43 replies to this topic

[jordanjgunn]

Hi everyone,

 

There is always a conflict of interest between continual food safety and quality improvement and profit margin. Or so the Top Management says. 

 

I know that there is always the argument that it is clearly beneficial in the long run. But how can you persuade the Owner?

 

What are your thoughts on that matter?

 

I think deploying new innovative technologies that increase the test capacity and cost less than the existing method is a good starting point. Profit margins also get improved and quality metrics as well. I know a few companies where the management happily deployed such solutions without thinking twice. I know this cannot be generalized for every case but I would love to give it a try for you. Which type of quality control procedures/tests are you talking about?

[Dakis]

Thanks for the reply.  Well, that was my old job. 

 

A good example is equipment maintenance. Many times it costs less to fix a machine when it breaks down than keeping it in shape by replacing on time worn parts

 

So, top management prefers the first solution

[HelenW]

At the moment, I would say 80% Firefighting...

 

We're a young, small business that grew faster than the skilllset of the team, and we're now playing catch up.

 

For example, when I joined 18 months ago, I was the only Quality Representative, with 1 member of staff in NPD. We're now a team of 5, with Compliance, QT, QMSM and PD. We're slowly getting where we need to be, but still miles from where I'd like to be! 

 

Saying that, the changes we are making, are being made properly, being embedded from the top down, and the bottom up so slow progress is progress.. right? 

[TaraMcKinzie]

I have a great "To Do" pad that I bought from Amazon to carve out specific times/days to work on development and improvement.  I feel like that was the moment I realized that my goalposts were moved on a daily (if not hourly) basis and I was never going to be able to make the positive changes I needed to be successful.  At my new position I am asked for my thoughts and ideas of improvement so it's a much better environment for me to work in.  One or two "Fire Drills" per six weeks is so much better than one a day!
 

[tleite@milaha.com]

Yes I do. A food safety and quality system is always dynamic, in my opinion. Depending on the type of business (product and process) the improvement is required more often than others. Also, the improvement is essential for companies to keep on the business as technology is evolving rapidly, in another others, if you do not keep updated with recent technology used in the food safety and quality improvement the competitors will over pass. A good example of that is digital food safety and quality system, if your company has a good one (simple, easy and practicable) then it will be facilitate and IMPROVE the quality and food safety of products. 

[Mohamed Al-Ashkar]

stationery food safety

 

[smart-food-safe]

Yes, of course.

 

Food safety should be the primary concern for the food industry. As a food processing company, it is our responsibility to ensure food safety. The whole vision of our company is to connect smart technologies to ensure food safety.

[Charles.C]

 

Yes, of course.

 

Food safety should be the primary concern for the food industry. As a food processing company, it is our responsibility to ensure food safety. The whole vision of our company is to connect smart technologies to ensure food safety.

 

Thank you for your Company Policy.

[mgourley]

 

Yes, of course.

 

Food safety should be the primary concern for the food industry. As a food processing company, it is our responsibility to ensure food safety. The whole vision of our company is to connect smart technologies to ensure food safety.

 

 

Could you perhaps expound upon that vision to specifically say how you are using "smart technologies" to ensure food safety?
 

Marshall

[Marloes]

Could you perhaps expound upon that vision to specifically say how you are using "smart technologies" to ensure food safety?
 

Marshall

I believe Smart Food Safe is a food safety management software company, and this account/comment is for advertisement.

[seble]

Owners only implements Food safety and quality management system for competitive edge and as a market winning strategy and when i t comes to continual improvement i have observed many weakness and a lot burned on food safety an/or quality managements system team leader and many well narrated documents but fails to implement. 

[Leigh H]

Congrats on your AA+,  I work with a Third-Party CB and I know that there is a whole lot of work that goes into that type of score.  So, Good on you and your continued excellence!

I am super for continually improving...i spent almost a full year day to day improving every policy and procedure and document to be better than the best it could be for our BRC audit, however senior management were happy if we got a lower grade! (albeit we've had a tough year in every aspect) 

 

Anyway, my work paid off and we got a AA+ however it's just back to maintaining and not improving now... (eye roll) 

[sakshiverma]

Food safety and quality improvement are important aspects of any food-related business, but they can take up a lot of time and effort if you're not sure how to do them properly. Food safety terminology can be extremely complicated, so it's helpful to have someone on your team that is familiar with the ins and outs of the process

[sakshiverma]

Yes, I have spent enough time on food safety and quality improvement. Because food safety is most important to health. Most diseases are spread through food. That's why I am using Testo India cooking oil testing device for food quality checking. You have used containment oil; they affect your health or food.

[sumitaswar]

Food safety and quality improvement are one of the most important aspects of running a successful food business. You must ensure that your products are free from harmful bacteria, viruses, allergens, and other contaminants. You can minimize the risk of health concerns for both yourself and your customers. Taking these simple steps will help you safeguard the health of those who consume your products and maintain public confidence in the food industry overall.

[Sayed M Naim Khalid]

I think your next poll should be about whether you keep the improvement or not? I can say that most companies work on continuous improvement (knowingly or unknowingly) but the question is maintaining the change and improvement. 

 

I have seen a company invest in ISO 22000 prerequisite programs. Every month you will see that their food safety KPI (GMP scores, hygiene score, government compliance score) is getting lower. The only time their points are better, it is when they have an announced inspection/audit. But their score is turning bad soon after the inspection/audit is done. 

 

Example: you train employees how to wash hands properly. Day 1. Excellent job. Day 2. Forgot to dry hands. Day 3 Touches the faucet with hands without tissue paper, Day 4 Urinates and do not wash hand, go straight to food table. 

 

I also would like to ask HOW DO YOU KEEP THE IMRPOVEMENT? Below you can see the change model 6 stages with a hand washing example  (I would consider this as one of the tools for continuous development in food safety and quality)

 

1. Precontemplation - do not know why hand washing is important. 

2. Contemplation - Knows the importance of hand washing, but does not washes hands yet. 

3. Preparation - planning to make hand washing mandatory and committed to install hot water, soap, drying equipment. 

4. Action - Continuously provided soap, water and kept the handwashing sinks in good condition

5. Maintenance - Monitoring if people wash their hands and if not, asking them to do so. 

6. Termination - Not providing soap, water and drying equipment. People no longer wash their hands. 

[SHQuality]

Not having continual food safety and quality leads to:

- unnecessary costs on complaints 

- damaged reputation

- potential recalls and closures forced by food authorities.

 

None of these are desirable and all of them affect the profit margin.

I would make a long list of examples for the owner about the costs that could've been avoided if food safety and quality were made a priority.

[GMO]

Not having continual food safety and quality leads to:

- unnecessary costs on complaints 

- damaged reputation

- potential recalls and closures forced by food authorities.

 

None of these are desirable and all of them affect the profit margin.

I would make a long list of examples for the owner about the costs that could've been avoided if food safety and quality were made a priority.

 

I've often been advised to use this approach and I find it a bit "meh".  I don't disagree personally but the financial costs are often about cost avoidance and whatever we say as technical experts, we don't actually know who will get caught out and when.  

 

Of course the more bad things that go on, the more bad practices, the lack of investment... eventually everyone's time runs out.  But the older I get, the more I realise that if those felt like genuine risks, then nobody would cut corners.  But they do.

 

So for me, the disincentives to not following the right processes are too small and the incentives to follow them aren't big enough.

 

In the meantime I incentivise by always trying to look for the win / win.  So trying to find a more efficient way to clean effectively.  Or a way that also improves health and safety.

[Caleb Martin]

It's essential for businesses in the food industry to prioritize both food safety and quality improvement. These aspects are crucial not only for regulatory compliance but also for maintaining consumer trust and brand reputation. Leveraging technology, such as using, https://agtech.folio...afety-software can significantly streamline these efforts.