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 .
Thanks in advance.