In my working with non-calibrated instruments, I experienced a number of risks during measurement of quantities of products to be packed in small quantities or packets. There were many instances of providing wrong quantities of a product to be packed and sold. Many instances of packaging products in higher amounts than the recommended quantities were observed. The cumulative impact of packing an excess amount of product due to the use of non-calibrated instruments resulted into high incidences of losses since the cost of the amount of products packed was higher than their selling prices. The use of non-calibrated instrument has an impact of safety risk to food processing businesses such as those that pack food that have been heated to high temperatures. Failure to use calibrated instruments increases inaccurate reading of temperatures in packaged consumable products that can lead to bacterial growth, food poisoning, and inability of food to stay safe for consumption before they are purchased. The sale of poisoned food can be costly to a business in terms of the failure of customers to buy and a loss of reputation due to poor processing practices. There is also the risk of loss of reputation when it is identified that products from a particular company are estimated without the use of calibrated instruments due to the perception that the health of customers can be at risk as a result of consuming the products. Operating using non-calibrated instruments also implies that businesses may face the risk of increased costs due to overheated or under-heated foods before packaging. Such foods are of low quality and cannot be distributed to retailers or consumers, resulting into high costs of operation, the purchase of raw materials, the use of production equipment, and distribution.
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