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Rudrakshi answered on
Mar 05 2022
Running Head: CASE STUDY 1
CASE STUDY 2
CASE STUDY BY CABRERA, CORPUS, MARADIEGUE AND ÁLVAREZ (2020)
Table of Contents
Part A 3
Introduction 3
Case Study Analysis 3
Case Study Questions 4
1. 4
2. 6
3. 8
4. 9
5. 9
Conclusion 10
Part B 11
References 17
Part A
Introduction
In the first half of 2018, food, fruit and vegetable exports climbed by $ 130.89 million, contributing for 26 percent of overall shipments, according to the Agricultural Producers Association (AP). Fresh fruit sales in the first half of the year increased by 29 percent pennies compared to the figures the previous year, totalling more than $ 1.236 billion. This is an industry-wide extension of the data shown above from 2017.
Furthermore, the microwaveable meals sector as a whole had a 7 percent increase in growth during the first half of 2018. It is difficult to tell the difference amongst packaged and ready-to-eat or moderately plant products only based on their physical characteristics. When it comes to sensory qualities and food safety, appearance, texture, smell and taste are all crucial considerations.
Case Study Analysis
With Lean, it is about being equipped to accomplish more with the individuals, facilities and commodities that are available to them. Several businesses employ these two strategies in order to save expenses and simplify their operations. Achieve the objectives that have been established efficiently and productively. Since, SPC prevention strategies are hard to assess, they assessed them in one way: by saving money, eliminating mistakes and limiting income and prosecutor's charge damages, among other things (Ca
era, Corpus, Maradiegue & Álvarez, 2020).
HACCP guarantees that essential Food Safety danger aspects are managed, while also allowing for the monitoring of innovation in product qualities via operational control methods, as described in the next section. It is the purpose of the food industry's Statistical Process Control Quality Assurance set to chart a route for the effective deployment of process control techniques in the food manufacturing process (Ca
era et al., 2020).
When sliced or disintegrated, these items exhibit evidence of rapid degradation as an outcome of colour changes, as well as symptoms of per oxidation burning or pigmentation degeneration whenever exposed to air. As an outcome of the repercussions of food waste, it must be left in the final product until it can be eliminated; food waste should not be left in preparation since the value of the work may be impaired.
Case Study Questions
1.
The integration of numerous responsibilities is the most challenging component of small and medium-sized enterprise growth. The marketing, corporate governance, human resources, wealth management and communications functions of a small industrial food firm are all overseen by the same group of individuals. As mentioned by Yadav et al. (2020), this is really challenging since you must maintain a healthy work-life balance while also fulfilling many duties at the same time. For this to be possible, ongoing understanding, insight and adaptation are required.
There are no greater or less critical issues to be concerned about. They may be classified into two categories: those who are controllable and those who are not. As stated by Durakovic, Demir, Abat and Emek (2018), everything that surpasses them and transforms them into an exhilarating sequence of events, when appropriately handled by the operator, is classified according to theoretically regulated criteria. Limitations may be transformed into opportunities, resulting in the expansion of small food processing businesses.
Advertisement, financial management, strategic planning and communication are the areas, in which they have the greatest difficulty. In spite of this, some issues in certain situations might be classified as possibly intractable. Market pressure, the political and corporate climate, as well as regulatory frameworks, are all variables that affect a company's financial performance and profitability. Companies may be compelled to shut as an outcome of the nature of the issues they face.
The sales department's operational and deceptive business operations are the two most significant growth dangers that may become overwhelming if not addressed (Karam, Liviu, Cristina & Radu, 2018). In small grocery transactions, the most significant problems are continuous improvement techniques, a lack of knowledge and a scarcity of existing funds. Researchers have identified a number of sources of e
ors, including a lack of competence, a lack of accessible finances and a lack of employee dedication.
According to the results of a study, the most common reason for return items was found to be the durability of the salad as well as the presence of the contaminant, both of which were more than 80 percent. Once the primary reason has been identified, tools and / or techniques that may be used to fix cu
ent difficulties can be identified.
This research used quality control in a "fourth range" hood SME firm using lean manufacturing methods, statistical process control (SPC) and hazard analysis and critical control points (HACCP) frames (HACCP). Lean manufacturing was implemented via the use of value stream maps and 5S (Marodin, Frank, Tortorella & Netland, 2018). Product exposure and workplace co
osion may be avoided by using Value Stream Maps (VSMs), which categorise value chain operations with the greatest risk of cross-contamination and 5S, which is utilised to prevent contamination of samples and workplace degradation.
As mentioned by Jimenez et al. (2019), hazard analysis and critical control points (HACCP) provide product safety by controlling important elements that are at risk of damage and control chart enables managers to monitor product variability in relation to customer quality characteristics. Since 1998, food enterprises in the European Union have been required to use the HACCP system. Protective and quality criteria have grown more standardised as an outcome of this development.
Small food businesses confront several problems, the most significant of which are insufficient process control technologies, a lack of knowledge and a shortage of inventory. This is also connected to the specifics of the things that they manufacture. If they do not know what technology is being utilised in company firm, it will be hard to incorporate a quality management system. The implementation of the information management system is more challenging the smaller the organisation is to begin with.
The implementation and usage of a second quality management system, such as the International Organization for Standardization (ISO), often necessitates the creation of documentation, raising awareness and engaging in practise, all of which are complicated by a lack of available resources (Abu et al., 2019). These impediments are especially noticeable in micro and small firms and they are the primary cause for their failure to em
ace the ISO framework.
2.
As stated by Iranmanesh et al., (2019), the company's top moneymakers in the last fiscal year were hotels, restaurants, casinos and travel. There is a significant demand for this product category, since it is critical in attracting and retaining high-quality customers and prospects. For those who want to go any farther, it was discovered in 2018 that statements and returns prepared with the help of customers about information derived from records and previous design revenue had been watched.
There have been several studies that have been conducted that highlight the significance of the SPC first-class interface unit within the food industry since it publishes the proper accomplishment of statistical method management within the food industry. For this plan to be successful, the apex management, the steering committee and the operational organisation must all be elevated by five levels (Bai, Satir & Sarkis, 2019).
The purpose of this roadmap is to demonstrate how the food services industry is shifting its focus away from product development and toward education and first-class management. R and S charts are critical to such organisations since they provide as a means of assessing their overall capabilities and performance. Furthermore, the SPC device recognises that there is a widespread lack of understanding of the importance of properly preparing and going to deal with survey information, as well as a lack of training and expertise in descriptive statistics, as well as a lack of statistical experience as ba
iers to implementing this strategy.
Beneficial effects of adopting it include a reduction in the amount of waste created, fewer customer complaints, a reduction in product failures and a prolonged shelf lifespan (Buer, Strandhagen & Chan, 2018). A number of other academics have also approved the Hazard Analysis and Critical Chain improvement approach for monitoring first-class checkpoints in the food delivery chain as a Hazard Analysis and development path.
Production operations must adhere to the criteria set out in order to be effective at any point in the process of controlling the food manufacturing process. Value flow mapping (VSM) and other lean manufacturing techniques assisted in the discovery of practises that provide provided fee and the technique, as well as the identification of waste within the fee flow (Santos Bento & Tontini, 2018). With the 5S, there have been several opportunities for increasing at the method marking, instructing, promising no longer to cleanse and practical assistance to reduce the causes for cross-infection and degradation.
Furthermore, this strategy aided in the promotion of first-class management within the food industry, whereby maintaining a high degree of safety and sanitation has become critical in order to promote the enterprises first-class. With this methodology, it became possible to determine, which explanations were well known and specific enough that control charts could be used to determine them and which of them had no longer been successfully treated heretofore without the use of this methodology, for easier examination and which had been managed on a...