Change Model

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 Change Process for the Maple Leaf Foods

Change management is one of the key factor that leads success in today’s ever-changing

world. In the case of maple food we are going to employ a change that focuses on improving the

food preservation methods. Food undergoes chemical, physical or biological alterations that can

lead to its spoilage. Food preservation is a technique for preventing microbial infection. These

microbes, along with enzymes, are the principal causes of alteration and as such, should be the

focus of preservation efforts (Morata, 2010). Below am going to discuss the food preservation

technology that is going to be employed and how it will be implanted.

High Hydrostatic Pressure (HPP)

Chemical compounds present in food can be physically and chemically modified using

the HHP method, which is also referred to as pressurization. This food preservation technology is

of tremendous importance to the food sector because of its ability to preserve food, which gives

it an advantage to standard thermal procedures since the latter ultimately result in a loss of

nutritional quality and sensory qualities. This method is best suited for large industries as is the

case here and it is also highly effective in inactivation of bacterial spores and enzymes (Meyer, et

al., 2000).

The uniform and fast transmission of pressure to the system, that is, the absence of

pressure gradients, prevents food from being altered throughout the HHP treatment. As a low-

temperature technology, HHP has no effect on low molecular weight molecules, like those that

cause food's flavor and taste, compared to traditional pasteurization methods.

The change process includes the following process as per Kurt Lewin’s Change Model;

unfreezing, changing and freezing.

 Unfreezing

Just the way one defrosts food before cooking it, the same applies to change. As human nature

depicts, many individuals are likely to resist change so this first step is to inform them why a

particular change has to happen. Employees need to know about the impending change, the

reasoning behind it, and how it will benefit them individually during the unfreezing stage of the

project. As we learn more about a change, we become more eager to accept it because we see it

as vital and urgent.

 Changing

Transitioning is a term used to describe the process of going from one state to another. At this

point, the transformation has taken place. Because of this, now is the time when most people are

struggling to accept the new reality that has come to pass. It is a phase of vagueness and concern,

thus the hardest step to take. Everyone goes through a period of adaptation during which they

begin to pick up on new habit and techniques. Employees need to be educated, supported, and

given time while they adjust to the new work environment. Change, like any other process,

involves meticulous planning and execution. Reminding staff of the reasons for the change and

benefits in the long run should be a priority throughout this phase.

 Refreezing

According to Lewin, this last step is termed as freezing but most people term it as refreezing to

imply the act of reinforcing, stabilizing and incorporating the new state of things after the change
has been made. The changes made are refrozen as the new norms and new procedures of doing

things.
 References

Morata, A. (2010) New Food Conservation Technologies. Vol. 2. Madrid, España: A. Madrid

Vicente Ediciones.

Meyer, S., Cooper, L., Knorr, D., et al. (2000) High pressure sterilization of foods. Food

Technology; 54(11):67–71