If we do not improve, we stagnate or deteriorate, and therefore continual improvement should be an integral part of any food safety management system. After all continual improvement is a requirement of ISO and GFSI benchmarked standards.
Businesses who adopt such standards are required to set objectives in pursuit of improvement and have effective processes and procedures in place to deliver improvement. If this is true, then a good proportion of a food safety professionals’ job should be working on improvements, but is it?
Is most of your job spent firefighting or blue-sky thinking?
Let us know.