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Introduction of innovations and effectiveness - Review of the South Asian region

J A Roshan Rajika Jayakody

Due to the Covid-19 situation, food manufactures and the hospitality industry faces huge difficulties for keep food safety and food
quality requirements. Especially for the area of training and regular audits to ensure keep high standards within the business. Most
of the companies introduced new innovative processes for their systems. Those innovative introductions include the introduction of
new apps, online training, and remote audits. The majority of these introductions based on Information technology (IT). However,
compatibility for these introductions very complexes when considering the global scenario. Because effectiveness and efficiency of these
introductions not only depend on the capability or capacity of the company introduced. These introductions depend on factors such
as IT infrastructure and IT Knowledge of the relevant countries. The majority of Europe, the United Kingdom, and North American
countries have high-quality IT infrastructure and higher IT knowledge. However, when comet to South Asia counties this scenario may
have a huge difference. IT infrastructures of these counties not well develop as developed countries. Therefore, to effectively involved
in these new innovations is a huge task for these developing countries. The continuous interruption of IT networks, poor network
connections, unavailability of required equipment (e.g. Tab, smartphone) may face huge negative impacts within the staff about these
new innovations. In addition, that may lead to less effectiveness of these innovations within the food industries. On the other hand,
this may have the same impacts on food safety and food quality remote audits and evaluation. Impacts from bad weather or poor
networking may cause more unusual lengthy and weak communication within the remote audits. These factors cause unintentionally
missing or poor audit or evaluation processes during the remote audits. Therefore, these global factors need to more concerned when
introducing the new innovative process for the food industry