Product Launch

We as a team planned well for the product launch. It was a good team work I believe. Everyone did there bit,some of them were really creative had a lot of Ideas. 

Product Name 

I came with some names and taglines for our product that included:

1. Beef Bites-The irresistible bite
2. Beef Bites- Spice up Life
3. Dragon Flames
4. Beef-e-sensual etc

Product Logo

Me,Vicky and Mekala designed the logo for our product,which can be seen in : http://www.scribd.com/doc/104464686

Product Video

I made a video targeting the launch function of our product using Windows Live Media Player which was converted into  a avi file and uploaded on YouTube, the link of which is: 

Product Marketing Poster:

I prepared the marketing poster using Windows Publisher 2010.

It can be viewed as : http://www.scribd.com/doc/104465575

Product Brochure:

I designed the teams product brochure. The designed poster was 2 sided that included a brief about the product, its benefits, Nutritional composition about the company, contact details and the pack design.

http://www.scribd.com/doc/104465932/Brochures

HACCP

I was part of the 5-member HACCP team. The other team members were Harrison,Vicky,I first drew the process flowchart  and came up with 3CCPs which I thought were relevant. The CCPs identified were raw material storage,slicing and drying. When the team sat down for discussion,others agreed and made suggestions on it.We then worked out on the Haccp analysis,did a lot of research work together,made tabulations and figured a final HACCP plan. Scanned through books like 

• HACCP -A Practical approach by Sara Mortimore,Carol Wallace
• 
  

Gantt Chart

I was solely responsible for the teams Gantt chart preparation initially but later Harry joined as we had a lot of time sheets to compile. I am particularly not a fan of this task as it involved a lot of time and patience and did little/no good for the project though I am glad I got a chance to learn and understand the software. In a way it was fun to go through some member's time sheets showing that they worked for 9+ hours in a day when you know they really haven't.A compilation of unit 3 time sheets can be found here: http://www.scribd.com/doc/104235140

An example of the gantt file is as:

GMP/GHP

Harrison and myself were in charge of proposing a Pre-requisite programme for Good manufacturing (GMP) and Good Hygiene Practise (GHP).

We collected information on various standard guidelines and procedures that has to be followed in the industry to deliver a safe product.  We then looked into our process flowchart and concluded on the essential requirements.
Some the standards established for a product were on:

• Raw Materials Intake and Storage (Onion, Garlic, Ginger, Chillies, Parsley) tthat included equipment calibration,handling equipment,storage guidelines etc
• Marination, Drying and Cooling- HVAC 
• Traceability and detection of foreign bodies
• Storage of Finished Product- FIFO etc

We made sure that all areas within the factory were looked into. We referred various books including Codex Alimentarius ; Sanitation,Safety and Environmental standards etc