(3). pp.914-922.
Ellram, L. and Tate, W.L., 2015. Redefining supply management׳ s contribution in services
sourcing. Journal of Purchasing and Supply Management .21(1). pp.64-78.
Hernández-Mesa and et. al.,2017. Current applications and perspectives of ion mobility
spectrometry to answer chemical food safety issues. TrAC Trends in Analytical
Chemistry .94. pp.39-53.
Huang, R., Xi, Z. and He, N., 2015. Applications of aptamers for chemistry analysis, medicine
and food security. Science China Chemistry .58(7). pp.1122-1130.
Jalilvand and et. al., 2017. Factors influencing word of mouth behaviour in the restaurant
industry. Marketing Intelligence & Planning .35(1). pp.81-110.
Koizumi, T., 2015. Biofuels and food security. Renewable and Sustainable Energy Reviews .52.
pp.829-841.
Ludlow, A., 2015. Privatising public prisons: Labour law and the public procurement process.
Bloomsbury Publishing.
Monteiro, F. and Birkinshaw, J., 2017. The external knowledge sourcing process in
multinational corporations. Strategic Management Journal .38(2). pp.342-362.
Peng, Y. and et. al., 2015. The effects of food safety issues released by we media on consumers’
awareness and purchasing behavior: A case study in China. Food Policy .51. pp.44-52.
Riches, G. ed., 2016. First world hunger: Food security and welfare politics. Springer.
Stadtler, H., 2015. Supply chain management: An overview. In Supply chain management and
advanced planning (pp. 3-28). Springer, Berlin, Heidelberg.
Tumula, C.S.R. and Burch, L.L., NetIQ Corp, 2016. Techniques for protecting mobile
applications. U.S. Patent 9,240,977.
Valdes, A., 2019. Food security for developing countries. Routledge.
Youn, H., Hua, N. and Lee, S., 2015. Does size matter? Corporate social responsibility and firm
performance in the restaurant industry. International Journal of Hospitality
Management .51. pp.127-134.
Online
Key Performance Indicator (KPI) Definition. 2019. [Online]. Available Through:
<https://www.klipfolio.com/resources/articles/what-is-a-key-performance-indicator>