Jump to content

  • Quick Navigation
Photo

Does anyone have a KPI that is effective in measuring product quality?

Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic
- - - - -

Brelimo70

    Grade - AIFSQN

  • IFSQN Associate
  • 26 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 13 August 2018 - 11:04 PM

There are common food safety and quality related KPIs such as number of consumer complaints, amount of rework, rejections, re-cleaning, retesting,  & CCP deviations.  Has anyone found a way to measure product consistency that is objective including appearance, flavor, texture, and other organoleptic characteristics?”

 

Hi im still kinda new to all this but im completely lost in to this topic and my boss just ask me to help so if you have any examples to share that would also be greatly appreciated.

 

As an extra information we are a small company based in Utah, we are in level 2 of SQF and we produce baked goods (specifically frosted and not frosted cookies and right now brownies) love that part of my job  :giggle: .

 

Thanks in advance.

 



012117

    Grade - MIFSQN

  • IFSQN Member
  • 227 posts
  • 69 thanks
36
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:Philippines
  • Interests:Validation, basketball, chocolatier

Posted 13 August 2018 - 11:50 PM

Hi,Brelimo670.

 

If I understand your question right, what we have is "first time right" measures wherein quality parameters stated in the plan (and in some case we go level higher wherein process control parameters is defined to control such quality parameters is part of the first time right e.g. we define that a certain process needs temp at 80-85C, sometimes the measure we have is what part of the process will consistently give you 80-85C). In a sense, it is more strict, it is "difficult" to do, define and accept at first but over time, it provides you good KPI and better understanding on how to deliver good product quality all the time, every time.



Thanked by 1 Member:

Scampi

    Fellow

  • IFSQN Fellow
  • 5,585 posts
  • 1535 thanks
1,630
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 14 August 2018 - 03:24 PM

Create an excel data base for your self where you have different tabs tracking different things (CCP failures/consumer complaints/ on holds issued etc) You won't really know what to track in the beginning, so I suggest as much as you possibly can.

 

Track consumer complaints and positive feedback and the reasons

 

Sensory feedback (use the staff you have---former employee sensory was mandatory for head office staff---you constantly got blasted via email if you hadn't participated)

 

For example for CCP tracking(x and y axis)

             Frequency of Test           Frequency of Failure              Failure reason     Corrective Actions      Product on hold          Days until product release

CCP1

CCP2

 

Then you can calculate %s over time.

 

 

Hope that helps some


Please stop referring to me as Sir/sirs


Thanked by 1 Member:

Brelimo70

    Grade - AIFSQN

  • IFSQN Associate
  • 26 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 14 August 2018 - 07:59 PM

Thank you both this has being really helpful i would do my first try and show it to my boss, wish me luck!! 



Peaches

    Grade - MIFSQN

  • IFSQN Member
  • 134 posts
  • 124 thanks
15
Good

  • United States
    United States
  • Gender:Female

Posted 17 August 2018 - 11:23 AM

Hi Brelimo70

we used the attached sheet for our tasting sessions.  Our panelists were trained on what was considered 'IN', JUST IN, or OUT.  We could tailor it for each session for the amount of panelists that were there, but we always required at least 4.  It also made it easier to compile data for all of our taste tests at the end of the month/quarter/year

 

 

Attached Files



Thanked by 1 Member:


Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users