Food Safety Management Report: Performance and Implementation Plan

This report provides a comprehensive overview of food safety management, exploring key aspects such as stakeholders in the food supply chain, including farmers, processors, transportation, and consumers. It delves into the principles of procurement, emphasizing value for money, open competition, and ethical practices. The report further analyzes analytical tools for effective strategic management, including PEST and Porter's Five Forces, and examines different management practices within food services. It also addresses social corporate responsibility, performance review techniques, and the development of an implementation and action plan to enhance food safety and operational efficiency. The document aims to provide insights into managing and improving food safety standards.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................4
P 1 Stakeholders in Food Supply Chain......................................................................................4
P 2 Principles of Procurement.....................................................................................................5
LO 2.................................................................................................................................................6
P 3 Analytical Tools for Effective Strategic Management.........................................................6
P 4 Different Management practices in Food Services...............................................................8
LO 3...............................................................................................................................................10
P 5 Social Corporate Responsibility in Food Services..............................................................10
LO 4...............................................................................................................................................11
P 6 Performance Review Techniques of Food Services..........................................................11
P 7 Implementation and Action Plan........................................................................................12
CONCLUSION..............................................................................................................................13
REFERENCES .............................................................................................................................13

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. They also have to
understand the safety and security of the food chain so the human kind can survive and no one
have to pay more for the basic needs in the world. There are several measures which have been
taken to understand the quality of the food so the customer of the society is healthy there are
much food safety management authorities which regulates the food and safety standards and
quality of food which is healthy to be served to the customers and improved some set of rights
to the customers so that If any customer feels the food is unhealthy they can file a case or report
the food production unit.
LO 1
P 1 Stakeholders in Food Supply Chain
Farm to fork is one of the food supply chain which enables the researcher to understand
the process of the supply chain and also improve the effectiveness of the food supply chain to
increase the production and provide with more resourceful food in the society. It is the food
chain which help the individual to understand each and every stepo of the food supply chain in
detail so that they can find the problems in the food chain and increase the process efficiency.
This food chain is divided into some key stakeholders which binds the food supply chain
together and help the consumer to survive and satisfy their need in return of some consideration
of amount.
Farmers
farmers are the ace player i=of this food chain as they are responsible to produce the
goods which will help to run the chain as they produce the raw material which are required to
process to make it into a final product by another key stakeholder in the chain. The farmers are
also provided with the training so that they also understand how to increase the yield without
using the chemicals which will also increase the quality of the crop and give them better earnings
and also provide them with better skills and knowledge to attain the maximum result.

Processor
This key holder is responsible for the large proportion of the food chain and it help the
the raw material to convert it into something which is consumable and with keeping the food
safety standards the processors have to ensure that they will provide the fresh and nutritious food
which is very easy for the customer to eat, and they also think about many variety of food to give
the customers better choices, they also have to process the raw materiel in cost-efficient manner
as they also have to ensure the affordability of the customer for the food. The processed food
also process the food which can be consumers later with the help of heating and cooling it and
also they can be preserved for the later consumption.(Mohanty and et.al, 2016)
Transportation and storage
This key element of the food supply chain help both farmers and the processors to store
and supply their products to different locations to fulfill the market demand and to earn money
from the sale. The transportation and storage of the food is also responsible for the safety of the
food, and they have to ensure that they transport the food to their destination in the same quality
with any damages and in the nutritious values. As there are much transportation which do not
take care of the safety of the food and there can be contamination of many hazardous elements
which make the food unhygienic to consumer by the consumers. The storage houses also have to
ensure the proper safety of the food which is being stored y ensuring that there are no leakages in
the storage house and everything in the warehouse is according o the rules so safety food
standards.
Consumers
They are last and very essential key stakeholder which help this chain to be more
efficient in completing the process. This step is where the food reaches the fork from the farm
and there are many medium through which the consumers can have the food according to their
tastes and preferences as there are many options in food. The food safety is also the responsible
for the consumers as they also have to keep the food uncontaminated and into the right
temperature to consume it in healthy condition and have the proper nutrition from it.
P 2 Principles of Procurement
Procurement of food is also very important as it will help in understanding the various
factors which will help the retailer to understand for purchasing the right food product for the

demand and supply of their customers, and they also have to analyze the which food is better in
which condition and make the procurement process accordingly so that they can increase the
sales and the demand for the food supply chain to increase its production. The retailer also have
to ensure the food safety of the food so that they can procure the food in the good condition.
There are five pillars which help the procurement process effective and there are five principle of
the procurement which will help in increasing the effectiveness of the food business
organization.
Value for Money
In this principle of procurement the person have to understand analyze the product which
they are going to procure, and they should also analyze that the product which they are procuring
is having worthy to and will meet the planning criteria and expectation of the nature of the
business or not. The individual also have to ensure that the product which have to procure have
the better cost alternatives should know the product delivery timing so that they can calculate
the cost of the product and what impact it will put on the business. (Bellia, Pilato and Seraphin,
2016)The individual also have to maintain the stock. The company also have to ensure that the
product should be continuous in the supple so that it can be easy for them to reorder the product
if they are in shortage.
Open and effective competition
This is the second principle which is also responsible for the uniqueness of the product.
The company have to ensure that the product which they are seeking to procure have to unique
competitive qualities so that they can increase the sale and also gain the core competency in the
market. The product which the company is procuring should be available to all the market if they
also want to procure the same product. The company also have to make sure that the supplier of
the product does not sell his product to any other party in the market, and they also have to
increase the sale so that they can meet the expectation of the supplier's sales by procuring more
raw materials. (Mohanty and et.al., 2016)
Ethics and Fair dealing
Ethic and fair dealing is also very important in increasing the sale of the company and
growing the company by making the operation of the company in legal format and also compete
in lawful aspect so that the goodwill of the company is not damaged in any conditions. The
procurement of the product from the supplier should be in legal terms and it should be in both

parties consent. The company have to ensure that the supplier from where the products have to
procured is dealing in ethical and lawful code of conduct and have a good legal record. As the
company will not want to have any kind of loses and create a decrease in their image.
LO 2
P 3 Analytical Tools for Effective Strategic Management
Strategic management is the study about the different factors of the organization which
have to analyzed to make the effective decision-making. The analysis will also help the
organization to make the effective strategic management policies and rules so that they van
increase the productivity and increase the sales of the organization by competing in the market
and having the core competency. The analysis is also required in the hospitality industry to
understand the consumer's behavior and also help to meet the demands of the customers.
Pest analysis
Pest analysis of the hospitality industry is very essential as it helps the organization to
enable the better strategies to attract their customers by analyzing the external factors of the
business environment.
1. Political factors- this factors help the industry to know about all the political actors which
exist in the external environment of the industry and the factor also help the organization
to evaluate the political stability so that they can make the strategy according to the laws
and policies in such a way that will help in supporting the organization to achieve its
objectives effectively.(Castro-Ibañez and et.al., 2015)
2. Economic Factors- this factor In the external analysis help the organization to understand
the inflation rates, taxation policies of the market, growth rates of the economy so that
they can increase their sales by improving the strategy and managing their employees to
take advantage of these factors to increase the productivity of the organization.
3. Social factors- this factor will help the industry to analyze the behavior o the customers
and also help the industry to understand the employment rate of tee economy so that they
can increase the cost efficiency by hiring the low cost labor in their operations. This
factors also help the companies to understand the beliefs', religion and vulture of the
population and make effective strategies to attract them.
4. Technological Factors- this factor is responsible for improving the technology by
analyzing the opportunities and need of adopting the technological advancements in the

business to improve the activities and increase the sales of the company.(Baron and
Frattaroli, 2016)
Porters five forces model
This analysis is very essential in developing a better understanding about all the forces
which can decrease the productivity of the hospitality industry. This analysis will include the
different prices, of the product and services, investments, accessibility of the resources and also
proper use of them.
1. Threat of new entrants- this force help the industry to evaluate the new entrants as there is
always high chances of entry of new competition in the market which can affect the
business of the old businesses. This will help the existing companies to understand the
market and keep them increasing the efficiency of the products so that they can also
innovate the products and attract the customers. Threat of new entrant in hospitality
industry in low as the investment in establishing a good hotel I very high whereas the
threat In restaurant chains is very high as the investment rates in very low.
2. Threat of substitutes- the industry also faces the threat of new substitute as the
competition in the industry is high and all the competitors in the market are trying to
increase their market share by innovating and by making the effective strategies. The risk
that the customers will switch from hospitality industry to another is moderate due to
high prices and variety of substitutes the companies in the industry have to increase the
efficiency so that they can lower the cost and prices as well.
3. Supplier power- the power of supplier in hospitality industry in very low as thera re many
suppliers who are capable of providing the good and products which the industry wants
as he hospitality industry is very big and developed.
4. Power of Customers- the power of customers in the hospitality industry in very high as
the customers are the king of the market and due to large market there are many
companies the customers can choose which lowers the switching cost of the customers.
The industry also have to increase their strategies by offering their customers with many
discounts and special customer offers to increase the customer retention.
5. Rivalry-this factors will also help the industry to understand the market as hospitality
industry is very large and the number of competitors are also many, the company which

ave to gain the effectiveness have to understand all that factors to increase the customers
and attract them and create a core competency in the market. (Adedokun and et.al., 2018)
P 4 Different Management practices in Food Services
Hazev have analyzed the importance of managing their organization's employees by
adopting the Belbin's team roles strategies which will help the company to increase the
productivity and also maintain the employees' efficiency.
Resource Investigator
This is a people oriented role of the company which help the employees to investigate the
strengths and weaknesses of the resources of the environment.
Coordinator
this role helps the employees to improve their skills and knowledge to go in the better
decision making and improve the efficiency of the company.
Team worker
The roles of these employees In the company is to cooperate and support other employees
work and also help them to understand the thought process to the company to make them
efficient.
Specialist
These roles are very essential for the employees of the company as they have are
determined and self dedicated towards the work and also have special skills to achieve the team
tasks.
Monitor evaluator
This roles for the employees help the company to increase the efficiency to understand
thei employees as all the employee are capable of self managing themselves ad make strategic to
achieve their goals.
Implementer
these are the employees who are very experienced and have much knowledge which they
use in doing their work as they know what should be done to complete the task effectively and
faster.

Shaper
this role in Hazev has played a very important role as the employee in the company are
accepting the challenges open heartedly and have the courage to overcome the challenges with
innovative ideas.(Gu,Qiu and Yan, 2017)
Plant
The employees who have this role are very innovative and creative and have a broad
thinking and have a strong analytical skills which will provide the better strategic planning to the
company and also increase the marketing to attract more customers.
Completer Finisher
these roles are used by the employees at the end of the work to increase the after effect of
the products and services. (Dudeja, Gupta and Minhas Eds., 2016) The employees are also having
the ability to evaluate the errors and problems which occurred in achieving the objectives.
LO 3
P 5 Social Corporate Responsibility in Food Services
Corporate social responsibilities is very important to operate the ethical code of conduct
of the business nature according to the law. Hazev have also followed the adopted the social
responsibility as they are also conscious about the well-being of the lower sections of the society
and want them to increase their standard to achieve their desire and demands. This also helped
the company to increase the goodwill and increase the moral of the customers to opt for Hazev
for having food. This also increase the profits of the company.
Eco-friendly Initiative
Hazev have also analyzed that the company can also increase the awareness for the
planting more trees and importance of the protection of the nature with the help the some
campaigns and social messages in advertisements. (Manning, 2018)The company also analyzed to
save the nature and inculcate the future restaurants with new natural themes which will also
promote the nature and attract the more customers to the restaurants.
Community services
The company also have made some planning to do some community services in the
society which will help the people who are in need this will not only help them increase their
livelihood but that will also increase the market capturing power of chains of restaurant. The

company have projected to improve the nearby rural area and provide them with basic needs to
improve their standard of living.
Charitable contribution
It also lies under the social responsibility of the company if the company decides to pay
some amount of the profits in form of charity and donations to the non-profitable organizations
which will help the needy to improve their situations or protect the environment to sustain then
ecosystem and provide healthy environment to their society. (Kussaga and et.al., 2015)
LO 4
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.
Bench-marking
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. (Njage and et.al., 2018)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.
1. Internal- Hazev have followed this internal bench-marking system to understand the
problems of the restaurants' effectiveness, and they have also set their standard internally
from their previous operations.
2. Competitive- to adopt this bench-marking technique Hazev have to analyze the legal
aspects of government laws as in this the standards are maintained by analyzing the
rivalry and their strategies to achieve the effectiveness of the company.
3. Functional- this bench-marking is the easy one because the company have to analyze the
problems and comparing that with restaurant which are having the same problems and
analyzing the techniques which they used to regain the efficiency in their operations.
4. Generic-this bench-making helped the company to understand the similar problems
which have happened in the different type of industry to set the standards to solve the

problems and achieve the efficiency of the company like the Hazev have analyzed the
marketing strategy problems so the company analyzed marketing strategies which are
effective of the different industry to get the unique strategy and grow the company faster.
Balanced Score cards
This method was adopted by Hazev to understand the problems which the employees
faced in performing their tasks. The managers of the company have to maintain a record journal
to assess the problems of all the employees separately.(Gil and et.al., 2017) It help the company to
increase the performance of their employees in which they are having problems. This will also
increase the efficiency of the employees and will also increase the effectiveness of the services
which the company will provide to their customers to increase the business and provide the best
taste. (Trafialek, Domańska and Kolanowski, 2019)
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.
Creating the urgency
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.
Create Effective Teams
After the management have created the need of change the company will appoint some
effective groups which will help the employees to guide in accepting the change and also tell
them the need to accept the changes and how it is useful for them as well as the company.
(Dzwolak, 2016)
Form Vision
In this step the company will have to create a vision which is very easy to understand by
the employees, and they can understand the vision to help the company to attain that future
vision.

Voluntary groups
The company will make some voluntary group which will influence other employees to
accept the vision and also explain to them the importance of the change as these voluntary
groups having the same culture and beliefs as the employees have.
Remove Obstacles
After the vision is delivered to the employees the company have to analyze the problems
which can hinder to employees in the path of change of the company. The company also have to
analyze that they are not having any trouble in any task after the change is accepted.(Nastasijevic
and et.al., 2017)
Divide the Vision
The company will divide their vision objectives into small tasks to the employee and
attain the small victories from the tasks which is allotted in the teams.
Analyzing the change
after achieving the small victories the management have to analyze that employees are
not facing any problems in doing their work in the new environment. After this the company will
make the change permanent policy so that the employees do not go back to the inefficacy.
Find new Culture
The management of the Hazev after successfully achieving to change the culture of the
company will start to look for better possible change which the company have to adopt in order
to be more competitive and attaining the better sales and attract more customers. (Angelos and
et.al., 2016)
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. Hazev is a retail
chain of restaurants which provide high quality of food to its customers and the company has to
analyze the factors which will help in decision-making of the company so that they can achieve
their objectives and also increase the market share by attracting more customers.