Every industry continued its business in some methods, operation management is the area that controls product quality and manufacturing systems and others. This study discussed the sustainability of operations management in the food industry. This process ensures the quality of products and controls all manufacturing processes.
Looking for assignment services in the UK? New Assignment Help in the best place to go. Our array of services and skilled experts is meant to guide students through their academic journey. Get an idea of our solutions’ quality by making use of Free Assignment Sample.
Objectives 1: Exclusion of plastic packaging from manufacturing facilities
Today plastic packaging is very dangerous for health and food packaging with plastic is much more dangerous. Therefore, people used plastics at a high rate, and day by day it raised because population growth is high and the environment and human health are affected by using plastic. All over the world, the plastic manufacturing rate is high years for years, it reached millions of metric tons, and plastic packaging food is used around the world. Many types of chemicals are used when plastics are made and then it affects human health when people eat packing food (Ivanov et al. 2021). The present situation in the country is very dangerous so take many steps to control the packaging of plastic basically in the food processing industry.
Objective 2: Less use of preservatives in the manufacturing of food
Chemicals and preservatives are very dangerous for human health, but most people eat food with preservatives or chemicals. Basically, the food manufacturing industry uses many types of preservatives and colours, which affects the human body so many diseases occur. Many artificial colours mix with food and many types of drinks so it is very harmful (Reid and Sanders, 2019). It controls only man if the food processing industry takes maintains the use of preservatives, then gets good results all over the world.
Objective 3: Maintain hygiene in the food industry
The food industry takes many steps to save food because food is the reason for many diseases. People eat food but did not know the food quality so occurred many diseases if the food industry maintains hygiene, then saves human health.
Objective 4: Reduction of carbon footprint
Carbon footprint is so dangerous for human health so it controls as early as possible. Food manufacturing process is done by many safe steps but used carbon footprints if the food industry reduces the footprints of carbon, then the environment and human health are safe.
Objective 5: Development of food and standard followers as per consumer requirement
Many activities are maintained for the safe food industry because people do not live without food. A safety plan is maintained by the FMI to control many food hazards. Clean all food products, and maintaining personal hygiene are two main parts to safe the food products and as a result, customers are satisfied to control many steps for safe products.
The FMI deals with manufacturing food items and supplying the products to consumers. The FMI faces and deals with various issues and to overcome those issues it maintains some principles and tools of OM (Cankaya and Sezen, 2018). The FMI needs to keep concerned at every step from getting raw materials to supplying the final products to the market. The principles that the industry follows are:
The tools of FMI are collaboration and documentation, task management, customer support operations, accounting, process and workflow automation. These tools are used in the food industry to work properly with all workers and maintain the customers effectively (Teixeira and Junior, 2019). This includes the use of green products and following proper systems to maintain sustainability.
The organisation related to food needs to too much more attentive as they are responsible for bringing safe and hygienic products to the customers. Hence, they effectively follow the principles and tools to supply quality products. The management tools and principles have a great impact on the organisation. It helped the employees work safely in the industry and provided fair wages to the workers along with that the employees get a safe, hygienic and sustainable work environment. The use of green methods and products was effective in lessening environmental degradation. Proper processing and packaging reduced the wastage of food items and supplied the final products to the customers at a reasonable price, which resulted in growth in the marketplace. The maintenance of principles and management tools helped the organisation to bring give positive outcomes, attract customers, bring healthy products and provide sustainability.
The food processing industry faced many issues when the food process continued. The production of food has two main issues, supply chain issues and packaging issues faced by this industry.
These two issues occurred in the food industry and these are the reason for decreasing the food processing area and the environment being polluted by packaging plastic food. People use plastic food which occurred many diseases so it controls as early as possible.
The problem related to the supply chain and packaging of products is two main issues that the food industry faces. These issues laid a huge effect on this organisation.
Both packaging and supply chain issues affected the market of the food industry. It laid the industry toward losses and they had to make various initiatives to overcome the problems that come due to these issues (Hastig and Sodhi, 2020). It brought down the market of that industry and resulted in a lot of waste.
The orgaisation adopted various theories to overcome the issues that they face while doing business. It implemented the Resource-based view (RBV) theory to meet the problems that come by these issues. The RBV states that to sustain competitive advantage it needs to focus on the resources, equipment and labours that the industry possesses (Chahal et al. 2020). This theory helped the organisation to sustain its competitive advantage. It helped the food industry to manufacture products based on the available resources and supply that to the market. It helped the company to lessen the wastage and recover losses.
The resource dependency theory (RDT) states the impacts of outside resources on the efficiency and productivity of the organisation. It helps to determine the market condition and competition, based on those external things the industry supplies their products in the market (Chahal et al. 2020). Thus, this theory influences its supply and helps the organisation to do profit-making business.
Conclusion
It is concluded in this study that the food manufacturing industry faced many challenges and this industry maintains to save food products. FMI has so many objectives that are less use of preservatives and reduce the carbon footprints and development of food packaging area. Supply chain issues and product packaging issues are the main issues that are faced in the food industry. Many principles are maintaining this industry to save food, the raw materials come from the environment and these are saved for human health.
Recommendations
It is commanded that the food processing area keeps safe and maintains hygiene, Food processing area is affected for many reasons such as the use of preservatives and chemicals, the use of carbon footprints, and more use of plastic for packaging the food. It is to be noted that if people are not responsible for their health, then occurs so many diseases (Villena, and Gioia, 2018). People of the 21st century suffered many dangerous diseases because they eat packed food and eat much food mixed with colour and preservatives to make tasty food and to keep fresh the packaging products. Many principles, tools, and many objectives are getting from this study that help people save the processing of food and take to save food. Many issues occurred in this industry after the pandemic so issues are affecting this industry. The manufacturing food industry controls these issues. It is the responsibility of people to maintain the food area and basically the food processing area.
References
Journals
Banaeian, N., Mobli, H., Fahimnia, B., Nielsen, I.E. and Omid, M., 2018. Green supplier selection using fuzzy group decision making methods: A case study from the agri-food industry. Computers & Operations Research, 89, pp.337-347.
Cankaya, S.Y. and Sezen, B., 2018. Effects of green supply chain management practices on sustainability performance. Journal of Manufacturing Technology Management.
Chahal, H., Gupta, M., Bhan, N. and Cheng, T.C.E., 2020. Operations management research grounded in the resource-based view: A meta-analysis. International Journal of Production Economics, 230, p.107805.
Di Vaio, A. and Varriale, L., 2020. Blockchain technology in supply chain management for sustainable performance: Evidence from the airport industry. International Journal of Information Management, 52, p.102014.
Goworek, H., Oxborrow, L., Claxton, S., McLaren, A., Cooper, T. and Hill, H., 2020. Managing sustainability in the fashion business: Challenges in product development for clothing longevity in the UK. Journal of Business Research, 117, pp.629-641.
Hastig, G.M. and Sodhi, M.S., 2020. Blockchain for supply chain traceability: Business requirements and critical success factors. Production and Operations Management, 29(4), pp.935-954.
Ivanov, D., Tang, C.S., Dolgui, A., Battini, D. and Das, A., 2021. Researchers' perspectives on Industry 4.0: multi-disciplinary analysis and opportunities for operations management. International Journal of Production Research, 59(7), pp.2055-2078.
Reid, R.D. and Sanders, N.R., 2019. Operations management: an integrated approach. John Wiley & Sons.
Sarkis, J., 2020. Supply chain sustainability: learning from the COVID-19 pandemic. International Journal of Operations & Production Management.
Teixeira, G.F.G. and Junior, O.C., 2019. How to make strategic planning for corporate sustainability?. Journal of Cleaner Production, 230, pp.1421-1431.
Villena, V.H. and Gioia, D.A., 2018. On the riskiness of lower-tier suppliers: Managing sustainability in supply networks. Journal of Operations Management, 64, pp.65-87.
Website
foodgrads.com, (2022), Principles of food industry sustainability, Available at: https://foodgrads.com/10-principles-food-industry-sustainability/ [Accessed on: 16th November, 2022]