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What is Your Employee to QA Personnel Ratio?

Started by bacon, Nov 18 2015 05:09 AM
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25 replies to this topic

Poll: What is Your Employee to QA Personnel Ratio? (192 member(s) have cast votes)

What is your food processing facility's Employee (office staff included) to QC personnel ratio?

  1. greater than 60 to 1 (41 votes [21.35%])

    Percentage of vote: 21.35%

  2. between 60 and 50 to 1 (16 votes [8.33%])

    Percentage of vote: 8.33%

  3. between 50 and 40 to 1 (24 votes [12.50%])

    Percentage of vote: 12.50%

  4. between 40 and 30 to 1 (27 votes [14.06%])

    Percentage of vote: 14.06%

  5. between 30 and 20 to 1 (27 votes [14.06%])

    Percentage of vote: 14.06%

  6. between 20 and 15 to 1 (28 votes [14.58%])

    Percentage of vote: 14.58%

  7. between 15 and 10 to 1 (15 votes [7.81%])

    Percentage of vote: 7.81%

  8. less tan 10 to 1 (14 votes [7.29%])

    Percentage of vote: 7.29%

How many production/processing lines do you have?

  1. 1-2 (61 votes [31.77%])

    Percentage of vote: 31.77%

  2. 3-5 (67 votes [34.90%])

    Percentage of vote: 34.90%

  3. 6-9 (33 votes [17.19%])

    Percentage of vote: 17.19%

  4. 10-15 (16 votes [8.33%])

    Percentage of vote: 8.33%

  5. 16-20 (15 votes [7.81%])

    Percentage of vote: 7.81%

Do you find your food processing facility's Employee to QA personnel ratio as adequate?

  1. Yes (73 votes [38.02%])

    Percentage of vote: 38.02%

  2. No (119 votes [61.98%])

    Percentage of vote: 61.98%

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Salmon of Doubt

SHQuality

    Grade - SIFSQN

  • IFSQN Senior
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Posted Today, 07:09 PM

I don't think the QA Personnel to Employee ratio tells you anything useful. The real story lies with the number of products you create, because gathering raw material information and writing specs and labels is where you can easily form a team of 4-5 people even if there are only 100 people working on the floor. If you add to that the people who do the hygiene rounds and the CI, you can literally hit anything from a  1:10 to a 1:50 ratio.


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