Food Safety Management System Principles

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Range of various food supply chain approaches....................................................................1
P2 Principles of effective procurement and sourcing process....................................................2
M1 Range of different food supply chain approaches and procurement strategies....................3
TASK 2............................................................................................................................................4
P3 Application of different tools to support effective management strategies...........................4
P4 Different management practice that support successful business operation..........................5
M2 Critically analysis management tools and practices.............................................................6
D1 Provide valid and justified recommendations to support management practices and
strategies......................................................................................................................................6
TASK 3............................................................................................................................................7
P5 Discuss ethical practices in a specific food service organisation ..........................................7
M3 Analysis several ethical practices in a specific food service organisation...........................8
D2 Critically evaluate several ethical practices in a specific food service organisation.............8
TASK 4............................................................................................................................................8
P6 Analysis management practices within a particular food service operation, using a range of
performance review techniques...................................................................................................8
P7 Recommendation and produce management alternatives......................................................9
M4 Appropriate management solution to introduce shortcomings into food service operations
...................................................................................................................................................10
D3 Recommendation to resolve organisational challenging applying measurement tools.......10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food industry is one of the fastest and highest developing industry in present time. With
customers' standards going upward on the chart, their security and well-being ought to be a key
element of an organization that supports this sector (Cusato and et. al., 2013). Without Food
Safety Management Systems, gaining the confidence of its customers or even servicing them
adequately is challenging or simply impossible for a business. In current time food safety and
hygiene an emerging demand in food sector. This is necessary food security is to be sustained, a
compelling prerequisite for food producers to keep their current competitive environment. To
better understand the concept of food safety management selected restaurant, Taco Bell which is
an American chain of fast food restaurants. This restaurant inspired by the Mexican foods where
consist of tacos, nachos, burritos and speciality items.
This report covers several range of food supply chain approaches, principle of effective
procurement and sourcing procedure and analysis the application operation management
strategies for successful business operations in food service organisation. Along with define
importance of ethical management to get success and develop improvement plan in order to
identify organisational challenge within food service organisation.
TASK 1
P1 Range of various food supply chain approaches
Food supply chain is defined as a process that take different steps while going from
agricultural raw materials to food products in the supermarket or other stores. In this chain
consist of different aspects like processing, circulation, consumer purchase and client use. It is
valuable for Taco bell restaurant to provide quality food and good services to its customer at
specific period of time (Garcia Martinez, Verbruggen and Fearne, 2013). Several food supply
chain approaches defined below: Fast Food and take away – Fast food is a variety of mass manufactured food creativity
for commercial resale and with a strong priority placed on speed of service. In present
time people conscious for health so people like to take away service more than sit in the
restaurant. Due to increase consciousness of fast food's nutrition integration effort by the
user to select best option. Taco bell provide the facility of fast food and take away
counter for customer.
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 Themed food service – It is defined as food service in which restaurant set themed for
customers and serving food according to that. As a result people impress with it and
remember as memorable experience. Taco bell inspired by the Mexican food so they are
offers food such as Nachos, tacos and many others to attract customer effectively.
 Fine dining – This service shows many images like crisp white table clothes to waiters in
tuxedos. In Fine dining restaurant offers a formal environment to customer and it is
always sit down restaurant and offer fancier menu to select food item. In Taco bell
restaurant offers food list and variety of value menu items to attract customers (Hall,
Timothy and Duval, 2012).
Fast Food chain process
Food supply chain procedure is defined as a techniques in which food cooked from raw
material than serve to customers. From the starting of prepared food to serving procedure
followed in systematic manner by the restaurants. As a result they capable to attract more
customer and provide good quality of food. There are discussed several stakeholders which is
related to particular procedure below: Customers: It is one of the major stakeholder within food service industry which are
eventual people who like the services of restaurant and taste of food. Thus, it is important
for selected restaurant to follow all the principles of food and take raw material from
good sources. Restaurants also following procurement process for present good service of
food in front of customer.
 Food Business: Food sector is fastest and growing industry in the world. In present time
after the analysis it is getting that about 310000 food organisations are conducting food
activities and provide job to approx 4.8 million people. It is including as stakeholders that
helps to increase profitability of restaurants Stakeholders in the Food Regulatory Sphere
– A Quick Guide. 2019).
P2 Principles of effective procurement and sourcing process
The act of acquiring or purchasing products & services known as procurement. In this
procedure consist of preparation and following of a demand, receipt and support of payment. It
often engage with purchase planning, value analysis and many more. There are defined some
procurement procedure principle for operation of food & services are defined below:
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 Direct and indirect cost saving opportunity: In direct procurement consist of direct
spend or direct cost that is connected with manufacturing of goods or services which is
providing taken by the restaurant from customer. In indirect cost consist of those
expenditure for material, service or maintenance needed to conduct the business
activities. It is profitable opportunity for Taco bell to generate income from customer but
set in a limit (King, 2013).
 Maintaining quality and quality controls: According to this principle restaurant follow
the rules of procurement where is required to maintain quality of food, products and
other things. It is utilised with the activity of several strategy and tools for maximising
profit.
 Approved supplier list:
Souring is the practice of placing and identifying businesses or people depended on set
criteria. Through sourcing bring out business in several areas and for various reasons. It is
mainly apply by the restaurant for supply chain management. Types of supplier payment option and methods: In food operation supplier pay amount
in different ways so restaurant provide several option for payments. As a result they
easily payment for services and maximise profit. In the context of Taco bell provide
several options of payment such as mobile payments, bank transfer, cash, E-Wallets and
many more.
 After sales service and warrantee: In order to food service activities, Taco bell provide
service of after sales. They are taking feedback and suggestions from the consumer
regarding to food as well as service to set effective business activities. Furthermore, this
principle helps to restaurant to achieve set goals and objectives.
M1 Range of different food supply chain approaches and procurement strategies
To increase the performance of company, it is important for selected restaurant to
investigate several approaches and procurement strategies of food supply chain for achieving set
goals and objectives efficiently (Ko, 2013). They are providing different types of facility in the
range of product planning as per the necessities of customer in effective manner for supply food
chain. The procurement strategies applied by the restaurants for measure approaches in the
context of pricing and buying products & services in direct and indirect way to save cost. Hence,
different ways apply by restaurant of procurement strategies to maximise the performance.
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TASK 2
P3 Application of different tools to support effective management strategies
The application of various analytical tools helps for effectual strategies of management
are defined below:
SWOT Analysis
It is set framework which is used by Taco bell to identify and measuring the internal as
well as external factor that present impact on the viability of a project, individual, goods and
location. SWOT analysis mostly applied by different entities to define strength, weakness,
opportunities and threat (Manning and Soon, 2016). Strength: Taco bell have strength of recognition as the best Mexican fast food chain in
US. The restaurant open about 5600 branches into different countries and structure of the
organization is self sufficient, employee encouragement and efficient customer service. Weakness: The Taco bell does not focus on the promotion as a result face of bad
publicity after rodents scandal in 2006. They are not following many laws regarding to
manager that become reason of case on manager. Opportunities: Taco Bell restaurant have an opportunity to offers new recipes and
flavours that special cook for health conscious people that introduce in its menu. It open
late night and have several options of food.
 Threat: Fast food sector is expensive sector regrading to labour that increase the
perspicacity consist of the delivery of service to the customers. The research of food
industry provide awareness regarding to fast food.
Porter's five forces
It is a model that applied by the different companies in order to recognise and measure
five competitors forces that provide shape to industry and support to analysis the weakness and
strength.
 Threat of new entrants: The threat of new entrants in market is low because majors
players have already market share, that become difficult for new business to establish
their new business in existing market. So, Taco bell is getting advantage against new
entrants by developing restaurants and expanding business.
 Competitive rivalry: The competitive rivalry is rigorous because there are many
competitors of Taco bell who provides different food and services which may attracts
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customers. McDonald, Burger king, Nordsee and etc. main competitors of Teco bell who
provides unique food and encourage customers to buy food. It may become a challenge
for Taco bell to crack the competition by offering better quality of food (Motarjemi,
2013).
 Bargaining power of buyer: The bargaining power of buyers is high as there are many
competitors to whom customers can buy products at low cost. Therefore, it is challenge
for Taco bell to provide the food and services at low cost by comparing the values of
food from others.
 Bargaining power of supplier: The bargaining power of supplier is also strong as there
are less fast food suppliers who charge high prices from organization in order to supply
raw material. Therefore, its is disadvantage for Teco bell to pay high amount in order to
get raw material from suppliers.
 Threat of substitute service: The threat of substitutes is high in market as other
rea6taurants also provides such food and services which become disadvantages for Teco
bell restaurants. Moreover, other restaurants capture small segments of UK market by
catering to same taste that may reduce profit margin.
P4 Different management practice that support successful business operation
There are several practices of management that helps to conduct activity of business
successfully into service firm which are defined below:
Human capital and resource management within operations: It is the activity which is
presented with the guidance of Belbin team roles which is classified into nine roles are explained
below: Action oriented roles: There are shoeing efficiency of employees in the context of Taco
Bell to focused on the team performance development, apply thought with activity and
many more. To conduct the activities people who are absolute reliever, shaper and
applier.
 Individual oriented roles: There are individual play role to carry out thoughts with the
coordination, team worker and resource analyser. Every staff member focus on the
business activity effectively and adequately (Nada and et. al., 2012).
 Though oriented roles: In this oriented staff members investigate the several alternatives
and technical activity that provides to an organisation. There are consisting of speciality,
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monitoring, analysing and plant. It helps to select best alternative regarding to food
industry.
Property and resource maintenance procedure: In this procedure an organisation
maintenance of property as well as resource to effectively conduct business activities. There are
defining different factors that conduct by the Taco bell restaurant: Maintain food service facilities: Any customer like good quality of food & services that
helps to maintain good food service value and reputation of brand in the market place. In
the context of Taco bell restaurant conduct business activities effectively through the
guidance of specific activity.
 Staffing and role in maintenance: To maintain food require to all the staff members and
employees play effective role within Taco bell restaurant. As a result they conduct roles
and responsibilities with efficient performance of project. It add on the business process
in the maintenance suitably.
M2 Critically analysis management tools and practices
Management tools include research and analysis, structured food system and improved
service standards, excess monitoring, introducing powerful communities that help companies
sustain business activities regarding the food services sector. In regard, Business activities and
events do not function effectively in the absence of accounting practices and resources. Hence, it
is important for food service to follow the adequately techniques, policies and activity for
achieve their aims (Nyarugwe and et. al., 2016).
D1 Provide valid and justified recommendations to support management practices and strategies
In order to increase efficient enterprise activities, different leadership methods and
techniques such as execution of the action plan, criterion approach, expenditure management and
others need to be pursued via the organization in order to achieve their business aims &
objectives. It is valuable for food service industry to related with policies and activity that help
the achievement of potential goals. Thus, the activity of an organisation have to presented
through management strategies according to direction.
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TASK 3
P5 Discuss ethical practices in a specific food service organisation
In current time every organisation wants to operate ethical practices or corporate social
responsibilities. It is because it will advantageous for every organisation and society. Corporate
social responsibility refers to the policies or actions that an organization performs to address
societal problems and issues. In the context of Taco Bell restaurant follow corporate social
responsibilities that selected foe several operations like utilise of eco-friendly goods, usage
organic products, develop transparency and many more (Roesel and Grace, 2014). There are
discussing several CSR approaches or ethical practices below: Do Fair trade: Taco bell restaurant must perform reasonable and appropriate business
with its clients, vendors, staff, shareholders and so on to perform utter impossibility. It is
because they can effectively fulfil these populations who are important to the specific
restaurant over it.
 Select organic and eco friendly product: In respect to ethical practice of selected
restaurant may select organic and eco friendly product, material as well as resources.
With the help of this maintain good standard of food and focus on the health to arrivals.
After applying these ethical practices or CSR in Taco Bell restaurant capable to achieve
several advantages that affect to business operations as well as activities. There are recognised
several ethical practices that are followed by the selected organisation and that will directly and
indirectly impacted, which are given below: Leads to employees holding: When any organisation select CSR at their work place so it
will impact in positive manner and increase market value. It supports to attract clients and
motivate them to stay with restaurant for longer period of time (Soon and Baines, 2012).
 Enhance brand image: Due to following ethical practices in respect to Taco bell
restaurant can intensify brand image, importance, power supports in attracting more and
more clients and shareholders. It will also assist in worker requirement, fulfil the
expectations and sustain for long time.
M3 Analysis several ethical practices in a specific food service organisation
In present time every organisation proper follow ethical practices as well as corporate
social responsibilities due to it is advantageous for both organisation and communities. In the
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context of Taco bell restaurant by adopting CSR activities, they capable to achieve number of
advantage like modify market reputation, trustworthy & holding staff members, pull in more
shareholders and many more. While, operating CSR and ethical practices have influenced in
negative manner on selected restaurant with little bit expensive procedure (Van Boxstael and et.
al., 2013).
D2 Critically evaluate several ethical practices in a specific food service organisation
In present time different types of ethical practices or CSR apply by the Taco Bell in order
to intensify of their business activities effectively. It shown positive impact on respective
restaurant and follow all the guideline of ethical practices. As a result they take good place in the
market and establish good brand image. These supports to impress customers by different
activities and cover big market place.
TASK 4
P6 Analysis management practices within a particular food service operation, using a range of
performance review techniques
Performance review techniques is conducted in continuous and systematic procedure of
organization's efficiency to get growth in the business effectively and suitably. The activity of
management into food service function applying for the techniques of performance review are
defined below: Consumer satisfaction feedback: In this technique the director of ZIZI restaurant take
suggestions and reviews from client regarding to food services that offered by them. This
activity of management are required to overall organisation to conduct functions
effectively. On the basis of these feedback restaurant apply the improvement and achieve
objectives in efficient way. Thus, it is important to take suggestions from every customer
to regarding to food quality and standards (Stoev, 2013). Monitoring and evaluation tools: There are several types of evaluating and observing
tool that usage by the monitoring different operations and assist them. The particular tool
utilise for audits, examination and review selected restaurant to achieve objectives
efficiently.
 Food service quality monitoring and control procedure: According to this technique
analysing the standard of food service and any errors happen to control process have been
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utilised. Furthermore, this technique offers different types of services to their guests.
There are identifying different ways in order to observe quality of food services and
control suitably. Thus, this firm occupying selected technique to intensify their image and
market value within market place.
P7 Recommendation and produce management alternatives
All business activities are managed by management who identify the needs, develop
plans and creates different alternatives in order to improve the business performance. Such as
management of ZIZI restaurant prepare plans to improve the food services by creating different
alternatives. Such alternatives are evaluated by managers that helps to implement plans and
attain business objectives (Wallace, Sperber and Mortimore, 2018). So, to improve the
performance of ZIZI restaurant different alternatives and execution of plans are as explained:
Management alternatives
To improve the performance of respective company description of management
alternatives plans and implementation are given below: Balanced scorecards: This is a strategic management or plan alternatives that firm uses
to communicate with others in order to accomplish business objectives. It includes daily
activities which is performed by management by making strategy and monitoring the
performance of organisation as well as employees. It is used by ZIZI restaurant's
management that helps to perform function by evaluating alternatives.
 Benchmarking: This alternative is used by ZIZI to improve the business performance by
measuring with other organization in same field. It gives an opportunities to business that
evaluate the performance and alternatives so business can be develop further. Therefore,
it is effective alternatives which helps to improve the performance of ZIZI by measuring
with others.
Implementation plan: To implement the plan apply 7 C's on selective restaurant are
defined below:
 Clarity: This plan applied by the restaurant to clear, simple to read and apply practically.
It consist of know the problems and formulate continuously.
 Communication: In the context of ZIZI restaurant employees are focused on the valuable
assets that show impact on communication skill to apply the new or advanced
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technology. It works for improve business efficiency effectively (Wang, Li and Shi,
2012).
 Change management: This applied to face several issues that are existing in the
organisation due to modification within the restaurant. If raise advance technology in
ZIZI restaurant to select changes foe good outcomes.
 Criteria: To conduct business activity set few criteria that shows the targeted customer of
respective restaurant and offers facility effectively. This stage apply at the beginning the
of the business.
 Check list: According to criteria think about the developing check list for the firm. In this
check list consist of various factor like work, time, possible risk and many more.
 Call on help: Some new firm are formulated same plan of action such as take assistance
by call in regards selected restaurant. Such as ZIZI restaurant follow advanced
technology to take assistance to conduct action of plan.
 Choose appropriate provider: It is defined as last stage for respective firm to implement
plan in order to assist performance to build up efficient outcomes.
M4 Appropriate management solution to introduce shortcomings into food service operations
There are recognising various techniques of management such as different management
system, performance review technique like balance score card, benchmarking ad so on. Through
these techniques providing appropriate solution to deduct problems in the context of Taco bell.
Through particular solution are provided in terms of taking suggestions on ongoing basis,
improving food services and many other.
D3 Recommendation to resolve organisational challenging applying measurement tools
There is recommanding that to sort out several challenges of restaurants apply
measurement tool to develop into food service. Thus, many measurement tool applied in the
restaurant such as 7C's of implementation plan, model of change management that offers
direction to overcome from issues. Hence, it is advised that applied model and theories apply in
the restaurant for improve performance effectively.
CONCLUSION
As per the above discussion it has been concluded that food safety important for every
organisation that help to maintain good quality and provide effective services. There are applying
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several approaches of food supply chain like themed based, casual dining and many others.
There are several stakeholders that conduct procurement and sourcing process for principle such
as value of money, quantity and quality directs to business entity. To conduct business
effectively apply many management strategies and practices have to be obeyed. Additionally,
analysis ethical practices and corporate social responsibility to provide food service operation to
apply the strategy to attain profitability as well as productivity.
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Online
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