6 replies to this topic

[rellie]

Hi.

The food manufacturing site I work for undertakes monthly GMP site inspections of each area i.e Warehouise, Processing.
These audits include such things as general housekeeping & GMP. In regrads to scoring these we rate them as High (-5), Medium (1) and Low (2) for conformance.

We are currently reviewing this rating system. Can anyone provide information on how they score these inspections?

[AS NUR]

Hi Rellie

In my experience to applicate Monthly GMP audit, we define many parameters for one area (safety, cleanliness, tidyness etc) and use rating 1 and 0 ( conformance or not to standard) for each parameter. And GMP score we use perceantage of conformity, GMP is good if conformity 90 % or up, 80 - 89 % is fair and below 80% is bad.

thats my opinion hope can help you


rgds

AS Nur

[Dr Ajay Shah]

Hi Relli

You can continue with the same format that you are currently using but give the following scores or you can design something similar to what AS NUR has mentioned. It is all up to you as long as it works for you.

High : 8-10
Medium : 6-8
Low: 4-6
Unsatisfactory: below 4

Cheers and good luck mate

Ajay

Edited by Dr Ajay Shah, 13 May 2011 - 02:57 AM.

[rellie]

The probelm I have is that I need to demonstrate to those new people conducting the GMP site inspections how we come to the ranking. I think that having a score of 1-10 leaves it more open for interpretation whereas as a matrix format might be better.

[Dr Ajay Shah]

Hi Rellie,

It is all about training the staff by showing them examples and then asking them to rate it as a group so that all can learn at the same time and that way you have the same standard across the board.


Cheers

Ajay Shah

[tsmith7858]

Hi.

The food manufacturing site I work for undertakes monthly GMP site inspections of each area i.e Warehouise, Processing.
These audits include such things as general housekeeping & GMP. In regrads to scoring these we rate them as High (-5), Medium (1) and Low (2) for conformance.

We are currently reviewing this rating system. Can anyone provide information on how they score these inspections?

Use what works for you but make sure each rating is defined. We use the AIB rating system since we get audited by AIB.

Minor Issue - No potential for contamination
Improvement needed - A potential hazard, partial Program omission or food safety finding that is inconsistent witht eh standards. If not corrected, it could lead to a failure.
Serious - A significant food safety risk or risk of program failure.
Unsatisfactory - An imminent food safety hazaard, program failure or departure from GMPs.

What does High, Medium and Low mean in your system?

[Simon]

Using a numerical scale is good as it provides a benchamrk and allows you to set targets and track performance. The difficulty is consistent of scoring. Training is a first step, but then I am a firm beliver in mirror audits...meaning department heads conduct their own audits weekly and quality conuct the same audit monthly. Scores can be compared and gaps in perception closed. Eventually deparment heads see product safety and quality with the same eyes as the quality manager.