Food Safety Management System Principles
Added on 2021-02-19
15 Pages4695 Words250 Views
Food Safety Management
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P1 Range of various food supply chain approaches....................................................................1P2 Principles of effective procurement and sourcing process....................................................2M1 Range of different food supply chain approaches and procurement strategies....................3TASK 2............................................................................................................................................4P3 Application of different tools to support effective management strategies...........................4P4 Different management practice that support successful business operation..........................5M2 Critically analysis management tools and practices.............................................................6D1 Provide valid and justified recommendations to support management practices andstrategies......................................................................................................................................6TASK 3............................................................................................................................................7P5 Discuss ethical practices in a specific food service organisation ..........................................7M3 Analysis several ethical practices in a specific food service organisation...........................8D2 Critically evaluate several ethical practices in a specific food service organisation.............8TASK 4............................................................................................................................................8P6 Analysis management practices within a particular food service operation, using a range ofperformance review techniques...................................................................................................8P7 Recommendation and produce management alternatives......................................................9M4 Appropriate management solution to introduce shortcomings into food service operations...................................................................................................................................................10D3 Recommendation to resolve organisational challenging applying measurement tools.......10CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTIONFood industry is one of the fastest and highest developing industry in present time. Withcustomers' standards going upward on the chart, their security and well-being ought to be a keyelement of an organization that supports this sector (Cusato and et. al., 2013). Without FoodSafety Management Systems, gaining the confidence of its customers or even servicing themadequately is challenging or simply impossible for a business. In current time food safety andhygiene an emerging demand in food sector. This is necessary food security is to be sustained, acompelling prerequisite for food producers to keep their current competitive environment. Tobetter understand the concept of food safety management selected restaurant, Taco Bell which isan American chain of fast food restaurants. This restaurant inspired by the Mexican foods whereconsist of tacos, nachos, burritos and speciality items. This report covers several range of food supply chain approaches, principle of effectiveprocurement and sourcing procedure and analysis the application operation managementstrategies for successful business operations in food service organisation. Along with defineimportance of ethical management to get success and develop improvement plan in order toidentify organisational challenge within food service organisation. TASK 1P1 Range of various food supply chain approachesFood supply chain is defined as a process that take different steps while going fromagricultural raw materials to food products in the supermarket or other stores. In this chainconsist of different aspects like processing, circulation, consumer purchase and client use. It isvaluable for Taco bell restaurant to provide quality food and good services to its customer atspecific period of time (Garcia Martinez, Verbruggen and Fearne, 2013). Several food supplychain approaches defined below: Fast Food and take away – Fast food is a variety of mass manufactured food creativityfor commercial resale and with a strong priority placed on speed of service. In presenttime people conscious for health so people like to take away service more than sit in therestaurant. Due to increase consciousness of fast food's nutrition integration effort by theuser to select best option. Taco bell provide the facility of fast food and take awaycounter for customer. 1
Themed food service – It is defined as food service in which restaurant set themed forcustomers and serving food according to that. As a result people impress with it andremember as memorable experience. Taco bell inspired by the Mexican food so they areoffers 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 intuxedos. In Fine dining restaurant offers a formal environment to customer and it isalways sit down restaurant and offer fancier menu to select food item. In Taco bellrestaurant offers food list and variety of value menu items to attract customers (Hall,Timothy and Duval, 2012). Fast Food chain processFood supply chain procedure is defined as a techniques in which food cooked from rawmaterial than serve to customers. From the starting of prepared food to serving procedurefollowed in systematic manner by the restaurants. As a result they capable to attract morecustomer and provide good quality of food. There are discussed several stakeholders which isrelated to particular procedure below: Customers: It is one of the major stakeholder within food service industry which areeventual people who like the services of restaurant and taste of food. Thus, it is importantfor selected restaurant to follow all the principles of food and take raw material fromgood sources. Restaurants also following procurement process for present good service offood in front of customer. Food Business: Food sector is fastest and growing industry in the world. In present timeafter the analysis it is getting that about 310000 food organisations are conducting foodactivities and provide job to approx 4.8 million people. It is including as stakeholders thathelps to increase profitability of restaurants Stakeholders in the Food Regulatory Sphere– A Quick Guide. 2019). P2 Principles of effective procurement and sourcing processThe act of acquiring or purchasing products & services known as procurement. In thisprocedure consist of preparation and following of a demand, receipt and support of payment. Itoften engage with purchase planning, value analysis and many more. There are defined someprocurement procedure principle for operation of food & services are defined below: 2
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