• REHAN JAMAL

The purpose of FSCM is to demonstrate the steps taken to ensure the safety and quality of food from the time it is harvested until the moment it is served to the consumer (Marsden et al., 2000; Blandon et al., 2009). Differentiating FSCM from other force chains like cabinetwork logistics and force chain operation, the underlying force chain is more difficult and sensitive to handle due to factors like food quality, safety, and newness within a restricted time period (La Scalia et al., 2016). Due to the limited time period in which perishable goods may be transported by FSCM and the inability to adapt to changes in demand and transit periods, dealing with these items presents significant difficulties. As international cooperation has developed, the complexity of supply chains has increased, shifting the focus from a single layer, such as food product, to the overall force chain's effectiveness and productivity. Optimisation opinions and other approaches will be used to make the best use of the markets, warehouses, transportation networks, and staff that make up the food supply chain in order to ensure that food is of the highest quality and safety (Wu, Liao, Tseng, & Chiu, 2016).

"STUDY ON SUPPLY CHAIN MANAGEMENT IN FOOD INDUSTRY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 4, page no.l296-l304, April-2023, Available :http://www.jetir.org/papers/JETIR2304B45.pdf

"STUDY ON SUPPLY CHAIN MANAGEMENT IN FOOD INDUSTRY", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 4, page no. ppl296-l304, April-2023, Available at : http://www.jetir.org/papers/JETIR2304B45.pdf