APEEJAY SCHOOL OF MANAGEMENT

NAME: NISHANT SINGH CLASS: PGDM-MARKETING GROUP1 ROLL NO.: 20/028 SUBJECT: TQM DATE: 26 AUG 2013 SUBMITTED TO: Ms. MONIKA ARORA TITLE: USE OF TQM IN JOHN MORRELL

JOHN MORRELL
John morrell was established in 1827 in Bradford England. In 1830, they began curing hams and bacon.

A reputation for Quality

Around 1842, George is son John Morrell took over leadership of the thriving company, and by 1864 John Morrell had established operations in Ireland and the United States. Yet, even as the company grew, John Morrell became ever more vigilant about maintaining the highest standards of quality. After all, there was a sterling reputation to be upheld. A tradition to be respected. A family name to be honored. The size of the business has never been a prime factor in the Morrell tradition. To build solidly rather than swiftly, to produce quality rather than quantity has always been the dominant policy. - The Story of Morrell First Century, 1927

John morrell today

They offers a wide array of quality meats including fresh pork, premium boneless and bone in hams, hardwood smoked bacon, smoked sausages, home-style-curved lunch meats and hot dogs.

Role of TQM in the company

Since 1830 they are in the market of meats so for them maintaining the quality of meat is one of the important factor to meet the competition and customers. They are using TQM tools in their food preparation sections and working sections. Despite of this they are also using TQM in selection of best meat for the preparation of their hot dogs, bacon and hams, also in packing of their food.

Issues handled by TQM

Food safety and quality
They have most time-tested, successful food safety program with food safety record that is unsurpassed by anyone in the industry. They consider food safety as a fundamental part of their corporate culture, championed by president and interwoven into every aspect of their business which makes it outstanding program.

There are about 100 of integrated food safety program use to produce safe food in each of their facilities. They developed these programs in support of HACCP (hazard analysis of critical control points). All their facilities are GFSI certified (global food safety initiative). They ensure all kind of food safety and quality to maintain these prestigious certifications

Environmental and workers safety

They have ISO14001 registration which is: the global gold standard for environmental management system certification. All facilities have environmental friendly processes that save millions of dollars annually. They have recognition of American meat institute with environmental MAPS recognition awards.

Quality assurance
All the suppliers are pre-approved and all incoming raw material and ingredients are inspected and properly documented. Finished food is routinely checked for the specification of the particular food. Facilities monitor net weights to insure compliance with the USDA net weight guidelines. Shelf life is also tested by determining the spoilage of processed meats by organoleptics, microbiological and other ways. Finished food samples are evaluated by 3rd party lab for nutrition composition. All equipments are checked and calibrated routinely. Proper fee back is taken from customers regarding the quality of food via telephone, e-mail, letters etc.

Implementation of TQM tools

Process flow diagram
They can implement this TQM tool in their working process from the very first point of ordering raw material till the finished product reached to the store for selling. This tool will help them in monitoring the each step and make procedure error free and effective. By this tool they can also improve their quality in terms of time management by providing the order to suppliers on time. Flow diagram will also help them to detect the areas which are slow in process. By using this tool they can also run a regular check on their employees regularity and work effectiveness by recording the time and delay taken to finish the goods.

Cause and effect diagram

This tool is also known as fish bone diagram. It shows the relationship b/w problem and its possible causes. This tool will help in detecting the problems and its possible causes in the manufacturing process, packaging process and delivery process. In manufacturing process this tool will help in detecting the all possible problems which can affect the quality of their meat food, like inappropriate temp. to bake bacons, machine failure or employee fault. In packaging process this tool will help in saving dollars by ensuring the correct packaging of the finished food, which means the correct lot no. , correct expiry date, correct manufacturing date, correct serial no. , correct bar code which has the details about the product and the persons involved in manufacturing of it. In delivery process it will be help full by ensuring the on time delivery of the order.

Raw material

packaging problem

Quality effected

Wrong list of material

wrong machine used

Check list
John morrell can also use this tool for ensuring that all the work has been done in order to deliver a quality product to their customers. They can use it right from the raw material to the delivery. They can make a check list of all the functions and their sub functions to ensure the quality of their brands. On completion of every step they mark a sign to show that work is complete as per the requirement.

Future recommendations
They can also use other TQM tools as per the requirement to ensure the quality of their product and process. They can also ask their customers about their preferences of meat food through their feedback system. To ensure the quality and meeting the expectations of the certifications they can also go for TQM department which make sure the quality

which john morrell is delivering is one of the best qualities in meat food section. They can also provide ready to eat meat food for their customers.

References
www.johnmorrell.com TQM by P.N. Mukherjee Wikipedia