The company has effectively implemented various HR techniques at its plant like 5S, Kaizens, SQC, TQM and Poka-Yoke. Workers are aware of these concepts and their implementation has reduced wastage. HACCP standards are followed for food safety. Wastage is minimized through techniques like reprocessing undersized/overbaked biscuits and sending total wastage to poultry farms. Workers surveyed showed positive response to the techniques adopted by the plant and suggested some further focus areas for improvement.
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