Analysis of Factors in Food and Beverage Operations Management

This report provides an overview of food and beverage operations management, emphasizing factors like the working environment, convenience foods, and meal quantities. It delves into the HACCP process, detailing each principle from hazard analysis to recordkeeping, and explores legal considerations, including the Food Safety Modernization Act (FSMA) and the role of the European Food Safety Authority (EFSA). The report analyzes factors to consider when planning, developing, and managing food and beverage services, focusing on how convenience foods, working conditions, and meal volumes impact operations. It also highlights the importance of health and safety standards, quality control, and security measures in the food and beverage industry. The conclusion summarizes key points and references relevant research papers.

Food and Beverage
Operations Management
with PPT

INTRODUCTION
 This report briefly gives the overview of food as well as safety law within the united
kingdom as well as various bodies that can be involved on regulating and overseeing food
safety.
 Present PPT focuses on factors to consider when planning, developing and managing food
& beverage services. It also focused ion Knowledge and understanding about stages of the
HACCP process and Legal Considerations on health and safety

Analyze factors to consider when planning, developing and
managing food &
beverage services
 Working environment as number of hours worked
 It is noticed that food preparation as well as food production is highly impacted by working
environment as well as number of the hours that can performed through the staff members. It can
 also focuses on various problems during the working environment such as humid and hot environment
that can be ultimately resulted within reduction regarding the comfort level of the staff members.

CONT..
 Use of convenience foods
 It involves the food that can be prepare that needed more preparation than any similar
items found within menu. Such as Deserts and Meats.
 The cost of the labour is same that can be reduces though the suing of the convenience
foods. There are also other two factors that can be focused such as how convenience foods
can enhance the cost of foods as well as also the quality of the food that can be impacted.

CONT..
 Quantity of meals as well as number of meal periods
 It defines that volume regarding total business that can be affected through amount of
proper labour needed by them. There is a requirement of the minimum level of staff
members for the operation of the restaurants.
 If same will serve less people that the minimum staff can maintain then the cost of labour
will be high. Also the meal period is also affected actual productivity of the restaurants in
terms of various menus . The several menus focuses that the items of a larger menu also
impacting the labour

Understanding about stages of the HACCP
process
 Principle 1 – Conduct a hazard analysis
 The application of this principle also includes listing the several steps within the process as
well as also identifying the significant hazards that can likely occur .
 The HACCP team will focus on the various hazards that can be eliminated ,prevented or
controlled through the HACCP plan. A justification regarding excluding as well as
including the hazard that can be reported as well as possible results measures are
recognised.

CONT..
 Principles 2 Identify the critical control points
 A critical control point ( CCP) is term as a procedure at that control can be applied as well
as food safety hazard can be prevented as well as eliminated or reduced to the accepted
levels. The HACCAP Team also uses CCP decision tree to identify the critical control
points within the process.
 A critical points may also control that one food safety hazard within some cases other than
CCP is required to control the hazard that is single. The various number of CCP is also
required depends on the various process as well as control needed to ensure food as well as
safety.

CONT..
 Principles 3 - Establish critical limits
 A critical limit is consider as the maximum or minimum value to that biological, physical
or chemical parameter that can be controlled at a CCP to eliminate and prevent to decrease
the acceptable level regarding the occurrence of the hazard called Food Safety hazard. The
critical limit is measure such as water activity, time ,temperature ,Weight as well as other
measures that can based on regulatory standards ,scientific literature.
 Principles 4 – Monitor CCP
 The HACCP team will also focuses monitoring procedures for the measurements
regarding critical limit at each point. Monitoring procedures must describes about the
measurements taken accountable for measurement as well as frequently measuring.

CONT..
 Principles 5 -Establish corrective Action plan
 These corrective actions are considered as the procedures that can be followed when a
deviated within a critical limit occurs . The team of HACCP team will recognize the steps
that are taken so the potentially hazardous regarding food from entering the food chain as
well as steps are required to correct the process. It is also involves the recognisance of the
problems as well as steps that are taken to ensure that problem cannot be occurred within
next time.
 Principle 6 – Verification
 These are the actions other than monitoring that used to determine the validity regarding
the plan of HACCP as well as system is operating as per the plan. The team of HACCP
also identify activities such as record review, product testing, auditing of CCP's ,prior
shipment review as well as product testing that can be considered as the verification
actions.

CONT..
 Principles – 7 Recordkeeping
 A key component of the Key HACCP plan is also recorded information that can be utilised
to prove that a food was safely produced. The needs of the records also involves
information about the plan HACCP. Record must included information on the product
description, flow diagrams ,hazard analysis as well as CCP's identified, Corrective actions ,
Record keeping procedures as well as verification procedures

Legal Considerations on health and safety
 Food safety Modernization Act (FSMA)
 The food safety Modernization Act ( FSMA) will change the role to provide FSMA rules
as well as guidance for industry specifying detailed needed of the Act
 Food safety law within the United Kingdom involves both domestic legislation as well as
directly applicable to the legislation of EU. The central UK legislation also governs the
food safety act of 1990 as well as general principles as needed of EU food law are
contained with regulation ( EC) also known as the general Food regulation

CONT..
 Various others that are directly applicable to the concerns regarding EU such as interalia,
ingredients, food labelling ,food hygiene as well as organic status . Food safety regulation
also takes place both at national and EU level.
 According to the food safety law there are around large portion of the food safety risk that
can be carried out through European food safety Authority ( EFSA). The EFSA is a law
which consists of several regulations related to food safety. It enables restaurant to follow
those in maintaining standards and laws are enforces on all food entities.

CONT..
 Quality standards has to be followed in it. they include many things such as in preparing
food, cooking, etc. the standards have to adhered till it is delivered to customers. besides,
that food must be prepared and cooked as per procedure mentioned. The temperature
should also be maintained in it. alongside, equipment and utensils used must be washed to
avoid any illness.

CONT..
 Health and safety standard are to be followed to make sure premises is safe and all safety
equipment's are installed. also, staff needs to identify risks or hazards to minimis its
impact. The proper health and safety will gain trust and satisfaction of guests.
 Good security will help to enhance the satisfaction level for the staff and for the guests, all
of us want to feel protect and secure. A secure environment in the event is also a marketing
advantage, it will help to reduce the penalty cost and to rise the service provide.

Conclusion
 From PPT it has been concluded that Working environment as number of hours worked.
Use of convenience foods enhance the cost of foods counted is the quality of the food
items. Quantity of meals as well as number of meal periods.
 It also focused on Principle Haccap such as identifying the significant hazards that can
likely occur control point ( CCP) and to identify the critical control points within the
process such as Establish critical limits and Monitor CCP, Establish corrective Action
plan, Verification , Record keeping and many more. It also focused on Food safety
Modernization Act (FSMA) and European food safety Authority ( EFSA).

REFERENCES
 Zarei, M.J., Kazemi, N. and Marzban, A., 2019. Life cycle environmental impacts of
cucumber and tomato production in open-field and greenhouse. Journal of the Saudi Society of
Agricultural Sciences, 18(3), pp.249-255.
 Zakaria, M.Z. and Shahuddin, A.Z., 2019. Fuzzy expert systems (FES) for halal food
additive. Indonesian Journal of Electrical Engineering and Computer Science, 13(3),
pp.1073-1078.
 Prosperi, P., Allen, T. and Cogill, B., 2019. 7 Building consensus on sustainable food system
assessment. Sustainable Food System Assessment, p.130.
 Zeng, X.T., Zhang, J.L. and Tang, L., 2019. A sustainable water-food-energy plan to confront
climatic and socioeconomic changes using simulation-optimization approach. Applied
Energy, 236, pp.743-759.
 Kortetmäki, T., 2019. Tensions between food justice and climate change mitigation.
In Sustainable governance and management of food systems: Ethical perspectives (pp. 3508-
3513). Wageningen Academic Publishers.

THANK YOU