Food Safety Management Report: Performance and Implementation

This report delves into the intricacies of food safety management within the context of the hospitality industry. It begins with an introduction to the importance of food safety and its impact on consumer satisfaction. The report then explores performance review techniques, focusing on how companies can improve efficiency and address challenges through strategic implementation and problem-solving. The report further discusses the implementation of Kotter's 8-stage change model to adapt to industry changes. The conclusion summarizes the key takeaways, emphasizing the significance of food safety and its impact on consumer satisfaction and market competitiveness. The report references various sources that contribute to the understanding of food safety management, including traceability, food safety systems and food control.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
 INTRODUCTION
 P 6 Performance Review Techniques of Food Services
 P 7 Implementation and Action Plan
 CONCLUSION
 REFERENCES

INTRODUCTION
 Food industry is the largest growing industry as this industry lies under the basic needs
of the customers and this industry cannot be avoided if the person have to survive.
 With the increase in the knowledge and skills to present the foods the population have
also understood the importance of managing the food, so that it can be preserved and
served later to them.
 The demand of restaurants, and cafe have also increased rapidly and the customers
always want to have something different irrespective of the price the restaurant charge.

P 6 Performance Review Techniques of Food Services
Hazev have evaluated many problems in managing the operation of the company and have
to adopt some effective problem-solving techniques which will increase the efficiency of
the company and also increase the sales effectively.
It is the tool which the company have to use in order to set the standards and work
according to that standards to attain the required efficiency.
The company will solve all the problems by applying this tool and the standard will be
decided from the market analysis to ensure the competitor's strategies and policies and to
make the company better and more competitive they have to adopt this tool.

P 7 Implementation and Action Plan
Hazev have implemented the Kotter's 8 stages change model so that the company can adopt
new changes which are happening ion the industry to increase the competitiveness of them.
This is the first step of the model where the management of the company is responsible to
evaluate the opportunities and influence the company's employees to involve in the change.

CONCLUSION
This report had a detailed study about how the hospitality industry works and what
challenges they face in achieving the better productivity.
The report had brief about how the food chain works and what are the responsibilities
which the food chain carries to provide the high quality products to the end chain that is
consumers, as consumer are the king of the market, and they have to be pleased to achieve
the competitive advantage in the market.

REFERENCES
 Angelos, J and et.al., 2016. One Health in food safety and security education: A
curricular framework. Comparative immunology, microbiology and infectious
diseases. 44. pp.29-33.
 Nastasijevic, I and et.al., 2017. Tracking of Listeria monocytogenes in meat
establishment using Whole Genome Sequencing as a food safety management tool: A
proof of concept. International journal of food microbiology. 257. pp.157-164.
 Dzwolak, W., 2016. Practical aspects of traceability in small food businesses with
implemented food safety management systems. Journal of Food Safety. 36(2). pp.203-
213.
 Trafialek J., Domańska A. and Kolanowski W., 2019. Analysis of food safety
compliance in Warsaw nurseries. Food control. 96. pp.421-431.

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