PROC6000 Procurement and Contract Negotiation
Quality and safety of food are main concerns in the food services industry. The current trend in Australia is that consumers prefer healthy food rather than low-cost food. To achieve this, it is important for the food services industry to adopt proper food handling techniques from farm to fork to reduce the risk of food-borne illness. It is therefore required that restaurants, fast food outlets, take always etc. should work closely with their suppliers.
You are a procurement manager for a fast food outlet and you are required to develop a report which contains recommendations for the content of a procurement policy, under Australian law. Your recommendations should consider the sustainability aspects of procurement in the food services industry. To support your arguments, provide legal cases as examples.
Chicago 15/16th edition Referencing
10 peer reviewed references
At least 4 Australian case law references
Format – Times New Roman 12, 2.5 cm margins all round. 1.5 line spacing
Food standard regulations link,
Food regulation system, Australian government Link;
The Legislative and Governance Forum on Food Regulation (convening as the Australia and New Zealand Food Regulation Ministerial Council)
The food regulation system is overseen by the Legislative and Governance Forum on Food Regulation (the Forum). The Forum is established under the Food Regulation Agreement and has responsibility for developing domestic food regulation policy, developing policy guidelines for setting domestic food standards, and the promotion of a consistent approach to compliance with, and enforcement of, food standards. The Forum also has the capacity to adopt, amend or reject standards and to request that these be reviewed.
GOVERNMENT OF WESTERN AUSTRALIA
Food poisoning law cases
Book public health environmental law google, see if you can find it in library
(Mitchell, Fraser and Bearon 2007)
(Ropkins and Beck 2000)
(Hobbs, Fearne and Spriggs 2002)
(Sweeney et al. 2016)
(Chen and Huang 2013)
Chen, Mei-Fang, and Chien-Hsien Huang. 2013. “The Impacts of the Food Traceability System and Consumer Involvement on Consumers’ Purchase Intentions toward Fast Foods.” Food Control 33 (2): 313-319.
Coveney, John. 2008. “Food and Trust in Australia: Building a Picture.” Public health nutrition 11 (03): 237-245.
Hobbs, Jill E, Andrew Fearne, and John Spriggs. 2002. “Incentive Structures for Food Safety and Quality Assurance: An International Comparison.” Food control 13 (2): 77-81.
Mitchell, Roger E, Angela M Fraser, and Lucille B Bearon. 2007. “Preventing Food-Borne Illness in Food Service Establishments: Broadening the Framework for Intervention and Research on Safe Food Handling Behaviors.” International Journal of Environmental Health Research 17 (1): 9-24.
Ropkins, Karl, and Angus J Beck. 2000. “Evaluation of Worldwide Approaches to the Use of Haccp to Control Food Safety.” Trends in Food Science & Technology 11 (1): 10-21.
Sweeney, Jill, Robert W Armstrong, Lester W Johnson, Rebekah Russell-Bennett, and Rebekah Russell-Bennett. 2016. “The Effect of Cues on Service Quality Expectations and Service Selection in a Restaurant Setting: A Retrospective and Prospective Commentary.” Journal of Services Marketing 30 (2).
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