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What makes an effective Food Safety Management System?

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Simon

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Posted 20 December 2010 - 08:44 AM

As an end of year discussion I thought it would be useful for members to share their ideas on the essential ingredients required to make an effective Food Safety Management System.

Pooling our knowledge may help us to identify gaps and weaknesses in our own systems and assist us in compiling improvement actions ready for the New Year!

Please share your best practice.

Regards,
Simon


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GMO

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Posted 20 December 2010 - 02:43 PM

The first ingredient I would have would be genuine senior management commitment. Not just "tick box", not just "oh we're doing this for BRC" but MDs and Ops managers who are genuinely interested in Technical results.

With that as a strong basis, whatever system you put in place will be halfway there IMO.


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tsmith7858

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Posted 20 December 2010 - 03:28 PM

The first ingredient I would have would be genuine senior management commitment. Not just "tick box", not just "oh we're doing this for BRC" but MDs and Ops managers who are genuinely interested in Technical results.

With that as a strong basis, whatever system you put in place will be halfway there IMO.


Great start and definately top of the list GMO! :clap:

I would say the next step is continous improvement processes. As told by Simon's original question, no matter how good of a system you put in at the start, it will always need adjusted and modified to meet changes in company, industry, regulations and society.


Gunter-K

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Posted 20 December 2010 - 04:44 PM

For starters competent and motivated employees, a main of lean systems and procedures followed by a dessert of continuous improvement. :bye:



Charles.C

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Posted 20 December 2010 - 08:15 PM

Dear Simon,

I suppose this is a corollary of the previous -

A set of implementation procedures which are safety-intelligible to the production workers themselves.

Rgds / Charles.C


Kind Regards,

 

Charles.C


elito

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Posted 21 December 2010 - 05:03 AM

For me, a clearly identification of all the stages of the food process could be the next step. Also beign aware of all changes that can take place is very important.



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Posted 21 December 2010 - 05:21 AM

I agree 100% with GMO. I also want to add the employees - skilled, experienced, trained & dedicated staffs to prepare, implement and monitor the system effectively and efficiently.

The first ingredient I would have would be genuine senior management commitment. Not just "tick box", not just "oh we're doing this for BRC" but MDs and Ops managers who are genuinely interested in Technical results.

With that as a strong basis, whatever system you put in place will be halfway there IMO.





Simon

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Posted 21 December 2010 - 08:42 AM

How about resources.


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Posted 22 December 2010 - 12:54 AM

i think open minded employer and top management make continous improvement run well..

BTW i 100% agree with the other previous comments :thumbup:



MQA

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Posted 22 December 2010 - 01:11 AM

  • Definitely senior management support
  • Education, education, education and OPEN communication; so many issues occur due to silence or assumptions
  • Continuous improvement: any management system should be part of regular business life
  • Updates via subscriptions, conferences, seminars, forums, journals, networking
  • Internal audits: customer complaint and maintenance trend reports, corrective action registers
  • CLEANING! Should be regarded as PART of product rather than something one is obliged to do
  • Talk it, breathe it, be it. Chats over a lunch break or "ciggie break" can generate the best solutions


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Tony-C

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Posted 22 December 2010 - 05:23 AM

An effective fully implemented HACCP Plan.



GMO

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Posted 22 December 2010 - 06:08 AM

  • CLEANING! Should be regarded as PART of product rather than something one is obliged to do

:thumbup:


Simon

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Posted 23 December 2010 - 08:49 AM

  • Definitely senior management support
  • Education, education, education and OPEN communication; so many issues occur due to silence or assumptions
  • Continuous improvement: any management system should be part of regular business life
  • Updates via subscriptions, conferences, seminars, forums :thumbup: , journals, networking :thumbup:
  • Internal audits: customer complaint and maintenance trend reports, corrective action registers
  • CLEANING! Should be regarded as PART of product rather than something one is obliged to do
  • Talk it, breathe it, be it. Chats over a lunch break or "ciggie break" can generate the best solutions

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


Dale P

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Posted 23 December 2010 - 03:54 PM

:thumbup:


I second that :thumbup:




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