Jump to content

  • Quick Navigation
- - - - -

I need better Food Safety Metrics!

Metrics Packaging Training

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 cmk8888


    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks

  • United States
    United States

Posted 04 October 2016 - 06:56 PM

Hello!  I need more meaningful metrics than "PASS/FAIL" for our annual food safety audit.  Any suggestions?  I work in flexible film food packaging.  Would like to incorporate a training metric within food safety.  Thanks!

#2 FurFarmandFork


    QA Manager/FS Blogger

  • IFSQN Fellow
  • 1,001 posts
  • 463 thanks

  • United States
    United States
  • Gender:Male
  • Location:USA

Posted 06 October 2016 - 09:09 PM

Hi CMK8888


First question when developing metrics, what are you trying to measure specifically?


Personnel training retention?


Production problems or unacceptable quality product?


Customer satisfaction?


What "story" do you want your data to tell you once it's analyzed?

QA Manager and food safety blogger in Oregon, USA.


Interested in more information on food safety and science? Check out Furfarmandfork.com for more insights!

Subscribe to have one post per week delivered straight to your inbox.


#3 Susank


    Grade - Active

  • IFSQN Active
  • 3 posts
  • 1 thanks

  • Australia

Posted 06 October 2016 - 09:31 PM

Hi CMK8888


The following are common metrics that Ive seen used across many industries as a quality measure:

-Customer complaint numbers

-Recalls/withdrawals/market action

-If you are running a non conformance  or corrective action program- the number of non conformances  or cars you have raised against suppliers and and also internally

-Internal audit schedule compliance

-A metric to measure the housekeeping standards in your area eg gmp inspection results, bag audits etc

-Right first time or a measure of how much product is rejected due to non compliance to specification


To incorporate training into your metrics I would suggest measuring compliance to your HACCP/GMP training program and any other key SOPs you may have.


I would suggest you talk with your management team to determine where you want to focus as a business on improving quality and build your metrics to measure your improvement journey.


Good luck

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users