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THE PLACE OF USEFUL LEARNING

 MS970 - CASE STUDIES IN SUPPLY CHAIN

MANAGEMENT

Group :

1
  Introduction
 Analysis
Contents  ​Recommendations
 Conclusions

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Introduction
 Due to rising urbanisation and
changes in consumer lifestyles,
there has been a notable increase
in the production and consumption
of frozen food.
 The frozen food market is
estimated to reach USD 311.9
billion in 2021, expanding at over
6% .
 Consumers are much more aware
of the benefits of frozen food, such
as minimising waste, making life
easier, and being healthier, as well
as the vast selection of innovative,
high-quality goods that require
minimal home preparation.

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Analysis
  However, the frozen food market, like all
other parts of the UK food supply chain, is
vulnerable to a number of non-conformity
problems.
 The horse meat scandal was a problem in the
food industry in some parts of Europe. Foods
that were advertised as having spicy beef
were found to have horse meat in them,
sometimes as much as 100% of the meat
content.
 Iceland recalled its Iceland Ready Cooked
Diced Chicken Breast because certain
packages may contain undercooked chicken.
Undercooked chicken makes this item unsafe
for consumption which may lead to
Salmonellosis outbreak.

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Salmonellosis

 Salmonellosis is an infection with a bacteria

called Salmonella. Salmonella is usually
transmitted to humans by eating foods
contaminated with animal feces or
consuming food which is not cooked or
stored at the appropriate temperatures.
 The rise and spread of Antimicrobial
resistance (AMR). Infections caused by
bacteria resistant to antibiotics are
significantly more difficult to treat with
conventional

Actions to kill salmonella virus

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 Recommendations in case of non-conformance
Conforming to food safety culture is a journey not a destination.
 Corrective measures should be taken by the food businesses operators if certain levels
of contamination or trends indicating unacceptable results are detected. The corrective
actions should be proportionate to the risk involved and should be described in the food
safety plan by the food business operators. The corrective actions should be pre-
established and focus on the improvement in production hygiene and/or the selection
of raw materials.
 For the fast-developing chicken processing sector in United Kingdom, the current
capacity of official food control authorities to effectively regulate is insufficient. As a
result, British consumers’ health and economic interests are not being effectively
protected. 

Recommendations  Employers have to train their employees with procedures that are in compliance with
ISO 9001. This is necessary to prevent mistakes that could lead to non-conformance.
 Food inspectors will require both broad experience of the application of Hazard Analysis
and Critical Control Point (HACCP) as well as the knowledge of the theory. They will also,
essentially, require audit skills, HACCP technique, Product/industry knowledge such
that hazard analysis and qualitative risk assessment can be done, Audit skills and
experience. The assessor must also have the skills to make an evaluation of the
competency of the people charged not only with the implementation but the on-going
operation of the system. 

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  Verification of HACCP Flow Diagram is a must. All steps in any
manufacturing process must be detailed in a ‘HACCP flow diagram’. The
reason non-conformances arise is because these flow diagrams are not
detailed enough or don’t coincide with the actual process being followed by
staff.
 To ensure your manufacturing processes match your flow diagram it is
recommended that all team members involved with the process are
consulted and so that they can verify its accuracy.
 Adherence to the standard operating procedures where employees are
expected to follow the production processes set by the company since most
of these procedures incorporate controlled variables that are proven
effective when producing quality products. 
Recommendations(Contd.)
 A concrete method to ensure ISO 9001 compliance is to regularly test the
products. This is a best practice for quality assurance and control. Product
testing will prevent nonconforming products from being delivered and sold
to customers.
 An ISO 9001 audit checklist or report form helps employees remember and
complete every instruction, process, and necessary steps. 

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  The BRCGS (Brand Reputation Compliance Global
Standards) is the gold standard for manufacturing
compliance and protection. A BRCGS certification
guarantees the standardization of food safety
throughout the supply chain and is often seen as an
essential requirement for retailers, manufacturers, and
food service organizations. 
 The process towards BRCGS involves an annual audit. 
Recommendations(Contd.)  Management Objectives should be visible and easily
understood. The final common non-conformance
occurs because of a lack of communication between
management and other levels of the business. Senior
management should be able to define a clear plan for
the continuing improvement of food safety and
quality. This includes ensuring staff are aware of their
responsibilities and clear working instructions are
readily available.

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 https://www.sciencedirect.com/science/article/pii/S2214799318300201

https://www.efsa.europa.eu/en/news/high-pressure-processing-food-
safety-without-compromising-quality
https://www.usda.gov/media/blog/2014/04/18/microwave-
pasteurization-new-industrial-process-producing-high-quality
https://www.cybernetik.com/blog/ready-to-eat-rte-food-
References manufacturing-process/
https://shieldsafety.co.uk/resources

https://safetyculture.com

Royal Institute of Public Health and Hygiene (1998) HACCP Principles

and their application in food safety

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  Who bears the cost of the recommended solutions:
Iceland might finance the recommended solutions. However, if the
cost is appreciable high, the customer ultimately bears it as the
company will always find a way of transferring such costs to the
customer by way of price increase.

Costs and  Who enjoys the benefits of the solutions:

Benefits All stakeholders will invariably benefit from the recommended

solutions. Iceland enjoys enhanced goodwill, customers enjoy
buying from a trusted retailer, chicken suppliers/contractors/farmers
smile to the bank, the economy has more healthy people working
and contributing their quota to it and the government can be sure of
optimal tax income.

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  It is far cheaper to prevent an incident from
occurring than dealing with the aftermath of a
large foodborne disease outbreak. Food defence
Conclusion should therefore be an integral part of food supply
chain integrity and not just an afterthought in the
wake of an incident.

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Thank You

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