Managing Quality Risk in a Frozen Shrimp Supply Chain: A Case Study

Frozen shrimp is a product that is very sensitive to temperature changing, therefore its quality has to be carried out from the supplier to customer stage. Quality itself consists of product hygiene and freshness as a healthy food. Company X as a frozen shrimp manufacturer faces quality losses of the product, which often caused by both production process and external factors. The accuracy of supplied shrimp specification and unpredictable supply demand pattern influence losses. This research analyse the quality problems of frozen shrimp product along its supply chain, involving supplier, Company X, logistic provider and customer. Firstly, all the activities are mapped by using Supply Chain Operations Reference (SCOR) model. Supply chain activities are divided into five categories namely plan, source, make, deliver and return. Secondly, potential quality risks are analyzed in a House of Risk 1 (HOR-1). Furthermore, some mitigation actions are deployed, then being analyzed by using HOR-2. Lastly, 41 risk occurance and 52 risk agents are identified. Regarding to the result of risk analysis, there are 11 most critical risk agents which is derived from the highest Aggregate Risk Potential (ARP). According to the selection analysis, there are 12 proposed mitigation actions to be implemented in Company X.