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    Grade - MIFSQN

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Posted 18 August 2014 - 04:56 PM

Hi everyone,


I'm working on my goals for the Food Safety Program on the upcoming season and I am stumped. 

I need some ideas please.


I have every program established, all facilities certified, have already made changes to cut costs...


It's really hard to establish goals for the Food Safety Department when compared to the Sales, Production, Marketing department.


This is for my annual reviews.


Thanks in advance. 


    Grade - MIFSQN

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Posted 18 August 2014 - 05:47 PM

How about looking at reducing the number of customer complaints? Reducing number of non-conformances raised during production, audits etc?


Do you score your GMP audits? If so look at raising scores.


Can you tighten intake checks to reduce material rejections?


I always say that QA is always measured on a negative scale - our KPI's are about where things go wrong so it is about reducing the number of negatives.


Mostly these are achieved by enforcing procedures, rigourous monitoring and the buy in from the senior managers to take actions to 'get things right first time'.



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    Grade - PIFSQN

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Posted 29 August 2014 - 12:52 AM

how about internal quality performance of your supplier ? and quality performance of production ?

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