Enhancing Food Safety: Management Practices and Performance Review

This report provides a detailed analysis of food safety management practices within food service operations, emphasizing the application of performance review techniques to identify areas for improvement. It assesses various management practices such as food service quality monitoring, standard operating procedures, environmental health checkups, and customer satisfaction feedback. The report recommends alternative management strategies, including problem identification, brainstorming solutions, and implementing changes, alongside SMART planning to address shortcomings. It also highlights organizational challenges and suggests proactive measures for fostering a culture of continuous improvement in food safety. The analysis concludes by underscoring the importance of these practices in enhancing overall performance and ensuring food safety within the organization.

Food Safety Management

INTRODUCTION
Food safety management defines as a tool that manage business organization by applying
principles, process and suitable framework to minimize the risk (Al-Kandari, Al-abdeen and
Sidhu, 2019). In this report will discuss the various management practices that can be improved
by using performance review techniques. Also, recommend the alternatives that can be
implemented for food service operations. Further, will justify the organizational challenges by
applying measurement tools.
MAIN BODY
Assessing management practices with performance review techniques.
Management practices mention to all the method of working that includes transformation
which can be used for improving the effectiveness of the system of workplace. Such practices are
empowering staff and training , selective hiring etc.
Food service quality monitoring & control
It is necessary for Park Chinoise to predicting and controlling the entire process from
farm to fork so that consumer receive the safe product as per their expectations. Manufacturer
introduces control point in the process and evaluating each batch of food (Liu, Mutukumira and
Chen, 2019). To review this process there are techniques that can be used such as X-ray, check
weighing, mental detection etc. these techniques are not only identifying the defects but also
offers insight into potential bottlenecks or other problems that can be improved the performance
efficiency.
Standard specification & operating
These are the process of step- by-step command that complied by an organization to help
workers carry out complex routine operations. It aims to attain the qualities and efficiencies of
output and uniformity of performance, when this reduces the misperception and also failure for
observe with the regulations of industry(Nguyen-Viet. and et.al., 2017).
Environmental health checkup
It refers to finding the measures in order to protect public health that includes
administrating and establish laws related to health and also providing the support for minimizing
safety & health hazards. It is the practices that can be checked by environmental health officers.
Mystery guest/ shoppers

This is a practice of providing management through an objectives that preview of a
service experience. When posing same as guest, all theses trained seniors methodologically
select both the product and delivery and them combine a report of the services experience.
Generally guest reported by including numerical ratings of their observations for the quality of
service experience that could be compared by the time.
Audits
Audit refers to official inspection of the organizations account that can be typically used
by an independent body (Pop, Dracea. and Vlădulescu, 2018). It plays a key role for verifying
the activities related to food safety and food processing. All the data of Park Chinois used for
help for selecting dealer and demonstrate due to diligence for the consumer or also validate for
an internal policies.
Customer satisfaction feedback
There are most of the people who visits restaurants for there convenience of having great
meal with their friends and family, customer expect to excellent service that could be no wait
time, also the sitting arrangement of the restaurant also affect the preference of the customer
(Tudoran, Oprişan and Dumitrache, 2020). This helps to make better business decision for that
customer like the services or not, there are many ways of conducting customer survey such as,
survey through online and emails, telephone etc (Lindhout and Reniers, 2021). It is beneficial for
Park Chinois in such as way that are helps business to find out what can be doing well and how
could be improved on. This also identifies to come up with the new ideas and also showing how
they focus on cares.
Recommending and producing management alternatives to improve performances
There are several ways that can be improved the performance of the Park Chinois,
following steps that can be used for detecting and effectively resolve the problems that can be
arisen at organization.
Identify the problems
For Park Chinois it is important to identify the problems that related to food supply or
food services, for understanding the process by which the problem is arisen and how it can be
improved (Godfrey, 2017). Also, identifies the root cause with all the stages that requires a lot of
patience and objectivity.
Brainstorm the solution

At this point it will be helpful to use a group to understand the problem with identify the
potential causes and also agrees how it can be thought the root causes are (Fathurrahman and
et.al., 2021). Firm can carry out a simple exercise here by discussing the problem in turn first and
then get each individual within the team to identify possible causes. For organization no idea is a
bad idea, and the plan at this point is to get as many ideas as possible. For example, if the
problem arises in the transportation of food, that can be identified by the root of the transport
facility.
Implement the solution
After identifying the problem and find the solution so that organization can implement
the solution accordingly. It is the stage for checking the impact of the problem and its eliminated
problem. It can be time-consuming process for gathering the data.
It is to be recommended that firm should opt all the stages while identified any problem
regarding food management services (Dinu, 2018). There are such steps that can be taken by
Park Chinois to improve the performance of management process.
 Firstly, to set goals effectively related to particular services like improper food supply
chain cause distract the management of the firm. Goal can be to improve the FSC.
 This is necessary to identifies a problem & begin with performance planning, to
mitigate the problem firm should plan specific performance planning.
 Creating an ongoing process so that to apply steps, for improving the productivity for
better goal management.
 Now the process for gathering the information from multiple sources like primary,
secondary etc. like feedback from customers, collect information regarding competitor.
Reporting can be valuable for assessing a consistency & fairness of a process.
 Managing the performance by prepared adequately and effectively, manager should
understand the human behaviour and how to develop and motivate by providing coaching
and deal with conflicts (de Andrade and et.al., 2020).
 Encouraging full success is the performance management that adjoin value and other
issues with non-participation and resistance in the organization.
Explaining appropriate management solutions for addressing shortcomings
Appropriate solution it is necessary to address shortcoming problems by SMART
planning-

 Goal should be focused and well-defines so that all team members can understand in Park
Chinois (Cole and et.al., 2018).
 It refers to all the facts that can be measure in terms of measurable outcomes like
increases the sales by 30%.
 All the achievable business goals are based on current conditions and reality of the
business climate.
 To maximizing the sale by end of the year.
Recommanding for organizational challenges.
For Park Chinois it is to be necessary for avoiding obstacles by checking continuous for
the people who are combat change (Bumblauskas and et.al., 2020). Implementation of proactive
actions for rewarding people for endorsing change and supporting in the process. In addition to
this firm can improve the challenges by building the change according to the success stories
individually experiences.
CONCLUSION
It has been concluded that Park Chinois assessed all the management practices that can be
improved the review techniques. Moreover, recommended the alternatives to addressed
shortcoming challenges by using the range of management tools. Analysed the SMART plan for
planning and achievement of goals. Further, it has been analysed that there are measurement
tools that improved the performance in the food service organization.

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