Discuss about the Importance of Food Safety Maintenance to Enhance Business Performance.
In the food industry, the adherence to the food safety and quality standards is mandatory. In the food industry, quality audits and food safety is widely used for different reasons such as evaluation of the management system, obtaining certification for the food safety and quality standards, assessing the product condition and confirming legal compliance in the organization. Currently, the consumers have a good interest in the quality and the safety of the foods, which has assisted the organization in establishing safety and quality standards. In the food industry, the safety standards are based on several factors such as the competency and the skills of the auditors. There is another benefit of the food safety measures as it highlights the area of deficiencies, which can be addressed for corrections. It creates a transparent environment in the organization and enhances the collaborative capacity of the stakeholders. The audits certify that the food safety practices are followed in the organization. The food inspection and the control system can be analyzed to certify that the food safety practices are certainly followed. The food inspection and control system can also be used to introduce risk analysis-based approaches and optimize the human resources of the organization. In this essence, in the present, a research is proposed to analyze different measures which can be used in the food safety and auditing practices. The research will also explore how an organization can assure regular and proper food safety quality assessment.
The present research will explore different food and safety measures in the food industry. The aims of the present project are:
The project scope sin an integral part of the planning and documentation stage of the project. It discusses what the proposed project will achieve and what actions will be taken to deliver the project. It is important to discuss the scope of the project at the beginning of the project so that it will not impact later on the schedule and cost of the project. The aim of the present report is to analyze the food processing measures taken in the current study. The report will also highlight provide recommendations to improve the performance of the organization. The report will utilize the interview method for collecting the primary data. The researcher will not be able to thoroughly research the subject due to time and budget constraints.
Ababio & Lovatt (2015) n the food industry, the safety and hygienic conditions are prerequisite requirements. It is important to assure that the processed food is hygienic and safe for the customers. The food safety measures assure that the food production is hygienic, safe and efficient for the health of the customers. The food safety requires certain measures regarding controlling, describing, preparation and storage of the food. It is important to follow certain routines to control the health risk arising in the food. The companies have to implement the hazard analysis and risk control system so that the food processing plan is implemented in the food manufacturing. The primary objective of the equipment maintenance is to increase efficiency in the performance of the machine and reduce cost in the organization production. Cheng, Yang & Sheu (2014) have stated that the maintenance staff is responsible for the efficiency and the safety of the machines. In the food industry, safety measures are essential as it can play with the human lives and hugely compromise with the reputation of the organization. The food safety is essential in maintaining the operational efficiency, performance of the organization, documentation and food safety.
According to Chung (2016) as in the food industry, the food safety is primary importance; the company needs to take responsibility to well-maintain their food processing equipment of the organization. There are certain aspects such as food manufacturing practices, product identification, preventive maintenance and training of the organization.
In the perspective of Cunha, Stedefeldt & Rosso (2014) the company can use the asset management software to identify the requirements of new equipment. The organization has to prioritize the important equipment in maintenance of the food safety standards of the company and analyze, which equipment have high importance for the food safety. During the production, the company also needs to keep certain objects and equipment in-hand. This equipment include lubricants, spare parts and service equipment by the manufacturers. The organization has to make sure that all the equipment are in place and keep track of any malfunction, so that these incidents do not happen again.
In the views of Leea, Kim, Seo & Hight (2015) the organization should set an agenda and maintain a regular quality assessment schedule so that the safety of the food can be maintained. Other than that, the food industry has the responsibility to keep a detailed record of the equipment required for safety maintenance in the organization.
Further, it is necessary that the organization choose a leader to maintain the organization’s program according to the agenda of the organization. The leader should have the responsibility to oversee the management agenda so that the quality assessment could be implemented easily.
According to Melo & Andrew (2015) a food production organization adheres to the safety guidelines; it can enhance the production capacity. The food safety strategy of the organization impacts the business performance of the organization. It increases the efficiency of the organization and the organization is able to operate without any interruptions to improve the quality and consistency of the organization. The cooking temperature and time can be reduced to improve the quality of the customers. The operational efficiency of the organization can be enhanced by using a well-maintained machine. The operational efficiency can be enhanced by calibration, use of lubricants and regular cleaning of the equipment (Samapundo, Climat & Devlieghere, 2015). The food safety is important in the business performance of the organization. Therefore, it is important to better maintain the equipment in the food industry. Poorly maintained equipment in the food industry can break down the safety standards in the food industry.
The Jewel Fine food in Australia will improve the performance of restaurants and the food café. There are various aspects such as pest control, waste management, equipment cleaning and the personal hygiene, which impact the food processing. In the present, most of the government has made certain food quality standards. The private organizations have to eat the meals around the globe to assure that high safety standards are maintained in the organization.
Further, the ready to eat food is stored for a number of days; therefore, it is important that all the ingredients used are in good condition as one ingredient can contaminate the whole packet.
The food manufacturing organizations have to maintain an organization culture of high quality at the workplace. The organization should improve quality of output so that the customers are assured of certain standards. Furthermore, the organization should also try to improve the machinery with the highest quality standards. The employees should be provided training so that they can meet the highest quality standards. The food safety standards can enhance the processes and procedures. The company organizes customer visits to the factories so that they can promote the adherence to the food quality standards. The organization should demonstrate the customers regarding the clean and safe food handling practices and drills (Yusuf et al. 2014).
In the perspective of Winkelströter & Silva (2014) waste management is an essential component of the food safety practices. Therefore, it should be facilitated by the resource handling team. The best practices can reduce the waste and increase the resource management in the organization. The business organizations can reduce the waste management by adopting the proper sustainable operating and optimally using the resources. The organization has to boost the safety standards and provide high quality food to the market. The adherence to high quality standards will create an USP, which will attract the customers towards the organization. The health conscious people will also be attracted towards the organization.
The current literature review highlights that the food industry is a highly sensitive industry. The food safety and maintenance will enhance the business performance of the organization including that of Jewel Fine Food. It was one of the most popular discount retail markets in Australia. In 1960, the organization was acquired by Woolworths and absorbed in its supermarket chain.
The research question of the present project can be framed as:
The secondary questions of the present research are:
The research design guides the researcher in completing the research. In the present research, the inductive research design will be used. In the inductive research design, the researcher will be able to explore new information related to research. The researcher explores new information regarding the research subject and forms theories based on the observation. In deductive research design, the researcher validates the theories or hypothesis established in the previous research. In the present, inductive approach will be used to identify novel methods, which can be used to maintain the quality of the food processing in the business organization (Betley and Noble, 2017). An interview will be conducted with five managers in the quality department of the food processing companies. The researcher will ask several open-ended questions to collect in-depth information related to the research questions. It is a qualitative research method and the information will be analyzed through thematic analysis method. The researcher will make sure to maintain the reliability and validity of the data (Marczyk, DeMatteo and Festinger, 2017). In the present, interview is selected as the primary data collection method. In this method, the inclusion and the exclusion criteria of the research has been created to establish the validity of the research. The research will use the latest journal articles and published sources in the research area.
The ethical considerations are important in the research to differentiate between right and wrong actions. In order to establish the authenticity of the data, there should be no falsification and fabrication of data. The researcher will make sure that the confidential information of the research participants is protected (Neuman, 2014). The researcher will also be assured that the confidential information of other research participants will be protected in the organization.
In the present, there are certain limitations of the research. The researcher will face challenges related to the time and financial resources. The researcher has limited time in which he has to complete various research activities. There will also be certain limitations which may pertain to accurate formation of the research questions and objectives (Mackey and Gass, 2015).
It is important to follow a time schedule to complete the research work on time. The timeline for the following research is provided in (Appendix).
Conclusion
In the present project, the researcher will try to explore the food quality assessment issues in the food processing industry. It can be stated that the food industry cannot neglect the food quality and safety standards. The food manufacturing organizations have to ensure that the production of the food is hygienic, safe and efficient for the health issues. The present project is focused on the Jewel Fine Food, a leading supermarket in Australia. It was a chain of 130 stores, which sell frozen food through its stores. In the food industry, the quality standards can be maintained through efficient machinery and equipment. In the present project, a literature review is used to collect the information related to the research project. The literature has highlighted that various techniques such as maintenance of the equipment and appointing a leader are the best strategies to assure regular and proper adherence to the food quality analysis method. It has been proposed that the interview method will be used to explore the information regarding the food safety techniques in the food processing and retailing organization. The interview will be conducted with five managers in the food retail and production industry.
References
Ababio, P. F. & Lovatt, P., 2015. A review on food safety and food hygiene studies in Ghana. Food Control, 47(1), pp. 92-97.
Betley, R. and Noble, I. (2017). Visual Research: An Introduction to Research Methods in Graphic Design. Bloomsbury Publishing.
Cheng, C. C., Yang, C. l. & Sheu, C., 2014. The link between eco-innovation and business performance: a Taiwanese industry context. Journal of Cleaner Production, pp. 81-90.
Chung, Y. C., 2016. The Correlation between the Application of E-commerce and Business Performance of Engineering Consultancy Companies. Management and Administrative Sciences Review, 5(5), pp. 286-295.
Cunha, D. T. d., Stedefeldt, E. & Rosso, V. V., 2014. The role of theoretical food safety training on Brazilian food handlers’ knowledge, attitude and practice. Food Control, 43(1), pp. 167-174.
Leea, Y.-K., Kim, S.-H., Seo, M.-K. & Hight, S. K., 2015. Market orientation and business performance: Evidence from franchising industry. International Journal of Hospitality Management, 44(1), pp. 28-37.
Mackey, A., and Gass, S. M. (2015). Second language research: Methodology and design. Routledge.
Marczyk, G., DeMatteo, D., and Festinger, D. (2017). Essentials of research design and methodology. John Wiley.
Melo, J. & Andrew, P. W., 2015. Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses. Food Research International, 67(1), pp. 75-90.
Neuman, L. W. (2014). Social research methods. Pearson Education Limited.
Samapundo, S., Climat, R. & Devlieghere, F., 2015. Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti. Food Control, 50(1), pp. 457-466.
Winkelströter, L. K. & Silva, E. P., 2014. Unraveling Microbial Biofilms of Importance for Food Microbiology. Microbial Ecology, 68(1), p. 35–46.
Yusuf, Y. Y. et al., 2014. A relational study of supply chain agility, competitiveness and business performance in the oil and gas industry. International Journal of Production Economics, pp. 531-543
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