Shelf stable

Maya is a shelf stable food brand which reduces million cans of products yearly. Maya Brand is aimed to provide wholesome natural processed food to consumer. The main products of the company are sardines, mackerel, tuna, baked bearns, coconut, vegetables and fruits. Maya Brand has become a brand leader in Asian markets and got its reputable brand for Asian quality cooking ingredients in Asian cuisine markets. All the products are hall certified and the products are ensured with HACK and ISO 9001 :2008 certifications.

Feedback from the public last month shows that frequency of compliant received from the consumer was increased significantly in previous month. Mohammad Clan in racketing department recommended that the complaints should be resolved as fast as possible in order to maintain the company reputation. Problem Due to the insufficient space in freezer compartment, the huge amounts of tuna fishes are improperly stored. Those tuna fishes are stored in a temporary freezer which is not preserved in an optimal temperature condition.

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As a result, those fishes are not fresh. The machines are not performed cleaning as schedule because the time period for accomplishing purchase order of tuna fishes by buyers are too short. In a meantime, when the machines are not clean and contain blood stain, it is most easy for Redding bacteria in a damp and humid air in the factory. Thus, it will cause a chemical reaction to the tuna fish and lead to food poisoning when consumed. The tuna tins had contain overload of mercury substances which would cause damage to human body systems.

This was due to the negligence of workers of Packaging Department, they are not performing well in checking and analyze the actual standard of quality of a tin. When tuna fishes are added to those tins, it is most probably the products will contain overload mercury which these substances are absorbed into food and cannot be determined by taste nor seen by eyes. Findings 1 . Growth of microorganisms caused bedroom illness. Due to the insufficient space and inappropriate for placing the huge amounts of fishes in the temporary freezer which the freezer does not provide an optimal temperature and cause the growth of microorganisms.

All microorganisms can grow in the conditions is moisture, enough time, desired temperature to grow etc. Consumers who ingest the canned food with establish in human intestinal tract. 2. Production management was flawed. The Production department was operated without following the operate instructions cause the quality of products affected. Machines in the factories non-stop operate without maintenance and cleaning during the production process. Besides, the workers in the workshops were omitted the importance of cleanliness and tidiness in the workshops.

These mistakes cause the bacteria growth easily in the workshop and the quality of ingredients was affected. 3. Corrosion of tin canned cause harmful to human being. Due to the carelessness of workers in the packaging department and the bad quality of tin, some of the tins did not coated well had caused the corrosion. The corrosion of the tins had damaged human health and it will cause into two effects which are acute effect as well as a long term effect. The acute effects are eye and skin irritations, stomachaches, sickness and dizziness and etc.

Besides that, the long term effects are liver damage, shortage of red blood cells, harmful in human immune system and others. Conclusion We can improve the quality of the products by four methods. The company should improve the management of stock holding and operations. Besides, the making of the tin for canning the food should be revised and sampling examination should be strengthened. Recommendations 1. Reduce the holding stock. Decrease the holding stock in the store will help the quality of the stock will not affect in a sufficient space for storage.

To maintain the quality of stock company should discard the stock which quality was affected and decrease the amount of stock order. Reduce the stock order amount not only protect the stock quality even reduce the wastage due to quality decline. 2. Strengthen the food quality management. Management of production should be stringent to guard the product quality. Rules and regulations should strengthen which alert workers to discipline themselves and follow the production procedure in the workshop. The leaning of the machines relevant to production and workshops should schedule.

All the machines should give maintenance to ensure the machines may operate in good condition and all the workshops should keep clean and tidy. 3. Review the tin production mode. Company should review the process of administration. Research and development division should find the method to improve the coating process so that the can will not rust easily. Besides, the management level should review the tin supplier list and change the suppliers if they are providing bad quality of tins to the company. 4. Strengthen examination of the product quality.

The company should examine the product quality and safety before entering the market. The examination should be strictly so that the quality and safety of the product were protected. Number of samples should as more as possible so that the examination results are more consistent and more easily to discover the problems production. These are the methods I recommend to get the company out of this situation. In addition, all the departments should give the corporation to face the problems in order to save the company image. I hope that chief operating officer will consider my recommendation to solve the problems before it getting worse.

Jesse
from Nandarnold

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