6 replies to this topic

[pink40]

Hi,

I am completing documentation for BRC compliance and in relation to 1.1.2 Documented targets. My query is if we include the following as one of our targets, is it to vague:

We wish to have no pathogenic contamination of the product , which will be assesed by testing of the production site and final testing of the product.

Also I would appreciate any feedback on other key targets.

Thanks in advance :)

[Ames]

Obviously I don't know your plant or process or even what you're producing, but I think every producer out there would like no pathogenic contamination of the product. The biggest question I think would be if that is reasonable and attainable. If you have tested before and somehow have managed to never have pathogenic contamination then I don't think it's unreasonable. However, we are working with food and people and all sorts of other factors that play into that. Generally, if you're setting a pathogen contamination goal, it's based on a percentage.

You can compare it to weight loss. A 500 lbs person could say they want to weigh 100 lbs by the end of the month. That's completely unreasonable and unattainable. However, setting goals of % of body weight lost within a year that is within reason would work. And again, to reach that 100 lbs mark, a person probably can't do it in a year without some EXTREME measures. When you see improvement, meet your goal or come close to it after that year, you change your mark.

You certainly don't want to set up targets for the plant that can't be met. For example, if you want no more than 12 recordable accidents a year but you're currently having 120, you have to work your way towards that. Maybe this year you drop it to 80 then the next year 50 so on and so forth.

[Charles.C]

Hi,

I am completing documentation for BRC compliance and in relation to 1.1.2 Documented targets. My query is if we include the following as one of our targets, is it to vague:

We wish to have no pathogenic contamination of the product , which will be assesed by testing of the production site and final testing of the product.

Also I would appreciate any feedback on other key targets.

Thanks in advance :)

Dear pink,

Unfortunately without knowing your product/process the query's possibility is rather unevaluatable. For example manufacturing RTE baby food is subject to rather different constraints compared to a raw meat receiving/processing establishment.

Also pathogens were not all created equal, eg S.aureus vs E.coli O157. It is not unusual to receive customer specs requiring "absence of pathogens". Usually followed by a QA "sighhhh" anticipating a long conversation.

Of course if you are currently experiencing a specific problem of the type you mention, it is understandable to consider making its elimination a target however a little caution is suggested if laying down microbiological proposals, even vague ones.

i think there are several threads related to improvement parameters here if you try a little searching.

Rgds / Charles.C

[George @ Safefood 360°]

More information would be helpful. However I think the clause you refer to in the BRC i6 (1.1.2) does not relate to your question. My understanding is that 1.1.2 referes to documented objectives of the food safety system and not specifically to final product specifications. For final products specifications you should refer to clause 3.6.3. You should refer to the EU's Microbiological Criteria and then agreed customers specification. 'Vague targets' have very little to do with this. You are constrained by legal requirements (if applicable), customer requirements and the current capability of your process, practices and procedures.

George

[pink40]

Hi all,

Thanks for your help.Sorry I am completely new to this. I should have included that it is a UHT plant operation, starting completely from scratch.

Also thanks Charles I will do more reseach on the threads :)

Kind Regards.

[john.kukoly]

Personal perspective on this one, but I believe this section really looks at the core of the operation. The point is not to set easy goals that are easily achieved, or to make broad mission type statements. Think of the plan-do-check-act cycle. Setting the objective is step one in the plan part. The intention is continuous improvement in the operations, so start with where the issues are.

So, your original thought, no pathogenic contamination, (as mentioned by several previous) is a decent goal if it is a current problem. If you do not have a history of pathogen contamination of the product, status quo is not much of an goal.

Start with what you currently measure (if you measure it, it is likely important), decide what needs to be improved, and what resources are available.... the path leds quickly to goals.

[Ian R]

Hi
A general comment on objectives, targets and KPIs, they should be SMART
Specific
Measureable
Achievable
Realistic
Time Scaled

Advice has been given on not setting easily achieved goals but if you compare your targets to the SMART approach it will help in avoiding them being vague.
You may want to specify the pathogens that you specifically test for as "less than" or "absent in" as the measure
But you also need to speciify how many samples, do yuo test every batch, once a week, once a month.

A target of "absent in 25g" based on one sample per year is not a suitable target

regards