PARLE QUALITY

SYSTEM & HR
TECHNIQUES
@

BY:-
SUNIL DHANKHAR
ROLL.NO. 0810155
HSB HISAR
HARYANA INDIA
 INTRODUCTION
Bakery industry in India is the largest of the food
industries with annual turnover of about Rs.3000
crores. The biscuits are becoming quite popular in
rural areas as well. Nearly 55% of the biscuits are
consumed by rural sectors.
The biscuit industry in India comprises of organized
and unorganized sectors. The FBMI represents the
organized biscuit industry consisting of small scale,
medium and large biscuit manufacturers located in all
zones and all states of the country.
Major brands of biscuits are:- Britannia, Parle, Priya
Gold, Elite, Cremica, Dukes, Anupam, Horlicks,
Craze, Nezone, besides various regional/ State
brands.
 COMPANY OVERVIEW
Parle Biscuits Limited is a subsidiary of the Parle
Products Limited, Mumbai, which is a closely
held company run by the Chauhans. Today Parle
enjoys a 40% share of the total biscuit market
and 15% share of the total confectionery market
in India.

Plants of Parle Biscuits Pvt Ltd are at:

1) Bahadurgarh (Haryana)
2) Neemrana (Rajasthan)
3) Rudrapur (Uttranchal)
4) Nasik
The production capacity of Bahadurgarh unit per
month is-
Parle-G 3300 Metric Tones
Krackjack 1500 Metric Tones
Monaco 1200 Metric Tones

The plant also has a Auditorium and viewing

gallery, which is used during the visits of the school
children. A retail shop at the plant provides Parle
products at MRP rates. The total turnover of Parle
Biscuits Pvt Ltd is around 4000 crores.
PARLE-G :THE
EVOLUTION

“QUALITY, HEALTH AND GREAT TASTE”

 PARLE QUALITY
SYSTEM
Hygiene is the precursor of every process at Parle.
From husking the wheat and melting, the sugar to
delivering the final products to the super market and
store shelves nation wide care is taken at every step
to ensure the best product with long lasting freshness.
Every batch of biscuits and confectionery are
thoroughly checked by the expert staff, using the most
modern equipments hence ensuring the same perfect
quality across the nation and abroad
PARLE PRODUCTS – ‘AN
EPITOME OF QUALITY’
All Parle products are manufactured under the most
hygienic conditions. Great care is exercised in the
selection & quality control of raw materials; packaging
materials & rigid quality standards are ensured at
every stage of the manufacturing process. Every
batch of biscuits & confectioneries are thoroughly
checked by expert staff, using the most modern
equipment.

All these factories are located at strategic locations, to

ensure a constant output & easy distribution. Each
factory has state-of-the-art machinery with automatic
printing & packaging facilities.
 HACCP
Hazard Analysis and Critical Control Point is
systematic preventive approach to food safety
and pharmaceutical safety that addresses
physical, chemical, and biological hazards as a
means of prevention rather than finished product
inspection. HACCP is used in the food industry to
identify potential food safety hazards.
The seven HACCP principles are included in the
inetrnational system ISO 22000. this standard is
a complete food safety management system
incorporating the elements of prerequisite
programmers for food safety, HACCP and quality
management system which together form an
organization's Total Quality Management
 HR TECHNIQUES
ADOPTED AT PARLE….

 5S
 KAIZENS
 SQC
 TQM
 POKA-YOKE
 5S

1S:- SEIRI
2S:- SEITION
3S:- SEISO
4S:- SEIKETSU
5S:- SHITSUKE
 KAIZENS

Kaizen, a Japanese term that basically translates to

'continuous improvement' or 'change to become
good‘. Kaizen is aimed at producing more and more
value with less and less wastes (higher efficiency),
attaining better working environment, and developing
stable processes by standardization. 
 TQM
Total Quality Management (TQM) is a
business management strategy aimed at
embedding awareness of quality in all
organizational processes.
 Total: Involving the entire organization,
supply chain, and/or product life cycle
 Quality: With its usual definitions, with all its
complexities
 Management: The system of managing with
steps like Plan, Organize, Control, Lead
Staff, provisioning and organizing.
 POKA-YOKE

Poke Yoke is a Japanese technique which

means mistake proof system. “Yokeru”
means to avoid and “Poka” means
inadvertent errors. Poka Yoke methods are
simple concept for achieving this goal.
 DATA ANALYSIS

% of workers who strongly agree to the following

statements
% of workers who think rejection
can be fully eliminated

33%

YES
NO

67%
According to workers which among
the following factors are main
cause of wastage
%of workers who think Kaizens has
reduced the wastage

3%
0%

YES
NO

97%
% of workers thinking Kaizens are important

0%
13%

YES
NO

87%
 Deptt wise result of PQS quiz

21% 26%

PERSONNEL
ACCOUNTS
IT BRANCH
CHIP PLANT
18% ENG. DEPTT
17%

18%

Also a PQS test was taken of workers and their average

score was 75.86%
 SUMMARY
 The company has effectively implemented the HR
techniques in the plant.

 The workers and employees are well aware of the

concepts of these techniques.

 The HACCP applied in the plant is working in its most

effective manner.

 The wastage in the plant is least and the production

team and the workers try their level best to reduce it
even more.

 The wastage of the biscuits that fall on the floor is

minimized by the use of trays under the machines.
 The use 5S in the plant has helped in keeping the plant
well and tidy.

 The under baked or over baked biscuits are reprocessed

by sending them back to the chura store and thus
minimizing the wastage.

 The Kaizens given regularly by the employee and the

workers has also helped in reducing the wastage and
increase the effective production.

 The total wastage of the plant is sent to the poultry farms

and it is around 1 truck in 6 months.

 All the workers have positive response towards the

techniques and methods being adopted by the plant.
 Suggestions

1) The company should focus more over the application of

the Kaizens.
2) The drop down belt at the Krackjack biscuit must be
replaced by the straight belt as used in Monaco since it
costs least wastage.
3) The company may also use the other HR techniques so
as to make more effective production like Andon, Six
thinking Hats, etc
4) The power cuts that affect a lot to the production and
results in wastage must be controlled. Since one power
cut of 3-5 seconds wastes at least 10-15 packs of
biscuits.
5) Another cause of wastage is machinery breakdown. So
regular checks on the machines must be adopted.

6) Some kaizen like cuts in the conveyor belt at Krackjack

machine to assure the safety requirements of the
operator, a railing of nearly 1 and ½ inches must be put
along the sides of the conveyor belt so as to minimize
the falling of biscuits during the in line process of the
manufacturing, that would also minimize the use of
trays under the machines.