The Food Safety and Management System
Added on 2021-02-20
14 Pages4281 Words75 Views
Languages and CultureEnvironmental Science
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Food and safetymanagement
IntroductionFood safety management- TheFood SafetyandManagement Systemsis a set of standards established to directand controlfood safetyaspects. Also, referred to as FS MS, it helps thefoodbusiness operatorsto gain this trust of the consumers or even serve them efficiently. It is very important for allhotels to follow rules and regulations related to food safety management. Present report will layemphasis on Zizzi restaurant which has been headquartered in London. Restaurant serves mainlyItalic cuisines. Present study will lay emphasis on range of different food supply chainapproaches within the food service industry. It also discusses the principle of effectiveprocurement and sourcing process for a food service operation. Study will also lay focus onapplication of different analytical tools to support effective management strategies. Report willalso highlight different management practices that supports successful business operations infood service organization
Table of contentsTable of ContentsIntroduction......................................................................................................................................1Table of contents..............................................................................................................................2P1 Process of food supply chain.................................................................................................3P2 Discuss the principles of effective procurement and sourcing processes for a food serviceoperation......................................................................................................................................4P3 Analytical tools to support management strategies...............................................................5P4 Management practices that support business operation........................................................6P5 Discuss ethical practices in a specific food service organisation and the impact of thesepractices on overall business success..........................................................................................8P6 performance review techniques..........................................................................................9conclusion......................................................................................................................................12References......................................................................................................................................13Books and Journal.....................................................................................................................13Zwietering, M.H. and et.al., 2016. Relevance of microbial finished product testing in foodsafety management.Food Control.60. pp.31-43. ....................................................................13
P1 Process of food supply chainA food supply chain is a process of taking food from farms to our table. This process offood supply chain includes production, processing, distribution, consumption and disposal. Thefood we eat reaches us through the food supply chain in this process there is also a reversedirection process where we pay to retailers and then process goes on to the start. The keystakeholders in the process of food supply chain are as follows:1.Farmer: In this food supply process first stakeholder is farmer who raises crops on largeland for planting, caring and then harvesting of crops.((Grover, Chopra and Mosher,2016)) These crops take time to grow as it is a natural process. Farmers took care of thewhole farm where is grow crops for all this process farmer use some machinery and usedifferent kinds of farm for different types of crops. Equipment and tools where farms usehigh technology to grow crops with effective way. First step of the process.2.Processor: now the second step of food supply chain farmers crops is been shared ortransported to the processing unit, in this processing unit the crops by farmers which areraw material and these crops are sent for the processing through the machinery.Transformation of agriculture products into food is called processing. Processing includesmany activities like grinding flour. There are two types of processing primary where foodprocessing is to make foods for customers edible and then secondary food for processingturns the ingredients into food, like bread.3.Distributor: third stage of the food supply chain process is distributing of processed foodfrom the processor to the distributor. Distributor plays a vital role in the betweenmanufacturers and operation of process((Zwietering and et.al., 2016)). Distributor is theperson who transport the processed unit form the processor to the retailers in the market.Distributes as stakeholders in the food supply chain they create value added packages thatcomplement companies product which offers them a scope. From the processing unit thematerials are made on a frequent basis in large batches and shipments then they createsmall units of processed product and package them in to the small unites according to theshape and size of business. These units being transported to the big and small retailer.4.Retailers: retailers are the person who holds all the material which is transported by thedistributors here retailers plays an impactful role in the market who provides the productto the end users which are also known as consumers. Retailers actions are the most
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