Hi every one,
I have a special case in a fruits & vegetables distributor environment and I really don't know where to start.
As a HACCP Coordinator, my boss told me to let him know if "anything" related to food safety or food quality can be corrected/improved.
I wanna know where to start
We are already HACCP certified and comply with requirements. Now, we want to improve quality and reduce costs.
In our flow chart, We receive, store, ripe (when needed) , re-pack (when needed) & ship produce.
When I ask my boss what are the problems he faces to prioritize my efforts, he ask me back the question and tell me i am the MAN
What are he problems in this businness ? I'm in for just 7 months and find everything crazy fast: Traders buy produce and sell them to food service companies. It can happen they sell over ripe produce. The produce come back (6% of sales) BUT we still sale them cheaper to another customer who is willing to buy over ripe produce. There is a market for all kind of quality in this businness. The only problem is: they sell over ripe produce cheaper.
Please help
Where would you start ?
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