Continuous Improvement Strategies in Low-risk Processing Sites

Hi all,

Wanted to get some feedback from the community on various ways you have engaged and provided continuous quality management guidance/motivation at low-risk sites to prevent complacency and create a culture for continuous improvement.

In particular, when dealing with outsourced processing or suppliers, how have you been able to engage them to strive for a high-standard when the normal push-back is "well we're low risk and it hasn't happened before... etc. etc"?

Many outsourced, toll-processors I have been dealing with meet minimum FDA requirements but are all very new to being involved in the food and beverage processing industry.  Coming from working in BRC facilities to visiting places where trying to explain why personnel still need to follow GMPs in warehousing areas where finished goods are stored and picked for dispatch while getting responses such as "well everything is sealed and packed so nothing can get in" has been a new adventure for me.

Thanks in advance

Hi all,

 

Wanted to get some feedback from the community on various ways you have engaged and provided continuous quality management guidance/motivation at low-risk sites to prevent complacency and create a culture for continuous improvement.

 

In particular, when dealing with outsourced processing or suppliers, how have you been able to engage them to strive for a high-standard when the normal push-back is "well we're low risk and it hasn't happened before... etc. etc"?

 

Many outsourced, toll-processors I have been dealing with meet minimum FDA requirements but are all very new to being involved in the food and beverage processing industry.  Coming from working in BRC facilities to visiting places where trying to explain why personnel still need to follow GMPs in warehousing areas where finished goods are stored and picked for dispatch while getting responses such as "well everything is sealed and packed so nothing can get in" has been a new adventure for me.

 

Thanks in advance

Dear harmlessbrian,

A little more context might be helpful,

What kind of "low risk" (food/beverage) business(es) is involved ?

IMEX, the core incentive for both Low and High Risk is related to Money, short term and long term.

Rgds / Charles.C