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Measurable Objectives for a Food Safety Policy?


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#26 AS NUR

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Posted 06 November 2008 - 12:58 AM

Dear HZT

hope you better clear on that topics.. but anyhow.. , hope you dont mind to share your experience and knowledge to me...

rgds

As Nur



#27 msh3egy

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Posted 01 June 2010 - 07:10 AM

i think this objective you mention will be the output of the Management review

measurable objective mean that your plicy contain objective can be measured like if you mention we will try to make our customer satsify, Ok you choose objective can be measured


so you can make any statement like keep our food safe , and then at the management review you can make more objectives to make your food safe (e.g training for emplyees, make a limit for non conformity repoer ........ etc)


From policy to objectives,

Some examples,

Okido,

SMART, A small step for consultants a giant step for managers.



#28 Charles Chew

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Posted 06 June 2010 - 02:49 AM

Quite logically "you cannot manage a system without the support of reliable and accurate data" That said, all measurable food safety objectives MUST be measurable as we cannot manage what we cannot measure.

I have three questions on this subject:
a. What and how are the pertinent areas in a FSMS be measured to maintain currency of FSO;

b. Can zero tolerance requirements (i.e. customer / regulatory / standard requirements) be measured to meet conformity and compliance?

c. If there are any food safety impact due to violation in (a) or (b) - should the FSO be changed even though CCPs are well managed.

Regards
Charles Chew


Cheers,
Charles Chew
www.naturalmajor.com

#29 rgbargy

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Posted 22 June 2010 - 02:09 AM

Hi All

First Draft of our Food Safety Policy for ISO 22000. All feedback (and donations) gratefully accepted.

Attached Files



Thanked by 2 Members:

#30 Simon

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Posted 01 July 2010 - 09:09 PM

Hi All

First Draft of our Food Safety Policy for ISO 22000. All feedback (and donations) gratefully accepted.

I think it's a good start.

5. Establishing internal and external lanes lines of communication to ensure relevant information is available where and when it is needed

Best Regards,

Simon Timperley
IFSQN Administrator
 
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#31 Zeeshan

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Posted 02 July 2010 - 12:51 PM

I have three questions on this subject:
a. What and how are the pertinent areas in a FSMS be measured to maintain currency of FSO;

b. Can zero tolerance requirements (i.e. customer / regulatory / standard requirements) be measured to meet conformity and compliance?

c. If there are any food safety impact due to violation in (a) or (b) - should the FSO be changed even though CCPs are well managed.

Regards
Charles Chew


a- IMO, any area in a FSMS can be made measurable and used as a source for a FSO. As you have said that any thing which cannot be measured could not be managed and since a FSMS is made to be managed, it would definitely be able to be measured throughout.

b- First it should be cleared that if I say "Zero customer complaint"-it does not make any sense untill and unless I am experiencing some or customer complaints. Even a perfect system have a chance of having some non-compliance against customer / regulatory / standard requirements. If there are no non-complainces then it would be an enjoyable status. If not, the correct way, IMO, to measure conformity and compliance against such is to identify and establish a baseline of actual data of noncompliances. Then we can set objectives like this "Reduction of customer complaints from x to 0 numbers by end of mm-yy". Till we get "0" customer / regulatory .... noncompliance, theme of the objective will remain same however baseline values would be updated.

c- IMO, they should be changed because impact on food safety counts anyway even though CCPs are well managed.

Regards:
M.Zeeshan.

#32 Charles Chew

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Posted 02 July 2010 - 05:43 PM

a- IMO, any area in a FSMS can be made measurable and used as a source for a FSO. As you have said that any thing which cannot be measured could not be managed and since a FSMS is made to be managed, it would definitely be able to be measured throughout.

b- First it should be cleared that if I say "Zero customer complaint"-it does not make any sense untill and unless I am experiencing some or customer complaints. Even a perfect system have a chance of having some non-compliance against customer / regulatory / standard requirements. If there are no non-complainces then it would be an enjoyable status. If not, the correct way, IMO, to measure conformity and compliance against such is to identify and establish a baseline of actual data of noncompliances. Then we can set objectives like this "Reduction of customer complaints from x to 0 numbers by end of mm-yy". Till we get "0" customer / regulatory .... noncompliance, theme of the objective will remain same however baseline values would be updated.

c- IMO, they should be changed because impact on food safety counts anyway even though CCPs are well managed.

Regards:
M.Zeeshan.


Dear Zeeshan,

My response as follows:

a) - Without going into the details, I generally agree with your approach that data collated from all controls within the FSMS structure are essential to determine if the intended FSO had indeed been achieved and if so to what extend. However, not all data can be measured statistically therefore the issue of subjective measurement may need some form of aceptable support.

b) Zero Customer Complaint is an objective while a customer requirement is a specification and may take the form of say a specific sampling plan of a product to be processed as part of the business contract. Failure to conform to the sampling plan renders a failure to meeting a direct customer requirement hence the orderwould be rejected.

c) I concur with your view that the FSO needs to be reviewed and if impact is significant enough to render the FSO no longer reflecting the currency of the objectives, food safety values have been altered.

It has been nice engaging with you.

Regards
Charles
Cheers,
Charles Chew
www.naturalmajor.com

#33 Zeeshan

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Posted 03 July 2010 - 05:50 AM

Dear Charles!

100% agreed with your point of view!:smile:

Just to add a point against 'a'.

Although, it is theoretically possible that any part of FSMS can be used as a reference to make a SMART objective but intention of making a true SMART objective should be reasonable. I mean to say, each departmental or functional objective should support the high-level corporate objectives. Making an isolated SMART objective that fulfills the requirement of a standard or an auditor is, IMO, a stupid strategy. It is just like to amend a small hole in the ship which is going to be sunk due to some big cracks.

Regards:
M. Zeeshan.



#34 Charles Chew

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Posted 03 July 2010 - 07:28 AM

Dear Charles!

100% agreed with your point of view!:smile:

Just to add a point against 'a'.

Although, it is theoretically possible that any part of FSMS can be used as a reference to make a SMART objective but intention of making a true SMART objective should be reasonable. I mean to say, each departmental or functional objective should support the high-level corporate objectives. Making an isolated SMART objective that fulfills the requirement of a standard or an auditor is, IMO, a stupid strategy. It is just like to amend a small hole in the ship which is going to be sunk due to some big cracks.

Regards:
M. Zeeshan.


Dear Zeeshan,

Either way you may wish to go, IMO, it is always the business policy that support the food safety / quality policy. Without a profitable on-going concern, how can a FSMS be sustainable. Therefore, I have no hesitation to be in sync with your idea that objective should be smart, achievable, reasonable, manageable...... etc and not at the whims and fancy of unreasonable demand from an auditor who may sometimes use a generic assessment but then not all food auditors are unreasonable.

* I am bound for Karachi for a wedding dinner sometime in Dec. 2010 / Jan. 2011. Maybe we can catch up for a chit chat.

Regards
Charles
Cheers,
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www.naturalmajor.com

#35 Zeeshan

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Posted 03 July 2010 - 10:45 AM

* I am bound for Karachi for a wedding dinner sometime in Dec. 2010 / Jan. 2011. Maybe we can catch up for a chit chat.

Regards
Charles


So glad to hear that!!!

When your program is confirmed, kindly let me know.

Edited by Zeeshan, 03 July 2010 - 10:46 AM.


#36 Charles Chew

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Posted 04 July 2010 - 11:38 AM

So glad to hear that!!!

When your program is confirmed, kindly let me know.

Dear Zeeshan,

I will keep you informed. BTW, I am deeply involved in Halal and is looking into developing Halal Hazard Analysis with a University in developing further improvement into this area towards global harmonization. Its a long haul.I see you are also in the area and I am keen to see how we can share ideas in this area.

Regards
Charles
Cheers,
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www.naturalmajor.com

#37 Peter Kamundarira

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Posted 06 November 2016 - 02:06 PM

Can we have more examples of objectives



#38 Charles.C

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Posted 06 November 2016 - 04:16 PM

Can we have more examples of objectives

 

Hi Peter,

 

A few more here -

 

http://www.ifsqn.com...012/#entry50821

http://www.ifsqn.com...ety-objectives/

http://www.ifsqn.com...es/#entry103486


Kind Regards,

 

Charles.C


#39 food safety 101

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Posted 02 July 2019 - 05:14 PM

  • Reduce the number of customer complaints to a minimum (less than 6 per year)
  • Zero product recalls
  • Maintain passing status to the GFSI certification with zero major non-conformances.


#40 mahantesh.micro

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Posted 27 July 2019 - 10:15 AM

In my view, objectives should be SMART which means Specific, Measurable, Achievable, Realistic, and Time bound.

We have set 3 Food Safety Objectives for the year 2019-20, which are as follows

1. To achieve GMP score of >96%,

2. To reduce food safety customer complaint by 20% than previous year,

3. To reduce machine breakdown time by 15% than previous year.

 

We can also consider measurable objectives such as, reduction/zero product recall, reduction in product wastage, reduction in inprocess rejections, development of alternate vendors, improvement of vendor rating, reduction in manpower utilization, Cleanliness score improvement, etc..

 

Regards

Mahantesh



#41 mahantesh.micro

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Posted 29 July 2019 - 10:16 AM

Dear all ,
I doubt that , the all objectives are measureable or not .
For eg , To improve the awareness of food safety management system of all employeees. This Objective is qualitative , right .
So how to improve as human being .
If U have any solution or different idea , save me from confusing.
Thank You .
HZT

Dear HZT

According to ISO22000 all objectives shall be measurable.

The example you have given can be changed to quantitatively, like,  to include number of employees to improve the awareness of FSMS, or to increase the number of Food safety related training to make employees aware of FSMS, or to improve Employee food safety awareness score to "xx" which can be measured by simple questionnaire after conducting a training... and so on, anything can be made measurable.

 

Regards

Mahantesh



#42 Mabel Clara Afua Obeng

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Posted Yesterday, 01:38 PM

Concerning setting objectives your FSMS, you may need to consider what your policy direction is and set the objectives such that your policy will be relevant for its intended purpose.

eg of objective may include;

1. ensuring …. rating for all 3rd party audits/ regulatory inspections to maintain compliance to certifications

2. Ensure a minimum of ….. training hours per year for persons whose activity directly impact on food safety

3. Ensure zero coliform counts in products






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