Food Safety Management Report: Food Safety, Performance, and Planning

This report delves into the realm of food safety management, encompassing critical aspects like performance review techniques, implementation and action planning, and a case study focusing on a London restaurant. The report begins by outlining the significance of food safety in preventing food-borne illnesses and highlights the importance of establishing routine procedures. It further explores the use of balanced scorecards for employee performance evaluation and the impact of effective planning. The report also emphasizes the importance of customer satisfaction, the role of employees, and the impact of food quality and affordability in the competitive market. References to relevant research papers are also included, emphasizing the importance of food safety. The report aims to provide insights into best practices for food safety management within the restaurant industry and the importance of its implementation.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
 INTRODUCTION
 P6 Range of performance review technique
 P7 Implementation and action planning
 CONCLUSION
 REFERENCES

INTRODUCTION
 The description of food scientifically to handle, storage of the food and preparation in
such ways that it would prevent food-borne illness.
 To prevent health hazards there is a routine which needs to be followed.
 Food is the basic need of any human being and that needs to get fulfilled no matter
what but it should be done in such a way that prevents harming the customers or
human being in any way.

P 6 Range of performance review technique
 Balanced scorecard is very important in all the organizations because it measures the
performance of the employees.
 The employees are rated on there performance in the organization and the company
then promotes or gives some kind of credits to the employee and that will make the
employee get motivated to do things they want to.
 Hazev has always done that from the very start of the company because they knew the
importance of the employees and the company is nothing without the employees in the
organization.

P7 Implementation and action planning
This planning will make the company get success and they will be well organized to
achieve those goals.
There are 7 c's which are very important for the company to make an effect in the
company.
Hazev has already applied these in the company because they want to grow faster and want
to expand themselves.

CONCLUSION
 The food safety is a very importance factor in a restaurant for the customers because
restaurant who want to be in the field for a long time they need to have a safety
measures for them.
 Customers and the right set of employees in a restaurant play a major role because the
company will not be able to work without them. Hazev provides with the best quality
of food for the customers in London.
 The company has high chances of becoming the best in London because of the food
they serve at affordable prices to the customers.

REFERENCES
 Zwietering, M.H., and et.al., 2016. Relevance of microbial finished product
testing in food safety management. Food Control. 60. pp.31-43.
 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.
 Luning, P.A., and et.al., 2015. Performance assessment of food safety
management systems in animal-based food companies in view of their context
characteristics: a European study. Food Control. 49. pp.11-22.

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