food safety management

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Food safety management

TABLE OF CONTENTS
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Overview of various types of food service context...........................................................3
M1 Food supply chain approaches within food industry. .....................................................4
P2 Principles of effective procurement of food service operation. .......................................5
D1 Providing valid recommendations that support management practices along with the
strategies for enhancing business operations..........................................................................6
TASK 2............................................................................................................................................6
P3 Different analytical tools that support business operations...............................................6
P4 Operations management practices that assist successful business operations..................7
M2 Critically evaluating management tools and practices that supports successful business
operations ..............................................................................................................................8
TASK 3............................................................................................................................................9
P5 and M3 Discussing and analysing various ethical practices in food service organisation.9
D2 The impact of ethical practices on overall success of business......................................10
TASK 4..........................................................................................................................................11
P6 Management practices of food operations using the performance techniques for evaluation.
..............................................................................................................................................11
P7 Presenting and justifying Implementation of the plan in which management can provide
alternatives for the improvement of the performance..........................................................12
M4 Appropriate management solution to address different shortcoming in the organization12
D3 Measuring tool................................................................................................................12
CONCLUSION .............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Food safety management refers to the use of different types of practices that are adopted
by FBO for ensuring the safety of food items. It can also be described as the method for
controlling hazards related with food within food business in order to ensure that food is safe to
eat. The Report is based on Restaurant Nathan Outflaw (Sumaedi and Yarmen, 2015). It was
founded by Nathan Outflaw. The restaurant is located at 6 new road, Cornwall, United Kingdom.
In year 2010, the restaurant was ranked at seventh position at National Restaurant Awards. The
Report will outline different types of approaches of food supply, principles for effective
procurement of food service operation. It will also explain use of operation management
strategies related with food service. Moreover, the report will outline ethical practises related
with food service organisation. At last, it will describe improvement plan for organisational
challenges within organisation.
MAIN BODY
TASK 1
P1 Overview of various types of food service context.
Food service refers to the industry which belongs to development, transportation or
selling prepared food items to schools, hospitals etc. The organisations that supply distributors of
food service are known as food service distributors. There are various types of food service that
are provided by the restaurant to their customers. These are as follows -
Cart French service:

Under this style of food service, food is prepared table side. Hot foods are cooked on a
hot plate. It is the only style of food service in which food items are served by restaurant from
the right. Food like desserts etc. are prepared and cart is rolled to side of table and clients are
served after they make selection.
Banquet French service:
Under this, the platters of food are prepared inside kitchen. After this, server take the
platter towards table of guests. Each food item is served by platter to individual client. Under
this, guests are served from left side. Any items which is added to the place is placed by server in
front of the guest like salad dressing, sauce in dessert etc.
Butlered service:
Under butlered type of service, food is presented on tray and served from left of the guest
Through utensils available for seated guests and serve to themselves (Guchait, Neal and Simons,
2016).
Russian service:
Under this style, food is cooked on the side of table but, servers place the food items after
this they pass the platters at the table side. Guests assemble plates themselves. In this, food is
served from left side.
Self-service:
Under this type of food service, customers of the restaurant serve food items themselves
according to own wish. It provides an ability to business to develop a creative menu. This style
of serving food items helps to satisfy diverse needs of clients of the restaurant.
M1 Food supply chain approaches within food industry.
The term food supply chain can be described as the process through which food items
from farms come to the table of clients of the organisation. There are various types of food chain
approaches that are used by firms operating in food industry. The whole process of food supply
chain involves production, distribution, processing, consumption and disposal of food.
One of the major approach that is used by food industry is short food supply chain. It is
described as short because the supply chain involves short distance or less intermediaries
between producer and customers etc. It is considered as one of the most appropriate channel for
organic food items and local products and also for small farmers. Further, due to short distance

between producer and consumer, producers get an opportunity of better communication with
customers of target market niche (Faour-Klingbeil, Kuri and Todd, 2015).
Another method of food supply chain used in food industry is the food systems approach.
It can be defined as sustainable option for sufficient food supply. According to research, it is the
framework for sufficient supply of healthy food items to consumers. Food systems approach is
an important framework that aims to offer sustainable options for supply of healthy food items. It
analyses the relationship between various parts of food system and result of activities within the
process in the terms of environment, socio-economic perspective. It also throws light on non-
linear process of food system as well as possible trade-offs between objectives of various types
of policies. Further, the approach also helps to evaluate the most restricting factors related with
maintaining safety of food items and also to identify the interventions whose objective is to
improve security of food items. Moreover, the systems approach offers a checklist of topics that
are to be very least to address regarding improvement in food security etc. It also assists to map
the impact of change in climate and environment on food security by determining the
vulnerabilities in food system. Therefore, systems approach helps to determine possibilities for
improving the system's resilience to changes in the climate.
Stakeholder is any organisation, group or individual that is affected by action of another. There
are various external stakeholders in food supply chain. These stakeholders impact supply chain
in different ways. It includes suppliers that supply raw material, services and components.
Government also influence supply chain through various national and international regulations. It
also includes customers or consumers that consumes the food items. Further, it includes
competitors that compete with business to attract more customers. At last, whole society in
general that affects the business of companies operating in food industry. Government of the
country influence supply chain of food items in different ways such as it imposes tax and quotas
on supply of raw material which is an important component of food items.
P2 Principles of effective procurement of food service operation.
Procurement is the process of obtaining goods or services. It involves various things like
purchasing, sourcing and all the activities like identifying suppliers and users. There are different
principles related with effective purchasing in food service operation. Firstly, Restaurant Nathan
Outflaw should identify particular requirements of the guests. It should conduct proper market
research to identify need and demands of customers. Then restaurant have to determine various

sources of supply of raw materials after which price and terms will be considered by the owner
of business to offer better quality food items to buyers (Piercy and Rich, 2015).
Another major principle that should be considered by the restaurant is transparency
during all the stages of the procurement. It should be properly documented and fair. Further,
efforts should be made to maintain efficiency and effectiveness by combining various factors
like quantity, price, quality, delivery, service etc. to the appropriate places and from that source
which is most cost effective. Other principles are environmental sustainability, valued workforce
etc.
Moreover, the function of procurement should mitigate against risk and developing better
relationship with suppliers. Restaurant should meet out the needs of the clients in a timely
manner and it must constantly monitor the performance to improve its different types of services.
One of the major aim of procurement is to perform activities in such a manner that organisation
can offer food related service of good quality, at right cost, right quantity and at right time.
D1 Providing valid recommendations that support management practices along with the
strategies for enhancing business operations
There are several strategies which can be undertaken by the manager of Nathan Outflaw for
supporting business practices and increasing operations. This in turn includes budgeting,
benchmarking, effectual planning etc. Accordingly, by adopting benchmarking as well as
budgetary control tools restaurant manager can do comparison of actual performance in against
to the predetermined standards. By this, manager would become able to assess deficiencies and
thereby can take corrective measures for improvement. In this way, referring such technique
restaurant can get desired level of outcome or success.
TASK 2
P3 Different analytical tools that support business operations.
Operations management refers to the administration of various practices that helps
organisation to improve the level of efficiency. It is related with converting raw material and
efforts of labour into products or services as efficiently as possible. It helps to maximise profits
of the organisation. There are various types of analytical tools that will be used by Restaurant
Nathan Outflaw to support better management practises. Such as -
Product scheduling -

This type of tool can be used by any type of the business. It is the procedure of planning
and syncing the steps of the process of manufacturing that helps business to ensure smooth flow
of the production and clients receive what they have ordered on time. The tool will help
Restaurant Nathan Outflaw to sell its food items on the time as ordered by the customer's. It will
also help management of restaurant to control different activities of production (Mahadevan,
2015).
Benchmarking -
It is the tool that helps organisation to measure its performance using a particular
indicator such as productivity per unit, cost per unit of measure etc. The tool will help
management of Restaurant Nathan Outflaw to determine different aspects of the process of
manufacturing food items in relation to the appropriate practises of the restaurant. Further, this
will help owner to improve various aspects of the performance of restaurant.
Balance scorecard -
It can be defined as the performance management tool that can be used by the manager of
organisation to keep on track the activities of employees under their control and also help to
monitor the impact of their activities. Restaurant Nathan Outflaw should use this tool to
implement the strategies or activities related with operations of the organisation. It will help to
track the performance of restaurant in respect of selling products and providing other services to
the clients.
P4 Operations management practices that assist successful business operations.
There are different types of management practices that will be used by management of
Restaurant Nathan Outflaw to support the operations of the business. It is described below -
Supply chain management:
It can be described as the management of entire supply chain of the products from supplier of
inputs to the end customer's. It includes various activities such as management of physical
distribution, materials management and managing relationship with customer's etc. It will assist
the management of restaurant to understand how the business can compete effectively within
supply chain network. It will also help to determine important links within the network.
Therefore, it helps to identify strategic changes that may impact the operations of the business.
Forecasting:

It can be defined as the use of qualitative and quantitative techniques to evaluate the
future performance of organisation. The aim of the practice is to assist manager in taking
effective decisions regarding resources of the business. Restaurant should use the practice of
forecasting because it will help to transform the inputs into products for offering them to the
customer's. It will also help management to conduct capacity planning a controlling the
operations that helps to add value in activities of the restaurant (Mahadevan, 2015).
Inventory management:
It is one of the most important practice of the organisation. Every business have to
maintain stock for timely supply of products to the clients. Inventory occurs due to mismatch
between supply and demand of the products of the business. Enterprise resource planning (ERP)
will help Restaurant Nathan Outflaw to control the flow of activities and it will also assist the
management to perform planning of various operations. Database will allow restaurant to
improve coordination and transparency in the activities of food service organisation.
Quality management:
One of the major concern for every business is the quality of the products or services that
are offered by them to the customer's. Some organisations have separate division for
management of quality of the output. Restaurant Nathan Outflaw should adopt the practice of
quality management in the restaurant. This will help to improve the quality of food items that are
manufactured for the clients. Continuous improvement in the quality of items will help
management to gain competitive advantage over other food service organisations. Further, it also
assists business to adapt changes according to business environment.
Recommendations
It has been recommended to the management of Restaurant Nathan Outflaw that, they
should adopt effective analytical tools and operation management strategies for the business.
These tools and practises will help to improve operations of the restaurant. It should adopt
practices like TQM, supply chain management and tools like forecasting etc. This will help to
attract large number of customers towards the product offered by the restaurant.
M2 Critically evaluating management tools and practices that supports successful business
operations
From assessment, it has identified that through using tools such as forecasting, inventory,
quality and supply chain management manager of Nathan Outflaw can ensue effectual business

operation. By applying tools such as TQM restaurant can avoid undesirable activities from
operations and thereby maximizes both productivity as well as profitability. However, on the
critical note, it can be stated that such practices impose significant cost upon firm in terms of
both financial and non-financial. As, in order to carry out operations prominently business unit
requires to conduct training sessions for personnel. This in turn imposes monetary cost in front of
firm.
TASK 3
P5 and M3 Discussing and analysing various ethical practices in food service organisation.
All type of firms get benefits by developing and implementing ethical practices in the
organisation. Code of ethics works as the guidelines for taking effective decisions whether it is at
the level of owner of the business or on front-line. Food service organisations such as
restaurants, wholesalers or grocery stores etc. faces various ethical challenges that are related
with minimum wages of the employees, trade-off between quality and cost etc.
Employee relations:
One of the major area of ethical practices is employee relations. Restaurant Nathan
Outflaw focus on providing employee benefits in addition to basic salary to the employees.
There may arise scheduling issues in the business also. Food establishments like restaurants
should commit to break the trend of overworking like early morning shifts etc. It should address
the issues related with workers (Eyers and Naim, 2019).
Food safety:
When an organisation stores or label food items in improper way, it may be tempting
from financial perspective but, it may create serious injury to people due to food safety or worse
due to cross-contamination, food poisoning etc. Restaurant Nathan Outflaw should involve the
practice of food safety in code of ethics of the organisation. It should always place food safety
above financial concern. Further, business should enforce highest level of standards to improve
product quality.
Supplier standards:
Food service organisations should be aware of their suppliers. Financial consideration
may force food establishments to buy inexpensive raw material. As a part of ethical practice,
Restaurant Nathan Outflaw should perform due deligience before purchasing inputs from

suppliers. Further, code of ethics of the business should require restaurant to know the source
from where suppliers are sourcing the raw material, which type of artificial artives are included
to feed stocks etc.
Public health issues:
Code of ethics of business should include commitment to offer only healthy food items to
the customer's. They should pay attention to harmful additives that may create negative impact
on health of consumers. Restaurant should make efforts to minimise content of fat and additives
in food items to protect the health of clients.
Ethical practices are the practices which are used for the purpose of fair working environment in
the company. Some of the ethical practices are as follows:
Using fair quality of food
Nathan Outflow must use fair quality in the food because if the food quality used is not
(premium) than it will result in bad health of the customers which is not good for the
organization as well as company.
Following the law and regulations
It is also necessary for Nathan Outflow to follow all the relevant laws and regulations
because this will prevent the company from any liability which may arise in the future due to
non-compliance of the law.
Greeting the customer
Nathan Outflow should also focus on greeting the customers with smile and must also
keep in mind that customer is the king. Greeting the customer is not only feel better the customer
but also it is good for the Nathan Outflow as well.
Stay connected with the commitment
It is also necessary for Nathan Outflow to stay connected with the commitment made
because if the commitments are not fulfilled by the company then it will make the customers less
confident towards the company. This will lead falling of customers which will lead to decline in
the revenue.
D2 The impact of ethical practices on overall success of business.
Ethical practices that are adopted by an organisation helps to achieve growth and success
in different ways. By behaving ethically, business will be able to improve loyalty of customer's,

Following of ethics will impact Nathan Outflow by increasing the reputation in the
market, increasing revenue of the company and also increasing the customer satisfaction of the
customer. If the ethics are not followed, then it will result in spoiling the image of the company
along with poor customer retention.
Build customer loyalty:
Ethical practices will help Restaurant Nathan Outflaw to attract and retain loyal
customers for a long time. Having a loyal base of customer's helps business in achieving long
term growth and success (Faour-Klingbeil, Kuri and Todd, 2015).
Improve reputation of organisation:
Code of ethics will help to develop positive image of the restaurant in the minds of
people. Further, it will help to attract new customers towards the products.
Retain good employees:
Organisation who are fair in their dealings will be able to retain good and loyal
employees for a long time period. Management should make efforts to maintain clarity regarding
career advancement opportunities to employees.
TASK 4
P6 Management practices of food operations using the performance techniques for evaluation.
As a manager of Nathan Outflow it is the responsibility of the manager to make ensure
that the practices are smooth. There are various techniques which can be used by the manager
which will help Nathan Outflow to have operational efficiency.
Plan.
As per the plan the manager must focus on operational efficiency in which there must be
proper planned time for the opening of the restaurant and also closing of the restaurant. As per
the plan the manager must focus towards processing time of the order and also after how much
time the order is delivered to the customer. The administration management also plays a
important role in which the manager must focus on how the management of waste is conducted,
how the customers are treated in the restaurant and also how is the relationship between the
employee and the employer in the restaurant (Guchait, Neal and Simons, 2016).
The technique which will be used by the manager in order to resolve issues such as
customer satisfaction, quality product and service efficiency will be Kaizen in which the focus of
the Nathan restaurant will be on “Change for better”. Using the technique, the company will

focus towards the online feedback approach in which link will be shared to the customers for the
review. The quality of service will be improved by providing good quality. The quality product
will be provided to the customers by purchasing premium raw material in which the cost will not
be minimized.
P7 Presenting and justifying Implementation of the plan in which management can provide
alternatives for the improvement of the performance.
The manager will implement the plan in which if the plan is not implemented then
alternative of the plan will be available for the Nahtan Restaurant. For example, if the plan for
the desk management for the customers is of 50 customers and only 20 customers appeared in
the hotel then it will result loss of the restaurant. The alternative plan will be made by the
manager in which made in which the manager of Nathan will also manage a place in which there
is availability of a room having 20 desks ready. The manager must implement the plan and then
find ways whether the plan is implemented fully or the plan require changes. If there is any
change required in the plan then it must also be implemented and the alternative solutions must
be made for the plan (Sumaedi and Yarmen, 2015).
Changes in the plan will accordingly be better services in the customers will
be satisfied by providing better services from the service provided earlier. For
example, if in the service the customer is having roof top services then the same
will be provided with extra lightening and extra facilities which will add impact
towards the customer.
M4 Appropriate management solution to address different shortcoming in the organization
First way to solve the short coming in the restaurant is by forecasting the different future
happening in the organization and on the basis of the same planning different activity in the
organization so that they can overcome different short coming in the future. This can be done in
the organization by the way of forecasting different projection in the organization.
D3 Measuring tool
Organization can look to adopt benchmark tool in the organization in this tool restaurant has to
make sure that they used to set up the different benchmark in the organization. After that used to
compare the same with the actual performance of the business to find out the variant in the

performance and on the basis of same should plan different activity in the organization to
overcome different variant in the organization.
CONCLUSION
The above Report has outlined that there are different ways in which organisation can
serve food to their customer's such as Cart French service, Banquet French service etc. There are
different methods of food supply chain such as food systems approach that helps business to
supply healthy food items to consumers. It has been concluded that, organisation should focus on
various principles for effective food service operations like transparency etc. The Report has
explained that, there are various types of tools that support the business like benchmarking,
product scheduling etc. All these tools helps to measure the performance of firm. Moreover, the
Report has outlined various practices such as supply chain management helps business to
compete with other businesses. Ethical practices in relation to food safety, employee relations,
supplier standards etc. helps the business to remain ethical. Being ethical helps organization to
get various advantages such as it helps to improve the reputation in the minds of people that are
living in the society, enhances relationship between management and employees. Moreover,
ethical practices assist the business to increase the chances of growth and success of the business.

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