Jump to content

  • Quick Navigation
Photo

Have you met your food safety & quality objectives in 2018?

Share this

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

Poll: Food safety & quality objectives poll (144 member(s) have cast votes)

Have you met your food safety & quality objectives in 2018?

  1. Fully (41 votes [28.47%] - View)

    Percentage of vote: 28.47%

  2. Partly (91 votes [63.19%] - View)

    Percentage of vote: 63.19%

  3. Not at all (9 votes [6.25%] - View)

    Percentage of vote: 6.25%

  4. What objectives? (3 votes [2.08%] - View)

    Percentage of vote: 2.08%

Vote Guests cannot vote
* * * * * 1 votes

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,826 posts
  • 1363 thanks
880
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 27 November 2018 - 08:29 AM

Setting objectives is a requirement of food safety management systems and are an essential tool for continual improvement.  

 

Please vote in the poll and let us know where you have succeeded and perhaps not done so well. 

 

Also let us know what your main goals will be for 2019.

 

Regards,
Simon

 

 


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


Thanked by 3 Members:

trubertq

    Grade - PIFSQN

  • IFSQN Principal
  • 658 posts
  • 281 thanks
137
Excellent

  • Ireland
    Ireland
  • Gender:Female
  • Location:Donegal

Posted 27 November 2018 - 12:32 PM

I hate setting objectives because we're running out of things to track. Complaints are down to 0.000n per kg produced, so that's out. Anyone have any good ideas for 2019?


I'm entitled to my opinion, even a stopped clock is right twice a day

Scampi

    Fellow

  • IFSQN Fellow
  • 5,444 posts
  • 1507 thanks
1,524
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 27 November 2018 - 01:20 PM

I've got a challenge study in the works to change how we do things altogether. So hopefully next year will be all about setting new benchmarks!


Please stop referring to me as Sir/sirs


Syed Umer Sohail

    Grade - Active

  • IFSQN Active
  • 19 posts
  • 0 thanks
1
Neutral

  • Pakistan
    Pakistan

Posted 08 December 2018 - 10:08 AM

Our main goal for 2019 is to implement ISO 22000 in our organization and fully develop a food safety culture and start exporting by the end of 2019 InshaAllah. Also we're planning to get Halal Certified.



Jean Carmona

    Grade - MIFSQN

  • IFSQN Member
  • 66 posts
  • 2 thanks
5
Neutral

  • Earth
    Earth

Posted 14 December 2018 - 08:22 PM

Our primary goal was to implement SQF level 2 in a packaging plant under the FSC 27. I started all by myself lately January of this year and had the final audit 2 days ago with only 9 minor non-conformances. I partly met my goals because of the implementation work but looking forward to meeting all the program next year.

 

Happy holidays everyone!

 

also, I want to take this space to thank all those that helped somehow in my topics to achieve my programs.

 

Cheers  :beer:



Ryan H.

    Grade - MIFSQN

  • IFSQN Member
  • 166 posts
  • 56 thanks
39
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Sports, traveling

Posted 14 December 2018 - 11:15 PM

trubertq   

 

You can track: Internal HOLD's (Or just Food Safety HOLDs), Internal Audit results (Pass/ fail / score), External Audit results, Amount of NC's, Environmental Monitoring results, Employee Training completion percentage, REWORK, Don't forget quality parameters which could be added as a metric too.. There are a ton of options, just think of ways to continuously improve.. 


All the best, 

 

Ryan Heavner 


MsMars

    Grade - PIFSQN

  • IFSQN Principal
  • 606 posts
  • 194 thanks
151
Excellent

  • United States
    United States
  • Gender:Female

Posted 21 December 2018 - 06:25 PM

Our site's new goal is to implement Safe Feed Safe Food after previously working with ISO certifications. I for one am thankful for the switch - trying to wrap my head around ISO language was challenging.  Things have been a bit chaotic around here with various changes in management over the past year or so, so I'm looking forward to restoring some sense of order, at least on the feed safety side. Another goal: reduce customer complaints.  :ejut:



MattBerrie

    Grade - Active

  • IFSQN Associate
  • 7 posts
  • 0 thanks
1
Neutral

  • United States
    United States
  • Gender:Male
  • Location:Washington D.C.

Posted 23 December 2018 - 12:02 PM

We capped off 2018 with a score of 100% on our SQF III (v8.0) re-certification! That does not mean we are perfect however. Some of our 2019 goals are:

 

  • Expand Ozone use/coverage, Reducing chemical sanitizer use
  • Use live video feeds in quality process control and verification of GMP/SSOP/SOPs
  • Reduce overall Styrofoam use
  • Increase training frequency - better training matrix and organization
  • Use data captured in 2018 in more creative ways - i.e. customer returns by species. Just get more granular with data overall
  • More Management training - Leadership, problem solving, team building

The 2019 list is extensive.....Going to be a great year. Cheers!


Matthew Berrie, Director of Food Safety

 

NAFCO Wholesale Fish / Congressional Seafood Company

7775 Chesapeake Bay Ct

Jessup, MD 20794

 

See our plant here - 

 

https://www.youtube....h?v=k86BmBaDG7g

 
 

MattBerrie

    Grade - Active

  • IFSQN Associate
  • 7 posts
  • 0 thanks
1
Neutral

  • United States
    United States
  • Gender:Male
  • Location:Washington D.C.

Posted 23 December 2018 - 12:04 PM

We capped off 2018 with a score of 100% on our SQF III (v8.0) re-certification! That does not mean we are perfect however. Some of our 2019 goals are:

 

  • Expand Ozone use/coverage, Reducing chemical sanitizer use
  • Use live video feeds in quality process control and verification of GMP/SSOP/SOPs
  • Reduce overall Styrofoam use
  • Increase training frequency - better training matrix and organization
  • Use data captured in 2018 in more creative ways - i.e. customer returns by species. Just get more granular with data overall
  • More Management training - Leadership, problem solving, team building

The 2019 list is extensive.....Going to be a great year. Cheers!

Almost forgot the most critical to me and my department - DIGITIZE OUR HACCP CHECKLISTS!!! 


Matthew Berrie, Director of Food Safety

 

NAFCO Wholesale Fish / Congressional Seafood Company

7775 Chesapeake Bay Ct

Jessup, MD 20794

 

See our plant here - 

 

https://www.youtube....h?v=k86BmBaDG7g

 
 

GrumpyJimmy

    Grade - MIFSQN

  • IFSQN Member
  • 123 posts
  • 28 thanks
3
Neutral

  • Wales
    Wales
  • Gender:Male
  • Location:South West
  • Interests:IronMan Competitor & Film lover
    IFSQN Member of the Month July 2017 and chuffin proud!

Posted 28 December 2018 - 02:52 PM

We had a mixed year, mostly good BUT our target of less than 4 complaints per 100,000 to beat last years less than 4.7, is now running at a much higher level so fingers crossed next year we should at least get lower. We ere less than 2 in September then one recall comes along and blows it up to  :doh:  

 

The business and systems are much stronger for it now though



PollyKBD

    Grade - MIFSQN

  • IFSQN Member
  • 74 posts
  • 5 thanks
12
Good

  • United States
    United States

Posted 31 December 2018 - 04:01 PM

I came into this position part way through the year and had to learn fast and lead an SQF audit within a month of SQF training. We scored a 97, it wasn't an official objective but a personal goal of mine to score a 98 so I'm pretty satisfied.

Our objective for next year is to move into a new facility and develop and implement an SQF quality program. 



FoodtechSA1

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 1 thanks
0
Neutral

  • South Africa
    South Africa

Posted 10 January 2019 - 09:32 AM

2018 wasn't easy. Having to have start at the company mid year as food safety team leader with a recetification audit coming up in 4 months and leading a team with limited knowledge in food safety :rolleyes:  :rolleyes:  

 

We have passed our 2018 FSSC re-certification audit without any major or critical findings. Our customer complaint investigation process has greatly improved since 2017. 

 

2019 goals: Pass our 1st FSSC unannounced audit with no major or critical findings and Obtain a halaal certificate. 



Ryan M.

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,327 posts
  • 479 thanks
290
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Birmingham, AL
  • Interests:Reading, crosswords, passionate discussions, laughing at US politics.

Posted 02 March 2019 - 02:06 AM

Yup...when I started with the company back in April / May our shelf-life and level of consumer complaints were atrocious.  I led the procedures, processes, and programs implementation and improvement to decrease consumer complaints and increase shelf-life of the products even though my boss really wanted me to focus on the lab and SQF.

 

I remember one of the first couple weeks I was with the company I stayed all night working on issues relating to CIP / sanitation.  It delayed production a few hours.  I worked a 16 hour day and stayed until the following morning for the daily morning briefing.  My boss was NOT happy production was delayed. 

 

He sat me down in his office and told me, "You don't need to come in here and plant a flag to show what you know."  I was completely astounded by this. 

 

He told me to make sure the equipment is clean, but don't delay production. 

 

I asked him, "Ok, so since we have so many issues with our CIP systems what am I to do if the equipment doesn't come clean after CIP? Nothing?" 

 

His response, "Well just don't delay production, but make sure it is clean."

 

I knew after this conversation that he has no clue and no management/leadership skills.  Consequently, I have had the two worst reviews by this guy in my entire career.

 

At any rate...I completely ignored him and focused on the sanitation and CIP since we had so many issues.  Once I got those straightened out our quality improved overnight.  On top of that personnel training with GMP and sanitation was sorely needed and I was able to do this at the same time as the CIP stuff.

 

So...6 months of very poor shelf-life and customer complaints to 6 months of excellent shelf-life and minimal customer complaints to end up blowing out our annual goals.

 

Here's a lesson folks...the boss isn't always right, especially when he/she is clueless.



fepuhe

    Grade - AIFSQN

  • IFSQN Associate
  • 26 posts
  • 4 thanks
5
Neutral

  • Indonesia
    Indonesia

Posted 06 November 2019 - 01:28 AM

Achieved Halal A grade. Achieved ISO 22K: 2018. Next is creating food safety culture.

Happy holiday.





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users