Review and Implementation of SOPs for Improved Food Safety and Hygiene

Desklib provides past papers and solved assignments for students. This report analyzes standard operating procedures in the food and beverage industry.

HOSPITALITY OPERATIONS

INTRODUCTION
The main aim of this report is to gain knowledge about the different methods and techniques
which has been used by the organization in order to solve the difficulties which are arising at
the workplace (Afshin et al., 2015). The Lord Leofric restaurant has been taken into
consideration which is popular for its wide range of snacks. The approaches and techniques
have been utilized in white lion by the employees that are helpful in improving the present
conditions of the organization as per the needs. Being a consultant and advisor I need to
analyze the accurate conditions of the organization in order to resolve the difficulties accurately
as per the SOPs.
The main aim of the report is to analyze the importance of good and healthy food in the
progress and success of the organization (Atkey et al., 2017). All the employees are bound to
follow the rules and policies made by the organization. They should provide satisfactory
services to the customers according to their choices.

BACKGROUND OF THE PROJECT AND REASON FOR REVIEWING THE SOPs
PROCESS
In the food and beverage industry, the hotels and restaurants are mainly concentrating on the
quality of products and services. The poor and unhealthy food services can impact on the brand
image of the organization in the market (Chriqui and Sansone, 2016). The SPO’s process is
helpful in managing the quality of food and products which can be helpful for the organization
to earn more profit. The negative feedbacks of the customers can impact the organization
negatively. Food quality, ambiance, and other services impact the choices and perceptions of
the customers. The organization which is providing food and beverage services to the
customers need to maintain the quality of their services.
The SPOs is an essential process which helps in enhancing the quality of services and products.
The ratings of the hotel can be raised with the help of following the procedure of SPOs. The
employees need to be aware of Standard Operating Procedures in order to maintain the quality
of services and actions they perform on daily basis. It is also helpful in enhancing the brand
image of the organization in the market (Atkey et al., 2017).

REQUIREMENT OF THE SOPS AND TRAINING IN FOOD AND BEVERAGE
INDUSTRY
The Food and Beverages department of the organization needs to be aware of SPOs services. At
the time of training, the organization needs to provide accurate information to the employees
about the policies and procedure which is helpful in maintaining the quality of the food and
services (Cotwright et al., 2018). The working process of the food industry will be managed
accurately with the help of SPOs standards.
It is really necessary to provide knowledge about SPO’s process and standards to the employees
who are joining the organization. The training sessions will be helpful in enhancing their skills
and abilities. However, on the basis of the register, a muster roll is developed by the
organization in which the commission, incentives, and other benefits will be discussed which
will be provided to the employees according to their performance (Gorski et al., 2016). Apart
from this, the other activities like training, development, and the hiring and recruitment
process will be handled by the HR department of the organization.
There are some standards and policies of SPOs which are described as under:
GENERAL STANDARDS
 Every employee needs to wear formals in the workplace.
 The color of hairs must be sophisticated and not to be extremely gelled out to frizzy one.
 Long earrings and other accessories are not permitted.
 Formal and black shoes are compulsory for employees.
 The gentleman needs to be in clean shave beard is not allowed (Kent et al., 2019).
TRAINING IN F&B
 The uniform must be worn properly by the employees.
 The employees must develop a personal development plan in which they can record
their regular activities to know their performance.
 Every employee must attend the training sessions for improving their skills and abilities.

 The employees need to follow all the policies and rules made by the management of the
organization.
 The employees cannot leave the hotel premises before the permission of their
supervisors.
 The employees need to maintain communication with the manager and other members
in order to gain knowledge.
Thus, these are the different standards and policies which are made by the SPOs for the food
and beverage industry like White Lion (Gorski et al., 2016). It is helpful in maintaining discipline
in the organization by which the company can attain its goals and objectives easily.

HOW STANDARDS WILL BE MAINTAINED IN THE PREPARATION, COOKING
AND SERVING OF FOOD AND DRINK AT THE RESTAURANT
PREPARATION
The process of cooking needs to be well organized and hygienic. The employees must be able to
manage the equipment’s clean and fresh (Orava et al., 2016). The quality of food and other
products need to be maintained. The staff members need to know the choices and preferences
of the customers at the time of making dishes for the customers. Freshly cooked food items can
be helpful in enhancing the brand image of the organization. The standards regarding the foods
and safety must be followed by the employees of the organization as they are really important
to gain loyalty and trust of the customers. The main aim of maintaining the quality of the food
products is to provide health safety to the customers. The material and other equipment must
be checked before using it in the kitchen. The food preparation process must be healthy and
clean which can be helpful in enhancing the food quality.
COOKING AND SERVING OF FOOD AND DRINKS
In the food and beverage industry, cooking, serving of food and drinks are the most essential
thing which impacts the customers positively or negatively. The fresh and tasty food is helpful
in gaining the attraction of the customers and they also give positive feedbacks and reviews
regarding the food (Onufrak et al., 2016). It is helpful in improving the ratings of the restaurant
as compared to the other competitors. They are washing, sanitizing and drying that is helpful in
removing germs. The effective dishwasher is also used by the staff for cleaning the dishes
accurately. The presentation of food highly impacts the mindset of customers. The presentation
of food must be really special and different that can easily gain the attention of the customers.
The food products can be safe and secured by preserving them with the temperature between
50C to 600C.
Keeping a check on the dishes which requires to be cooled at 50C should be maintained by the
staff. This is helpful in providing fresh and hygienic product to the customers. The gas and
electricity must be used in a proper manner to maintain the quality of the food products.

METHODS TO TRAIN STAFF
There are different types of training procedures followed by the organization in order to
enhance the skills and abilities of the employees (Orava et al., 2016). The training sessions are
helpful in providing knowledge about needed policies and standards which are made by the
organization. For the White Lion, the training will be helpful in enhancing the capabilities of the
employees and they will get to know that how to maintain hygiene in the organization. The
health and safety of the customer is the first and main concern of the food and beverage
industry (Kent et al., 2019). The management needs to know the requirements and current
performance of the employee before arranging the training sessions for them.
TRAINING FOR NEW POSITION
INDUCTION TRAINING
The induction training is the initial stage in which the management provides all the essential
information about the organization to the new employees. This is a type of welcome which is
provided to the newly hired employees by the management of the organization. The induction
program can be helpful in enhancing the confidence level of the employees on their first day of
a job (Sanchez-Vaznaugh et al., 2015). The aims and objectives, working cultures, rules, and
norms are discussed with the new employees.
REFRESHER TRAINING
This training is provided to the existing staff of the organization. The main aim of this training is
to enhance the motivation of the employees by providing them with positive vibes (Gorski et
al., 2016). The skills and abilities of the employees can be improved with the help of refresher
training. This training process is helpful in handling the responsible training position of the
employees.
ON THE JOB TRAINING
The main aim of this training is to enhance the interaction between the employees and their
superiors. These training sessions provided by the manager at the time of the job this is helpful

in handling the work accurately (Sharma et al., 2010). On the job training is helpful in
conducting the business operations successfully. On the job training is provided to the existing
employees in the workplace.
OFF JOB TRAINING
Job training is provided outside the workplace. The seminars, conferences, formal meetings are
coming under the off job training which is really helpful in enhancing the self-confidence of the
people (Chriqui and Sansone, 2016). Job training can be beneficial for future growth and career
development.

LEGAL REQUIREMENTS THAT ARE TO BE CONSIDERED IN THE FOOD AND
BEVERAGE PREPARATION
The food and beverages industry need to follow some legal policies and standards. There are
different health safety laws followed by the food and beverage industry in order to maintain
the quality of their products and services (Afshin et al., 2015). Safety and distribution act,
Nutrition Labeling and Education Act of 1990 and food safety Modernization Act 2010 are some
main acts which need to be followed by the food and beverages industry. Federal trade
commission has set some rules for the food and beverage industry in which it is clearly
mentioned that the organization must be concerned for the health and safety of the customers.
These acts and policies are helpful in managing the quality of food.
The Food Safety Act 1990, state that the quality of food must be the first priority of the
organization that is working in the food and beverage industry. The follow-up of accurate rules
and regulations will be really helpful in managing the quality of products and services
accurately. The employees must be aware of these policies and standards to maintain healthy
relations with the customers (Atkey et al., 2017). Apart from this, it is really helpful in adopting
certain changes in the demands and choices of the customers.
HOW SERVICE STANDARDS WILL BE ADHERED TO WHILE AT THE SAME TIME
MEETING ALL LEGAL AND BRAND OPERATING STANDARDS
Food and Beverage providers have an effective position in society. Food is the basic need of
every individual which is helpful for the industry to gain profit easily. The organizations can
attain the attention of the customers by providing tasty and fresh food. The main aim of the
organizations is to build healthy relations with the customers and providing satisfactory services
according to their needs and demands (Sanchez-Vaznaugh et al., 2015). The legal policies and
standards are followed by the organization in order to maintain an effective position in the
industry. There are some standards which are helpful in evaluating good services such as:
 Greet and welcome customers for giving them comfort and mental satisfaction.

 Staff members must be capable to understand the needs of the customers and provide
them with the services according to their choices.
 Every individual needs to follow the rules and regulations which are made by the
management of the organization.
 The employees and staff members must be aware of all the legal policies and laws which
are essential to follow by the food and beverage organization (Cotwright et al., 2018).
 The organization needs to respect the perceptions and choices of the customers.
The food hygiene rating scheme is launched by the government of Wales and Northern Ireland.
The main aim of launching this scheme is to maintain service and food quality. The follow-up of
this scheme will be helpful in enhancing the hygiene ratings and brand image of the
organization in the industry.
The HACCP based procedures are essential to follow by the organization in order to meet with
the different demands of the customers. The HACCP process is helpful in managing business
operations successfully.
HOW ANY LEGAL AND/OR REGULATORY ISSUES WILL BE COMPLIED WITH TO
AVOID THE RISK OF PROSECUTION
Over the past decades, it has been investigated that the increment of federal criminal
prosecution of health and safety matter concerning the food and safety rules and principles has
been imposed by the independent measures (Sanchez-Vaznaugh et al., 2015). For example, The
federal court of the UK has a case in which the person is facing the health problem due to the
inappropriate food quality and lack of hygiene in the food product. In this case, the victim is a
food restaurant which has provided inappropriate food products which are having poor quality.
Thus, the food and drug administration cancel the legal license of the restaurant. The actual
and real feedbacks of the customers can be a benefit or drawback for the organization and it
completely depends upon their food quality and services (Afshin et al., 2015). The legal policies
are helpful in resolving the conflicts from the organization which is helpful in maintaining
discipline in the workplace. The legal policies are also helpful in reducing the risk factor from
the business operations by which the company can attain its goals and objectives accurately.

HOW THE SOPS WILL BE COMMUNICATED TO THE TEAMS/ STAFF WORKING
BOTH FULL AND PART TIME
The different rules and policies of SPOs work according to the structure and culture of different
organizations (Onufrak et al., 2016). The needed and essential information can be circulated
with the help of E-mails, verbal session, SMS, non-verbal communication, letters, and other
sources. Apart from this, the company can use the power of media in order to update its
policies and standards openly. The regular communication and interaction between the
employees will be helpful in managing healthy relations.
The important policies and standards and policies of the organization can be circulated
between the employees with the help of employee handbook, policy manual, a business
magazine, and other sources (Kent et al., 2019). It is helpful in gaining the perceptions and ideas
of the employees on the policies and norms of the organization. Moreover, the management
must arrange formal meetings and regular training sessions and involve the employees in
important decisions which will be helpful in gaining the feedbacks of the employees and
knowing their actual conditions.
ADVICE AND RECOMMENDATIONS ON THE MONITORING OF STANDARDS TO
ENSURE THEY ARE ACHIEVED AND ADHERED TO ACROSS ALL F&B ACTIVITIES
The nutrition policies and programmers are really helpful for the food and beverage industry.
The nutritional level and quality of food can be managed by following these standards
accurately. There are some special guidelines which need to be followed by every employee
and other members of the organization (Orava et al., 2016). The subjective changes can be
adapted easily with the help of nutrition policies and programmers.