Kubai Final Paper R,,R

The Role ISO Standards Play in Supplying Cruise Ships with Food and Beverages
Student’s Name
Course
Professor’s Name
Date
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Contents
Chapter One.................................................................................................................................................2
1.0 Introduction...........................................................................................................................................2
1.1 History...............................................................................................................................................4
1.2 Prerequisite elements that company require before implementing the system...................................5
1.3 Thesis statement................................................................................................................................6
1.4 Objective of the study........................................................................................................................7
1.5 Research Objectives..........................................................................................................................7
1.5.1 Main Objective...........................................................................................................................7
1.5.2 Alternative Objectives.................................................................................................................7
1.6 Limitations of the Research...............................................................................................................8
1.6.1 Language Barrier.......................................................................................................................8
1.6.2 Invalid Population Selection.......................................................................................................9
1.6.3 Time............................................................................................................................................9
1.6.4 Appropriate Research Tools.....................................................................................................10
Chapter Two..............................................................................................................................................10
2.0 Literature Review................................................................................................................................10
2.1 ISO Standardization Analysis Procedures........................................................................................11
2.1.1Customers Satisfaction..............................................................................................................11
2.1.2 Gearing at Professional Growth...............................................................................................13
2.2 Food Safety Management System ISO 22000:2018........................................................................14
2.2.1 ISO 22000:2018 Regulations and Benefits...............................................................................15
2.2.2 ISO 22000:2018 Integrated Approach Standards.....................................................................17
2.2.3 Risk Cover and Opportunities...................................................................................................17
2.2.4 Leadership and Empowerment..................................................................................................18
2.2.5 Strategic Planning of Organization..........................................................................................18
2.3 Quality Management Manual (QM Manual) (Beispiel Firma).........................................................19
2.3.1 Uses of Management Quality Manual.......................................................................................20
2.3.2 Mandatory Topics in Quality Manual.......................................................................................21
2.3.3 Tools for developing Quality manual for an organization........................................................22
2.3.4 Steps of Developing Quality Manual for an Organization........................................................22
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2.5 An Analysis of the Impact of the DIN EN ISO Standard in a Company..........................................24

2.6 The Significance of ISO standardization.........................................................................................26
2.6.1 The benefits allied to this quality management system..............................................................27
2.6.2 The Quality Management System Benefits Model.....................................................................27
2.6.3 Consumer Benefits....................................................................................................................27
2.6.4 Regulators Benefits...................................................................................................................28
2.6.5 Food Industry Benefits..............................................................................................................28
2.7 Competitive advantages that befall companies that implement this system.....................................29
2.8 The challenges or pitfalls allied to ISO standardization...................................................................30
2.8.1 Possible strategic imperatives used to negate the identified disadvantages..............................32
2.9 The Systemic Functionality of a Cruise Ship...................................................................................32
2.9.1 Operations (How does a cruise ship operate)...........................................................................33
2.9.2 Departmentalization (What departments does it have?)...........................................................33
2.9.3 Current Control Systems (What are the recommended quality control systems?)..............34
Chapter Three............................................................................................................................................35
3.0 Methodology.......................................................................................................................................35
3.1 Sample and Sampling Method.........................................................................................................36
3.1.1 Limitation of Random Sampling...............................................................................................36
Chapter Four..............................................................................................................................................37
4.0 Findings...............................................................................................................................................37
Chapter Five..............................................................................................................................................39
5.0 Recommendation and Conclusion.......................................................................................................39
5.1 Recommendation.............................................................................................................................39
5.2 Conclusion.......................................................................................................................................40
Bibliography..............................................................................................................................................42
Appendix...................................................................................................................................................47
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Chapter One
1.0 Introduction
ISO International Standardization is a body that certifies organizations with surety of
quality production, safety and reliability at all levels of a business process. ISO facilitates a
business with the deals of minimizing the production errors, and waste hence increasing the
productivity quality. Additionally, ISO standardization sets the appropriate measures to ensure
equality in packing and packaging of products and services during production. This body of
certifying the quality of production oversees standards within more than 160 countries
worldwide. According to the tools set by the ISO, every member country focuses on effective
implementation and robust ISO 9001 quality in management information systems. These factors
are very important for the improvement of business in terms of efficiency in operations and
Quality Management System. Through ISO (International Organization for Standardization),
business development system provides a sound foundation of increased productivity and growing
profits. ISO provides the most significant network system standards that enable the business
management systems to provide standard processes. Food safety is a sensitive role production to
ensure no hazardous issues in human consumption, and ISO standards play essential role of
supplying Cruise ships with food and beverages around the world.
The current ISO in the world, functions under a robust environment. The body sets
standards with change of different factors in the world such as technology. The standards of the
quality management system in the member countries operate under anticipated changes of
production. Therefore, technology acts the most upcoming challenge that keeps the ISO to
change the sets with time to merge the productivity standard with the emerging technology
environment. ISO sets serious standards of food safety management that helps organizations to
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identify and control food safety hazards. These standards ensure the safety of food production
and healthy consumption of food for human around the world. Currently, ISO standards play
essential role of supplying Cruise ships with food and beverages around the world.
1.1 History
Consequently, the history of the ISO standards is the most important case that worlds
took as a step of ensuring safe and quality production. ISO certification standards began to set
out overall standards and requirements of the for a quality management system in the world. The
requirements of the ISO define the steps on behave of the organization to demonstrate ability to
control safety especially in food stuffs supplying companies.1 However, effects unsafe food
supplying have been adverse and serious in past and ISO’s safety management standards enabled
organizations to identify and control food safety hazards from the past and existing events of
threats and unsafe food disasters.2 Historically, International Organization for Standardization
was founded in 1947 by 25 countries members which were group of delegates with 67 original
committee members of ISO technical group.3They came together and set universal goals of
operating the production process to ensure the products and services are safe, of valid quality,
and reliable for the human consumption.
Significantly, a number of bodies created ISO as founders and they set pace of unified
goals towards the safe and quality in production especially in food products. United Nations
1
Heras Saizarbitoria, Iñaki, and Olivier Boiral. "ISO 9001 and ISO 14001: towards a research agenda on
management system standards." International Journal of Management Reviews 15, no. 1 (2013): 47-65
2
Guillier, Laurent, Steven Duret, Hong-Minh Hoang, Denis Flick, Christophe Nguyen-Thé, and Onrawee
Laguerre. "Linking food waste prevention, energy consumption and microbial food safety: the next
challenge of food policy?." Current Opinion in Food Science 12 (2016): 30-35
3
Vugts, Jan H. Handbook of Bottom Founded Offshore Structures: Part 1. General features of offshore
structures and theoretical background. Eburon Uitgeverij B.V., 2013. P.29
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Standards Coordinating Committee was one of the bodies that developed the ISO standard. The
International Federation of the National Standardizing Associations is a body that committed to
build the ISO in 1947 hence creating more friendship among member countries. Since that time,
the ISO has published 22676 International Standards casing almost all the aspects of the business
World and the rapidly growing technology in the world.4 A group of experts was focusing to
offer a specific subject in the world and ensure quality production of goods and services. Today
the number of member countries is 164 in number and the secretariat was set in Geneva
Switzerland as the central operation.
1.2 Prerequisite elements that company require before implementing the system
The Organizations are subject to seek ISO’s standardization that offers solutions for
quality and safety assurance in food processing and production. Generally, in food industry, ISO
plays important roles by providing safe guidance and concise overview of the requirements of
food safety during the production process.5 The aspects of international Standards avail the
qualifications guidelines of an organization to all productivity quality and safety food production
and supplying.6 All aspects of providing and feeding population in the world depend on ISO
rethinking from time to time to ensure safe sources of food production chains to pave the
pressure of the effects of unsafe food consumption.7 Due to rapid growing production of
population in the world, many organizations have set business of food production as business
4
Handbook of Bottom Founded Offshore Structures: Part 1. General features of offshore structures and
theoretical background. Eburon Uitgeverij B.V., 2013. P. 10
5
Marriott, Norman G., M. Wes Schilling, and Robert B. Gravani. Principles of food sanitation. Springer,
2018
6
Giacomarra, Marcella, Antonino Galati, Maria Crescimanno, and Salvatore Tinervia. "The integration of
quality and safety concerns in the wine industry: the role of third-party voluntary certifications." Journal of
cleaner production 112 (2016): 267-274
7
Handbook of Bottom Founded Offshore Structures: Part 1. General features of offshore structures and
theoretical background. Eburon Uitgeverij B.V., 2013. P.p. 10-11
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even across the boundaries to meet the high demands of the consumption requirements. The
international standards offer solutions to only qualified members to implement the system of
sustainable food production methods and testing to encourage safety, quality, and efficiency in
the food industry across the boundaries.
Notably, international standards set prerequisite elements that company require before
implementing the system of ISO from all the member countries. All players of food production
chains supplying the Cruise Ships with food and beverages fall in the same category.8 The
prerequisite elements of the organization before implementing the ISO system are product and
services requirements review records, design and development of output records of review.9
Additionally, the review records of controls of quality, input, professional and personnel
management, change design and development review changes.10 The company demonstrates the
kind and quality records of the services and goods produce.11 The system of the change control
records acts as conformity of acceptance of criterion the company use in monitoring the
results ,and is one of the crucial prerequisite. To implement the system, the organization must
also produce the monitoring system program for the quality and results of change records.12
However, the results of the management review are an actual request from the International
Standards to set a review corrective action based on the ISO implementation actions.
8
Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. Food and beverage
management. Routledge, 2018
9
Jespersen, Lone, Mansel Griffiths, Tanya Maclaurin, Benjamin Chapman, and Carol A. Wallace.
"Measurement of food safety culture using survey and maturity profiling tools." Food Control66 (2016):
174-182.
10
Cianfrani, Charles A., and John E. West. 2015. ISO 9001:2015 explained. ASQ Quality Press. Pp. 20-25
11
2015. ISO 9001:2015 explained. ASQ Quality Press Pp. 8-14
12
2015. ISO 9001:2015 explained. ASQ Quality Press Pp. 18
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1.3 Thesis statement
Food safety is a sensitive role of production that ensures no hazardous issues in human
consumption and ISO standards play essential role of supplying Cruise ships with food and
beverages around the world.
1.4 Objective of the study
The objective the study explains the in depth of the study and directs the investigation the
key areas the study require to explore and achieve the findings that are valid. This study will
have the main objective and the general objectives. The main objective defines the major scope
of the study while the general objectives disclose the other parts of the study which have a
likelihood of exposure during the entire activity.
1.5 Research Objectives
1.5.1 Main Objective
To explore the roles of International Organization Standards (ISO) play in supplying
cruise ships with food and beverages.
1.5.2 Alternative Objectives
1. To understand the major roles of the ISO standards in food production
2. To detect the major standards that ISO requires to set to the food producers
3. To integrate the standards for the food production chains supplying food and beverages in
the Cruise ships
4. To explore the food safety through the standards set by the ISO for the organizations
supplying the foods and beverages in the Cruise ships

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5. To study whether the food and beverage the food production chain companies supplying
the Cruise ships are meeting the International Standards of food safety
6. To investigate the roles of the quality management system in food production chains
7. To understand whether merging of the new and existing international standards and
define the best way to apply them in the standards of safety food production
8. To understand the role of the ISO management information system in food safety
production
9. To understand whether integration of the internal policies and processes can help the ISO
compliance with the companies supplying the Cruise ships with food and beverages
10. Understand the measures that ISO sets to impact the food supplying chains positively
1.6 Limitations of the Research
Limitations of a study are the aspects of the research that may affect the quality of
validity. However, the review of the different research guides a researcher to understand the
overall limitations that may hinder the quality of the study. Notably, there are distinct factors that
make the study to face limitations and develop a potential negative impact for the entire research
activity. Limitations of the review effectively lead to failures of some parts of the research.13
Therefore, the greatest and the potential impact of the study limitation affect the quality of the
study findings and the ability to respond to research questions.
1.6.1 Language Barrier
Consequently, the language barrier is the most study limitation that occurs in the
research. At every level of research, language plays an important role of collection of the
13
Hult, Francis M., and David C. Johnson. Research Methods in Language Policy and Planning: A Practical
Guide. Hoboken: John Wiley & Sons, 2015. P. 40
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information and integrating the responds. Additionally, study appears to have limitations of
acquiring the best answers to the research questions due to the distinctive and diversity of foreign
language. Set the of standard language such as English may allow the responds to be positive to
the only native speaking language people. To some extent, not everyone can communicate in
English and that may affect this international research. Lack of the common language during the
research may cause lack of clarification of some crucial points that study requires hence leading
to informal results.14 Therefore, the language barrier is a challenge that may affect the quality of
this research.
1.6.2 Invalid Population Selection
Choosing the wrong population may lead to the wrong data collection. Poor selection of
the population during research limits the validity of the data. In addition to that, the population
reduces the chances of achieving the correct demographics of the study. Consequently, the
description of the population becomes low in terms of giving the expounded characteristics.15
Therefore, the affirmative confirmation of the sound population leads to valid findings, but if the
population is invalid the data of the study may limit the purity of the research.
1.6.3 Time
Time is another limitation that may affect this research due to limited time of
interpretation and drawing conclusion. A research requires an appraisal and interpretation of the
impact in given time. Lack of enough time may affect the schedule of the study due to the scope
that require set of enough time for pure conclusion and compiling of the research results.
14
Francis M., and David C. Johnson . Research Methods in Language Policy and Planning: A Practical
Guide. Hoboken: John Wiley & Sons, 2015. P. 59
15
Combs, Emily, and Rex Bernardo. "Accuracy of Genomewide Selection for Different Traits with Constant
Population Size, Heritability, and Number of Markers." The Plant Genome 6, no. 1 (2013), 0.
doi:10.3835/plantgenome2012.11.0030 p. 7
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Depending on the methods of collecting data that the study will apply, time will be the factor to
describe the type of the methodology. Different methods require different duration for a research
to explore the phenomenon. For instance small sample requires small scope, hence a short period
of research rather than the large sample.16 This research requires enough time because it requires
a description of many demographics and time factor may limit the validity if the research
mismanage the schedule.
1.6.4 Appropriate Research Tools
Appropriate research tools of a research, develop a large impact in terms of research
results validity. Tools such as computer statistical analysis software, and data collection tools
such smart phone plays an important role of validating the findings. Tools of this research are
necessities that may limit the purity of the final results. If the research uses the wrong tools, the
accuracy of the findings may face limitation.17 This factor of the misappropriating tools of
research has been affecting most researches hence leading to limited accuracy of a study.
Chapter Two
2.0 Literature Review
This chapter deals with existing research findings that explain how the other research
says about the ISO standardization of the food safety production. The International Standards is
one of the factors that many researchers have been carrying forward to understand its impact on
the production quality, safety and reliability towards world population. However, the learners
16
Gulland, Anne. "Doctors cite lack of time as greatest barrier to research." BMJ, 2016, i1488.
doi:10.1136/bmj.i1488.
17
Lune, Howard, and Bruce L. Berg. Qualitative research methods for the social sciences. Pearson Higher
Ed, 2016
P. 20
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who are still in the studies place their views about the literature of the safety food in the
production. The review of food safety aspects is that most of the platforms expressed in different
terms.18 Therefore, this section of the research will offer the best knowledge of the existing
information of the ISO roles and standards on safe food production in terms of quality,
reliability, and safety.
2.1 ISO Standardization Analysis Procedures
ISO give the latest requirements for the existing companies to follow the new standards
of the productions. Monitoring the systems, documenting the quality changes, and recording the
right standard procedures for the companies’ productivity is the most unified goals of the ISO
standards.19 The ISO encourages the recording of quality by providing and implementing the
Quality Management Systems in every business. Moreover, set of procedural standards in
production determines the ability of an organization offering the services and goods consistently.
The unit of ISO provides guidelines that are mandatory in every organization to produce quality,
reliable, and safe products. The additional roles of the ISO in production, especially in food are
to encourage creating, maintaining, and implementing the quality management system
documentation requirements for all companies. ISO formalizes all crucial production procedures
and policies to promote quality in the production of services and goods a company provides.20
Conclusively, quality production is the major role and offers the newest procedure of production
on a timely basis.
18
David C. Johnson Qualitative research methods for the social sciences. Pearson Higher Ed, 2016 p.34
19
International organization Standards (ISO). ISO and Goods, Great Things Happen When the World Agrees.
2017 “Retrieved from https://www.iso.org/files/live/sites/isoorg/files/archive/pdf/en/iso_and_food_en.pdf”
p. 7
20
Food safety management - ISO 22000:2018. International Organization for Standardization. 2018
“Retrieved from https://www.iso.org/publication/PUB100430.html” p. 6
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2.1.1 Customers Satisfaction
International quality standards are applied all over the world and take the consumers as
universal requirements of business process. The responsibilities of the ISO are to ensure the
quality productions are leading to the consumer satisfaction under improvement of experience of
the customers. Besides, ISO protects the interest of the Customer from the basis of reliability on
safety. The Quality of production is a mandate of all the companies to be consistency. The
internal system of a company improves under platforms of the quality management system as an
international culture that aims at production of consistent and continuous product growth.21
Certification of the standards in a company shows that, a company that is certified by ISO
organization, all the stakeholders can trust its operation of production.
The production of international quality standards in food safety aligns with many
companies from different countries across the globe. Moreover, regulatory or standardization
awards certification to companies with the expectation of complying with international standards
for the mandatory production guidelines. The most aims of the ISO in this case are to deliver
compliance attachment on products for the purpose of trustworthy for an organization.22
Therefore, the delivery of the product quality features is the requirements of the ISO in all
companies across the world to ensure that customers gain satisfaction.
Significantly, a company certification operates uniquely with the aim of making the other
companies understand and know what it does and how its production passes through
international standards. Through compliance requirements as the ISO demands for the case of
21
ISO and Goods, Great Things Happen When the World Agrees. 2017 “Retrieved from
https://www.iso.org/files/live/sites/isoorg/files/archive/pdf/en/iso_and_food_en.pdf” Pp. 1- 4
22
ISO and Goods, Great Things Happen When the World Agrees. 2017 “Retrieved from p.7
https://www.iso.org/files/live/sites/isoorg/files/archive/pdf/en/iso_and_food_en.pdf”
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implementing customer systems, the focus of a company of quality leads to quality consistency
throughout the production.23 The policies of the recording procedure and the deliverable records
set the quality management system to operate with the aim of delivering the quality change at
maximum execution. Therefore, ISO sets functionalities of improving customer satisfaction at all
levels of production.
2.1.2 Gearing at Professional Growth
ISO is geared for professional growth to attain the integral changes of quality through
management roles standardizations. Employees play important roles in food production chains
because they observe the set regulatory of ISO to achieve the quality requirements of the
international standards of the production.24 ISO ensures professional growth and this manages the
certification to be legitimate for the entire production experts. Through enforcement of trainings
of professionals, a company offers great deals of trust in production. In general expectations, a
company that is certified by ISO practice a culture that sets hopes in production. Professionalism
in a company works to increase quality output under detailed platforms of ISO regulations.
Improvement of professionalism makes a company to differ from another in terms of quality.
Notably, the ISO certification sets ISO requirements as beneficial to the employees and
the company. The employees observe the integration of the internal procedures and internal
policies that insight needs of the product that reaches the market as a necessity that require
quality. The ISO functions on this process streamline the guidelines of the company that
improves the procedure. The professional quality offers a company a good image and reputation
23
24
Fiorino, Marco, Caterina Barone, Michele Barone, Marco Mason, and Arpan Bhagat. "Quality Systems in
the Food Industry." SpringerBriefs in Molecular Science, 2019. doi:10.1007/978-3-030-22553-7.
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through a valid structure of an organizational culture and aim towards continuous improvement.
Additionally, the opportunities for partnering depend on the ISO-certified background that meets
all the accredited standards of business partnership.25 ISO recommends on the best and potential
business practice and results of professionalism compliance.
2.2 Food Safety Management System ISO 22000:2018
Food safety management system ISO 22000:2018 provides a platform for developing
tools for the practical understanding and cooperation with all stakeholders. The world population
is rapidly growing demands of food that helps the world meet the standard requirement for the
international standards for addressing the safety and sustainable food production. 26The standards
provide the best standards of promoting safety and quality in food production. Efficient the
International organization Standards (ISO) (2017) explains that ISO promotes the growth in
quality, efficiency, and reliability in food production expertise. The high family standards of the
ISO inspire confidence in food products. ISO 22000:2018 expands more on standards of the
safety of the food management in all the supply chains of the food.27 Sustainable food production
in the world require guidelines of standards that ISO 22000:2018 set to achieve the globalization
systems of food safety management.28 The ISO is taking food safety to high level to ensure that
the companies producing food are trustworthy.
25
Marco, Caterina Barone, Michele Barone, Marco Mason, and Arpan Bhagat. "Quality Systems in the
Food Industry." SpringerBriefs in Molecular Science, 2019. doi:10.1007/978-3-030-22553-7.
26
Food Safety in the Seafood Industry, 2016, 57-128. doi:10.1002/9781118965108.ch4.
27
28
International Organization for Standardization. 2018 “Retrieved from
https://www.iso.org/publication/PUB100430.html”
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The challenge across the world is to build the trust on the secure food systems that
specifically set editions of ISO 22000:2018 timely responds to designs the standards that can
help to curb the global challenges to safety food production. ISO 22000:2018 offers solutions for
ensuring quality in the food industry and expound on how the food industry can maintain the
safety through availing international overview standards.29 Therefore, it is clear that ISO
22000:2018 ensures keeping food in save situations from the farm to the tables through the
maintaining the hygienic standards of practices and the traceability of all the steps involved in
the supply chain of food production. The task of ISO 22000:2018 is essential to set those
regulations that help the companies masking foods to achieve the hygienic requirements in the
entire industry.30 Significantly, the food safety management system is set to achieve the standards
beyond expectation of requirements in the world of food production.
2.2.1 ISO 22000:2018 Regulations and Benefits
ISO 22000 is an international standard that entails the application of regulations within
the food industry worldwide. ISO 22000 allows the organizations to achieve the traditional
29
The EN ISO 22000:2005." Food Safety in the Seafood Industry, 2016, 45-55. doi:10.1002/9781118965108.ch3
30
“Retrieved from https://www.iso.org/publication/PUB100430.html”
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preventive safety measures and traditional quality assurance. To implement the industrial
packages with quality, food safety management sets standards and requirement for any company
in the food chain to attain the high safety and quality in supply.31 This certification of ISO: 2018
documents the specification of requirements for a company to regulate on the platforms of food
safety management system (FSMS). This documentation allows the organizations of food
production chains to involve in the safety food production in either direct or indirect ways.
Additionally, this is a strategic decision that enables a company to improve the overall
performance in food production and adopt safety rules and regulations of controlling safety and
quality in food supply.32 Significantly, ISO 22000:2018 maps out the potential needs that
organization requires to do through certification and safety food control regulations.
For a company to qualify in supplying food and beverages in Cruise ships, ISO
22000:2018 must certify that organization in food chains. This builds trust of quality and safety
that betters management of food across the world.33 The company should publish its standards
with ISO and expose how application of the quality management system controls the quality.
The programs of the ISO allows a food supplying company in a Cruise ship to audit and verify
that it is a stakeholder of Hazards Analysis and Critical Control Point (HACCP) which allows
the management risk system to identify and evaluate, and eliminate all related hazards in food
safety within the food production chain. The ISO 22000: 2018 benefits the food supply chains
through enabling the organizations to gain the ability of consistent supply of food related
products but only meeting the regulatory guidelines and safety measures.34 Additionally, the
31
32
Vanderroost, Mike, Peter Ragaert, Frank Devlieghere, and Bruno De Meulenaer. "Intelligent food packaging: The
next generation." Trends in Food Science & Technology 39, no. 1 (2014): 47-62
33
Fiorino, Marco, Caterina Barone, Michele Barone, Marco Mason, and Arpan Bhagat. "Quality Systems in
the Food Industry." SpringerBriefs in Molecular Science, 2019. doi:10.1007/978-3-030-22553-7 p. 5.
34
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certification allows improved risk management of safety, food processes and supply, and setting
the government platforms through developing food safety guidelines and achieving strong links
between the food chain companies and United Nations Codex Alimentarius.
2.2.2 ISO 22000:2018 Integrated Approach Standards
ISO 2200:2018 functions on Annex SL with the high level structure (HLS) that develops
unified framework at all levels of management systems. This certification helps an organization
to maintain consistency, and merge the standards of different management information standards
throughout the food chain. However, it offers the matching sub-clauses with a combination of
top structural levels of organization to apply a common language across all the standards of ISO.
Consequently, with new standard operations, the organizations develop a valid ability to
incorporate the food safety management system processes with ease and have a common
involvement in the food production as far as senior management of organizations are
concerned.35 Use of organizations across the globe to manage food safety management under one
platform by using excellent framework that helps the food chains to implement food safety
management systems at all levels of organizations.
2.2.3 Risk Cover and Opportunities
All the food supplying companies operate as any other business and requires risk or
disaster identification and management plans. ISO 22000: 2018 takes a broader risk of the food
supply chains under a business oriented approach and set opportunities to identify the potential
risks within the food chain. Organizations of food supply, develop and improve the ability to
35
Caterina Barone, Michele Barone, Marco Mason, and Arpan Bhagat. "Quality Systems in the Food
Industry." SpringerBriefs in Molecular Science, 2019. doi:10.1007/978-3-030-22553-7. P.8
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identify and manage risks more effectively by making the functionalities more resilient.36
Consequently, business continuity management as an essential aspect that a business requires to
set with a lot of energy of performance to make the business operate normally even after an
event of disaster.
2.2.4 Leadership and Empowerment
The top management is always the organizational makeup and the context of leadership is
more important in shaping the operations of a company. ISO is much greater focused on the top
management to leadership and commitment with the respects of systems in management. This
factor ensures al the workers participate in planning, implementation, development programs,
and continued quality improvement of food management systems.37 The food safety management
information systems integrate with top management to communicate and understand the all the
parties to ensure coordinated empowerment and validity in outcomes. Therefore, ISO 22000:
2018 improves the performance of the top management through different platforms of advice and
setting purity din control organizational quality assurance systems.
2.2.5 Strategic Planning of Organization
Organizational planning requires certification to achieve the best and reliable outcomes.
All the food supply chain organizations play important roles in ensuring continuity in production
and create a context of organizations to effectively achieve high levels of quality provision. ISO
certification offers a great opportunity for the organization to identify and measure the issues that
may affect the goals achievement from the strategies.38 ISO overseers the factors from the
36
Safety in the Seafood Industry, 2016, 45-55. doi:10.1002/9781118965108.ch3
37
Food Safety in the Seafood Industry, 2016, 45-55. doi:10.1002/9781118965108.ch3
38
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strategies of the company and help the organizations determine the internal factors that may also
collide with external issues to cause irrelevant actions against the strategies of a company.
However, the purpose is to control the foreseen damage through reducing waste and risk
indented issues with the production strategies.
2.3 Quality Management Manual (QM Manual) (Beispiel Firma)
Quality Management Manual (QM Manual) is a document that explains the intention of a
company to operate processes with the connection of company’s quality management system.
For a food chain organization to supply Cruise ships with food and beverages, the firm must
produce a Quality management Manual (QM manual) as a mandatory requirement of ISO
22000:2018. The quality management manual includes the policies of the areas of operations
within the business that may affect the ability to make quality products and range within
Customers’ requirements and ISO’s regulation. According to the companies supplying Cruise
ships with food and beverages, it’s the duty of the top management to set quality management
manual elements that fits within the regulations of ISO 22000:2018 food safety management
systems.39 This QM manual should include some elements like table of content and the scope of
the quality management system. The management should demonstrate the versioning
information and top management approval of quality policies and objectives description.
Moreover, Quality Management System manual (QMS) describes business model that
organization observes as a quality definition platform, hence clearly stating responsibilities on
the basis of personnel professionalism.
39
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The key part of Quality Management Manual (QM manual) is the operational procedure
as required by the ISO in safe food production. The qualification procedure remains as the part
of the heart and soul of the management system that drives the quality change strategy in food
chain companies. The QM manual also states that the processing program of the company
follows the ISO standards in performing all the involved activities. The reviews of the input and
output quality procedure are also a part that QM manual should establish.40 The procedure that
Quality Management Manual states, defines the way all departmental managers are readily aware
of implementing the set procedure of according to the rules and regulations of ISO. The QM
manual also should define the process of the managers apply to achieve the quality goals within
the specify boundaries of the manual.
2.3.1 Uses of Management Quality Manual
1. There is various use of the management quality manual for all the companies that comply
with the regulatory of ISO. The first use of the QM manual is to streamline
communication among the employees through management and make them to understand
the expectations and goals of the company.
2. To demonstrate plans and the goals of the organization that needs quality achieved within
a specified period of a time in accordance with the requirements of the ISO standards.
3. To disclose the organizational roles and responsibilities as fulfillment of the quality
change process from the standards of ISO.
4. Ensure the communication of leaders and the top authorities of a company are clear and
credible as the assignment and allocation of responsibilities are concerned.
40
Food safety management system EN ISO 22000:2005. Food Safety in the Seafood Industry, 2016, 57-128.
doi:10.1002/9781118965108
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5. To provide quality reporting systems for the auditors towards the credibility provision as
shared among the ISO certification body, Customers, internal operation officers, and
quality management team.
2.3.2 Mandatory Topics in Quality Manual
 The quality policy of the organization showing the contents of the policies and the quality
improvement procedural policies
 The structural explanation of the documentation of the company quality
 The Charts or graphical presentation of the company’s structure of quality organization
and system management plan
 Applicable statements of ISO requirement over the company policies
 Reference statements of the operating procedures

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2.3.3 Tools for developing Quality manual for an organization
2.3.4 Steps of Developing Quality Manual for an Organization

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Approach of Roles Develpment Forms,

Drafting Procedure and
and of Records
Policies Methdologies
Responsibilities. instructions and Data
Step 1: Drafting of the Policies in accordance with ISO: 22000:2018 This stage entails objectives
that are key to systems of an organization.
Step 2: Approach and responsibility sets are part of this step and aims at shaping the action upon
the entire quality manual.
Step 3: Procedures and methodologies that are set according to who, where, when, and what
organization wants.
Step 4: Instruction of the work and quality improvement program is a description that follows the
procedure by setting how the process will take phases in a company.
Step 5: Forms, Records and Data system development is the final step that credibly confirms the
evidence of conformance to the boards of the ISO standardization organization.

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The steps of making the Quality Manual are more important for keeping the track of the program
of ISO with a change of management and quality program of improvement in food chain
supplies. 2.4 The history of the DIN EN ISO standard
Deutsches Institut für Normung (DIN) is an ISO tool that German use for an edition of
European standards with DIN ISO used in the German edition of ISO standards. Establishment
of DIN was in Berlin in 1917 and it is still the base of the DIN EN ISO operations center. The
German Federal Government has set the standards of ISO on DIN EN ISO as the national
standards. DIN EN ISO has 90% development of standards as DIN requires as an international
scope of standardization.41 Therefore, the establishment of the DIN EN ISO has been adopted as
European standards. The institution develops the ethics and norms that set standards for
standardization. The quality assurance, environmental protection, communication standards and
safety in technology, government and the public domains plays the roles to improve quality
through DIN. 42DIN Standards work on European, national, and international levels, coordinating
the process of the standardization process and set of overall responsibilities in management.
Effectively, this issue ensures uniformity in Germany standards and consistency in the collection.
2.5 An Analysis of the Impact of the DIN EN ISO Standard in a Company
DIN EN ISO has been a great impact in different companies in the German and the entire
world. Application of DIN EN ISO in production makes the production procedure to observe the
national program of quality improvement for both the national and international levels.43 The
increment f production and quality maintenance remains the priority of the industries especially
41
42
Food Safety in the Seafood Industry, 2016, 45-55. doi:10.1002/9781118965108.ch3 p.5
43
Food Safety in the Seafood Industry, 2016, 45-55. doi:10.1002/9781118965108.ch3p.4
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in the food chain of production. Effectively, the DIN EN ISO determines the production quality
and the service of the performance in the industry. Apparently, different researches show how
the DIN EN ISO suggestions support the companies operation throughout the organizational
work validation. Consequently, this standard charters the provision of the routes that can enhance
the customer satisfaction across the company. According to different literature and current
learning facilities, DIN EN ISO helps a company to mitigate the potential uncertainties within or
outside a company. 44Additionally, the ISO activates the meaningful data for the continuous
activity that a company can apply to improve the quality of the production and the performance
of the professionalism.
Overall determination of the DIN EN ISO in a company is internal recording of progress
of the quality improvement systems across the board. The designing of the DIN EN ISO was to
implement the robustness of a business in a dynamic environment to ensure consistency,
reliability, customer satisfaction, and quality orientation of productivity. In different parts of the
world, food production companies aim at producing safe and quality products to secure the major
sectors of the ground safety on product consumption.45 According to the current business
practices, DIN EN ISO serves as the effective tools that helps a business to grow and improve
the quality of production. 46Therefore, the impact of DIN EN ISO sets the procedures for the
European business to regulate the monitoring procedure of quality improvement in reducing the
cost of operations, time wastage, and efforts cost that helps to repair the poor elements that may
cause a disaster of quality. 47Generally, the DIN EN ISO scales the quality of production for a
44
45
Cao, Xiaohuang, Min Zhang, Arun S. Mujumdar, Qifeng Zhong, and Zhushang Wang. "Effects of ultrasonic
pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying." Ultrasonics
sonochemistry 40 (2018): 333-340
46
47
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business to ensure the quality management system through a set of experienced quality
management procedure and quality management.
2.6 The Significance of ISO standardization
The ISO standards is significance to all the organizations’ business process and add value
to the quality and reliability to the organizations that aims at producing beyond expectations. The
ISO is a quality management standard that potentially presents valid guidelines for the
companies with the intention to increase efficiency of business and customer satisfaction. The
goals of the ISO is to embed a quality system of management within a company to increase
productivity, reducing waste and operational costs, and ensuring processes and products are
quality according to the standards set by the ISO body. 48The ISO certification of the consumer
products helps the business to supply safe products, reliable, and of good quality. According to
the international standards, the organization will help in setting the sizes and select elements of
reducing the costs to increase the productivity and access new markets.49 The major benefit of
ISO for an organization is to adhere to standards of management of quality systems to improve
not only the quality but also the profitability of the business.
2.6.1 The benefits allied to this quality management system
There are different benefits allied to this quality management system that helps in
achieving the real deals of quality. For an instance, all companies supplying the foods and
48
Michele Barone, Marco Mason, and Arpan Bhagat. "Quality Systems in the Food
Industry." SpringerBriefs in Molecular Science, 2019. doi:10.1007/978-3-030-22553-7.
49
Arpan Bhagat. "Quality Systems in the Food Industry." SpringerBriefs in Molecular Science, 2019.
doi:10.1007/978-3-030-22553-7.
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beverages in the Cruise ships the protective guidelines of quality and safe production for the
entire industry. Safe food production is a great benefit for the entire world community.
2.6.2 The Quality Management System Benefits Model
2.6.3 Consumer Benefits
ISO standards address the models that are relevant to consumer requirements such as the
food safety, hygiene preparation programs, nutritional labeling, and food additives to create a
credible association of trustworthy consumption.50 Through these guidelines of ISO, the
companies give the consumers peace of mind through understanding that the foods meet the
required standards for the safety, quality, and ingredients in the packages.
50
Veselovsky, Mikhail Yakovlevich, Srazhudin Urtsmiyevich Nuraliev, Alexander Vladlenovich Fedotov,
Ivan Stepanovich Sandu, and Nabi Dalgatovich Avarskiy. "Role of wholesale market in ensuring russian
food safety under conditions of innovative economy." Journal of applied economic sciences10, no. 3
(2015): 417
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2.6.4 Regulators Benefits
Regulators benefits much from the ISO standardizations by carrying the testing activities
on the best practice test methods to harmonize technology with the correct measures. The
constant reviews among the ISO guidelines improve the technical and professional basis to
achieve the best quality of practice.51 The regulation policies from the ISO shapes the regulators
to implement the valid ways of quality improving by setting goals of quality that recognize
regulatory work as the most significant within the Quality Management System.
2.6.5 Food Industry Benefits
The benefits of ISO standards of quality management system to the entire food industry
are magnificent to the producers and all the chains of food supply. All the players in with the
food chain of production such farmers, retailers, manufacturers, food processing companies, and
the wholesales food supplying firms benefits from the set of guidelines that the quality
management system sets for the best practice.52 The practice that ISO standards sets range from
the start of the growing of the best food, harvesting guidelines of foods, processing guidelines,
and product packaging and packing standards.53 However, the standards that help food producers
to process the safe food helps them to achieve customer satisfaction hence leading to a high
profitability and the sanity of the reputation of the organization. The competitive advantage of
the companies supplying foods and beverages in the Cruise ships around the world depends on
the validity of the guidelines set for their packages before they venture into the market.54
51
52
Grönman, Kaisa, Risto Soukka, Terhen Järvi‐Kääriäinen, Juha‐Matti Katajajuuri, Mika Kuisma, Heta‐
Kaisa Koivupuro, Margareetta Ollila et al. "Framework for sustainable food packaging design." Packaging
Technology and Science 26, no. 4 (2013): 187-200
53
Food Safety in the Seafood Industry, 2016, 57-128. doi:10.1002/9781118965108
54
Patrizia, and Stefano Biazzo. "From ISO quality standards to an integrated management system: an
implementation process in SME." Total Quality Management & Business Excellence 24, no. 3-4 (2013):
310-335
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Consequently, the ISO quality management systems help the food chain producers to attain the
legal and requirements and regulatory guidelines, which enhance the reliability of quality and
safety of the food.
2.7 Competitive advantages that befall companies that implement this system
There are competitive advantages that companies gain from implementing the quality
management system its business operations. The development of IDO within an organization
creates a credible team of experts with technical commitments for the sake of achieving the goals
of quality, reliability in the production. The implementation of the ISO quality management
system in a company facilitates development of representatives from the food industry that sets
assurance of performance according to guidelines hence yielding quality products.55 Application
of quality management system leads to development of collaborative bodies such as relevant
governmental organizations, international food organizations, stakeholders and ISO members,
which develop a technical committee support to enhance the subjects and deals of standards of
the food productions.56 Consequently, specialization of the different bodies of the food safety
production plays a sound role on creating a competitive advantage of intergovernmental
organization to attain the economic competition through market struggle by producing quality
food.
The integration of the working chains of food supply develops the new quality procedure
of improving the quality of production and helps to access new market places and increase the
chains of distribution across the production network. The food related challenge face new
55
David L., and Stanley B. Davis. Quality management for organizational excellence. Upper Saddle River, NJ:
pearson, 2014 4-5
56
Research Methods in Language Policy and Planning: A Practical Guide. Hoboken: John Wiley & Sons,
2015.
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ideologies across the globe and the production quality extends across the chains through
extension of research by different bodies such as agriculture sectors.57 Integration of relevant
organization is very crucial in developing collaborative challenges and benchmarking to test the
regulation and improvement procedures of the quality management system in the food chain
management. Significantly, the research aims to increase of quality in food production and
processing to thresh into new markets that are facing stiff competition.58 Therefore, competition
in the business process of the companies helps the growth of quality and profit by achieving new
markets through implementation of quality management system.
2.8 The challenges or pitfalls allied to ISO standardization
In every organizational business model, there must be a challenge towards the associate
of the business. According to the safety food production chains, the population has been growing
tremendously forcing the chains to produce safe food and developing reliability of the supply to
satisfy the demand of the population.59 The focus on population demands, makes the protocol of
quality procedure difficulty and as a challenge may slow down the production sustainability of
food production. Location of the processing and production of foodstuffs may interfere with
quality due to the distance between the consumer and the supply or produce. The process of food
from the producer to the consumer may face contamination, hence mismanage the safety and
quality during the supply chain process.60 The social responsibility is another challenge that ISO
57
Anne. "Doctors cite lack of time as greatest barrier to research." BMJ, 2016, i1488. doi:10.1136/bmj.i1488.
58
59
Woods, Timothy, Margarita Velandia, Rodney Holcomb, Rebecca Dunning, and Eric Bendfeldt. "Local
food systems markets and supply chains." Choices 28, no. 4 (2013): 7
60
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certification standards face during the regulatory procedure. This aspect may affect the
sustainability of quality management system development due to the diversity in culture and
ethics of food stuffs consumption across the world.
Globally, different culture observes different feeding habits, making the food production,
packing and packaging production faces different options during preparations for supplying.
Lack of the relevant technology by some companies in the world is the most challenging factor
in quality management system as the guidelines of the ISO require stated know-how of
improving the quality and reliability in production.61 Poor know-how takes the company quality
down due to the robustness of the technology environment. Environment requires protection and
ISO demands may affect he surround in different ways like dumping the unwanted or poor
processed foods and packing gadgets irresponsible disposal. Besides, the implementation of
modern procedure as a requirement of the ISO may be costly, hence affecting the profitability
margin of a company. Therefore, the cost of the operation for a company to fit within the
guidelines of the international standards is always for both small and large companies.
2.8.1 Possible strategic imperatives used to negate the identified disadvantages
The growing challenges in the strategic set by ISO require imperative plans to overcome
them and drive quality of food production swiftly.62 Development of technology of food safety
and production is one of the methods that companies can apply to achieve the quality products of
food stuffs. Technology may include; packing methods such as canning and preservation of long
storage food. The food storage facilities and transportation methods to the consumer also require
61
62
Mikhail Yakovlevich, Srazhudin Urtsmiyevich Nuraliev, Alexander Vladlenovich Fedotov, Ivan
Stepanovich Sandu, and Nabi Dalgatovich Avarskiy. "Role of wholesale market in ensuring russian food
safety under conditions of innovative economy." Journal of applied economic sciences10, no. 3 (2015):
417
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appropriate technology as required by the ISO certification.63 Training of management to attain
the modern implementation of procedure according to the ISO certification is a solution for
developing a competent team of professionals.64 Consequently, to increase the quality of
production requires social involvement to understand diversity in culture and beliefs of distinct
ethnicity across the boundaries. This factor will enable quality packing and packaging solution
and trustworthy building among the world population. The cost of maintaining cost may also
require financial support from the government and financial institutions across the world. Theses
bodies of finance should avail financial solution to the companies to maintain and sustain the
cost of and scope of the quality management system in the food production chain.
2.9 The Systemic Functionality of a Cruise Ship
A cruise ships are vessels that engineer designs for the passengers to relax. The systemic
functionality of a Cruise Ship is a general system that demonstrates how the ship compatibility
merges its operations and organizes the entire work as a business zone.65 According to the
distinguish operations of a Cruise ship, activities of the ship observe ISO in every factor to
safeguard the consumption quality and protect the population (Passengers) from the damages like
poor quality services and goods.
2.9.1 Operations (How does a cruise ship operate)
As any other business of hospitality, a Cruise ship design curbs relations facilitates and
can occupy or accommodate passengers during different vacations. Operating a Cruise ship
require a lot of ISO standards, guides to achieve the international requirements of standards. This
63
Norman G., M. Wes Schilling, and Robert B. Gravani. Principles of food sanitation. Springer, 2018
64
Wes Schilling, and Robert B. Gravani. Principles of food sanitation. Springer, 2018
65
Emily, and Rex Bernardo. "Accuracy of Genomewide Selection for Different Traits with Constant
Population Size, Heritability, and Number of Markers." The Plant Genome 6, no. 1 2013, 0.
doi:10.3835/plantgenome2012.11.0030
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ship operates with crew members and staffers work operate for more than 7 hours a day due to
more cooks and restaurant facilities. Companies pay, vacations for the senior employees for a
time as recognitions. The Cruise ship companies operate to generate sound services of hospitality
that are under control of the ISO. Feeding the population in a Cruise ship requires sensitive
standards due to the different cultural demographics within the voyage. The ship movement
limits the time of destination to allow the passengers have time in the ports. All the crews of
department’s position the needs of the passengers, according to the needs of the culture and inter-
culture across the world. Additionally, to set the standards of hygiene as a requirement of the
ISO, Cruise ships set disposal channels into the marine environment from all the working
chambers to dispose all the waste. The food safety should be of high class to avoid any
contamination within the ship during the voyage.
2.9.2 Departmentalization (What departments does it have?)
A Cruise ship is business alike any another and operates and business management skills.
The Cruise ship has Cruise director and heads the entertainment department of the ship. The
deputy Cruise director is the responsible for managing day-to-day operations as per directives
from the Cruise director. They create daily programs of on-board activities and therefore should
have the ability to organize events. Social Hostess are another departmental of Cruise ship that
helps the activities organization of the passengers.66 The Social Hostess organize specific
activities for the passengers and as directed by the Director of the Cruise. Sports department
involves the Golf instructors and they are responsible for teaching and playing Golf with the
passengers.
66
Hampton, Mark P., Julia Jeyacheya, and Pham Hong Long. "Can tourism promote inclusive growth?
Supply chains, ownership and employment in Ha Long Bay, Vietnam." The Journal of Development
Studies 54, no. 2 (2018): 359-376
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Additionally, this department organizes for diving sports. The Disc Jockey is another
department of playing music as required by the passengers. The port lecturer, department is a
responsible sector of expounding the historical information on the various ports covered in the
voyage. Scuba Diving Instruction department, helps the organization of diving and snorkeling
programs.67 Therefore, the Cruise ship is business operated ship and contains departments like
any other organization.
2.9.3 Current Control Systems (What are the recommended quality control systems?)
The current control systems of Cruise lines have a separate information technology
department, that operates excellently to control the computer of on-board and facilitate internet
providing services to the passengers on-board to maintain steady browsing and internet
accessibility. The hotel departments ensure all the refrigeration systems are working under the
ISO of the ISO 22000: 2018 preservation system and food safety. The canned food system, the
recommendations of the ISO standard ensure safety in food and avoid contamination.68 The
Cruise ships require fluency in keeping and maintain the ISO safety of food. However, this
researcher had evaluated different case studies of the same level to understand the issues behind
the ISO within Cruise ships.
3.0 Case Study

Value Chain Analysis of Food and Beverage Supply Chain in Ships
67
Dowling, Ross Kingston, and Clare Weeden. 2017. Cruise Ship Tourism. Boston
68
Camilleri, Mark Anthony. "the tourism industry: An overview." In Travel marketing, tourism economics
and the airline product, pp. 3-27. Springer, Cham, 2018
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3.1 The Significance of Implementing ISO in a Cruise Ship
There are variety significant reasons of implementing ISO in a Cruise Ship. Cruise ship
should have a system of improving guidelines of international guidelines. The main theme in
Cruising is to make safe measures to the clients in foods and beverages. The standards of Cruise
depend on the technology, hence provides expectations, goals of the hygiene and standardize the
requirements in food chain production. The food industry should clearly define a technical
specialization of set systems of improving the performance of the quality management across its
production. The effectiveness of setting of ISO in the Cruise Ships is relevant to stakeholders and
the entire industry. 69The preparation of collaborative system for Cruise ship standards, quality
maintenance develops procedural terms of the food chain to link with the respective bodies of
controlling quality.
69
Norman G., M. Wes Schilling, and Robert B. Gravani. Principles of food sanitation. Springer, 2018
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3.2 Process of Implementing a Quality Management System in a

Company
The process of implementing a Quality Management System (QMS) in a Company is a
collective procedure of standards. The steps are set to meet the demands of the customer and
expectations through quality production. The process of Quality Management System (QMS)
implementation steps are evaluation of existing operating business process and its
responsibilities and scope opt to meet. Through documentation, a company should make
assurance of implementing a QMS is necessary. The organization should make sure that the
processes are working according to international standards. The organization of Cruise ship
should revise the procedure and methodologies that an organization set towards the improvement
of quality. Then the organization develops instructions to explore the procedure of instruction
and set process in records and data that will set a good platform for continuity.70 Therefore, these
the most important parts of implementing the Quality Management System in a Company.
A list of requirements before implementing ISO standardization in a ship
The requirements of the organization before implementing ISO standardization in Cruise
ship develop confidential ability to build quality productivity. These requirements include;
Finance, Finance, Technology, Human Resource, and Training and development programs.
Finance
Finance is the key part of the implementing the ISO standards in a ship because it funds
the entire project. ISO is a project that requires more funding to be successful. Every department
of Cruise ship requires finance as the support to all funding aspects of functions. Like any other
business, the Cruise ship requires finance to boost the quality of service provision.71 The
70
71
“Retrieved from https://www.iso.org/publication/PUB100430.html”
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customer ISO certification depends on the funds available to support the startups to manage the
new projects. The funds help to improve the services of customer satisfaction. Additionally, with
finance, overall communication and better perception of organization. The availability of finance
in a company improves the early correction of mistakes. Due to good remuneration of
employees, the company can encourage the innovation and renovation through better knowledge
of morale and motivation.
Technology
Technology is a potential tool that supports every business operation and improve
quality. The Cruise ship requires the enough technology of maintaining quality. Consequently,
the use of know-how in cruise ship should procedural build a confidence of safety of food to the
chain production companies. Notably, ISO standardize the technology requirements to attain
suitable methods of preservation of food and beverages. Quality management system (QMS)
technology implementation is effectively set to meet the regulations of the ISO. The employees
in a significantly, technology should help in the training steps of the implementation of quality
management system. A good technology as approval part of the ISO facilitates a suitable
documentation system of quality procedure. 72Additionally, the systems of the Crusie ship and
the entire programs of running the quality management helps the standards to base its production
in accuracy and efficiency. Several technology programs and systems are potentially set in the
Cruise ship to improve the entire services and productivity.
Producing video is one of the technology that the ISO use to implement the quality
management systems in the Cruise ship. All the companies supplying food in Cruise ship should
produce and record a production video to show the evidence of the process of attaining the
72
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quality. Many companies in the world should use MasterControl to automate the process of
business and manage the documentation of all the activities. The standards of ISO implement the
technology usage regulation through developing a collaborative systems that are able to make
decisions, and facilitate the quality in production to attract the market attributes. Get job right
done is case set for production for the reason of ensuring quality management technology during
implementation of the quality management systems. The staff requires the right technology to
make sure the production steps are complying with the ISO rules and optimize organizational
quality process. Additionally, quality management systems technology allows the process of all
the activities in quality production, hence uprightly connect them to a sequential process.73
Therefore, quality management technology provides a robust quality management process and
appropriate implementation process.
Human Resource
Quality management in human resource management defines the total quality
management approach that operates under the basis of the long term success to ensure customer
satisfactory. To achieve the quality requirements as part and terms of the ISO organization,
(Total Quality Management) TQM approach participate in improving the processes, products,
the organizational culture, and the services. Human resource management effectively improves
the employees’ welfare to ensure the systems practice management services within the
organization. Human resource management supports the implementation of quality management
system through setting standards of professionalism and qualifications of the practitioners.74 The
73
Wu, Hung-Che, Ching-Chan Cheng, and Chi-Han Ai. "A study of experiential quality, experiential value,
trust, corporate reputation, experiential satisfaction and behavioral intentions for cruise tourists: The case of
Hong Kong." Tourism Management 66 (2018): 200-220
74
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approach of the human resource management strategies ensures efforts that employees work to
determine quality. The organization describes the process-centered, quality management
guidelines. Human resource sets working guidelines according to ISO principles as well as
objectives that help critically in maintaining the quality. However, the quality policies of the
human resource management should maintain the quality performance through sound ethics and
culture of the organization.
Consequently, monitoring of a business performance is a crucial factor that the human
resource to st5andradize the possible quality culture as fostering the integration of improvement
element. Every organization works uniquely to observe culture and achieve possible goals under
quality management implementation. Through company vision, goals, and mission, the strategic
and systematic approach helps implementation of continual quality improvement. The
formulating of strategies and planning for quality creative analysis in accordance with ISO
standards. Moreover, the accuracy of doing work by employees depends on the morale and
motivation of human resource that in turn increase total quality management. Communication
helps the implementation procedure of an organization that develops a fact-based decisions
making towards the improvement of quality.75 Therefore, human resource management helps
implementation of ISO quality management in Cruise ships through Fact-based decision life
cycles, communication, continual quality improvement, process-centered, and total employee
involvement.
Training and Development Programs
75
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Training and development means the changes of implications of management and work
transitions. The total quality management accompanies training and development efforts that
aligns staff to achieve the total quality within the ISO guidelines. Training the staff in a Crusie
ship, encourages the attainability of quality professional acts and efficient consulting of quality
management systems. Contribution to training and development of the roles and strategies in
business motivate and develop talents that ensure quality in all programs set to achieve the
standards in food safety in Cruise ships. While some consideration favor the total quality
management outdated approaches, some qualities still are not longer applicable in todays ISO
standards of quality improvement process. Staff training enhances the professionalism and unify
practice that increase the quality rate in staff members’ programs of participation in quality
improvement. Development programs guide the organization works on how to achieve quality
milestone at all levels of projects in a Cruise ship company through ISO standards guides.
76
Consequently, the employees communicate to strategically obtain the procedural guide to build
a suitable culture of training and development of career planning concerning quality
management.
For a Cruise ship company to retain a quality and safety of food to its clients, the
recruiting factors and selection of significant influence should implement total quality
management to yield sound results. Cruise ship organizations effectively reveals the practical
implications of the quality system. The corporate of the ship systems integrates their quality
management system to improve the quality across the boards. The assessing the values of the
food in chains, the development of services in organizations facilitates the programs.77 Therefore,
training and development, enhance quality in food safety and facilitate quality professionalism.
76
Camilleri, Mark Anthony. "the tourism industry: An overview." In Travel marketing, tourism economics
and the airline product, pp. 3-27. Springer, Cham, 2018
77
the tourism industry: An overview." In Travel marketing, tourism economics and the airline product, pp.
3-27. Springer, Cham, 2018
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Shortcoming of adopting and implementing food safety management system ISO
The shortcomings of adopting and implementing food safety management system ISO are
hazards that critically face the industry of food. The process of implementing the food safety
management may lack formal ways of handling procedure of eradicating problem. The
application of the different programs in safety foods management may lack enough technology,
according to the needs of the updated environment. The environment may affect the storage of
the food in ship systems. Implementation plans may also have e difficulty to attain because of
government policies that may not be sufficient boost the projects. Most of the published
information may misguide the professionals who are handling the foods and beverage. Lack of
professional experience in the practice of quality management system is a weakness that may
affect the ISO installation in the organization. Record keeping of the organization indenting to
implement ISO standards regarding food safety may create limited accessibility of data and
mislead information sharing. Therefore, regardless of the efforts of implementing ISO in food
safety systems, there are barriers that require methods of curing them to build a sophisticated
quality and safety in food chains.
Chapter Three
3.0 Methodology
The studies’ evaluations applied the qualitative research and mixed methods, designs to
perceive the particulars of the ISO regulation in the food production chain and understand cases
behind the ISO international standards. 78The reason of using qualitative is because the methods
are closely associated with interview design and individual case study. Additionally, the study
78
Gibson, Philip, and Richard Parkman. Cruise operations management: Hospitality perspectives. Routledge,
2018
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used cybernetic ethnographic to interview the participants.79 Through online interview, two
Captains from Milan, one Chef and two Social Hostesses out of 100 captains, 30 chiefs, and 220
Social Hostesses. The two Captains had spent more than 12000 hours in the voyage, showing
good experience since they started freights as professionals, the Chefs had spent 6 months in
different voyages, and the Social Hostesses had gone through the service for Cruise holiday for
more than four times.80 The participant’s selection was representing the entire population of the
Cruise ship organization.
3.1 Sample and Sampling Method
Random sampling was the best method applicable to select right proportion. The study
selected 5 participants from the 250 units of Captains, Hostesses, and Chefs who are set as
samples of the entire population. The reason for choosing this technique is because the method
discourages biases in selection of proportion. This sampling path also is less costly and requires
less time to handle the whole activity.
3.1.1 Limitation of Random Sampling
The random sampling method has some weaknesses that include; equality sampling and
proportional selection may be the greatest failure of this method. The method may select the
invalid sample from the unit and this may lead to poor results. The method also may allow
repetitive feature during the selection and can lead to an invalid confidence level.81 Therefore,
random sampling is the best of selecting units from a population, but can un-noticeably lead to
invalidity in the findings.
79
Bell, Emma, Alan Bryman, and Bill Harley. Business research methods. Oxford university press, 2018, 4-5
80
Qualitative Research Design: An Interactive Approach. 2012. Thousand Oaks: SAGE p. 29
81
D'Amen, Manuela, Heidi K. Mod, Nicholas J. Gotelli, and Antoine Guisan. "Disentangling biotic
interactions, environmental filters, and dispersal limitation as drivers of species co‐
occurrence." Ecography 41, no. 8 (2018): 1233-1244
Surname 43
3.1.2 Rationale of Random Sampling Method
The rationale of using this method was because the lab-based experience always simulate
the life situations that encourage behavior that effectively help testing the actual correlations of
the phenomenon. Effectively, varying demographics of different approaches in this methodology
help the stakeholders to contribute in justification of objectives. The casual testing of variables is
confidently able to offer valid outcome of the study. This method of sampling structure the target
group, according to the general features and offer a chance for every unit a chance to be selected
in the sample of the proportion. This sampling technique produces results that cannot be
generalized out of the sample unit.82 Additionally, the techniques provide more in-depth progress
and understanding of participants’ perceptions. The method also offers ideas to the researchers to
understand the motives and emotions of the participants of the target group.
Chapter Four
4.0 Findings
The findings after the interview and the series of case studies show that participation in
standardization work is the concern of everyone in the food chain production and should be
voluntary. These were the results based on consensus. The study result evolves that standards are
developed by the society of professionals in conjunction with the food manufacturing society and
industry organizations. ISO duty was exposed by the study showing that it should operate with
variety of industries to develop roles of maintaining standards.83 The findings from different case
82
Ed, 2016
83
Surname 44
studies elaborated that the role of ISO in Cruise ship towards the food and beverage supplying
companies is to ensure standards codes of safety food in packing and packaging, offer guidelines,
and recommendations to the food chain supplying companies, and protocol development on the
potential law and regulations for the standards control in the Cruise ship.84
The findings show that ISO should present baseline of the practices in the Cruise ship and
industrial principles to follow in food and beverage production. According to the interviewees
ISO sets levels of quality and reliability through basis of comparing the food chain companies
and the solutions behind their services and goods.85 The Social Hostesses demo that 90% of the
foods and beverages of the Cruise ships sets solutions of cost and time due to the time the ship
may be in voyage.86 Consequently, ISO monitors the performance of the food supply Chain
procedures of production through quality management assessment to ensure the safety rules, law,
regulations, standards, and Food Company requirements are in line.
84
Arctic Council Secretariat. "Standardization As A Tool For Prevention of Oil Spills in the ARCTIC."
Arctic Council Secretariat. Last modified 2017.
https://oaarchive.arctic-council.org/bitstream/handle/11374/1950/2017-05-02-EPPR-Standardization-as-
tool-for-preventing-oil-spills-report-short-version-DIGITAL-LETTER.pdf?sequence=1&isAllowed=y.
85
Verbeek, Dick. "Carnival Corporation: The Challenges of Cutting Costs While Maintaining Quality and
Customer Satisfaction." Council of Supply Chain Management Professionals Cases (2018): 1-16
86
Wallace, Carol A., William H. Sperber, and Sara E. Mortimore. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley & Sons, 2018
Surname 45
Development of the standards and regulation on continuous process by ISO to food Chain
management of quality and safety in production and serving Cruise ship depends on the
models.87 These models extract the general procedure of building the regulations as an
illustration of the model below.
4.1 Validity and Reliability
Validity is the of a study means purity and the ability of achieving the exact results of the
research. Reliability is the approach or the concept of accessing the quality of the research. The
two concepts indicate how the potential affirmative of the research methodology to produce
valuable results at the end of the evaluation. However, the two techniques ensure consistency of
measures and validate the results in terms of accuracy of metrics. According to this study design,
the results disclosure shows the conditions of choosing the and planning for the sample and the
population were valid. Across the case study, different observers had posted their views that
affirmative explores the validity itself from the necessary concepts of measures. Due to different
existing studies applying random sampling methods as a selection technique, the consistency
ensures the confidence of identical results. Moreover, the method is a long term conditions that
have several conditions repeatedly by different researchers hence offering reliable usage.
87
Arctic Council Secretariat. "Standardization As A Tool For Prevention of Oil Spills In The Arctic." Arctic
Council Secretariat. Last modified 2017.
https://oaarchive.arctic-council.org/bitstream/handle/11374/1950/2017-05-02-EPPR-Standardization-as-
tool-for-preventing-oil-spills-report-short-version-DIGITAL-LETTER.pdf?sequence=1&isAllowed=y. p.6
Surname 46
Chapter Five
5.0 Recommendation and Conclusion
5.1 Recommendation
ISO standards are useful if they are implemented by the key role players. Consequently,
the roles of the ISO in Cruise ships are to set standards of the safety food production chains
supplying the ships with foods and beverages.88 According to most of the ISO international
standards, the food chain suppliers should maintain the actual standards of quality in food
production to avoid waste but regulate reliability.89 However, the standards are not only set for
measures but also to ensure the prevention of health hazards in the cruise ships. The standards
are not the rules set by the ISO organizations to ensure quality, but also management of quality
regulation procedures and improvement requirements help in quality improvement. The
88
Randazzo, Walter, Joaquín Piqueras, Jesús Rodríguez‐Díaz, Rosa Aznar, and G. Sánchez. "Improving
efficiency of viability‐qPCR for selective detection of infectious HAV in food and water samples." Journal
of applied microbiology 124, no. 4 (2018): 958-964
89
Surname 47
emerging technology standards are also part of standardization roles of ISO that sets a system of
operation to make safe food in the entire industry.
Proper risk management of the essentials in the food industry should ensure proper
management of quality in determining the actual requirement are set to prevent low quality
accessibility of food during the production supply chain.90 Risks that associate with the
management of quality in Cruise ship suppliers of food should have regulations that can
eliminate them during the production process. Therefore, the roles of ISO in Cruise ship towards
the companies supplying food and beverages are to set the ISO standards that will maintain
quality, reliability, and reduction of waste through the process.
Interaction of Food Chains Modes
5.2 Implications
The implication of this study will be the actual effects or consequence out of the entire
activity. The ISO requires enough attention from the key players to develop effective food safety
90
Lopes, Maria João, and Dianne Dredge. "Cruise tourism shore excursions: Value for
destinations?." Tourism Planning & Development 15, no. 6 (2018): 633-652
Surname 48
in Crusieship. According to the findings from the case study, most of the ship food suppliers
depend on the standards on packing the food. Quality management systems are set in the Cruise
ship to safeguard the safety of food throughout the series of the production chain. Due to high
and rapidly growing population in the world, the demand of food that is safe grows from day-to-
day.91 Moreover, the ISO standards guide the food professional handlers to develop an assurance
of quality at all levels of production. On the other hand, the quality management technology
helps the ISO body to attain goals regarding quality of food production.
However, the training of the employees about the new technology concepts helps
organizations to improve the production methods and retain reliability, low cost of production,
and avoid waste of resources. The ISO standards helps the productivity of food to save the
environment and control all the hazards surrounding food production. Health hazards concerning
food production should only be eradicated through development of quality management.
Effective technology is the most current implication that the study identified, and can help the
modification of working models of organization to develop quality improvement process.
Furthermore, factors that contribute to the management of quality across the organizations are
the finance, technology, training and development, and human resource management.92
Therefore, attribute of a sound a improvement system depends on the guidance of ISO standards
organizations. The food safety manual quality is a document guide that ISO sets some of the
guideline of the production chains of food.
91
Ed, 2016
92
Heras, Saizarbitoria, Iñaki, and Olivier Boiral. "ISO 9001 and ISO 14001: towards a research agenda on
management system standards." International Journal of Management Reviews 15, no. 1 (2013): 47-65
Surname 49
5.2.1Technology Vs OSI
Technology and OSI are two tools that work together to offer sound standards of food
safety in Cruise ship. Technology in Cruise ship helps the professional production chain to
improve the quality of Companies supplying food and beverages. The ISO also sets ethics of
technology to help the applications to achieve multiple advantages of quality management in
food technology. The suggestions f he rapid growing technology in food technology may also
have an adverse effect on the quality, ISO need test phases of technology on food to ensure
commitment to safety and reduction of radioactive effects. Although, technology helps in
building confidence in quality management and production process, improving in quality is
sensitive based on technology regarding the effects. 93Therefore, technology helps the process of
producing quality improvement, but requirements of setting the actual standards of technology
may be a need in the production chain. Technology and ISO are crucial factors that help the
organization to attain quality management skills of high level.
The effects of training employees about technology improve the rate of quality
management. Additionally, this technique develops the ability of workers to build continues the
management of quality. The benefits of providing quality management system under basis
technology are great to the Cruise ship management because they make workable application of
management of productivity. Technology facilitates customer service improvement and enable
businesses to increase profitability. Moreover, technology reduces wastage in the production
process by ensuring right metrics and standard measures of units in packing and packing.94 The
93
Goetsch, David L., and Stanley B. Davis. Quality management for organizational excellence. Upper
Saddle River, NJ: pearson, 2014
94
Surname 50
technological solutions improve food safety protocols through ISO standards and make it faster,
efficient, and accurate in inventory management, auditing, keep safe, and training the workers
about the food safety.95 Establishment of healthy community and safety procedures can build a
standard measure of quality system.
5.2.2 Human Resource Management (Safety and Training)
Human resource management should apply ISO standards to manage personnel fairly,
effectively, and legally to enable the food production chains to realize sound returns. ISO set
standards for workers on considerable manner to evaluate the experience and skills of human
resource professionals. Human resource focuses on vulnerability to litigation set by consumer
groups and agencies of government that investigate low-quality production projects of foods.
The management of resource builds the favorite means of delivering the impacts of the quality
change of quality in production. Training of the employees on ethical concerns of quality manual
procure and maintain high discipline towards the achievement of quality is part of ISO standards.
Therefore, human resource management engages in several quality tests. During production, the
managers encourage the employees to participate in the quality control programs. Moreover,
human capital requires guidance the helps the employees to acquire skills of requirements of
ISO.
5.2.3 Marketing of Food Chains in ISO
The marketing of food requires the four Ps of market analysis and strategies for food
reliability. The food products in the market depends of different features and activities. Most of
95
Goetsch, David L., and Stanley B. Davis. Quality management for organizational excellence. Upper Saddle
River, NJ: pearson, 2014
Surname 51
the chains of food production use promotions as the a market strategy.96 The standards of quality
control program rely on the market and operates n OSI standards.
5.2.4 Market and the interaction of the Four Ps
5.3 Conclusion
Conclusively, the study exposed the applications of the ISO standards can help the
development of standards and offer the best practice that can prevent poor quality foods from the
chain food producers. Cooperation to develop an overview is another potential technical aspect
of practicing the quality management and measures of safety food production. The exploration of
this study sets the roles of international Organization Standards (ISO) play on the Cruise ship
from supplying foods and Beverage Companies. The excellent reason for standardization of food
productions is to understand the requirements of the quality management procedure and integrate
the standards of the chain supplying food production and safety standards. According to the
96
Surname 52
support reports of the standards of the Cruise ship to develop technical experts, the efforts of the
management towards quality improvement remain a role of the organization. The food and
beverage production chain companies also require to understand that, supplying the food
production chain companies supplying the Cruise ships are meeting the potential standards of the
food safety. Therefore, according to the International Standards Organization (ISO), food safety
is a sensitive role production to ensure no hazardous issues in human consumption, and ISO
standards play essential role of supplying Cruise ships with food and beverages around the
world.
Surname 53
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Appendix
Table 1
Questionnaire survey - list of interviewees

Interviewee Position The nature of The working Working years in the
company department maritime industry
Mark Tony Captain Hospitality Freight Crew More than three years
Table 2
Questionnaire survey - summary of survey results

Surname 59
Survey question Average score (Range of score) Comment
What regulates the ISO
standards in your
company and how do you
position your company in
competence terms? ()
What is the quality
objective of your opinion
for your organization?
Range in percentage
Does your company have
a quality management
manual for improvement
procedure?
What is the priority role
of the management in
quality maintenance and
Improvement? (Explain
briefly)
What are your roles on
quality standards as a
captain in a Cruise ship?

Surname 60
Interaction of Food Chains Modes
Value Chain Analysis of Food and Beverage Supply Chain in Ships
5.2.4 Market
and the
interaction of the Four
Ps

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The Role ISO Standards Play in Supplying Cruise Ships with Food and Beverages

2.5 An Analysis of the Impact of the DIN EN ISO Standard in a Company..........................................24

ISO International Standardization is a body that certifies organizations with surety of

Quality Management System. Through ISO (International Organization for Standardization),

and reliable for the human consumption.

International Federation of the National Standardizing Associations is a body that committed to

Switzerland as the central operation.

the food industry across the boundaries.

1.3 Thesis statement

beverages around the world.

1.4 Objective of the study

likelihood of exposure during the entire activity.

1.5 Research Objectives

1.5.1 Main Objective

To explore the roles of International Organization Standards (ISO) play in supplying

cruise ships with food and beverages.

1.5.2 Alternative Objectives

1. To understand the major roles of the ISO standards in food production

the Cruise ships

supplying the foods and beverages in the Cruise ships

1.6 Limitations of the Research

study findings and the ability to respond to research questions.

1.6.1 Language Barrier

1.6.2 Invalid Population Selection

mismanage the schedule.

1.6.4 Appropriate Research Tools

Appropriate research tools of a research, develop a large impact in terms of research

2.0 Literature Review

reliability, and safety.

2.1 ISO Standardization Analysis Procedures

Quality Management Systems in every business. Moreover, set of procedural standards in

to encourage creating, maintaining, and implementing the quality management system

2.1.1 Customers Satisfaction

organization, all the stakeholders can trust its operation of production.

compliance attachment on products for the purpose of trustworthy for an organization.22

companies across the world to ensure that customers gain satisfaction.

2.1.2 Gearing at Professional Growth

of professionals, a company offers great deals of trust in production. In general expectations, a

Improvement of professionalism makes a company to differ from another in terms of quality.

business practice and results of professionalism compliance.

2.2 Food Safety Management System ISO 22000:2018

the companies producing food are trustworthy.

beyond expectation of requirements in the world of food production.

2.2.1 ISO 22000:2018 Regulations and Benefits

organization requires to do through certification and safety food control regulations.

2.2.2 ISO 22000:2018 Integrated Approach Standards

involvement in the food production as far as senior management of organizations are

management systems at all levels of organizations.

2.2.3 Risk Cover and Opportunities

Consequently, business continuity management as an essential aspect that a business requires to

2.2.4 Leadership and Empowerment

factor ensures al the workers participate in planning, implementation, development programs,

setting purity din control organizational quality assurance systems.

2.2.5 Strategic Planning of Organization

indented issues with the production strategies.

2.3 Quality Management Manual (QM Manual) (Beispiel Firma)

produce a Quality management Manual (QM manual) as a mandatory requirement of ISO

organization observes as a quality definition platform, hence clearly stating responsibilities on

the basis of personnel professionalism.

the specify boundaries of the manual.

2.3.1 Uses of Management Quality Manual

the expectations and goals of the company.

3. To disclose the organizational roles and responsibilities as fulfillment of the quality