food safety management

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