(Doc) Food Safety Management Systems

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Explain the approaches of food chain supply and key stakeholders in the process...............1
P2 Principles of effective procurement and sourcing process of food service operations..........2
M1 Analyse the food supply chain approaches and procurement strategies...............................3
TASK 2 ...........................................................................................................................................3
P3 Application of different analytical tools to effective management strategies........................3
P4 Evaluate the management practices that support successful business operations.................4
M2 Critically evaluate the management tools and practices.......................................................5
D1 Provide recommendations to support management strategies and practices........................5
TASK 3............................................................................................................................................6
P5 Discuss ethical practices and its impacts on business success...............................................6
M3 Analyse the ethical practices and impacts on an organization.............................................6
D2 Critically evaluate the ethical practices.................................................................................7
TASK 4...........................................................................................................................................7
P6 Measures management practices using a performance review techniques............................7
P7 Recommendation, provide management alternatives as well as implementation plan..........8
M4 Address appropriate management solutions by using tools and performance review
techniques....................................................................................................................................8
D3 Justify the recommendations to solve the organisational challenges....................................8
CONCLUSION ...............................................................................................................................8
REFERENCES ...............................................................................................................................9

INTRODUCTION
Food industry is the fastest growing among all industries along with the increases in the
expectations of consumers towards the safe and hygienic quality of foods. Food safety
management system is a set of standards and practices which are established to direct, measures
and control the aspects of food safety. In this report Prezzo restaurant is taken for analysing the
safety measurements and techniques which are used in the food industry to serve better. Prezzo is
a chain of Italian restaurant in UK, first restaurant opened on New Oxford Street, London in
November 2000. It has 150 branches all over Great Britain. Under this report discussed about the
food supply chain and key stakeholders in process of this, process of procurement and sourcing
consolidation. Along with this for the effective operations ethical practices are used and Zizzi
restaurant is considered to measures management practices that used in providing food safety
effectively and efficiently.
TASK 1
P1 Explain the approaches of food chain supply and key stakeholders in the process.
Food chain supply is a system of individuals, organizations, activities as well as resources
and technologies that concerned with initiation and sales event of food from the suppliers and
transfer of source material to the end users (Boqvist, Söderqvist and Vågsholm, 2018). Food can
be supplied through several approaches that are described as: Fine and casual dining: Fine dining related to the unique and healthier atmosphere and
high-priced food options. Whereas, casual dining restaurants offer economic prices food
options along with the comfortable environment. Fast food and take away: These restaurants are considered as chain supply or franchise
operations that facilitates interchangeable ingredients or partly prepared foods and
provide to each restaurants through the dominated supply channels. pop-up food services: These restaurants operate temporarily in pre-determined locations
to supply foods. They offer potentiality towards the growth and protect the financial risks
of chefs along with facilitating the new and exciting concept of menu to the customers.
 Themed food services: These restaurants focused on the consumer’s attraction by
developing the creative concepts or themes such as decoration, architecture etc. in the
surroundings of restaurants.
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Stakeholders defined as any person, end-users as well as organization who has their own
interest in supply chain. The involvement of stakeholders assists in distinguishing the useful
insights and belief which may help in policy making process. In the above approaches of food
supply chain several key channels that includes owner, customers, investors, management as
well as chef's (Fung, Wangand Menon, 2018). Customers are that to whom food is delivered
whereas management is responsible for managing the food process as well as chef's to prepare
and serve food.
P2 Principles of effective procurement and sourcing process of food service operations.
In the food service industry, procurement is a process of getting goods and services
which needs to fulfil their business models. Whereas, strategic sourcing defined as an organized
and collective approach for effective supply chain management that focused on the collection of
information’s and used in businesses that can strengthen buying ability to find out the top-quality
manageable values in the market. Both are helpful for the service provider by managing the
supplies in an appropriate manner to maximise the Prezzo's profitability at low cost (Grayson
and Hodges, 2017).
Procurement management: Pricing factor: Before procurement process several factors that needs to identified which
effects on the prices and quality of goods that impacts on the budget process for
obtaining. These factors involve weather, temperature, cost of transportation as well as
the price of commodity. This will directly increase the prices of raw-material and
influenced the operations and management of Prezzo restaurants. Suppliers credibility checks: Suppliers plays an important role in delivering foods and
services in Prezzo restaurant. To check the credibility as well as trustworthiness
regarding the products quality which they deliver.
 Approve suppliers list: Prezzo's restaurant before choice amongst the suppliers necessity
to the authorized position of suppliers which are present on government websites so that
standard items can be obtain from them that are of good quality. This will helps in
effective supply chain management in Prezzo restaurant.
Sourcing consideration: Value for money: Money is a valuable consideration that charged against the goods and
services. This factor involves quality and quantity of products or services that are
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provided by the suppliers must considered for the desirable satisfaction of Prezzo
restaurant for food preparation. After-sale services and warranties: Many suppliers are available in the market but that
should be preferred who facilitates attractive offers such as warranties as well as
aftersales services. This will helps in the minimising the service and maintenance cost of
food (Grover, Chopra and Mosher, 2016).
 The range/choice on offer: This offer is facilitating by the suppliers on the items which
they served or supply that helps in providing good quality at attractive or reasonable
prices as well as attract end user to purchased it.
M1 Analyse the food supply chain approaches and procurement strategies.
In food service industry, supply chain is required to provide food in an effective and
efficient manner. For this specific policies and strategies are made that helps in attracting more
customers and gives full satisfactions to them. The quality, taste and price of food preparation as
well as served ascertained the success and sustainability of Prezzo restaurant. Along with this
procurement management and sourcing consideration helps in taking best food quality at a
reasonable price. Moreover, the restaurants decorum, atmosphere, cleanliness, facilities assists in
influenced more customers to increase their sales as well as revenue.
TASK 2
P3 Application of different analytical tools to effective management strategies.
Several tools and techniques are used by the manager of Prezzo restaurant to formulate
the management strategies in an effective manner. These policies can be enforced to ensure the
future growth and success of business in a competitive world. Some analytical tools can be
described as follows:
 SWOT analysis:
Strengths Weaknesses
 It is the best chain of Italian restaurant
in UK and provides better quality of
food and services.
 Prezzo restaurant have clean and tidy
ambiance it attracts more customers.
 Prezzo restaurant have inappropriate or
less skilled staff for food preparation
and serving.
 Shortage of finance creates problem in
expanding their varieties and
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operations.
Opportunities Threats
 Expand their food chains in other
nations also for future growth and
development.
 Facilitates the after-sale services to
their customers for gaining more
satisfaction.
 Competitions in the restaurants is a big
threat for Prezzo restaurant because
they all supply same kind of food and
services.
 Due to the financial crises in UK, the
company suffering from the insufficient
funds.
 Porter's five force model: This model helps in understanding the industry factors on
Prezzo restaurant operations as well as realize the competitiveness in the marketplace
(King and et. al., 2017). It has five forces that can be described as:
1. Suppliers power: High bargaining power of suppliers which increase the cost of business
that can be handled through identifying the numbers of suppliers.
2. Buyers power: Buyers have moderate bargaining power in restaurant industry because
price adjusted according to the target market and segments of customers so, they have
power to influence the pricing decision of a company.
3. Threats of substitution: When substitutes are available more in the market leads high
threat of substitutions this can be reduced by initiating for innovative and unique
products. Hence, the threat of substitution is high for Prezzo restaurant.
4. Threats of new entrance: It is easy to enter in food industry because of setting up a new
restaurant needs moderate level of investments so, they face moderate threat. New
participant achieves cost benefit through making mass buy and acquiring discount prices.
5. Competition rivalry: High competition impacts on the operations expansion of Prezzo
restaurant so a company needs to compete with other restaurants.
P4 Evaluate the management practices that support successful business operations.
Management practices helps in performing day to day business operations of Prezzo
restaurant smoothly as well as it will assist in developing and implementing appropriate policies
and strategies that improve the quality of food (Kshetri, 2018).
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Managing human capital and resource in operations: Human resources is the most important
factor in Prezzo restaurant for optimally utilization of available resources. Skilled and talented
workforce helps in performing activities in an effective and efficient way that can be
implemented through: Efficient rota management for seasonality: This refers to the appropriate scheduling of
activities and assigning tasks according to the skills and abilities of employees for
properly employ them and achieve high profits. Staffing level and cost management: This helps in preparing and supplying food on time
as well as satisfy customers by providing better quality food. Skilled staff assists in
reducing the cost as well as wastages. Utilising skills and competencies: This is concern for effective and efficient utilization of
employee’s knowledge and experiences for achieving the Prezzo restaurant objectives
and drive future growth and success from output (Manning, 2018).
 Use Belbin team roles and skill: This is a kind of model which helps in assigning works
to team members on the basis of their skills and specializations as well as helps in
realizing roles and responsibilities of each member and their contributions.
Property and resource maintenance process: These processes help in managing the Prezzo
restaurant premises as well as resources that are technological, physical etc. which are used daily
by an organization to perform the functions. Repairing of property: Timely repair and maintenance of business properties should be
needed to ensure the long life of that premises. This will requires on time to time for
delay in work or reduce the wastages also.
 Maintain food service facility: This involves that the food is to be delivered to the
consumers in accordance with the placing orders by them as well as provides them on
time along with the good quality of delivery services (Muhsen, Khatib and Nagi, 2017).
M2 Critically evaluate the management tools and practices.
Management and its practices are necessary for every organization to make sure that the
working is to be done in an appropriate manner. Especially in the food industry timely
management is needed to ensure the quality, cost, time, wastages as well as performance. This
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will assists in grabbing opportunities by facing all the threats of marketplace as well as increase
the performance, profitability and effective management.
D1 Provide recommendations to support management strategies and practices.
This will helps to manager of Prezzo restaurant for improving organizational
management as well as ensure the better productivity and profitability. Regularly analyse the
market conditions and factors that will helps in taking competitive advantages as well as gives
more satisfaction to their potential customers (Nychas, Panagou and Mohareb, 2016). Although,
the work standards should be followed in Prezzo restaurant and necessary for staff to perform
that criteria at any cost.
TASK 3
P5 Discuss ethical practices and its impacts on business success.
Corporate social responsibility is a self-regulating model that assists a company for being
socially accountable which contributing towards the social goals (What is CSR?. 2019). This is
more relevant concept for food industry as it facilitates the basic needs of persons and strong
impacts on the health and welfare of public. Formulating ethical practices helps Prezzo restaurant
to supply a good quality of foods and hygienic services as a social responsibility.
Several ethical practices are as follows: Eco-friendly practices: Environment protection law is essential for every industry but
especially in food industry it is required to follow to protect environment from pollutions
by disposing garbage or wastages properly, fully utilization of natural resources such as
water etc. Conduct fair trade: Fair treatment with all stakeholders such as customers, suppliers,
investors etc. by providing good quality food and fair charges as well as gives fair and
equal remunerations to their entire staff.
 Transparency in practices: Specific practices are used in preparing and delivering foods
to use healthy ingredients in food preparation which gives better satisfaction to the
customers and increase company's sales and profits.
Impacts of using strong ethical practices:
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 Build positive image: The ethical practices related to the corporate social responsibilities
helps in building positive image and reputation of Prezzo restaurant in-front of the public
and society.
 Staff retention: CSR policies assists in increasing the retention rate of employees
because of equal and fair treatments with all workers increase the satisfaction among
them.
M3 Analyse the ethical practices and impacts on an organization.
Ethical practices are essential for food industry to provide the superior quality of foods
and services which will also help the organisation to satisfy their stakeholders and build
trustworthy relations with them. . Application of ethical practices gives positive impacts on
Prezzo restaurant operations because it will help in increasing the staff retention rates, sales,
profitability as well as create a positive image in-front of public this will assures about the
loyalty (Samson, Rand et. al., 2019).
D2 Critically evaluate the ethical practices.
Ethical practices have positive as well as negative impacts on the Prezzo restaurant
functions. It helps in increasing the customer base, market shares, strong brand value etc. which
helps in future growth and success of business. Whereas, it generates high costs that effects the
company's profitability as well as compliances also increases.
TASK 4
P6 Measures management practices using a performance review technique.
Performance techniques helps in evaluating and monitoring the actual performance in
relations to their standard targets that are to be expected to achieve and also measure the defects
and wastages that are caused by them at a time of performance. Several kind of techniques are
used by the Zizzi restaurant that can be classified as: Food service quality monitoring and control process: Food service quality plays an
important role for the food industry as a performance review technique. Zizzi restaurants
use service quality control to check the food quality which starts with the preparation of
food and ends at delivered to the end users. The manager of the company make sure that
each and every activities should perform and monitored for delivering the best quality of
products and services to their potential customers that helps in increasing the customer
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satisfaction (Schmelcher and Loessner, 2016). Also, facilitates superior quality as well as
hygienic foods to the end users for reducing wastages and costs. Standard operating procedure: SOP considered as a most important practices in
performance review techniques which facilitates the proper guidelines and directions
related to all stages like order placing, food preparation, delivery etc. as well as monitor
and control the operational activities at a time of performance. Through this practices the
manager of Zizzi restaurant is able to reduce errors and mistakes immediately and ensure
the smooth functioning.
 Customer satisfaction feedbacks: It is the best techniques for reviewing the business
performance because it reviews that how a business is performing and how long their
customers are happy and satisfied from delivered foods and services. The manager of
Zizzi restaurant able to implementing new strategies after knowing about the feedbacks
of customers regarding price, quality, food, services, delivery etc. This will helps in
taking corrective action by reducing their weaknesses and mistakes.
P7 Recommendation, provide management alternatives as well as implementation plan.
All the organisation has to face various challenges which is been thrown on them by the
environment in which their business operates. To meet up the challenges, improvement in the
performance is must for all the organisation. Zizzi restaurant also identify all the challenges for
which various recommendations are provided to them which will offer them opportunities to
enhance their market share. The recommendations are :
Management alternatives:
Recruitment and Talent Management: In order to meet up the challenges faced by the
Zizzi it is important for them to increase the competence of the employee. This can be done
either by recruiting new talent or by providing training to their existing staff regarding various
legislations, technological changes etc. this will help the HR managers of Zizzi to achieve their
goals which are safety of the products they offer at their restaurant.
Benchmarking: Benchmarking is the effective tool which helps an organisation to set
targets that will facilitate them to measure the performance of the employees, products and
services which is been offered. By setting the bench mark they can identify various internal
opportunities and weaknesses which will help Zizzi to improve the performance (Singh, Shukla
and Mishra, 2018).
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Implementation plan :
Seven C's of Implementation - This model of implementation helps the mangers to
identify the level of success of their plan. Zizzi restaurant can apply this model in their
restaurant:
 Clarity : The most important factors while implementing this model is clarity in the
plans. They should be easy to read and understand. This will help Zizzi to easy
implement other factors.
 Communication : The communication regarding the plan should be direct which reduces
the chances of error and chaos. Also regular communication helps Zizzi in better
understanding which makes implementation of plan easy.
 Change management : This is one of the most important factor in implementation as
change can be resist by the employees which will affect the implementation. This can be
done by Zizzi by providing training to their employees.
 Criteria : The managers of the Zizzi will have to develop a guidelines which will help
them to execute their roles which will also help them to maintain the quality of their
products. .
 Checklist : It is a set of questions and list which will be used to identify the quality after
the production is completed. Zizzi will evaluate their quality using these checklist.
 Call on help : Zizzi can take help of other companies in case they feel that they are in
short of any resources which will help them in achieving their goals.
 Choose the right provider : In this the performance of every individual will be analysed
on the basis of which best out of all will be selected.
These are the recommended measures to improve the performance of the employees and their
products, services.
M4 Address appropriate management solutions by using tools and performance review
techniques.
For effective management solutions Zizzi restaurant adopts wide range of problem
solving techniques as well as management alternatives such as benchmarking, balanced score
card, restructuring and change management, merger and acquisitions etc. These helps in solving
the effective management of restaurant as well as analyse the performance of an organization to
implementing changes along with minimising the problems, issues and mistakes. Fluctuations in
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actions of the companies can be developed by formulating plans and policies which can aids
administration to efficiently use the organisational resources to accomplish its goals and
objectives.
D3 Justify the recommendations to solve the organisational challenges.
The recommendations which are made to Zizzi restaurant to solve the organisational
objections that are faced by them to modify the attribute of its foods and services using the
appropriate techniques. These are related to the SMART planning, implementation of 7C's,
management alternatives etc. This help to deal with the challenges and problems which an
organisation faces but execution of several tools and techniques assists in positive as well as
adequate implementation of plan of action and strategies (James and Zikankuba, 2018). several
management strategies can be implemented effectively so that standards of preparing and
supplying foods can be applied throughout the process of organisation and achieving effective
results.
CONCLUSION
It has been concluded from the above report that food service organization requires
superior quality of food at a reasonable price helps in taking sustainable competitive advantages
in the marketplace. This will help in building large customer base by attracting wide range of
people this ultimately increase the sales as well as profits for a company. Management plays a
vital role in measuring and controlling the effectiveness and efficiency in processes, structure,
delivery etc. as well as ensure the safety measurements. Procurement and sourcing consolidation
helps in gaining more customer’s satisfaction by providing and managing the foods and services.
Corporate social responsibilities, performance review techniques as well as management
alternatives can be used in food industry for facilitating hygienic foods by achieving the social
objectives along with the organizational objectives.
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REFERENCES
Books & Journals
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Fung, F., Wang, H. S. and Menon, S., 2018. Food safety in the 21st century. Biomedical journal.
41(2). pp.88-95.
Grayson, D. and Hodges, A., 2017. Corporate social opportunity!: Seven steps to make
corporate social responsibility work for your business. Routledge.
Grover, A. K., Chopra, S. and Mosher, G. A., 2016. Food safety modernization act: A quality
management approach to identify and prioritize factors affecting adoption of preventive
controls among small food facilities. Food Control. 66. pp.241-249.
James, A. and Zikankuba, V. L., 2018. Mycotoxins contamination in maize alarms food safety in
sub-Sahara Africa. Food control. 90. pp.372-381.
King, T. and et. al., 2017. Food safety for food security: Relationship between global megatrends
and developments in food safety. Trends in Food Science & Technology .68. pp.160-
175.
Kshetri, N., 2018. 1 Blockchain’s roles in meeting key supply chain management objectives.
International Journal of Information Management. 39. pp.80-89.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes. 10(3). pp.284-296.
Muhsen, D. H., Khatib, T. and Nagi, F., 2017. A review of photovoltaic water pumping system
designing methods, control strategies and field performance. Renewable and
Sustainable Energy Reviews .68. pp.70-86.
Nychas, G. J. E., Panagou, E. Z. and Mohareb, F., 2016. Novel approaches for food safety
management and communication. Current Opinion in Food Science. 12. pp.13-20.
Samson, R.A. and et. al., 2019. Food and indoor fungi. Westerdijk Fungal Biodiversity Institute.
Schmelcher, M. and Loessner, M.J., 2016. Bacteriophage endolysins: applications for food
safety. Current opinion in biotechnology .37. pp.76-87.
Singh, A., Shukla, N. and Mishra, N., 2018. Social media data analytics to improve supply chain
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Online
What is CSR?. 2019. [Online]. Available Through: https://www.unido.org/our-focus/advancing-
economic-competitiveness/competitive-trade-capacities-and-corporateresponsibility/
corporate-social-responsibility-market-integration/what-csr
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