Enhanced superiority for eatables powerpoint presentation slides

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Slide 1: This slide displays the title i.e. 'Enhanced Superiority for Eatables' and your Company Name.
Slide 2: This slide presents the agenda of the project.
Slide 3: This slide exhibits the table of contents for the project.
Slide 4: This slide displays the title for executive summary.
Slide 5: This slide provides information regarding the brief description about firm in terms of its history, financial highlights and firm offerings as food processing firm.
Slide 6: This slide provides information regarding the mission, vision and core values associated to firm.
Slide 7: This slide provides information regarding the valuable partners associated to firm in order to render nutrition value to customers.
Slide 8: This slide provides information regarding various quality awards received by food processing firm over the years.
Slide 9: This slide dsiplays the title for current scenario assessment.
Slide 10: This slide provides information regarding the key concerns faced by firm in terms of defects in produced food, decrease in net profit margin, etc.
Slide 11: This slide provides information regarding the food processing quality standards that are defined in order to manage overall food quality.
Slide 12: This slide presents the title for hazards assessment.
Slide 13: This slide provides information regarding various hazards affecting product shelf life such as microbiological, chemical, biochemical and physical hazards.
Slide 14: This slide provides information regarding addressing hazard analysis in different focus areas such as ingredients, facility design, equipment design, etc.
Slide 15: This slide provides information regarding addressing hazard analysis in different focus areas such as sanitation, intended use, storage scenario, employee health and hygiene, etc.
Slide 16: This slide presents the title for maintenance of food quality.
Slide 17: This slide provides information regarding various strategies used by firm in ensuring food safety in terms of streamlining global safety requirements, digitalization of food, food safety network.
Slide 18: This slide provides information regarding food quality assurance by implementing food quality management system, digitalization of food security and safety data, food product quality assurance checklist.
Slide 19: This slide provides information regarding the enhanced food quality through improved operational capabilities in ingredient handling, product mixing, etc.
Slide 20: This slide provides information regarding the enhanced food quality through improved operational capabilities in ingredient handling, product mixing, etc.
Slide 21: This slide exhibits the title for food handling system.
Slide 22: This slide provides information regarding handling of food ingredients quality for various kinds of ingredients such as liquid, dry ingredient and oil.
Slide 23: This slide provides information regarding HACCP Worksheet to ensure food quality by addressing possible hazards, critical limits, corrective actions, verification, record keeping, etc.
Slide 24: This slide provides information regarding food receipt and storage to ensure food quality by handling normal and potentially hazard food.
Slide 25: This slide provides information regarding food safety practices and checklist implemented by firm in order to prevent food contamination.
Slide 26: This slide displays the title for food processing system.
Slide 27: This slide provides information regarding various food handling and processing systems such as drying and curing, fermentation, etc. on various parameters such as longer shelf life, micro organism inactivation, etc.
Slide 28: This slide provides information regarding improving of product packaging in order to ensure food quality and details about essential details needed to be present on product packaging.
Slide 29: This slide provides information regarding food safety records maintenance such as vendor certification records, employee training records. Etc.
Slide 30: This slide provides information regarding food processing measures taken by firm while handling normal food and potentially hazardous food.
Slide 31: This slide provides information regarding the quality control tools such as ingredient specification and product standards.
Slide 32: This slide provides information regarding measures taken by firm in handling disposable food.
Slide 33: This slide exhibits the title for managing food quality.
Slide 34: This slide provides information regarding various quality tools that can be used by firm in checking food and process quality such as scatter diagrams, histogram, process flow charts, pareto charts.
Slide 35: This slide provides information regarding various quality tools that can be used by firm in checking food and process quality such as control charts, cause and effect diagrams
Slide 36: This slide showcases the quality team that will use check sheet as quality management tool.
Slide 37: This slide demonstrates the quality team that will use control chart as food quality management tool.
Slide 38: This slide displays the title for review of quality.
Slide 39: This slide provides information regarding the food quality control checklist which will be filled by project supervisor for quality controllable assessment.
Slide 40: The product quality is maintained by considering certain food product quality standards. These standards will be verified by higher authority.
Slide 41: This slide provides information regarding the food quality check register that is to be maintained in order to keep track of quality improvement.
Slide 42: This slide presents the quality check schedule.
Slide 43: This slide provides information regarding the different committees such as steering committees, general assembly meet, will review overall quality.
Slide 44: This slide provides information regarding meetings that held in order to keep consistent quality entire project. These meetings are held on quarterly, annual basis.
Slide 45: This slide exhibits the title for role of personnel.
Slide 46: This slide provides information regarding checklist for health and hygiene of food handler to ensure maximum sanitation during food management process.
Slide 47: This slide outlines roles and responsibilities such as project manager, quality manager, system integrator, etc. that are assigned to people who are involved in quality management process.
Slide 48: This slide provides information regarding the crucial trainings such as design control quality, safety, environmental trainings, etc.
Slide 49: This slide includes various training modules that are to be given to staff department wise under the guidance of project supervisor.
Slide 50: This slide displays the title for selecting suitable automated systems.
Slide 51: This slide provides information regarding selection of appropriate automated system for ensuring optimum process performance and addressing them various parameters.
Slide 52: This slide exhibits the title for impact analysis.
Slide 53: This slide provides information regarding the overall impact of quality improvement. As with quality enhancement, occurrence of defects has reduced, increased customer satisfaction, etc.
Slide 54: This slide presents the title for dashboard assessment.
Slide 55: This slide provides information regarding food quality management dashboard with on time deliveries, product sold within freshness date, etc.
Slide 56: This is the icons slide for the project.
Slide 57: This slide presents the title for additional slides.
Slide 58: This slide exhibits the 30-60-90 days plan for the project.
Slide 59: This slide exhibits the weekly timeline of the company.
Slide 60: This slide presents the roadmap of the project.
Slide 61: This slide displays the vision, mission and goals of the company.
Slide 62: This slide presents the clustered bar chart for products. The charts are linked to Excel.
Slide 63: This slide showcases the details of the team members.
Slide 64: This slide presents about the company, it's target audience and value for clients.
Slide 65: This slide displays the financial of the company.
Slide 66: This slide displays the posts for past experiences of the clients.
Slide 67: This slide showcases the ideas of the project.
Slide 68: This slide displays the venn of the company.
Slide 69: This slide exhibits the puzzle of the project.
Slide 70: This is the thank you slide and contains contact details of the company like address, phone no., etc. "