Industry standard average number of complaints in a bakery
Started by AllAboutFood, Aug 16 2011 03:50 PM
Hi there! I'm hoping everyone can help me with this- I'm looking for some sort of industry standard for the number of commments or complaints an industrialized bakery usually receives? I know this can vary, but is there any printed literature or even numbers one can provide through their own experience?
HACCP Training for Flexible Packaging Industry
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
HACCP in the sugar industry
Food technology applications in the industry
Migration Testing of Bulk Containers for the Food Industry
[Ad]
Hi there! I'm hoping everyone can help me with this- I'm looking for some sort of industry standard for the number of commments or complaints an industrialized bakery usually receives? I know this can vary, but is there any printed literature or even numbers one can provide through their own experience?
I've been in the baking industry for 20 years and have never seen anything like that.
There are so many sub categories within the "baking" category, I don't think there could be any "industry standard"
Setting goals for customer complaints, or lack thereof, should be a part of your overall Food Safety and Quality Program.
Marshall
Dear allaboutfood,
I don't know about baking but i am sure many producers of product-category XYZ have internal guidelines of low/medium/unacceptable type rankings so that marketing can assess the complaint rates. Not sure if there are any publications on such fascinating revelations ?
At least one textbook I hv seen (somehow) collated data on (unpublished) annual frequencies of manufacturers finding foreign objects in their foods (I recall once using the table for self-defence though with little success ) but I don't think they (dared to)list by food category, only by "object type".The numbers were startingly high!
The lucky person who gets the (rotating) job of manning the Companies' product hotline number has to possess nerves of steel IMEX.
Rgds / Charles.C
I don't know about baking but i am sure many producers of product-category XYZ have internal guidelines of low/medium/unacceptable type rankings so that marketing can assess the complaint rates. Not sure if there are any publications on such fascinating revelations ?
At least one textbook I hv seen (somehow) collated data on (unpublished) annual frequencies of manufacturers finding foreign objects in their foods (I recall once using the table for self-defence though with little success
The lucky person who gets the (rotating) job of manning the Companies' product hotline number has to possess nerves of steel IMEX.
Rgds / Charles.C
Dear All,
This thread seems to now be effectively divertable to here -
http://www.ifsqn.com...dpost__p__47998
Rgds / Charles.C
This thread seems to now be effectively divertable to here -
http://www.ifsqn.com...dpost__p__47998
Rgds / Charles.C
HACCP Training for Flexible Packaging Industry
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
HACCP in the sugar industry
Food technology applications in the industry
Migration Testing of Bulk Containers for the Food Industry
Test for determining Milk Fat adulteration in the dairy Industry.
Prerequisite program trainings in food industry
HACCP in insect processing industry
How to get more information about the current situation of the industry
Sustainability in the Food Industry