Fellow IFSQN colleagues,
There are lots of articles and literature about quality metrics which can be measured in a food processing plant. Costs of quality, Overall Equipment Effectiveness (OEE), percentage of products in compliance, on time and complete shipments, customer complaints & new products introduction (NPI).
Apart from costs of quality, we track and trend the rest of the metrics. Anybody here familiar with any other Quality or Food safety metrics which are being measured? How do you measure and report them?
Thinking about expanding our key performance indicators (KPIs) with a special focus on quality and food safety metrics.