DUNCAN MANLEY LTD - CONSULTANTS TO THE BISCUIT AND FOOD INDUSTRY

NEEDS ANALYSES CHECKS AND SUGGESTIONS

Click on one of the following,

Needs analysis for new product development or product improvement
Needs analysis for process efficiency improvement
Needs analysis for training

Needs analysis for new product development or product improvement

1. Project description

2. Essential features to be incorporated

  • Appearance, texture, taste, Pack size and style

3. Description of comparable products

  • e.g. McVities Digestive

4. Description of plant and packaging to be used for production

  • Mixer
  • Forming machinery, type and width
  • Oven, type, band, length
  • Secondary processing
  • Packaging machine, type and expected speed

5. Test bakery/pilot plant facilities available

  • Mixing
  • Forming
  • Baking
  • Staff experience

6. Target completion date

7. Development assistance needs (Please indicate which of the following are thought to be needed)

  • Assistance with product development and design feasibility
  • Supply of hand made prototype samples
  • Assistance in test bakery to make prototype samples
  • Development trials using factory plant after, or instead, of preparation of prototype samples
  • Recommendations for the availability and quality of ingredient materials
  • Recommendations for sourcing appropriate new equipment
  • Preparation of product specification and process control requirements
  • Project management using critical path techniques and computer generated diagrammatic printouts.

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Needs analysis for process efficiency improvement

1. Project description

  • Plants and products
  • Perceived problem areas (Process, Plant, Staff competence, Ingredients, Variable product quality, etc.)

2. Statements of current achievements

If possible, please provide details of the following,

  • Outputs of saleable product compared with calculated maxima
  • Data from recent process audits
  • Monthly and annually tonnage requirements for each of the products

3. Investigation priority needs

The following are suggestions,

  • Review of materials and finished product quality control procedures
  • Review of process control procedures
  • Investigation of specific processing problems
  • Recommendations for management/supervisor training
  • Recommendations for trainer training
  • Recommendations for operator training
  • Review of process audits
  • Recommendations for daily production efficiency report facility for management monitoring

4. Target starting date

All data provided will be treated as strictly confidential

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Needs analysis for training

1. Enquiry description

  • Scope of training required
  • Process area(s)
  • Number of people and their status in the company
  • Are aspects of Hygiene / Good Manufacturing Practice / Safety to be included?

2. Description of plant(s) and packaging involved

  • Mixer types
  • Forming machinery, types
  • Ovens, type, band, length
  • Secondary processing
  • Packaging machines, types and speeds
  • List of products

3. Background processing and machinery knowledge/training of trainees

4. Training programme requirements

  • Groups, type and number. Lists of names for each group.
  • Availability restrictions, for example, shift working?
  • Location of the classroom
  • Visual aids available in the classroom. (OH projector, Blackboard or flip chart, Video player)
  • Ideal schedule suggestions
  • Are achievement assessments required?

5. Target starting date

6. Should other consultancy work be included with the training?

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