Critical Situation Plan:
Client Company: Historia
Service Provider: Foster Food Inc. and Batangas Free Range Chicken
Temperature Control Failure:
Malfunction or inability of temperature control systems or equipment to maintain
the desired temperature within acceptable limits.
GROUP 1: MAGNIFICENT VOYAGERS
MEMBERS:
Abante, Catherine N.
Blanco, Angelica M.
Castillo, Mary Grace A.
Gonzales, Brenda P.
Magsino, Bianca Abigail A.
Mendoza, Hannah Mae M.
Mr. Michael Q. Balanay
BPO Instructor
I.
Reason
Temperature is one of the most critical factors for ensuring food safety and quality during shipping. Whether
it is transporting fresh, frozen, or processed food products, there is a need to monitor and control the temperature of
the cargo to prevent spoilage, contamination, or damage. Temperature control failure is a common issue in the delivery
process. Hence, it is crucial to have a contingency plan when this problem occurs. Keeping chicken meat at the right
temperature is important for preventing bacteria growth and ensuring it stays fresh and safe to eat. If the temperature
is not controlled properly, it can lead to spoilage, bacterial growth, and potential foodborne illnesses. By maintaining
the correct temperature, it can reduce these risks and ensure the chicken meat remains safe for delivery and
consumption.
II.
Rationale
This plan is designed to provide reassurance to the client company in case of a temperature control failure.
By proactively developing this plan, the service provider aims to demonstrate their commitment to mitigating risks
and ensuring continuous service delivery, even under challenging circumstances. With clear protocols and contingency
measures in place, the team will be well-equipped to address any issues that may arise swiftly and effectively. This
plan serves as a proactive approach to safeguarding the client's operations, minimizing disruptions, and maintaining
their reputation as a reliable service provider.
III.
Team structure
This team structure comprises key roles for the seamless delivery of chickens. Led by an Operations Manager
who ensures operational efficiency, it includes a Sales Manager maintaining customer relations, an Order
Fulfillment Officer preparing orders, a Food Safety and Quality Control Officer ensuring adherence to standards,
a Logistics Coordinator managing transportation, and a Support/Maintenance Team overseeing equipment
integrity.
1. Operations Manager: Oversees the overall delivery process, ensuring smooth operations, efficient resource
allocation, and adherence to quality and safety standards. They monitor key performance indicators, identify areas for
improvement, and implement strategies to optimize the delivery process.
2. Sales manager: Responsible for managing existing customer relationships. They take orders, negotiate
contracts, and gather information about the specific needs and preferences of the client.
3. Order Fulfillment Officer: Prepares orders for delivery based on the specifications provided by the sales
team and the inventory available in the poultry. They pick, pack, and stage raw chicken products for client delivery.
4. Food Safety and Quality Control Officer: Inspects freshness and quality of chickens, and adherence to food
safety standards. They conduct visual inspections, temperature checks, and microbiological tests to ensure compliance
with regulations and customer requirements. They develop and implement food safety protocols, conduct audits, and
provide training to ensure that all team members adhere to best practices.
5. Logistics Coordinator: Oversees raw chicken transportation and delivery from the supplier to the client. They
coordinate delivery schedules, manage transportation fleets, and ensure that cold chain logistics are maintained to
preserve freshness during transit.
6. Support/Maintenance Team: They are responsible for ensuring that the machines related to temperature
control are in proper condition, and if there are any repairs, they will be the ones to take care of them.
IV.
Criteria
Entry Point:
The entry point of the critical situation will be:

When the vehicle full of chicken meat breaks down, the temperature inside the vehicle may change. The meat
may start to spoil due to bacterial growth leading to potential contamination and health risks.
Exit Point:
The exit point of the critical situation will be:



V.
When the breakdown is detected early, and the meat were transferred quickly to another refrigerated vehicle
to prevent spoilage.
When there's a conduct of safety disposal procedures to prevent the meat from entering the food supply chain
and causing harm, due to prolonged breakdown.
When the service provider communicates with customers to keep them informed about the situation and any
potential impact on deliveries or orders.
Contingency Plan
This table provides a structured overview of actions, strategies, and resources to address unforeseen events
or emergencies. It categorizes various scenarios and corresponding contingency measures, facilitating efficient
and effective response during critical situations.
Problem or Situation
Human error can result
in incorrect
temperature settings,
failure to monitor the
temperature or other
mistakes that
compromise the
quality and safety of
the meat.
Reason
Human error can occur
due to factors such as
forgetfulness,
inattention, poor
motivation,
carelessness,
negligence, and
recklessness.
Who to inform?
• Delivery Team
• Quality Control or
Food Safety Team
• Management or
Supervisors
Environmental factors
such as extreme
weather conditions,
delays in
transportation, or other
external influences can
impact the ability to
maintain the required
temperature for the
meat, potentially
compromising its
quality and safety.
Environmental factors
can include extreme
temperatures,
humidity, exposure to
sunlight, and other
external conditions
that affect the
temperature control
during the delivery
process.
• Delivery Personnel
Equipment failure
refers to the
malfunction or
breakdown of
temperature control
equipment used in the
delivery process of
chicken meat
Equipment failure can
occur due to
mechanical
breakdown, electrical
issues, or software
malfunctions.
• Delivery Team
• Logistics or
Operations
Manager
• Quality Control or
Food Safety
Personnel
• Technical Support
or Maintenance
Team
Solutions or Response
• Regular Temperature Checks: Increase the
frequency of temperature checks during the
delivery process to catch any problems early and
fix them quickly.
• Training and Guidance: Provide thorough
training to the delivery team on how to handle
temperature control properly.
• Clear Instructions: Create clear and easy-tounderstand instructions for temperature control.
• Refrigerated Trucks or Vehicles: Utilize
refrigerated trucks or vehicles equipped with
temperature-controlled compartments.
• Temperature Monitoring Devices: Install
temperature monitoring devices in the delivery
vehicles to continuously track and record the
temperature inside the compartments.
• Backup Power Systems: Equip the delivery
vehicles with backup power systems, such as
generators or battery backups, to ensure
uninterrupted temperature control in case of
power outages or delays in transportation.
• Backup Equipment: Have backup refrigeration
units and temperature control devices readily
available to replace any malfunctioning
equipment.
• Emergency Maintenance Support: Establish a
dedicated maintenance or technical support team
that can be contacted immediately in case of
equipment failure.
• Regular Equipment Inspections and
Maintenance: Conduct regular inspections and
maintenance of temperature control equipment to
identify and address any potential issues before
they lead to failure.
VI.
Timeline
This segment outlines the day-to-day procedure for addressing temperature control failures and serves as the
management's reference in such situations. The table identifies the responsible management or teams tasked with
resolving the issue and outlines the necessary actions to prevent its recurrence in the future.
VII.
Resource Allocation
By utilizing resource allocation, the service provider will be able to manage situations in which there are
Temperature Control failures. The service provider is committed to resolving these issues as soon as possible while
minimizing any negative impact. The service provider resource allocation could include:
RESOURCES NEEDED
Refrigerated trucks
Temperature monitoring
devices
Training for drivers
Quality control team
Emergency response plan
VIII.
PURPOSE
•
Increase the number of refrigerated trucks available for transporting
chicken meat to ensure proper temperature control delivery.
•
Implement temperature monitoring devices in all refrigerated trucks
to continuously track and record the temperature of the chicken meat during
transportation.
•
Provide training for drivers overseeing and monitoring temperature
controls in refrigerated trucks to prevent temperature control failures.
•
Assign a quality control team to regularly inspect and audit the
temperature control measures in place during the delivery process to ensure
compliance with safety standards.
•
Develop an emergency response plan in case of temperature control
failures during delivery, including procedures for immediate corrective actions
and communication with relevant stakeholders.
Assumption Costing
This assumption costing is a method used to estimate the budgetary impact of various scenarios, such as
temperature control failure in the delivery process. In cases where temperature regulation is critical. Assumption
costing helps organizations understand the potential cost associated with such failures by making assumptions
about the extent of the damages, downtime, loss of product, and relocation cost. By quantifying this potential
cost, businesses can better prepare for and mitigate the risk of temperature control failures.
Expenses
Temporary relocation costs
Repair of any damaged equipment due to
temperature fluctuations
Loss of perishable goods
Labor costs for fixing the issue
TOTAL COST:
Amount (Php)
10,000. 00
7,000. 00
20,000. 00
8,000. 00
45,000.00