6 replies to this topic

[novice]

Hello there,
I am just a little stuck, i am trying to come up with some some new obtainable quality objectives for this year.
We have used customer complaints for the last 2 years.
This is a small family run Turkey processing plant.
All systems are manual and production is less than 1/2 tonne per week.

• Documented & include targets or clear measure of success
• clearly communicated to relevant staff
• monitored & results reported at least quarterly.

thanks in advance

[Tony-C]

Hello there,
I am just a little stuck, i am trying to come up with some some new obtainable quality objectives for this year.
We have used customer complaints for the last 2 years.
This is a small family run Turkey processing plant.
All systems are manual and production is less than 1/2 tonne per week.

• Documented & include targets or clear measure of success
• clearly communicated to relevant staff
• monitored & results reported at least quarterly.

thanks in advance

Hi there,

Examples/Ideas:

To achieve/maintain certification to a food safety standard (BRC Food Safety?) grade A
To ensure that all food handlers have received basic food hygiene training within 1 month of start of employment
Reduce complaint levels by 10% year on year
> 98% food safety audit score
< 1% downgraded product
> 99.9% compliance with microbiological criteria
No major GMP non-conformances

Regards,

Tony

Edited by Tony-C, 21 February 2013 - 03:34 PM.

[john123]

Reduce deviations from GMP's?

[Edgar J]

Hey John123,

 

Not sure if this has been answered for you yet since it has been a while but GMPs are Good Manufacturing Processes.

Here are a couple of examples: 

 

1. Hairnets are to be worn in all food areas. Hair must be tucked neatly underneath, no wisps or tails can be exposed. Beard nets must be worn, mustaches must be trimmed neatly, side-burns must be trimmed neatly or covered by a hair restraint.

2. Open sores and/or wounds are to be covered at all times. Bandages or any type of wound dressing must be covered with plastic or protective material and a blue vinyl glove. This is required by the C.F.I.A.

 

Hope this helps!

[Chris @ Safefood 360°]

Hi Novice,

 

very simply put, you could identify your top 2 or 3 "quality" related holds during the previous fiscal year and set a realistic (reasonably attainable) reduction. Make the reports highly visible to your staff so as to build a "team effort" mindset. Care must be taken to ensure that any of the identified quality issues aren't simply ignored just so the reported numbers look better.

 

Best of luck determining your quality goals. There are some terrific ideas listed in the previous comments!

 

Thanks,

Chris

[Shyguy77]

Novice,

Here a couple of ones that im working on at the moment for this year.

- Strive to have fewer non-conformances on the previous years audits with no significant repeats. Take time during your monthly meetings to review your own QMS and your GFSI schemes standards to make sure everyone has a good understanding of them.

- Continue with trying to have a reduction in consumer complaints; Do thorough investigations on these to come up with root causes to help elimate or reduce reoccurances.

- Like Chris stated above "identify your top 2 or 3 "quality" related holds" then set realistic goals to try and reduce them


Hope this and the other great comments above help or at least gives you some good ideas.

[Bre]

Novice-

 

Make sure that the goals that you set are measurable. Our auditor excepted the fact that we had goals, but wanted to see measurable goals for next years audit. All above examples are great, just make sure you put a percentage or number with those goals.

 

Best regards,

 

Breann