Anticipated Challenges and Planned Responses

This is also a serious matter of all food industries because its good name is at stake. Orion Foods Inc. being a competitive newcomer, will go through big paces to earn the market’s trust, which is too costly. We have to respond to regulatory authorities which provide the compulsory national framework for food or meat hygiene programmes through laws and regulations. Response Hygienic measures are to be taken during the various processing steps in the manufacture of meat products – the Meat Processing Hygiene. This is part of a firm’s Quality Management (QM) based on the following three principles crucial for meat processing operations: * Prevent microbial contamination of raw materials, intermediate (semi-manufactured)goods and final products during meat product manufacture through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnel. * Minimize microbial growth in raw materials, semi-manufactured goods and final products by storing them at a low temperature. Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life of products Fig. *** Microbiological contamination in the meat processing chain Figure *** shows the extent of contamination among meat processing operations, and the possible remedies, if any. If these processes were relinquished, it would highly contaminate meat which is unsuitable for further processing. Final products could be unattractive, tasteless o r shorter in shelf life. In light of this issue, Quality Management schemes are needed. Such schemes have technical and hygienic components. The former encompasses product composition, processing technologies, packaging, storage and distribution. The hygienic aspect, related to meat processes, focuses not only for the final product, but also for the raw materials in various processes. It has two useful schemes: * Good Hygienic Practices (GHP) It follows general hygienic rules and applies recognized hygienic principles as well as laws and regulations issued by the competent authorities, referring to meat and meat products, equipment, Premises and personnel. GHP schemes are not factory specific, they apply to all types of meat plants. They are intended to establish and maintain acceptable hygienic standards in relevant meat operations. * Hazard Analysis and Critical Control Point (HACCP) HACCP are factory and product specific strictly sanitary control schemes that shall prevent, detect, control and/or reduce to save levels accidentally occurring hazards to consumers’ health. Despite GHP in place, accidental hazards cannot be ruled out and may occur at any processing step of the individual meat product. Specifically for meat processing plants, such hazards may be provoked by failures such as: * batches of incoming raw meat materials with abnormal tissues or * heavy contamination, * breakdowns in refrigeration, * failure in cooking/sterilization operations, * abnormal pH or a * in raw or finished products, * errors in levels of application of * curing salts and other additives, * technical problems in sealing of * vacuum packages or cans with * the risk of recontamination. Anticipated Challenges and Planned Responses This is also a serious matter of all food industries because its good name is at stake. Orion Foods Inc. being a competitive newcomer, will go through big paces to earn the market’s trust, which is too costly. We have to respond to regulatory authorities which provide the compulsory national framework for food or meat hygiene programmes through laws and regulations. Response Hygienic measures are to be taken during the various processing steps in the manufacture of meat products – the Meat Processing Hygiene. This is part of a firm’s Quality Management (QM) based on the following three principles crucial for meat processing operations: * Prevent microbial contamination of raw materials, intermediate (semi-manufactured)goods and final products during meat product manufacture through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnel. * Minimize microbial growth in raw materials, semi-manufactured goods and final products by storing them at a low temperature. Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life of products Fig. *** Microbiological contamination in the meat processing chain Figure *** shows the extent of contamination among meat processing operations, and the possible remedies, if any. If these processes were relinquished, it would highly contaminate meat which is unsuitable for further processing. Final products could be unattractive, tasteless o r shorter in shelf life. In light of this issue, Quality Management schemes are needed. Such schemes have technical and hygienic components. The former encompasses product composition, processing technologies, packaging, storage and distribution. The hygienic aspect, related to meat processes, focuses not only for the final product, but also for the raw materials in various processes. It has two useful schemes: * Good Hygienic Practices (GHP) It follows general hygienic rules and applies recognized hygienic principles as well as laws and regulations issued by the competent authorities, referring to meat and meat products, equipment, Premises and personnel. GHP schemes are not factory specific, they apply to all types of meat plants. They are intended to establish and maintain acceptable hygienic standards in relevant meat operations. * Hazard Analysis and Critical Control Point (HACCP) HACCP are factory and product specific strictly sanitary control schemes that shall prevent, detect, control and/or reduce to save levels accidentally occurring hazards to consumers’ health. Despite GHP in place, accidental hazards cannot be ruled out and may occur at any processing step of the individual meat product. Specifically for meat processing plants, such hazards may be provoked by failures such as: * batches of incoming raw meat materials with abnormal tissues or * heavy contamination, * breakdowns in refrigeration, * failure in cooking/sterilization operations, * abnormal pH or a * in raw or finished products, * errors in levels of application of * curing salts and other additives, * technical problems in sealing of * vacuum packages or cans with * the risk of recontamination.

The Leadership Experience Term Paper Example | Topics and Well Written Essays - 1750 words

The Leadership Experience - Term Paper Example A directive autocratic style is where managers make decisions unilaterally and closely monitors subordinates whereas a permissive autocratic is where managers make decision unilaterally but allows subordinates to have autonomy in performing their duties. Therefore, in this management style, all decisions made reflect the perceptions and personality of the manager. It is a directive leadership which alienates subordinates from participating in the decision making process. On the contrary, democratic style is where the manager engages subordinates and encourages them to participate in the decision making process. A democrat shares responsibility of making decisions with employees and this motivates them and makes them feel that their opinions are valued. This paper discusses and compares management styles based on Michael Hopkins and Marc Ballon’s articles focusing on the form of leadership of Bloomberg and Jack Hartnett respectively. Michael Bloomberg is the manager and founder of the News Service Bloomberg Inc, a company that casts global news and information. His major concern is company loyalty and so he does not freely or easily relate with those who quits the company. He definitely does not get disturbed if an employee approaches him and informs him about his resignation. However, Bloomberg will not even shake his workers’ hand if they quit and will never consider re-hiring a person after they quit. He does not rehire individuals. Bloomberg and Jack Hartnett respectively.

Assignment Example | Topics and Well Written Essays - 250 words - 379

Assignment Example As much as physical capital is important to an organization, the intellectual capital carries the same weight in an organization performance. The knowledge and skills held by the employee matter most in a firm productivity. The employees need to work with each other as well as the physical capital to bring out output hence productivity. Without employee input, there will be no results. It is therefore, necessary for the employees to have necessary skills and knowledge. According to Organizational Learning Perspective, gone are the days when the physical capacity determined the organization ability to achieve its goals. In this model, the knowledge and skills are the major in gradient that can help an organization achieve its goals. One classic case is how Google Company managed to be a top performer by hiring talents, skills and knowledge in the employees. Additionally, the intellectual capacity model states that the knowledge held by the employees help in running of the organization. The employee coordinates activities within an organization. It is, therefore, the knowledge held by the skilled labor that helps move things around. If the employees leave, then they leave with such knowledge and can affect the company performance. Corporate social responsibility is trending in the business world today. A company becomes more competitive if it engages in CSR and hence the need for any organization to implement these polices. Nevertheless, the conflict between company between company CSR and stakeholders cannot be ruled out. If the leaders pay attention more to the stakeholders, they may forget to take care of CSR that plays an integral role in productivity putting an organization in a risk â€Å"Shock events† are common phenomena in the workplace. The situation arises due to myriad of reasons but one thing that is common for sure is that, the situations generate emotional pressure whereby one feels better without that job. I had one experience