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?