FTI7002_T2_20 Global Food Quality Management Systems Assignment Sample
Introduction
With the help of employing quality control measures, companies within the food industry can ensure that standard products of the required quality are being produced. This study will evaluate the effectiveness behind the global food management system (GFMS) briefly based on the given case scenario by considering global-ready meal hypothetical manufacturing company “Happy Food”.
Training content
Relevance to the subject matter
Quality Control (QC) is recognised as the systematic procedure that ensures that performed services or a specific manufactured product adheres to the required quality criteria or meet the requirements expected by the target clients or customers (López-Ruiz et al. 2019). In the context of the given case scenario, it has been identified that the company that manufactured ready meals has been obtaining complaints from its customers related to the persistence of blue plastics within its delivered products. This signifies that the company failed to meet the demand and expectation of their target customers and this could negatively affect their future growth and prosperity.
In this context, it can be mentioned that the quality process for handling raw materials requires to be improved by the company. As mentioned by López et al. (2021), buyers and consumers are found to become more conscious and aware of the importance of high quality and safe products. In order to improve the quality procedure for developing the raw materials handling standards the following condition can be followed:
- Inspection of the existing raw materials to ensure that no inadequate quality of ingredients is being utilized during the production process
- Regular monitoring is important to ensure the temperature and ingredients that are being utilized for the products meet the quality standards (fao.org, 2021)
- Before delivering the produced products to the customers, it is important to inspect the financial products to ensure that delivered products meet the customer’s expectations and requirements
Additionally, the staff members who are associated with handling raw materials are also required to maintain some suitable hygiene procedure.
- Sanitization of equipment and tools: It is important to sanitize each of the tools and equipment utilization in the food handling process for raw materials. This would help to meet the quality standards and minimize the identified issues in a more effective and systematic manner
- Frequent hand washing: Covering cuts, frequent hand washing and proper personal hygiene also require being included in the food safety procedure. It would help to meet the criteria and requirements mentioned in ISO 22000:2005 Food Safety Management Systems (Chen et al. 2020).
- Implementation of food hygiene policies and practices: It is important for an organisation to implement food hygiene policies so that employees or staff members can perform their work by adhering to those food safety policies.
Effectiveness of Instructions
In relation to the above-identified producers related to food safety, it can be mentioned that the selected company failed to meet food safety criterion due to which they were unable to meet the customer’ expectations. Implementation of the identified food safety procedure would allow them to monitor and supervise each of the final products before delivering to the target customers.
In this concern, the aspects of regular surveillance for ensuring the usage of quality ingredients for food preparation and inspection of the existing raw materials might play a leading role in terms of conceptualising extensive safety and hygiene practices regarding food handling and management within the organisation (Cortés et al. 2019). Apart from that, suitable hygiene procedures including sanitization of equipment and tools, frequent hand washing and others might play a formative role in terms of outlining the recent food safety aspects. It can also benefit the organisation to mitigate the ISO certified quality standard regarding food safety management concern. Moreover, successive adherence to the implementation of food hygiene policies and practices can benefit the organisation in terms of ensuring efficient food safety concern. It might also play a leading role to obtain a competitive advantage for the organisation ahead of the existing market rivals.
Motivation for change
Different aspects can be considered in terms of generating immense motivation among the organisational employees for changing their concern regarding food safety and hygiene aspects. The food hygiene policies and practices need to be stated to the employees during training that should be further inspected by the organisational hierarchies in a regular manner. Based on this consequence, a performance appraisal will be considered based on which the employees maintaining decent food hygiene practices will be awarded by the organisational authority (Dangol, 2021).
On the other hand, successful coping with the training aspects from the employee’s perspective will also be monitored regularly in order to cross-check the ingredients utilised within the product. Quality checking in this aspect will be conducted based on which rewards and incentives will be provided to the employees mitigating the expected quality standard about food hygiene aspects (Сhulanova et al. 2018).
Flexible communication is likely to be maintained between the organisation and management and their employees in order to ensure a successful transition from the employee’s perspective towards food hygiene policies and practices (Maican et al. 2019). The training program will also include health benefits and other wellness concerns in terms of considering sanitization and frequent hand washing. This aspect might also play a major role to motivate the workers to handle raw materials and associated with food preparation.
On the other hand, a well-defined set of goals and objectives will have to be outlined based on which the employees might feel motivated in terms of mitigating the established objectives on behalf of the organisation. Moreover, the legal constraints can also be utilised including the ISO certification standards regarding food safety management along with the guidelines of the world health organisation regarding food hygiene practices and others. These guidelines might also motivate the employees of the organisation to consider change management with food hygiene policies and practices.
Conclusion
The overall study has presented a clear understanding regarding food safety and quality control measures on behalf of a global-ready meal manufacturer Happy Food. In this aspect, ISO 22000:2005 food safety management systems guidelines will have to be followed along with the implementation of food hygiene policies and practices. Performance appraisal and financial incentives should be provided to the employees in order to motivate them towards change implementation with food hygiene practices.
References
Chen, H., Liu, S., Chen, Y., Chen, C., Yang, H. and Chen, Y., 2020. Food safety management systems based on ISO 22000: 2018 methodology of hazard analysis compared to ISO 22000: 2005. Accreditation and Quality Assurance, 25(1), pp.23-37.
Сhulanova, O.L., Ryngach, O.L., Vinichenko, M.V., Kaurova, O.V., Demchenko, M.V. and Demchenko, T.S., 2018. Increase Of Staff Loyalty By Improving The Motivation (Stimulation) System In Enterprises Oil And Gas Complex Of The Khanty-Mansiy Autonomous District-Ugra. www. mjltm. com info@ mjltm. org, p.39.
Cortés, V., Blasco, J., Aleixos, N., Cubero, S. and Talens, P., 2019. Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review. Trends in Food Science & Technology, 85, pp.138-148.
Dangol, P., 2021. Role of Performance Appraisal System and Its Impact on Employees Motivation. Quantitative Economics and Management Studies, 2(1), pp.13-26.
fao.org, 2021. The importance of quality assurance. Available at: http://www.fao.org/3/V5380E/V5380E05.htm [Accessed on 26 March 2021]
López, M.E., Göen, T., Mol, H., Nübler, S., Haji-Abbas-Zarrabi, K., Koch, H.M., Kasper-Sonnenberg, M., Dvorakova, D., Hajslova, J., Antignac, J.P. and Vaccher, V., 2021. The European human biomonitoring platform-Design and implementation of a laboratory quality assurance/quality control (QA/QC) programme for selected priority chemicals. International Journal of Hygiene and Environmental Health, 234, p.113740.
López-Ruiz, R., Romero-González, R. and Frenich, A.G., 2019. Metabolomics approaches for the determination of multiple contaminants in food. Current Opinion in Food Science, 28, pp.49-57.
Maican, C.I., Cazan, A.M., Lixandroiu, R.C. and Dovleac, L., 2019. A study on academic staff personality and technology acceptance: The case of communication and collaboration applications. Computers & Education, 128, pp.113-131.
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