The report focuses on improvement of the project plan of Food Safety Management, which would also base on the previous plan. It could be found that effectiveness and efficiency could be improved, comparing to the previous plan. Consequently, improvement on project schedule, team performance and risk management would be introduced and finally conclusion would be reached.
According to the preliminary risk assessment, risks that would be encountered include risk of project initiation, risk of technology, risk of management, risk of human resources and environmental risk. In order to achieve superior project performance, steps could be carried out as followings.
Risks | Obstacles | Implementation Plan |
Project Initialization | Member’s understanding of the project |
1.icebreaking being implemented; 2.project seminar being implemented 3. Timely communication of project manager and sub-leaders. |
Technology | Professional knowledge of food safety |
1. ask experts for help and professional suggestions; 2. search books and literatures for further information; 3. Timely information sharing. |
Management | Team cooperation |
1. division of authorities and responsibilities; 2. Timely communications. |
Human Resource |
Quality and capability of the project leader |
1. division of authorities and responsibilities; 2. establishment of quality management procedures; 3. information and technologies sharing; |
Environment | Politics |
1. communicate with local government; 2. search books and literatures for further information; 3.complementation of comparative advantages |
Economy |
1. adequate preparation and effective communication with the local retailers; 2. Timely communication with the local government. |
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Culture | promotion of the meaning of the project |