SWOT Analysis

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Strengths
Top management commitment
Quality team
The most of our suppler have iso 2200
The most of our products imported
We still have the quality of our products image
Self-assessment

Weaknesses
-

Food Safety policy not found

None of HACCP , Good Hygiene Practice
(GHP) or Good Manufacturing Practice
(GMP) is implementing

Storage
-

Mixing different kind of food raw material

together
Mixing food and Packaging material in
same place

Store
- Lack of stuff resulting in decreasing of
consumer services quality
- The Food receiving process done by
unqualified person
- The shelf labels missing - no facing - wrong
labels - no price - same items different
price - mixing products out of stock
dead stock expire date
- Natural juice without production / expire
date or volume
- There is no any Hand sanitizer - soap
dispenser
- Return products policy not found
- The promoted products shall distinguished
by red labels
- We didnt have any advertising (posters
media healthy message)
- We didnt use any of promoting
techniques to attractive the customers like
special day flyer within the week

BAKERY
- Cake preparation under unsuitable
condition
- Baked frozen products quality not so good
- Brick oven / Deli/ Meat products without
ingredients
- The bakery ingredient must be sieving
before use
- Wooden case should be discard
- All light lamp must be coverd
MEAT
-

KHP (kidney-heart- pelvic) Fat percentage

2: 3% must take into consideration
Cutting board in meat section shouldnt be
the same for poultry
Meat mincer shouldnt use for vegetables
mincing
The knives which belong meat, produce,
bakery and deli must kept in UV cabinet
and color coding
All products which prepared from frozen
raw material should sing by do not
refreeze again
Any wooden board, knives hands, pallet
not allow

Deli
- Deli slicer shouldnt use for meat slicing
- Overstocking displays increasing shrinkage
and result in food deterioration
-

Opportunities

Threats

www.businessballs.com/swotanalysisfreetemplate.htm.

Advantages of proposition?
Capabilities?
Competitive advantages?
USP's (unique selling points)?
Resources, Assets, People?
Experience, knowledge, data?
Financial reserves, likely returns?
Marketing - reach, distribution, awareness?
Innovative aspects?
Location and geographical?
Price, value, quality?
Accreditations, qualifications, certifications?
Processes, systems, IT, communications?
Cultural, attitudinal, behavioural?
Management cover, succession?
Philosophy and values
opportunties
criteria examples
Market developments?
Competitors' vulnerabilities?

USP ) (



-








opportunties

Industry or lifestyle trends?

Technology development and innovation?
Global influences?
New markets, vertical, horizontal?
Niche target markets?
Geographical, export, import?
New USP's?
Tactics: eg, surprise, major contracts?
Business and product development?
Information and research?
Partnerships, agencies, distribution?
Volumes, production, economies?
Seasonal, weather, fashion influences?
Weaknesses
criteria examples
Disadvantages of proposition?
Gaps in capabilities?
Lack of competitive strength?
Reputation, presence and reach?
Financials?
Own known vulnerabilities?
Timescales, deadlines and pressures?
Cashflow, start-up cash-drain?
Continuity, supply chain robustness?
Effects on core activities, distraction?
Reliability of data, plan predictability?
Morale, commitment, leadership?
Accreditations, etc?
Processes and systems, etc?
Management cover, succession?
Threats
Political effects?
Legislative effects?
Environmental effects?
IT developments?
Competitor intentions - various?
Market demand?
New technologies, services, ideas?
Vital contracts and partners?
Sustaining internal capabilities?
Obstacles faced?
Insurmountable weaknesses?
Loss of key staff?
Sustainable financial backing?
Economy - home, abroad?
Seasonality, weather effects?

USP
:

IT
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-

Week Recap:
During the course of my training i have identified some areas where improvements could be
made to strengthen the Food Safety, Quality and help reduce the risk of the Merchandise ''Fresh
Food'' process failing to achieve its objectives.
Areas were control should be improved are:
1. Food Receiving
2. Food Storage
3. Food Display
4. Food Processing
5. Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP)

Matter: Food Receiving

The department head in coordination with the buyer rise the PR and receiving those goods by
himself
The role of ICC limited on scan date and quantity
Impact:
The current procedure gives the head department ultimate authority to accept and reject the good
and build a relationship with the vendor
Recommendation:
In order to enhance accountability and to ensure that controls are properly implemented
-The Receiving process should be by a committee
-The ICC should have food inspection training course to gain the knowledge of all items that
enter into the store such as fruits size and meat specification..act
Matter: Food Storage
-Mixing different kind of food raw material together
-Mixing food and Packaging material in same place
- Different products require different storage conditions temperature.act

Impact:
Resulting in cross contamination
Food deterioration

Recommendation:
Central warehouse in future
Segregate each product according to its characters

Matter: Food Display

The shelf labels missing - no facing - wrong labels - no price - same items different price mixing products out of stock dead stock expire date .. We can find all of previous
problem together in each store
Impact:
Increasing customer complains
Recommendation:
The display one of the head section responsibility and should be daily validate by the store
manager and verify by the merchandising supervisor
Validation. The assurance that a product, service, or system meets the needs of the
customer
Verification. The evaluation of whether or not a product, service, or system complies
with a regulation, requirement, specification, or imposed condition. It is often an internal
process. Contrast with validation."
Daily opening meeting report
Daily turnover report
Section weekly labelling survey planning
Monthly signage control planning
30 Days not sold report
Section planogram control plan
Cleaning Planning
Matter: Food Processing
Natural juice without production / expire date or volume
Brick oven / Deli/ Meat products without ingredients
Baked frozen products quality
KHP (kidney-heart- pelvic) Fat percentage 2: 3% must take into consideration
Matter: Food safety issues
Deli slicer shouldnt use for meat slicing
Cutting board in meat section shouldnt be the same for poultry
Meat mincer shouldnt use for vegetables mincing for kofta
The bakery ingredient must be sieving before use
The knives which belong meat, produce, bakery and deli must kept in UV cabinet and colour
coding
Any wooden board, knives hands, pallet not allow

There is no any Hand sanitizer - soap dispenser

Cake processing should be separate from bread baking area
Overstocking displays increasing shrinkage and result in food deterioration
All products which prepared from frozen raw material should sing by do not refreeze again
Return products policy
Flyer notes
-The promoted products shall distinguished by red labels
-We didnt have any advertising (posters media healthy message)
-We didnt use any of promoting techniques to attractive the customers like special day flyer
within the week
- Vendor action plan
- I think our tore manger doesnt take a look on rent policy or contracts