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REPORT ON IMPLEMENTATION OF FOOD SAFETY

MANAGEMENT SYSTEM (FSMS) IN MODERN FOOD
INDUSTRIES LIMITED(MFIL)
ISO 22000:2018
DATE: 10-NOV-2024
Submitted by:

1. Anand Anil
2. Rahana KV
3. Anand Mahadevan

INDUSTRY PROFILE
Food and Beverage Industry Overview
The food and beverage industry is woven deeply into our daily lives. Every time we grab a
snack, pick up groceries, or enjoy a meal at a restaurant, we’re interacting with one of the most
dynamic and essential sectors of the global economy. It’s an industry that impacts millions of
people around the world and encompasses everything from small-scale farmers to multinational
corporations.

At its core, the food and beverage industry exists to meet one of our most fundamental needs:
nourishment. However, as people’s lifestyles, expectations, and values change, so too does this
industry. Today, consumers are not just looking for food; they want safe, high-quality, and often
health-conscious products that fit into their busy lives. With rising awareness of health,
sustainability, and convenience, brands are evolving to keep up with these trends, placing quality
and safety at the forefront.

For Modern Breads, a well-known Indian bakery brand now part of Grupo Bimbo, these
changing demands present both a challenge and an opportunity. Known for its fresh, high-quality
bread products, Modern Breads is positioned in a sector where consumer trust is everything. This
is why its ISO 22000 certification is so significant—it tells customers that Modern Breads
doesn’t just meet their expectations for quality and freshness; it exceeds them by following
globally recognized safety standards. As part of the larger bakery industry within the food and
beverage sector, Modern Breads is constantly working to ensure that every product is both
delicious and safe, keeping up with the high standards that consumers expect.

From everyday bread and snacks to gourmet products, the food and beverage industry includes
an incredible range of categories. Companies within this industry are highly interconnected and
dependent on smooth collaboration between different stages—from sourcing raw materials to
processing, packaging, and getting products to market. This journey from farm to table requires
careful attention to detail, quality, and consumer satisfaction. And in a country as diverse as
India, with its rich culinary heritage and varied consumer preferences, brands like Modern
Breads work tirelessly to create products that reflect both global standards and local tastes.

Key Segments in the Food and Beverage Industry

 ● Agriculture and Primary Production: This segment is all about growing and sourcing
essential ingredients like the grains in Modern Breads products that go into creating a
wide range of foods.
● Food Processing and Manufacturing: This is where Modern Breads fits in, turning raw
ingredients into products like bread and baked goods. It operates alongside both national
brands like Britannia and global players like Nestlé and PepsiCo, all of which adhere to
strict quality standards.
● Packaging and Distribution: Getting fresh bread to consumers quickly is crucial. Like
other big brands, Modern Breads uses an efficient supply chain to ensure that stores are
stocked with products that meet consumer demands for freshness and quality.
● Retail and Food Service: In addition to selling in supermarkets and grocery stores,
Modern Breads partners with food service providers like cafes and hotels, making its
products available beyond the traditional retail space.

Brief History of the Food Processing Industry

The food processing industry dates back thousands of years, with the earliest practices focusing
on preserving food for later use. Ancient civilizations employed methods such as drying, salting,
fermenting, and smoking to extend the shelf life of foods and ensure a stable food supply
throughout the year. However, the industry as we know it today began to take shape during the
Industrial Revolution in the 18th and 19th centuries. The introduction of machinery for mass
production, refrigeration for transport and storage, and the development of canned foods were
major milestones that revolutionized the way food was produced, processed, and distributed.

In the early 20th century, technological advancements like the development of pasteurization,
vacuum sealing, and refrigeration further transformed the food industry. These innovations
allowed food to travel across longer distances and stay fresh for much longer. This era also saw
the birth of large multinational food companies like Nestlé, Kellogg's, and Heinz, which became
household names.

The rise of consumer demand for convenience in the post-World War II era led to the
proliferation of processed foods such as ready-to-eat meals, snack foods, and soft drinks. In the
last few decades, the focus has shifted toward healthier, more sustainable food options due to
growing awareness of nutrition and environmental impact. Today, the food processing industry is
highly advanced, with innovations in packaging, food safety, automation, and supply chain
management that continue to shape the global food landscape.

Industrial Performance - Global, National, and Regional

Global Performance:
The global food processing industry is massive, valued at several trillion dollars. It is one of the
largest sectors in terms of revenue, directly influencing other key industries like agriculture,
logistics, and retail. Countries with strong agricultural sectors, such as the United States, Brazil,
and China, are major players in food processing, as they have abundant raw materials that fuel
production. Moreover, multinational food companies dominate global markets, continuously
innovating to meet the diverse tastes and preferences of consumers. Brands like Nestlé, PepsiCo,
and Unilever are not just food processors—they are cultural influencers, shaping global eating
habits.

Despite challenges like fluctuating raw material prices, trade tariffs, and increasing competition,
the global food processing industry has shown resilience. It continues to grow, driven by factors
like rising population, urbanization, and an expanding middle class in emerging markets.
Additionally, sustainability and health-conscious eating are reshaping industry dynamics, with an
increased focus on plant-based foods, organic products, and environmentally friendly packaging.

National Performance (India):

In India, the food processing industry is one of the largest and fastest-growing sectors in the
economy. With a population of over 1.4 billion people, India’s food sector is highly diverse,
catering to both traditional and modern tastes. The country is a major producer of key
agricultural products, which forms the backbone of its food processing industry. The Indian
government has also played a pivotal role in supporting the sector through initiatives like the
Pradhan Mantri Kisan Sampada Yojana and Food Processing Industries Development Scheme
(FPID).

The Indian food processing market includes everything from traditional sweets and snacks to
frozen foods, beverages, and dairy products. Companies like Britannia, ITC, and Amul are key
players, offering a wide variety of food products across regions. India’s food processing sector
benefits from an increasingly urbanized population with growing disposable income and
changing eating habits, leading to greater demand for processed and packaged foods. However,
the industry faces challenges such as inadequate infrastructure, inconsistent raw material quality,
and regulatory complexities.

Regional Performance (South Asia):

In South Asia, the food processing industry is still emerging but holds considerable potential.
Countries like Bangladesh, Sri Lanka, and Pakistan have seen an increase in the demand for
processed and packaged foods as urbanization grows and lifestyles become more fast-paced.
However, the region’s food processing sector faces challenges like limited access to advanced
technology, lack of modern processing techniques, and infrastructural weaknesses, which hamper
its growth.

In India, where food processing is more advanced, regional disparities in industrial performance
are evident. States like Maharashtra, Gujarat, and Tamil Nadu have well-established food
processing units, while states in the Northeast and less developed areas still struggle with
low-level processing infrastructure. Despite this, the potential for growth remains high,
particularly in the areas of organic foods, ready-to-eat meals, and plant-based alternatives.

The FMCG Sector and Where Baked Goods Fit In

Modern Breads operates in the fast-moving consumer goods (FMCG) sector, which is known for
products that sell quickly at relatively low prices. Bread and baked goods are classic examples of
FMCG items, they’re affordable, essential, and widely available. For Modern Breads, which
competes with brands like Britannia and Parle, meeting high demand while maintaining quality
and affordability is key.

● High Volume, Low Margin: FMCG products are all about high sales volumes at low
prices. Modern Breads optimizes its production and distribution to keep costs down and
quality high, similar to major FMCG players in India’s bakery market.
● Distribution Networks: FMCG brands need strong distribution networks to ensure
products are available everywhere. Modern Breads has a broad reach, distributing
 through local stores, supermarkets, and online channels, making it easily accessible for
customers across India.
● Building Consumer Trust: FMCG brands thrive on loyalty, and Modern Breads has
built a strong reputation by consistently delivering quality, backed by its ISO
certification. This commitment to reliability places it on par with larger brands in the
industry.

Major Players in the Food and FMCG Industries

● Global Brands: Companies like Nestlé, PepsiCo, and Unilever have a wide presence
across food and FMCG products, from beverages to snacks. Grupo Bimbo, Modern
Breads’ parent company, is one of the largest players in baked goods worldwide, which
provides Modern Breads with best practices and a global edge.
● National Leaders: In India, Britannia and ITC lead in bakery and snacks. With extensive
distribution networks and a strong local market presence, these brands provide tough
competition for Modern Breads, especially as they’re familiar names in households
across the country.
● Regional and Niche Brands: Smaller, regional brands cater to local tastes, sometimes
offering unique flavors that appeal to regional preferences. While they don’t have the
same reach, they provide an alternative to larger brands and add diversity to the market.

Trends Shaping the Food and FMCG industry

● Health and Wellness: More people are looking for nutritious choices. Modern Breads
has expanded its lineup to include whole-grain and multi-grain breads, aligning with what
health-conscious consumers seek.
● Sustainability: Big names like Nestlé and Unilever are increasingly focused on
eco-friendly practices, and Modern Breads is also moving in this direction. Sustainable
packaging and sourcing are key as brands strive to appeal to environmentally aware
customers.
 ● Convenience: Bread is already a convenient, ready-to-eat product, and Modern Breads
takes it a step further with easily accessible packaging. Major players in the FMCG space
are tapping into this trend by offering products that fit busy lifestyles.
● Localization and Flavor Variety: Tailoring products to local tastes has become a
popular strategy. Modern Breads understands this and focuses on flavors that appeal to
Indian consumers, similar to ITC’s approach with regional flavors in its product lines.

Prospects in the Food Processing Industry

The food processing industry has a promising future, with several key factors fueling its growth:

● Rising Population: The global population is expected to reach 9.7 billion by 2050,
increasing demand for food production and processing to ensure an adequate food supply.
● Urbanization and Changing Lifestyles: As more people move into cities and adopt
busy lifestyles, the demand for convenience foods, such as ready-to-eat meals and
packaged snacks, continues to rise.
● Health and Wellness: Consumers are becoming more health-conscious, leading to an
increasing demand for nutritious, organic, and functional foods. Companies are adapting
by focusing on healthier ingredients and reducing the use of preservatives and artificial
additives.
● Technological Advancements: Automation, artificial intelligence, and data analytics are
transforming the food processing industry. Smart manufacturing, improved food safety,
and better supply chain management are making the industry more efficient and capable
of meeting consumer demand more effectively.
● Sustainability and Ethical Sourcing: Sustainability is now a top priority for food
processors. With growing consumer concern about the environment, brands are focusing
on sustainable sourcing, reducing food waste, and using eco-friendly packaging solutions.
● E-commerce Growth: The rise of e-commerce has opened new channels for food sales,
allowing consumers to buy processed foods online. This trend is expected to grow
further, especially in emerging markets like India.
Challenges in the Food Processing Industry

● Supply Chain Issues: The global food supply chain has been under strain due to
disruptions like the COVID-19 pandemic, trade wars, and climate change. For food
processors, these disruptions can result in delayed deliveries, rising costs of raw
materials, and challenges in maintaining product consistency.
● Regulatory Compliance: Navigating complex food safety and quality standards is a
constant challenge. Each country has its own set of regulations, and maintaining
compliance across international markets requires significant resources.
● Sustainability Pressure: While sustainability is a growing trend, it comes with
challenges. Ethical sourcing, reducing carbon footprints, and using recyclable packaging
all require significant investment and effort from food processors.
● Consumer Preferences: As consumer tastes evolve, food processors must quickly adapt
to new trends. The shift towards plant-based foods, organic products, and clean-label
foods is forcing many companies to innovate constantly or risk falling behind
competitors.
● Technological Integration: While technology offers significant opportunities, many
small- and medium-sized enterprises (SMEs) in the food processing sector face
challenges in integrating new technologies due to high costs, lack of expertise, and
inadequate infrastructure.

Looking Ahead for the Food, Beverage, and FMCG Industries

The future of the food and FMCG sectors looks promising, thanks to rising incomes,
urbanization, and a growing focus on quality and sustainability. Key areas of growth for brands
like Modern Breads include:

● Health-Oriented Products: As more consumers prioritize their health, Modern Breads is

expanding its offerings to include options that are higher in fiber and lower in calories.
This trend is similar to what global brands like Nestlé are embracing in their product
lines.
● E-Commerce Growth: With online shopping on the rise, Modern Breads is expanding
its presence on digital platforms to make purchasing even more convenient. E-commerce
provides a fast-growing sales channel that complements traditional retail.
● Sustainability: Modern Breads is also stepping up efforts toward sustainable practices,
from sourcing to packaging. Environmental responsibility is a big focus for consumers,
and brands that adopt sustainable practices are positioned to gain consumer trust and
loyalty.
 ISO 22000 CERTIFICATION & IMPLEMENTATION
IN MODERN BREAD, KOCHI

Introduction to ISO 22000 and Modern Bread’s Commitment to

Food Safety Standards

Ensuring food safety in manufacturing is a critical challenge that requires rigorous standards to
manage risks across the supply chain. ISO 22000, introduced by the International Organization
for Standardization (ISO), provides a framework specifically designed for food safety
management, combining the principles of ISO 9001 for Quality Management and HACCP
(Hazard Analysis and Critical Control Points). It equips organizations with guidelines to prevent
food hazards, ensure regulatory compliance, and foster consumer trust.

This report documents the implementation of ISO 22000 at Modern Bread, a leading bread
manufacturing company headquartered in Kochi, India. Known for its commitment to quality,
Modern Bread recently earned Food Safety and Standards Authority of India (FSSAI)
certification, underscoring its dedication to food safety. This achievement incorporates the
stringent standards of ISO 22000, positioning Modern Bread as a food manufacturer that adheres
to globally recognized food safety practices. The company has set its sights on strengthening its
Food Safety Management System (FSMS), advancing the principles of ISO 22000 to enhance
management structure, accountability, and continuous improvement.

The Need and Importance of ISO 22000 in Food Manufacturing and

Its Relevance to Modern Bread, Kochi

ISO 22000 is essential in today’s complex food industry landscape, where globalization, supply
chain complexity, and heightened consumer awareness demand uncompromised safety standards.
For Modern Bread, ISO 22000 is a pathway to upholding high food safety standards and
achieving regulatory compliance.
1. Consumer Safety and Risk Mitigation: ISO 22000 helps prevent foodborne illnesses and
contamination, ensuring that all products delivered are safe for consumption. Modern Bread’s
implementation of these standards aims to assure consumers that their baked goods are produced
under the highest safety measures.

2. Market Access and Customer Trust: ISO 22000 certification aligns Modern Bread with both
national and international regulatory frameworks, meeting expectations for transparency and
safety. This certification also offers market advantages, as many distributors prioritize suppliers
who are ISO-certified.

3. Operational Efficiency: ISO 22000 drives process efficiency by integrating food safety
measures with Modern Bread’s existing quality control frameworks. This integration supports
resource optimization, reduces waste, and fosters a culture of continuous improvement.

4. Regulatory Compliance and Brand Reputation: For Modern Bread, achieving ISO 22000
aligns the company with FSSAI regulations and reinforces its reputation as a trusted brand in the
food sector.

Key Principles of ISO 22000 and Their Implementation at Modern

Bread, Kochi

The ISO 22000 framework requires a structured Food Safety Management System (FSMS) that
integrates effective communication, system management, prerequisite programs, and HACCP
principles. Here’s how Modern Bread has adopted these principles in its operations:

1. Establishing Interactive Communication Channels Across Modern Bread’s Operational

Framework

ISO 22000 emphasizes effective communication within an organization and with external
stakeholders. At Modern Bread, this principle is visible through well-defined communication
channels that keep all departments aligned on food safety practices. Regular management
meetings, training sessions, and clear reporting procedures are in place to facilitate
communication across production teams, suppliers, and distributors.
2. Developing a System Management Structure Aligned with Modern Bread’s Food Safety
Goals

Modern Bread’s FSMS is aligned with ISO 22000’s requirements for an organized management
structure that integrates food safety into overall business objectives. The company has enhanced
its Management Commitment and Policy to ensure that responsibilities, roles, and accountability
are well-defined. This structure supports consistent monitoring and proactive management of
food safety risks across the production process.

3. Implementation of Prerequisite Programs (PRPs) for Hygienic and Safe Production

Prerequisite Programs (PRPs) are critical to maintaining a clean and contaminant-free production
environment. Modern Bread has established PRPs that include pest control, equipment
sanitation, employee hygiene, and waste management. By adhering to ISO 22000’s PRP
guidelines, Modern Bread ensures that all production stages meet the required hygiene standards
to prevent contamination.

4. Applying Hazard Analysis and Critical Control Points (HACCP) in Modern Bread’s
Production Process

HACCP is integral to ISO 22000, helping organizations identify and manage critical control
points where hazards could arise. Modern Bread uses HACCP to oversee crucial aspects such as
temperature regulation, ingredient sourcing, and microbial control, ensuring safe and quality
products throughout the manufacturing process.

Building on Key ISO 22000 Principles and Modern Bread’s Approach to Each
Principles

In addition to these foundational components, Modern Bread incorporates ISO 22000’s emphasis
on principles like customer focus, leadership, employee engagement, process efficiency,
data-driven decision-making, and continuous improvement. By embedding these principles,
Modern Bread not only ensures food safety but also fosters a culture of transparency,
accountability, and proactive risk management.

How Modern Bread’s Food Safety Management System (FSMS) Supports ISO
22000 Compliance

Modern Bread’s FSMS is a comprehensive system designed to manage food safety risks
effectively. Key actions undertaken by Modern Bread include:

● Developing a food safety policy: A comprehensive policy guides the company’s commitment
to food safety, shaping all actions and decisions across departments.
● Setting clear food safety targets: Measurable goals are defined to achieve specific food
safety outcomes and track ongoing performance.
● Establishing a dedicated food safety team: Qualified personnel are assigned specific roles,
with well-defined responsibilities and accountability at every stage.
● Creating external communication channels: Modern Bread maintains open communication
with suppliers, customers, and regulatory authorities.
● Preparing for emergencies with action plans: Modern Bread has implemented protocols to
manage unexpected food safety incidents.
● Monitoring traceability across production stages: With comprehensive product tracking,
Modern Bread ensures that every product meets safety requirements.
● Conducting regular audits and reviews: Internal audits and FSMS evaluations allow
Modern Bread to ensure compliance and identify areas for improvement.

Foundation of Prerequisite Programs (PRPs) in Modern Bread’s Food Safety

Management

ISO 22000 requires companies to establish PRPs that prevent contamination. For Modern Bread,
PRPs include:

● Pest control and prevention measures: A proactive pest management program ensures a
contamination-free environment.
● Protective measures against intentional contamination: Food defense protocols secure
production areas from potential sabotage.
● Hygiene practices for personnel: Strict hygiene standards prevent cross-contamination
during production.
● Comprehensive waste disposal protocols: Efficient waste management reduces
environmental contamination risks.

These tailored programs reflect Modern Bread’s commitment to maintaining a safe and hygienic
environment throughout the food production process.

The Advantages and Impact of Implementing ISO 22000 at Modern Bread,

Kochi

Adopting ISO 22000 has brought significant benefits to Modern Bread, supporting its
operational goals and enhancing its market reputation:

1. Improved Health and Safety for Employees and Consumers: By identifying and mitigating
food safety risks, Modern Bread ensures the safety of its employees and consumers alike.

2. Enhanced Customer Satisfaction: Consistently high-quality products build customer trust

and loyalty, aligning with Modern Bread’s commitment to excellence.

3. Regulatory Compliance and Risk Management: ISO 22000 compliance keeps Modern
Bread ahead of regulatory requirements, reducing potential legal and reputational risks.

4. Compatibility with Other Standards: ISO 22000 can be integrated with other ISO
standards, streamlining the compliance process and enhancing efficiency.

5. Better Transparency and Accountability: ISO 22000 enables effective product traceability,
increasing customer and regulator confidence in Modern Bread’s processes.

6. Proactive and Systematic Risk Management: By implementing HACCP and ISO 22000
protocols, Modern Bread can address risks before they impact product safety.
7. Improved Crisis Response Capability: In the event of contamination, Modern Bread’s
FSMS allows rapid response, ensuring swift investigation and minimizing risk.

Key Takeaways of ISO 22000 Implementation at Modern Bread,

Kochi

The implementation of ISO 22000 has provided Modern Bread with invaluable insights and
operational improvements:

● Strengthened Management Commitment: The ISO 22000 framework has encouraged

Modern Bread to refine its leadership and commitment to food safety, clarifying
responsibilities at all levels.
● Clearer Operational Processes and Protocols: Structured communication and well-defined
PRPs have streamlined operations, making the food production process safer and more
efficient.
● Enhanced Food Safety Culture: ISO 22000 has promoted a company-wide culture that
values food safety, motivating employees to uphold safety standards in every task.
● Consistent Customer and Regulatory Trust: ISO 22000 compliance reinforces Modern
Bread’s credibility with customers and regulators, ensuring that the company consistently
meets safety expectations.
● Continuous Improvement Mindset: The standard encourages Modern Bread to seek
ongoing improvements, keeping pace with evolving food safety practices and staying ahead
of potential risks.
● Improved Process Efficiency: Implementing ISO 22000 encourages streamlined and
documented processes, reducing waste and improving production efficiency. This is
especially relevant in high-output facilities like Modern Breads, where consistency is key.
● Global Market Access and Alignment with Grupo Bimbo Standards: Grupo Bimbo is a
global leader in baked goods, and ISO 22000 aligns Modern Breads with international
standards, facilitating compliance in various markets and ensuring alignment with Grupo
Bimbo’s stringent global quality expectations.
● Effective Crisis Management: ISO 22000 includes protocols for handling food safety
incidents. This helps Modern Breads respond effectively to potential issues, minimizing
disruptions and safeguarding consumer health.

Modern Bread’s ISO 22000 certification reflects its dedication to food safety, quality, and
regulatory compliance. By embedding ISO 22000 principles into its Food Safety Management
System, Modern Bread ensures that its operations meet rigorous global standards, fostering
customer trust and maintaining a leading position in the competitive food industry. The
certification not only strengthens Modern Bread’s commitment to safe food practices but also
lays a solid foundation for continuous improvement and excellence in the food sector.
 COMPANY PROFILE

About the Organisation

Modern is an iconic brand that pioneered the concept of bread, and literally created the bread
category in India. Launched in 1965 as Modern Bakeries (India) Limited, the company was
rechristened Modern Foods India Ltd. (MFIL) in 1982. For generations of Indians Modern
Bread’s iconic Blue & Orange Waxed Paper Bread pack was virtually synonymous with bread.
Modern Foods was the first company to be privatized by the Government of India in 2000, and it
was sold to Hindustan Unilever Ltd. (HUL)
In April 2016, Modern changed hands again. This time to Everstone Capital. After renaming the
company to Modern Food Enterprises Pvt. Ltd. Modern is now in an all-new avatar. The
relaunch of Modern Foods has been crafted with intensive efforts over the last 12 months, with
significant investments in manufacturing, as well as thorough efforts on consumer insights,
strategy and design.
In February 2021, MFEL was taken over by the Mexican bakery company Grupo Bimbo. Grupo
Bimbo is the largest baking company in the world, with operations in 33 countries including
India, and a portfolio of 13,000 products and more than 100 renowned brands.
Modern has a completely new portfolio with superior products such as Milk Plus bread enriched
with calcium high-fiber brown bread reinforced with premium wheat fiber 100% whole-wheat
bread and new innovations such as Multigrain Superseed Bread which not only has superseded
sprinkles on top but even the flour is made of seven grains and contains Omega3.
In its new avatar, Modern wants its customers to 'Thrive and savor life to the fullest’ by helping
them make smarter choices from its expanded range of healthy, nutritious, and tasty bread and
bakery products. Modern bread is available nationally in close to 100,000 stores and
manufactured in 14 factories across India.
The company is registered in Delhi and is categorized as a non-governmental company. It
produces rusk, bread, buns, chapati, and other baked goods. MFEL's Cochin unit was established
in 1968. The MFEL Cochin plant has the ability to manufacture 125,000 regular 400g loaves per
day.
Overall, Modern Foods Enterprise Pvt. Ltd. is a prominent food company in India, known for its
diverse product portfolio, strong brand recognition, and commitment to quality. With its
customer-centric approach and focus on innovation, the company continues to evolve and adapt
to the changing dynamics of the food industry.

1. Establishment: Modern Foods India was established in 1965 as a collaboration between

the government of India and the British company Associated British Foods (ABF).
2. Bread Revolution: Modern Foods played a significant role in revolutionizing the bread
industry in India. It introduced packaged bread to the Indian market, making it easily
accessible and popular among consumers.
3. Bread Manufacturing: Modern Foods set up India's first automated bread manufacturing
plant, utilizing advanced technology for large-scale production.
4. Product Diversification: Over the years, Modern Foods expanded its product portfolio
beyond bread. It ventured into various food categories, including cakes, biscuits, rusks,
and dairy products, to cater to the evolving consumer demands.
5. Brand Recognition: Modern Foods became a household name in India and gained
substantial brand recognition for its high-quality and hygienic food products.
6. Introduction of New Products: Modern Foods introduced new product lines, including
health-conscious options like whole wheat bread, multigrain bread, and low-fat dairy
products, aligning with the changing consumer preferences for healthier food choice.

About the holding company: -GRUPO BIMBO

Grupo Bimbo is a global leader in the baking industry, renowned for its extensive portfolio of
bakery products, including bread, pastries, and snacks. Founded in 1945 in Mexico, it has grown
into a multinational conglomerate with operations in over 30 countries across the Americas,
Europe, Asia, and Africa. The company's success is driven by a commitment to quality,
innovation and sustainability.
The team at Grupo Bimbo is composed of diverse and skilled professionals dedicated to
upholding the company’s mission of "Nourishing a Better World." They focus on continuous
improvement, leveraging advanced technology and sustainable practices to enhance product
quality and operational efficiency. Grupo Bimbo fosters a culture of inclusivity, teamwork, and
social responsibility, evident in its numerous community initiatives and environmental
conservation efforts. The team’s collaborative approach has helped Grupo Bimbo become a
trusted name in the global bakery market, delivering value to customers, shareholders, and
society.
Vision - To be India’s preferred choice for bread, baked, and packaged foods. Delivered through
a portfolio of high-quality, high-value products that are as delightfully tasty as they are
nutritious. Offering something for every meal and snacking occasion in the day.
Mission - Delicious and nutritious baked goods and snacks in the hands of all
Purpose - Nourishing a better world.
Beliefs – We value the person; we are one community; we get results; we compete and win; we
are sharp operators; we act with integrity; we transcend and endure.
Philosophy – To build a sustainable, highly productive, and deeply humane company.

Management- Board of Directors

Current Directors:
1. Federico Palacios Camarena
2. Raj Kanwar Singh
3. Luis Miguel Briola Clement
Appointment Date: February 17, 2021
Roles: These directors play crucial roles in guiding Modern Food Industries Ltd's strategic
direction, ensuring governance standards, and driving corporate initiatives.
Milestones
1965: Establishment
Formation: Modern Food Industries was established as a Public Sector Undertaking (PSU) at
Kozhikundaram Taramni, Chennai by the Government of India.

1968: Introduction of Vitaminized Bread

Nutritional Innovation: Launched the first-ever vitaminized bread in India, setting a new
standard for nutritional enhancement in baked goods.
1971: Launch of Sweet Bread
Product Expansion: Introduced sweet bread, appealing to the diverse taste preferences of
Indian consumers.
1981: Introduction of Fruity Bread
Product Innovation: Introduced the iconic fruity bread, adding a distinct product to the market
and expanding its product line.

1989: Installation of Automated Packing Machines

Operational Efficiency: Upgraded to automated packing machines, improving packaging
efficiency and product consistency.

1991: Launch of Wheatmin Brown Bread

Health-Conscious Product: Introduced Wheatmin brown bread, focusing on the health- conscious
segment with a nutritious alternative.

1994: Community Service with Mother Teresa

Social Responsibility: Partnered with Mother Teresa in community service initiatives,
demonstrating a commitment to social responsibility.

2000: Acquisition by Hindustan Lever Limited

Privatization: Acquired by Hindustan Lever Limited (HUL), marking the transition from public
sector ownership to private management.

2016: Becoming an Independent Company

Independence: Became an independent entity, separating from HUL.
Innovation Center: Opened an Innovation Center in Chennai to enhance product development
and drive innovation.
Brand Trust: Recognized as the most trusted bread brand in India according to 'The Brand Trust
Report, India Study- 2016’.

2017: Expansion of Reach

Market Penetration: Expanded its reach, serving millions of households across India.

2018: Acquisition of Cookie Man

Product Diversification: Acquired Cookie Man, adding premium cookies to its product offerings.

2019: Relaunch in Delhi

Market Strengthening: Relaunched operations in Delhi, reinforcing its presence in a key regional
market.

2020: Award for Business Excellence

Recognition: Honored with the "Best Business Brand" award by ET Now, recognizing excellence
in business practices and market leadership.

2021: Acquisition by Grupo Bimbo

Global Integration: Acquired by Grupo Bimbo, the world’s largest bakery company, integrating
global expertise and resources for growth and innovation.

2023: Launch of Sweet Baked Goods

New Product Launch: Launched a range of sweet baked goods, continuing its legacy of product
innovation and adaptation to market trends.
Future Plans of the Organisation
Started being a bread bun manufacturing company, Now being focusing as an integrated
production line catering to the needs of all categories of consumers all around the globe Modern
is now in new Avatar.
In the new faceset of Modern Company is focusing on new cake and rusk lines. More Focus is
being provided to sweet Baked goods moving bread and bun category to a World class integrated
bakery production company.
Currently the factory is undergoing expansion project of its cake line and rusk line. The factory
also have a project of introducing bread with zero maida and zero preservatives. Also the
company have proposals for introduction of automatic chappathi production line which will
increase the production capacity to catch the demand for chapati in kerala and nearest locations.
Company products

Modern Company offers a diverse range of high-quality baked goods that have become
household staples, bringing delicious convenience to daily meals and special occasions alike.
Their products include a variety of breads, from classic white and whole-wheat loaves to
artisanal and multigrain options, catering to a wide range of tastes and dietary preferences. Their
buns are perfect for burgers or snacks, providing a soft and fresh addition to any meal. The
company’s cakes come in a variety of Flavors and styles, ideal for celebrations or a quick sweet
treat. Rounding out their offerings are crisp and flavourful rusks, which make a great companion
to tea or coffee. Modern Bread Company’s commitment to quality and taste is evident in each
product, delivering freshness and flavour that customers have trusted for years

Modern bread products

 1. Bread

Modern Company offers an impressive assortment of breads, crafted to suit the diverse tastes and
nutritional needs of today’s consumers. Each type has been thoughtfully developed, combining
quality ingredients with Modern Bread’s commitment to freshness and flavour. From classic
white bread and Fiber-rich whole wheat to nutritious multigrain and artisanal varieties, their
offerings cater to a wide range of preferences. Whether you’re looking for a soft and sweet milk
bread, a sturdy base for sandwiches, or a gluten-free option, Modern Bread has something to suit
every palate and dietary requirement. This selection is designed to make everyday meals
healthier, tastier, and more enjoyable, bringing delicious possibilities to the table. The various
types of bread offered by Modern Bread are mentioned below.

● · White Bread:

Modern Bread’s white bread selection provides a classic taste and soft texture, suited for various
meals and recipes. The Enriched Sweet 20 series, available in 300g, 400g, and 500g packs, is a
slightly sweeter version of white bread, enriched with essential nutrients for added health
benefits. Family Special 08 in 400gram and Family Special 600g are offer larger sizes, perfect
for households that consume bread frequently. For a wholesome breakfast option, Modern
Breakfast Bread 600g is ideal, while the Sandwich Supreme 400g variety provides a slightly
denser texture designed to hold up well to fillings, making it a perfect choice for creating hearty
sandwiches.
 ● · Whole Wheat Bread:

This range caters to health-conscious consumers looking for the benefits of whole grains and
high Fiber content. The Atta Shakti 400 loaf is packed with the wholesome goodness of wheat
flour, while Hi Fibre Brown 06 in 400gram offers a high-fiber option for those focused on
digestive health. For added nutrition, Multi Grain O&F 06 450 gram and Multi Grain Superseed
06 400gram provide a blend of grains and seeds, delivering a robust flavour and nutrient profile.
Additionally, the 100% Whole Wheat 06 400gram variety ensures a purely whole-wheat option,
promoting heart health and providing sustained energy, ideal for daily consumption.

● · Fruity Bread:

Modern Bread’s Fruity Bread is a delightful option that combines the soft texture of bread with
the sweetness of fruity bits. Available as Fruity 35 in a convenient 200g pack, this bread is ideal
for those who enjoy a touch of sweetness in their snacks. It’s perfect for a quick, flavourful
breakfast or a tasty treat for children, offering a unique twist on traditional bread with added fruit
pieces for natural flavour.

2. Bun & Pav

Modern Company offers a delightful range of buns and pav products, designed to add flavour,
convenience, and variety to snacks and meals. This selection includes sweet, fruity, and
cream-filled buns as well as burger buns and pav, making it versatile enough to satisfy different
cravings and meal needs.
 ● · Sweet Bun:

The Sweet Bun 200g is a soft and subtly sweet option, perfect for pairing with tea or coffee. It
offers a simple, satisfying taste that’s loved by kids and adults alike.

● · Fruity Bun:

For those looking for a bit of fruitiness, the Fruity Bun 140g combines soft bun texture with the
natural sweetness of fruit pieces, creating a snack that’s both delicious and nutritious.

● WOW Pav:

The WOW Pav 140g is Modern Bread’s take on the classic Indian pav, perfect for pairing with
bhaji or stuffing with fillings for a quick, tasty meal. Its light texture and soft crumb make it a
great base for various recipes.

● · Burger Supreme:

The *Burger Supreme 280g is designed specifically for burgers, with a soft yet sturdy texture
that holds up well to fillings. It’s ideal for homemade burgers, making it a perfect choice for
gatherings and family meals.

● Butter bun

Butter Bun is another versatile option, ideal for snack with its rich, buttery taste and soft texture.
In this middle there are butter cream

● · Cremtreat Bun

Cremtreat range offers different flavour of cream-filling buns, Such as Cremtreat Chocolate
Cream Bun is perfect for chocolate lovers, with a rich, creamy chocolate filling inside a soft bun.
And also, Cremtreat Vanilla Cream Bun provides a classic vanilla filling, offering a smooth,
comforting taste. For a fruity option, the Cremtreat Strawberry Cream Bun brings a sweet and
tangy strawberry cream that adds a refreshing twist. Together, these buns cater to diverse tastes,
making them ideal for a quick treat or a sweet snack on the go.
 3. Cakes

Modern Company cake range offers a wide variety of delicious options to suit every taste and
occasion. From rich, festive Plum Celebration Cakes available in various sizes to the luxurious
Royal Plum Cake, these cakes bring traditional flavors perfect for celebrations. For everyday
treats, the Vanilla Tea Cake, Carrot Pudding Cake, and Fruit Fusion Cake offer simple yet
delightful flavors that pair perfectly with a cup of tea. Chocolate lovers can indulge in options
like Chocolate Plum Cake, Choco Cheer Cake, and Crem Burst Choco, while fruit enthusiasts
can enjoy flavors such as Pineapple Pop Cake and Happy Pineapple Cake. With options like
Ribbon Duet Cake, Fruit Fantasy Cake, and bite-sized Crème Bites in choco, mixed fruit, and
vanilla layers, the range caters to different preferences and snack needs. This selection, which
includes everything from muffins to layer cakes and mini treats, showcases Modern Bread’s
commitment to quality and variety in its cake offerings.
 4. Rusk

Modern Company rusk range offers a selection of crisp, golden rusks made to accompany tea,
coffee, or as a standalone snack. Each variety is crafted to deliver a perfect crunch and rich
flavour, with options like the 100% Whole Wheat Rusk, which provides a wholesome, hearty
choice for health-conscious consumers, and the Milk Rusk, which is mild and slightly sweet for a
comforting taste. The Fruity Rusk brings a hint of natural sweetness, while the Sweet Rusk is a
great pick for those who enjoy a sugary treat. With Sunbake Rusk available in both standard and
larger packs, and a convenient Tea Rusk pack, Modern Bread ensures there’s a rusk for every
preference and occasion, making it a versatile addition to any snack time.

5. Indian Breads

Indian bread range brings the authentic types of traditional Indian breads to the convenience of
ready-made products, perfect for quick meals or busy lifestyles. The 100% Whole Wheat
Malabar Parota and Malabar Porota offer the flaky, layered texture of this beloved South Indian
delicacy, made with whole wheat for a healthier twist. For those who enjoy classic flatbreads, the
Whole Wheat Chappathi and Multigrain Chappathi provide soft, wholesome options that pair
well with any curry or side dish. The Whole Wheat Poori offers a lighter, whole-grain take on the
traditional deep-fried bread, ideal for a quick, delicious snack or meal. This range captures the
essence of Indian breads while prioritizing nutrition and convenience, making it easy to enjoy
traditional Flavors with modern ease

Process of ISO 22000 implementation

Implementing ISO 22000, a global standard for food safety management systems, involves a
systematic approach to ensure food safety at all stages of the food supply chain. ISO 22000
integrates the principles of Hazard Analysis and Critical Control Points (HACCP) and is
compatible with other management systems like ISO 9001, making it widely applicable to
organizations that seek comprehensive control over food safety risks. Here's a detailed guide on
how to approach and achieve successful ISO 22000 implementation.

1. Understanding ISO 22000 Requirements

The first step in implementing ISO 22000 is a thorough understanding of its requirements. ISO
22000:2018 covers several key areas:
 ● Leadership and Commitment: Leadership must actively participate in establishing,
maintaining, and improving the food safety management system (FSMS).
● Context of the Organization: Identifying internal and external factors impacting the
FSMS.
● Planning: Developing risk-based planning for effective operations.
● Support: Involving necessary resources, workforce competence, and document control.
● Operation: Applying the HACCP principles, including Prerequisite Programs (PRPs),
operational PRPs, and critical control points (CCPs).
● Performance Evaluation and Improvement: Regularly assessing FSMS effectiveness
and addressing areas of non-compliance.

Understanding these elements and identifying how they apply to the organization’s unique
processes is essential to tailoring ISO 22000 to the specific needs of the company.

2. Gap Analysis

A gap analysis assesses the current state of the organization’s food safety protocols against ISO
22000 requirements. This analysis identifies existing practices that may meet ISO 22000
standards and gaps where changes are needed. A gap analysis can include:

● Reviewing existing documentation (e.g., SOPs, risk assessments).

● Assessing current food safety risks and control measures.
● Determining the competence level of employees in food safety practices.
● Evaluating existing processes for monitoring and corrective actions.

After identifying gaps, an organization can develop a tailored plan to meet ISO 22000 standards
by addressing these deficiencies.

3. Top Management Commitment

ISO 22000 implementation requires leadership support to drive a culture of food safety. Top
management should:

● Define a clear food safety policy.

 ● Set measurable food safety objectives aligned with organizational goals.
● Allocate adequate resources, including finances and personnel, to develop and maintain
the FSMS.
● Lead by example, promoting a proactive attitude towards food safety.

Management’s commitment fosters an organization-wide culture of accountability, ensuring

employees prioritize food safety in their daily tasks.

4. Forming a Food Safety Team

The food safety team, composed of individuals with knowledge and experience in food safety, is
responsible for implementing and maintaining the FSMS. This team should include personnel
from various departments, including production, quality assurance, procurement, and
maintenance, as their insights are critical to understanding and mitigating risks. Responsibilities
of the food safety team include:

● Conducting hazard analyses.

● Developing, implementing, and monitoring control measures.
● Reviewing and updating food safety protocols regularly.
● Reporting FSMS performance to top management.

The team also leads training and awareness sessions for other employees, ensuring that food
safety principles are consistently applied across the organization.

5. Risk Assessment and Hazard Analysis

A central aspect of ISO 22000 is identifying food safety hazards and implementing measures to
control them. The food safety team should conduct a risk assessment to:

● Identify potential hazards (biological, chemical, physical, and allergenic) that could
impact food safety.
● Assess the likelihood and severity of each hazard.
● Determine control measures to prevent, eliminate, or reduce the hazards to acceptable
levels.
This step is critical to developing effective controls, as it allows organizations to prioritize
high-risk areas and apply HACCP principles to mitigate these risks.

6. Developing Prerequisite Programs (PRPs)

PRPs are foundational food safety practices that help control the working environment and
minimize contamination risks. PRPs vary based on the organization’s needs and may include:

● Sanitation and Hygiene: Ensuring clean working conditions and personnel hygiene.
● Maintenance of Equipment: Regular inspection and maintenance to prevent
contamination.
● Supplier Management: Vetting suppliers to ensure raw material safety.
● Storage and Distribution: Proper storage, handling, and transportation of food products.

Developing robust PRPs helps ensure that operational processes do not inadvertently introduce
food safety risks, creating a stable environment for producing safe food products.

7. Establishing Operational Prerequisite Programs (OPRPs)

OPRPs are additional controls that address hazards deemed critical but are not managed as
CCPs. They represent intermediate steps that significantly reduce risks but are not as stringent as
CCPs. Examples include temperature controls for perishable items or hygiene checks before
production shifts.

OPRPs require:

● Monitoring and control to ensure compliance.

● Documentation to show adherence.
● Corrective actions if limits are not met.
OPRPs add another layer of protection, ensuring hazards are mitigated at various stages
throughout production.

8. Determining Critical Control Points (CCPs)

CCPs are steps in the process where controls can be applied to prevent or eliminate food safety
hazards or reduce them to acceptable levels. Identifying CCPs typically involves:

● Mapping the production process to understand where hazards might arise.

● Using decision trees to determine if a step is a CCP.
● Defining critical limits, such as specific temperature ranges or cooking times.

Monitoring and controlling CCPs are essential to an effective FSMS, ensuring that high-risk
hazards are consistently managed to prevent safety issues.

9. Setting Up Monitoring Procedures and Corrective Actions

Monitoring ensures that critical limits at CCPs are met consistently. The food safety team should
develop monitoring procedures that specify:

● Who is responsible for monitoring.

● How monitoring will be conducted (e.g., using instruments, visual checks).
● Frequency of monitoring.

Corrective actions are pre-defined responses to address deviations from critical limits. Examples
include:

● Halting production if limits are exceeded.

● Discarding affected products.
● Conducting root-cause analyses to prevent future deviations.

Clear procedures for monitoring and corrective actions enable rapid response to food safety
issues, minimizing risks to consumers.

10. Documentation and Record-Keeping

Documentation is a crucial aspect of ISO 22000, as it provides evidence of compliance and helps
ensure consistency in the FSMS. Key documents include:

● Food safety policies and objectives.

● Hazard analyses and risk assessments.
● Records of PRPs, OPRPs, and CCPs.
● Monitoring logs and corrective actions.
● Internal audit reports.

Maintaining accurate records helps demonstrate accountability and traceability, making it easier
to identify the root causes of non-conformities and implement improvements.

11. Training and Competency Development

Training ensures that all employees understand and can apply food safety principles in their
roles. ISO 22000 requires organizations to:

● Identify specific competencies needed for different roles.

● Develop training programs tailored to these competencies.
● Conduct regular training updates, particularly for changes in the FSMS or industry
standards.

Training empowers employees with the knowledge to identify and respond to food safety risks,
enhancing the organization’s overall food safety culture.

12. Conducting Internal Audits

Internal audits assess the effectiveness of the FSMS and identify areas for improvement. The
audit process involves:

● Reviewing compliance with ISO 22000 requirements.

● Checking adherence to PRPs, OPRPs, and CCPs.
● Identifying any areas of non-compliance or potential risks.
Internal audits provide valuable feedback, helping the food safety team refine processes and
address issues proactively.

13. Management Review

The FSMS requires regular management reviews to evaluate system performance and ensure
alignment with organizational goals. Management review meetings typically discuss:

● Results from internal audits and performance evaluations.

● Feedback from customers, regulators, and stakeholders.
● Updates on food safety objectives and KPIs.
● Opportunities for continual improvement.

Management reviews allow leadership to make informed decisions about resources, strategies,
and changes needed to strengthen the FSMS.

14. Continuous Improvement

ISO 22000 emphasizes continuous improvement, requiring organizations to regularly evaluate

and enhance their FSMS. Methods for continuous improvement include:

● Conducting root cause analyses of non-conformities.

● Implementing corrective and preventive actions.
● Tracking and analyzing key performance indicators (KPIs) for food safety.
● Staying updated with industry advancements and incorporating best practices.

Continuous improvement helps organizations maintain a robust FSMS, adapt to changing food
safety regulations, and enhance customer satisfaction.

15. Certification Audit

The final step is the certification audit conducted by an accredited third-party certification body.
The audit typically has two stages:
 ● Stage 1 Audit: A document review to assess the FSMS design and readiness.
● Stage 2 Audit: A comprehensive evaluation of the FSMS in practice, including site
visits, employee interviews, and review of monitoring records.
● Certification: If the organization meets the requirements, it will be awarded ISO 22000
certification.

Certification is typically valid for three years, with surveillance audits conducted annually to
ensure continued compliance.

Implementing ISO 22000 is a systematic process that requires careful planning, commitment
from top management, and active involvement from all employees. By following these steps,
organizations can develop a robust food safety management system that ensures the production
of safe edible products.
Visit & Interview Experience

Upon arrival, we were greeted by two employees who were responsible for guiding us
throughout the visit. While this was not a formal interview, the session was structured similarly
to an interactive training class, where the employees explained each stage of the production and
quality management processes. They patiently walked us through the various aspects of ISO
22000, emphasizing the importance of food safety management and the steps taken to comply
with these standards.

The employees were well-versed in the standards and processes, which allowed them to answer
all our queries in detail. They covered topics such as hazard analysis, critical control points
(HACCP), risk assessment, and the protocols required to maintain hygiene and safety standards.
Their clear and informative approach helped us connect the theoretical aspects of ISO 22000
with real-world applications, making the learning experience highly valuable.

Educational Engagement and Learning Activities

The facility was designed to be educationally engaging, with several displays and information
boards positioned throughout the tour route. At the entrance, we observed a wall featuring
various activities and information related to bread-making as well as general knowledge topics.
The boards included posters about safety protocols, including fire safety and proper usage of fire
extinguishers, which reinforced the importance of maintaining a safe working environment in a
manufacturing facility.
The highlight of the learning activities was the "BBI Sustainability Champions" board. This
display introduced us to the central and local sustainability teams, detailing each team member's
role in supporting the company's environmental and quality goals. It showed how different roles,
from Corporate Sustainability Leaders to mentors for zero waste and zero carbon, work together
to uphold sustainability and safety standards. This organizational structure underscored Modern
Bread's commitment to not only quality management but also sustainable practices.

Additionally, student contributions added a creative element to the educational displays.

Student-designed posters covered topics ranging from hygiene best practices to inspirational
messages on quality and safety. This made the learning environment vibrant and added and
interactive aspect to our visit, providing us with broader insights beyond bread production.
Product Showcase

Modern Bread’s front area featured an impressive display of its product range. The showcase
was well-organized, allowing us to see the variety of bread and bakery products the company
offers. Each product was presented with clear labeling, showcasing the company's commitment
to transparency and quality.

This product display was not just a marketing tactic; it also illustrated Modern Bread's adherence
to ISO 22000 standards, which require clear and accurate product labeling to ensure consumer
safety. The labels included information such as ingredients, manufacturing dates, and expiration
dates, reflecting the company's dedication to providing safe, high-quality products to consumers.

Overall experience

Overall, our visit to Modern Bread was both insightful and educational. The experience provided
a practical understanding of ISO 22000 standards and how these standards are implemented in a
real-world setting. The employees’ in-depth explanations, combined with the informative
displays and student-created educational materials, enriched our learning experience.

The facility’s attention to safety, quality management, and sustainability practices demonstrated
Modern Bread’s dedication to maintaining high standards in the food manufacturing industry.
This visit allowed us to see first-hand how theoretical concepts of quality management and ISO
22000 certification are applied in a production environment, giving us valuable insights that will
contribute to our studies and future careers in quality management and food safety.
Summary

This report delves into the domain of quality management, aiming to explore how quality
initiatives and frameworks can significantly enhance organizational efficiency and customer
satisfaction. The focus is on implementing quality management practices to optimize processes,
reduce waste, and improve service delivery, with practical insights drawn from contemporary
methodologies like Total Quality Management (TQM), Six Sigma, and ISO certifications.

The study underscores that organizations adopting structured quality management frameworks
experience notable improvements in consistency, reliability, and customer loyalty. Through a
combination of literature review, case studies, and empirical data, the report highlights key
principles such as continuous improvement (Kaizen), customer focus, and process
standardization.
One of the core findings is the critical role of leadership and culture in driving quality initiatives.
Organizations that prioritize training, employee engagement, and a shared vision for quality are
better positioned to achieve long-term success. The report also emphasizes the significance of
measuring quality outcomes using performance metrics like Key Performance Indicators (KPIs)
and customer satisfaction scores.

Furthermore, the analysis reveals the growing importance of integrating technology in quality
management processes. Automation, data analytics, and real-time monitoring systems enable
organizations to identify issues proactively and implement corrective actions efficiently. This
technological integration helps in minimizing defects, optimizing resource utilization, and
ensuring compliance with regulatory standards.

In conclusion, the report provides actionable recommendations for organizations seeking to

strengthen their quality management strategies. These include fostering a quality-centric culture,
investing in employee training, leveraging technological advancements, and continuously
monitoring performance to adapt to changing market dynamics.