Safety is a priority for every food industry and food businesses. Without ensuring safety and precautions, the food business will not be effective and shall lead to loss of business drastically. Concerning such fact, the foodservice industry has a specialized Standard Operating Procedure (SOP) which is technically used as a process on how the overall businesses will function to provide effectual service to consumers (de Oliveira et al., 2016). It is evident that the foodservice industry has a promising future in terms of profitability and growth. SOPs are a form of written procedures and practices of how a food service business or firm will make food with full safety and care (de Oliveira et al., 2016). The main purpose of this report is to provide verification and validation of the SOP that has been drafted for the foodservice industry to assess the importance and requirements that are essential to ensure effectiveness and quality assurance at the same time. Achieving compliance is significant for every foodservice industry irrespective of its size and nature of the business, without effective policies and regulations that ensure safety will lead to business and customer loss remarkably (Brandt & Driessen, 2020). Thus, this paper will provide a significant understanding of how to verify and validate the SOPs of a foodservice industry effectively.
Being the Quality Assurance Manager for a Green Hippo Entrée which is a small company that produces individual portions of frozen dinners, it has been understood by looking at the scenario that the organization operates from Monday to Friday within timings of 9 am to 5 pm respectively. Besides, it has one production line with 15 consecutive employees overall. It appears that the staffs are adequate to produce the products effectively to meet the requirement of small food manufacturing company.
According to the process flow of the company, it indicates that receiving is the initial procedure that ends until shipping to the end-user or point of sale. By looking at the example of Leancuisine.com, (2020), it signifies that the company displays the nutritional facts and ingredients within their packaging and websites as well in order to make aware of their procedure in making the product effectively (Leancuisine.com, 2020). This indicates that the food service industries or businesses need to describe accurately what the types of equipment, operation, are and ingredients used while producing the finished good. Verification and validation play a significant role in the food service business as it helps in reduction of rejections, utility costs, complaints, and capital expenditure effectively (Haider, 2020).
As the process flow for all products includes, receiving, raw material storage, weighing, mixing, cooking, filling the tray, blast freezing, packaging into a retail box, metal detection, putting the retail box into a case, frozen storage, and shipping. While receiving, verifying that the raw materials are safe, fresh, and contains no harmful ingredients in them then forwards it to the next process of raw materials storage. Concerning storing raw materials, ensuring that all the materials are well-sorted and to be placed accordingly by giving names within the racks or shelves for easy and quick dispatch while receiving bulk orders. Weighing is an important factor as it considers the food weight and determines customer’s expectation and requirement, thus, it is vital that the weighing of food material has to be accurate to ensure effectiveness. While mixing as well, compliance has to be implemented by the washing of hands or wearing clean gloves while mixing the food ingredients to cook the ordered food. Next process is of cooking which is an important task, require accurate measurements of ingredients and time required to produce the food effectively.
In such cases, the process of cooking needs extra attention by adhering to the safety rules of the company and policies. Next process of filling the tray has to be accurate and reliable by employees or staffs who are concerned with managing the process effectively. The filling process has to be fast and accurate as any error or negligence would cause the overall process to fail and shall lead to loss of business and potential customers negatively. Blast freezing is quick reaction freezer which acts fast and makes items freeze super quick. Concerning such fact, the main idea of blast freezing to rapidly bring down of regular food items and freeze them fast to save time and money of food businesses. Hence, the particular process of blast freezing has to be done appropriately to avoid any type of error arousal. Next process is of packaging into the retail box which requires equal attention and has to be according to the policies and SOPs. The packaging determines the company's image and effectiveness, thus, it is crucial to have a good and promising packing of items to make sure it meets organizational standards that include safety.
Metal detection is another important process that needs to be processed systematically and accurately ensuring no error or carelessness involved. The staffs managing the process have to be attentive and need to pay concentration to every detail so that no error occurs. By using metal detector tools which are reliable and gives accurate results has to be implemented in accordance with SOPs. Putting the retail box into a case has been to as per the arrangements and set quantities based on the order. It has to be precise as putting products together in one place in an arranged manner is essential and must comply with food safety standards. Concerning, frozen storage, the temperature has been maintained so that no food damages and ensure quality preserve for longer duration ensuring freshness while shipping. Lastly, the shipment has to be exact by detailing every requirement of the customer about the name, address, phone numbers, and landmark to deliver the product at the exact location without any delay to ensure quality and timely delivery.
Standard Operating Procedure is an effective way to ensure organizational effectiveness and quality of its delivered products. The foodservice industry is challenging and has lots of competitors in the market, thus, it requires effectual strategy or procedure in order to sustain within the market and lead effectively to grow and prosper success. Being a quality assurance manager of a food service business, it is vital to adhere to the food safety standards and develop an effectual SOP to make sure the products are reached to consumers in an effective manner and which shall lead to organization’s growth remarkably. Besides, performing verification and validation of the process flow is important as it helps give an assurance that all the process are moving accordingly which shall likely cause no errors or conflicts. Thus, developing an SOP for foodservice industry or business and validating the process involved will lead to gaining competitive advantage and creating a solid goring within the market in delivering quality and safe food items to its every consumer effectively.
Brandt, K., & Driessen, S. (2020). Standard operating procedures (SOPs). Extension.umn.edu. Retrieved 17 August 2020, from https://extension.umn.edu/food-service-industry/standard-operating-procedures-sops.
de Oliveira, C., da Cruz, A., Tavolaro, P., & Corassin, C. (2016). Food Safety. Antimicrobial Food Packaging, 129-139. https://doi.org/10.1016/b978-0-12-800723-5.00010-3
Haider, S. (2020). Validation StandardOperating ProceduresA Step-by-Step Guide for Achieving Compliance in the Pharmaceutical, Medical Device, and Biotech Industries. Elsmar.com. Retrieved 17 August 2020, from https://elsmar.com/Cove_Premium/validation-standard-operating-procedures.pdf.
Leancuisine.com. (2020). Chicken Tikka Masala Frozen Meal | Lean Cuisine. Leancuisine.com. Retrieved 17 August 2020, from https://www.leancuisine.com/products/details/11665.
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