Food Supply Channel in India

Food Supply Channel in India
Final Draft
 Cover page(including topic, name,

class,& roll no.)
 Index
 Acknoowledgement
 Certificate
 Introduction
 Body
 Conclusion
 Bibliography
General Definition: A food supply chain is the process that all food products go through, from production all the way
through to consumption.
https://www.highspeedtraining.co.uk/
What is the Food Supply Chain?

The food supply chain comprises all the stages that food products go through during their movement from
producer to customers and consumers. Now more than ever, food supply chains have seen a huge period of
growth. Whilst this may initially be seen as beneficial to food production lines, it does however mean that the
chains inevitably become more fragmented. This makes it more difficult for consumers to easily trace their
food to its origins, often with food being transported from all corners of the world, over a long time frame.
key stages that appear in the food supply chain
 Production – This is where the food supply begins at a production level, and
where the food is sourced. Whether it is grown or developed, the food will follow
local and international guidelines to ensure quality and food safety.
 Handling and Storage – This refers to the preparation and last minute steps that
food undergoes once the product has been harvested. This step will occur before
food is sent to be processed.
 Processing and Packaging – This is where the food, whether it be from plants
or animals, is converted into an edible form. Here it is especially important that
the food meets all food safety requirements before it is packaged for sale and
distribution.
 Distribution – This is where, once the food is edible, it is transported and
distributed to the necessary retail or supplier.
 Retailing – This is the process used to deliver the products from suppliers to
consumers, and involves everything from obtaining the food to selling it on.
 Consumption – This takes place once the customer purchases a food from a
retailer.
Types of Food Supply Chain
There are 6 models of food supply chains, but they all fit into one of two categories – efficiency or
responsiveness. All supply chains will contain both elements in some way, but the main focus will be driven by
the businesses supply chain model.
The 6 supply chain models are:
 Continuous flow –This model is beneficial to use within high demand production
as it offers stability. This makes it ideal for manufacturers who make products
which do not often change.
 Fast-chain – These models work well for manufacturers that work with shorter
life cycle products as it is flexible and products can easily and quickly be changed
out.
 Efficient – In a competitive market, efficient models are the go-to of all supply
chains. They provide high standards at a highly efficient level.
 Agile – When a food manufacturing business deals with specialty items, they will
likely use agile supply chain management because this allows movement to be
increased in necessary cases.
 Flexible – The ability to be flexible in a food production line is a huge bonus as it
allows businesses to meet demand with more ease.
 Custom configured – This refers to models which are customised. This
customisation is set during the assembly and production of the product. It can be
seen as a hybrid between the agile and continuous flow models.
Why is the Food Supply Chain Important?

A solid food supply chain is essential in order to produce food safe products that meet the consumer demand
for high quality food.
help to deter problems from arising and causing loss down the line.
Food supply chains are also vital in ensuring food safety and traceability of products, meaning both
manufacturers and consumers can easily trace food back to its origins.
There are economic, environmental and social benefits to shorter food chains and the increased connection to
where their food comes from, is likely to lead to less waste and increased trust among consumers.
Longer supply chains, on the other hand, result in less understanding of the agricultural processes behind the
food we eat, the challenges faced by farmers and the impact of our choices on the environment.short food
chains offer mutual benefits to both farmers and consumers, acting as a model to increase transparency, trust,
growth and equity.
What are the Problems with the Food Supply

Chain?
Just one disruption in the chain, be it short or long-term, internal or external, can lead to shortages, poisoning
or increased pricing of products and this will often affect the most vulnerable amongst the population.
Following Brexit, the farming industry – which is integral to the production stage of the food supply chain –
has seen chronic labour shortages. As such, concern has been raised over a multitude of resulting issues
which range from animal welfare, food security, rising food prices and the mental health of workers. This is a
key example of how legislations and changes such as Brexit have such a widespread impact with food supply
chains often taking the blame.
there are still many challenges involving communication amongst the industry as a whole. The supply and
food chain are fragmented. Each company has their own unique system based on their roles. Because of this,
workers in all areas of the supply chain may face difficulties communicating with one another in a way that
suits their different systems. This can result in anything from delayed deliveries, to contamination risk, to food
spoilage.
Some more examples of problems that the food supply chains may face are:
 Increased product demand.
 Restaurants and inventory management.
 Growing demand and groceries.
Supply Chain Risk Management Strategies

Food safety management systems such as HACCP are essential in keeping on top of risks. A food safety
management system is the application of policies, systems and processes based on the principles of HACCP
which ensures that every possible practical measure is taken to protect consumers from contaminated food.
Food safety management is a fundamental requirement for all food businesses within the food supply chain to
ensure that the food produced is safe for consumption.
https://www.fda.gov/
HACCP (Hazard Analysis Critical Control Point) is a management system in which food safety
is addressed through the analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to manufacturing, distribution and
consumption of the finished product.
HACCP PRINCIPLES
HACCP is a systematic approach to the identification, evaluation, and control

of food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing,
manufacturing, distributing, and merchandising to preparing food for consumption.
The hazard analysis and identification of associated control measures accomplish three objectives:
Those hazards and associated control measures are identified. The analysis may identify needed
modifications to a process or product so that product safety is further assured or improved. The analysis
provides a basis for determining CCPs in Principle 2.
A critical control point is defined as a step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level. The potential hazards that are
reasonably likely to cause illness or injury in the absence of their control must be addressed in
determining CCPs.
A critical limit is a maximum and/or minimum value to which a biological, chemical or physical
parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the
occurrence of a food safety hazard. A critical limit is used to distinguish between safe and unsafe
operating conditions at a CCP. Critical limits should not be confused with operational limits which are
established for reasons other than food safety.
Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under

control and to produce an accurate record for future use in verification. Monitoring serves three main
purposes.An unsafe food may result if a process is not properly controlled and a deviation occurs.
Because of the potentially serious consequences of a critical limit deviation, monitoring procedures must
be effective. Ideally, monitoring should be continuous, which is possible with many types of physical and
chemical methods.
The HACCP system for food safety management is designed to identify health hazards and to establish
strategies to prevent, eliminate, or reduce their occurrence. However, ideal circumstances do not always
prevail and deviations from established processes may occur.Therefore, corrective actions should
include the following elements: (a) determine and correct the cause of non-compliance; (b) determine
the disposition of non-compliant product and (c) record the corrective actions that have been taken.
Verification is defined as those activities, other than monitoring, that determine the validity of the
HACCP plan and that the system is operating according to the plan.One aspect of verification is
evaluating whether the facility's HACCP system is functioning according to the HACCP plan. An effective
HACCP system requires little end-product testing, since sufficient validated safeguards are built in early
in the process. Therefore, rather than relying on end-product testing, firms should rely on frequent
reviews of their HACCP plan, verification that the HACCP plan is being correctly followed, and review of
CCP monitoring and corrective action records.
All the above content is what I could find on google with my understanding of the topic. The information
mentioned above also has the source link attached to it.
Apart from this I found this one sample project on the same topic on google. Attached below is the link:
https://hscprojects.com/food-supply-chain-in-india-class-12-project/
With your due permission and approval, can I refer this project and include some content form this in
mine?
Also, there are pictures and all related information in the sample; so if only you allo, can I use the
content from there for the same?

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Food Supply Channel in India

 Cover page(including topic, name,

What is the Food Supply Chain?

key stages that appear in the food supply chain

The 6 supply chain models are:

Why is the Food Supply Chain Important?

What are the Problems with the Food Supply

Supply Chain Risk Management Strategies

HACCP is a systematic approach to the identification, evaluation, and control

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under

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