Operational Management

Project: Frozen Processed Vegetables

Table of Contents
Operational Management.........................................................................................................1

Project: Frozen Processed Vegetables.....................................................................................1

Abstract............................................................................................................................................3

Introduction......................................................................................................................................4

Business Plan for Frozen Processed Vegetables.............................................................................5

Concept........................................................................................................................................5

Organization’s Overview.............................................................................................................5

Logo Design.................................................................................................................................6

Corporate Overview.....................................................................................................................8

Business Products / Services...........................................................................................................8

Manufacturing of Frozen Food..................................................................................................10

Location of Business......................................................................................................................13

Facilities Lay – Out.......................................................................................................................14

Quality Control Procedures and Monitoring.................................................................................18

 Introduction

Frozen vegetables that allow you to reduce the temperature below zero for storage and

transportation (often much longer than physical life), until they are ready for consumption. It can

be packaged or frozen commercially.

 Frozen vegetables have some advantages compared to fresh

 outside the season is available

 has a very long shelf life when stored in the freezer

 has a little more food or work.

 most pathogens are inactivated at lower temperatures

 Business Plan for Frozen Processed Vegetables

Concept

At the end of 1990, the frozen food industry, both inside and outside the market in U.A.E. What

increased the main objective of the industry was the replacement for the meals at home, so all

frozen meals have replaced the kitchen. More consumers are willing to make the convenience of

frozen foods to meet their dinner with fresh produce. This means that the industry has been

questioned by various processes and delivering frozen meals that are relatively easy to test more

and experimenting with vegetables or frozen waffles. Nutritionists still study the chemistry and

the physics of frozen foods, study, for example, the relationship between low weight sugar

molecular weight stabilizers high molecular weight in recipes good best suspended food.

The Cryogenic is a relatively new method of freezing vegetable cans. Since all foods should not

be frozen in this way, some computer manufacturers are developing multi-purpose machines,

combing freezing methods.

Business Products / Services

There is different and almost every type of vegetable that is being processed by Green Giant. In

the proposed business plan for the selected company following are the products are being

chosen.

i. Peas
 ii. Beans

Frozen processed beans are those vegetables that generate most of the revenue for the

organization.

iii. Asparagus

Our delicious handpicked green asparagus, tender, only one strain and serve hot or

cold. This canned food is just ideal for soups, salads or cake.

iv. Broccoli

Frozen cans of broccoli are packed in ounce weight. Normally these are of 12 ounces.

It also includes different types of broccolis just like chopped and broccoli with cuts in

streamers. Others are broccoli florets and spears.

v. Spinach

It includes chopped and frozen spinach that can be enjoyed at any time when it is

opened and cooked with even potatoes.

vi. Corns

A wonderful blend of sweet corn with green and red peppers - perfect for adding to

hot or cold dishes.

Manufacturing of Frozen Food

The actual process of the frozen food product will vary depending on the one that freezes. The

typical method is generally frozen below.

1. Cultivating

2. Picking and Peas Washing

3. Blanching

4. Sorting

Peas are sorted to remove all old pea starch. They submerge in water with a salinity. Soft

peas hydrochloric flotation tank and restores peas with a high content of starch.

Parameters of Pea limit are then sprayed with clean water to remove the salt, and the

control zone is produced.

5. Inspection

Search for Inspection Peas employees as they move along the strap.

6. Packing and then Freezing of food

The package may be before freezing or the peas can be frozen and packed individually

according to the processing unit. Freezing can be accomplished by one of the standard

methods. If the frozen peas before packing can be a tunnel in which the cooling of the

breath air to freeze. A can be loaded into a cassette which has been brought into contact

with the metal plates which are cooled with cold ammonia.

When packaged before freezing, sealed boxes can be placed on trays. The discs are

stacked on different plates in a freezer, such that the packed peas are brought into contact

with the cooling of the top and bottom plates. Next, place the frozen shipping cartons and

move them awaiting shipping cold storage workers.

7. Testing

A large company that wants to bring a new frozen food is the first to try the recipe and

test kitchen. The different components of marketing are going to try to find components

that maintain their quality in the freezer and they know best. The company will collect

consumer opinions of their test clients need food to try at home, or ordinarily in a
 conventional microwave oven. The recipe can be obtained after testing and final

evaluation months.

8. Production as Pilot

Before going into large-scale production, one of the largest manufacturers of a certain

time, to increase the production of the new frozen shell.

Facilities Lay – Out

The layout and design of the equipment is an important part of the overall operation of the

company is to maximize the efficiency of the production process in order to meet the needs of

the employees mentioned. Appearance The main goal is to provide information in the workflow

system and liquid materials. The installation has a decisive space where the company's activities

are located. The layout and design of this space for the labor market has a big impact: the flow of

labor, materials or information through the system. The key to planning and designing an object

is to integrate the needs of people (employees and customers) (included in the raw materials,

finished products and work in progress), materials so that they can create and machine, the

system works well.

There are some very important points that need to be consider while preparing layout of this sort

of companies having plants.

1. Expansion in Future

The supports must be designed in such a way that they can be extended or adapted to

changing production needs in response to movement. "

2. Movement’s Flow

Design should reflect the recognition of the importance of a fair trial. Ideally, it

represents the raw material that enters the tool at one end and the end product on the

other. The flow should not be a straight line. Above the flow model U, or zigzag, to send

and receive the ends of the well can be a functional product. However, the reduction
 should avoid all selected drawings. If the parts and materials moving against or in the

general flow of personnel and documents are confused, details are lost, and coordination

is difficult.

2. Handling of Materials

Such sort of operators must ensure that the system structure allows the processing of

materials, equipment, containers, etc. in a regular manner, an effective and simple

preference.

There are several output needs regarding facilities lay – out which are explained below:

 Space use is an important factor. This aspect of the mounting structure includes

everything needed for roads to be large enough to store or store as many vertical spaces

as possible.

 Sending and receiving is an important factor in the production of residential buildings.

While space tends to be filled, reception and seldom enough space to do the job

effectively.

 You need to make a call and a simple support. An institution should be organized so that

communication in various areas of activity and interaction with suppliers and customers

can easily and efficiently. In addition, the surface of the support must be left in the

ground, helping to serve as a business unit.

 Design services have a great impact on employee morale and job satisfaction. As many

studies show that employee motivation has a great influence on the performance of the

owners and managers appear and informed of this fact, consider an alternative design of
the object to be heard. Layout plan can boost morale, it is clear, for example, bright walls

and window space. Other methods are less obvious, and not directly related to the

production process. Examples include a dining room, or even the installation of a high

school project. Again, there are costs that will be sold. For example, given the moral

improvement of the performance space for development, to improve the efficiency of the

value of buildings and covers the dining room

staff.
 Quality Control Procedures and Monitoring

 Frozen foods should be carefully monitored before and after freezing for quality

assurance. Vegetables arrive at the processing plant, take a walk in the general quality.

Peas visually check again, as in the previous step above, to ensure that only the proper

properties to comply with the pea packaging and freezing stage. Laboratory check

bacteria and foreign substances and pea samples set of traction line to different places.

Frozen vegetables are packaged in random test cook and flavor. The cooling should be

cleaned from time to time to be completely sterile. Freezers manufacturers who work

with food manufacturers to develop vehicles to be cleaned and maintained easily. And

equipment manufacturers with their customers to check the machines and repairs, so

that's how it works.

 Frozen cooked when meat is used to ensure direct supervision of the Department of

Agriculture inspection and the manufacturer of the equipment and meat during the

production process are kept constantly at suitable temperatures.

 Stability and safety of tanks, glass containers, including heat treatment of battery, flexible

and semi-rigid containers, the product is heated to a certain temperature for a while. The

heating means is

used more often, hot

water, pressure sometimes

imposed, steam and

saturated air. The

monitoring of the

quality of personnel in order to ensure that the primary control devices to provide the

method of heat sterilization, thermometer and clock are maintained accurately and in

good condition. Glass thermometers, mercury thermometers or at least the same accuracy

and reliability should be calibrated periodically, at least twice a year or when the settings

seem to have been injured.

 Containers of stability and safety, glass containers, including a heating coil and a flexible

semi-rigid container, is made at a certain temperature for a while. The heater is usually

used to adjust the pressure to control water, saturated steam and hot air sometimes.

Quality control staff to ensure that the primary control device, a thermal sterilization

process, to create a thermometer and watch carefully kept in good condition. Mercury

glass thermometers, or at least the same accuracy and reliability must be calibrated

regularly, at least twice a year, or appears to be whether the injury.

 Quality control personnel to monitor all operations to support the production of hygiene.

Equipment for the food industry, processing during and after the final stage of the

product preparation work should not be less than a clean well-run hotel in the kitchen.

The quality control personnel to check the production lines before the start of production

to keep it clean and debris, foreign matter and insects. Lines should be checked after

cleaning at the end of the exchange.

 Quality control during the production process must review your personal construction,

the online presence of dirt and debris, and any product that has been moved on line or

transferred. Special attention should be paid immediately after the box's sterilization

process heat; The outer surface of the container should be so free of microbial

contamination, the risk of the body reaching the product do not reduce liquid closure seal

at the moment. Moisture packaging should not be manually manipulated or contaminated

by contact with damp and dirty machines. The quality control personnel must demand

that the equipment can be dry, or should be liquid, must be regularly disinfected.