Layout Restriction in Food Processing Unit of an Organization
Introduction
Entrepreneurial activities are not only focusing on how to improve the business and being competent in the industry. Often, entrepreneurship is discussed according to the manifestation in the market. Most of the organizations, openly operate to showcase the activities, and thereby, prove that the processes are safe and composed of elements that are desirable for the market. Supposedly, plant layout are not only well deigned and well functions but also restricted among the other unauthorized personnel.
Background of the Study and Problem Statement
On a food processing hall of an organization, this is quite big area for food processing and analysis. A client took the advantage of no restriction note and entered the hall the food processing hall through the back door. The area has different division for different processing job, with so many machines. She brought out camera started taking pictures of equipment, with an intention of fabricating them. She left the back door open and a raptly enter the hall. A staff on duty enter the hall to she surprise saw the raptly and than, the lady. This incident might have case the organization so much. There are flexible conditions that client can be train and machineries fabricated for a fee and follow up teams visit them occasionally. She might even attempt to open a machine in motion which will be very bad. The processing area has 10 doors and 28 windows so they should be utilized well suggestion: one door for booking; another for raw products receiving, another for finished products receiving and waiting place can also be crated. What would be the applicable layout restriction that can help both worker and client in a food processing unit of an organization?
Research Aim and Objectives
The main aim of the study is to describe the layout restriction that might be involved in the food processing unit of an organization to avoid any intruders. There are three objectives that the study needs to satisfy that are also essential in organizing the ideas. First is to describe the ideal layout that can be restricted from the unexpected visitors. Second is to find solutions on how to resolve the incidents in food processing area of an organization. And third is to determine of security and other organizational policies in holding the customers under their regulations.
Literature Review
The plant layout and design of an area should be based on the utility equipment. This is adopted by most of big manufacturers to ensure the safety in operation, and measure the economic viability of the process plant. The business leaders are very optimistic in terms of the organizational plans and decisions, and because of their attitude, the future expansions are part of the long-term plan. The plant restrictions are applied to control the technical, operational, and economic factors. Even the development and structural design are well planned and built allows the safe distance between the units that can facilitate the safety while operating or servicing. The layout restrictions were design to utilize all the machineries and create a balance in the operation which is considered to be important in the performance of an employee. However, the layout restrictions that are available for the customers are considered to be part of the organization’s security features and minimizing the causes of errors and fabrication of information that might ruin their credibility in the industry. In order to acknowledge the hazards that might occur during the operation, there are many technological features that concerns in delivering control measures. The monitoring, security, and accessibility such as the processing, storage, and receiving areas, should be protected because they are within the organization’s premises. Furthermore, it is recommended that personnel (employees) and visitors (like the contractors, salesperson and others) can use the identification cards in order to monitor all their activities within the organization. Visitors can be also monitored through escort.
Methodology
The suggested method in the study is the use of the case studies. The case studies that are presented in entrepreneurial context might be helpful in discovering the advent of another regulation and policy. In addition, through the information and facts presented in the case studies, the researcher/s can describe the effective way in layout restriction and the techniques that can be applied to avoid the drastic situation. All of the issues involved in the food processing activities are recognized to be part of controversial issue that might destroy the reputation of the business and reduce its profitability in the market.
Works Cited:
Kumar, A., (2007) “Plant Location and Layout”, Accessed 21 June 2010, from http://www.du.ac.in/coursematerial/ba/esb/Lesson_7.pdf
Mamen, K., (2007) “Facing Goliath: Challenging the Impacts of Supermarket Consolidation on our Local Economies, Communities, and Food Security”, Policy Brief 1(3), Accessed 21 June 2010, from http://www.oaklandinstitute.org/pdfs/facing_goliath.pdf
SQF Institute, (2006) “Guidance for Developing, Documenting and Implementing an SQF 2000 System – General Food Processing”, Accessed 21 June 2010, from http://www.scscertified.com/docs/SQF_2000_Guidance_Gen_Operations_Level_2.pdf
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