Project Charter

Project Title Vegan Biryani Project 001

Number
Organization White Lotus Foods Date September 01, 2022
Project Manager Kunal Nitin Raval Project Sponsor Viranchi Raval
Budget $ 20000 Schedule 3 Months
Stakeholders Viranchi Raval
Reference  https://www.fao.org
Documents  https://www.fda.gov/food
 https://www.fssai.gov.in/
 https://food.ec.europa.eu/index_en
Project Description
Purpose: Deliverables:
List of major deliverables and dates
Creating a vegan meal with rice, protein, and
 Clear Label Product
vegetables with Indian authenticity,  Biodegradable material to be used to wrap meal
processing entails heat treatment (cooking /  Self Life of Product 18 Months
steaming and freezing (IQF)) to generate
ready-to-eat frozen meals wrapped in
biodegradable packaging. (Name Of Product
Vegan Biryani)
Strategy and benefits:
The two key strategies that will be used for
the initiative are clear labeling and veganism.
This will assist in increasing market
penetration.
Scope Definition
Top level requirements
Determining the Biodegradable wrap in which the product will be packaged
Assumptions and constraints
The most significant constraint is keeping the goods under biodegradable wrap, as this
material will come into touch with the cooked meal. It should fulfill Food Safety regulations
and be sturdy enough to endure or be treated according to Food Preservation principles to
preserve the texture and color of the biodegradable wrap. The assumption is that upon
blanching, banana leaf will be utilized as a biodegradable material.
Resources Required
Internal Resources:
Budget from Finance Team, Diverting available Human Resource for project.

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 Project Charter

External Resources:
Vendor identification and development for raw materials.
Risk Management
Known Risks:
Hazards (Microbiological, Chemical, Physical and allergens) entering product from Raw
material, Biodegradable packing material, Processing equipment and machinery, Cleaning
agents
Authored By: Asst. Manager NPD Date: 9/9/2022
Reviewed By: Project manager Date: 9/9/2022
Approved By: Vice President Date: 9/9/2022
Revision 1.00 Date: 9/9/2022