When creating food safety objectives for each department, I would first take a look at what their food safety responsibilities are in relation to your site's food safety plan/HACCP plan. In addition, begin collecting data for such responsibilities where applicable.
A past facility (not milling) I worked collected the following data:
- Supplier Non-conformances - Data relayed to procurement for supply chain program/ supplier approvals; SCARs given to suppliers
- Held Product - Trend reasoning for holds then provide appropriate dept. with trend and work with them on CAPA. Make an objective for lessening product holds.
- Foreign Material - Trend reasons for foreign material. Objective based on those trends (people installing equipment wrong, missed equipment maintenance, operator error). Objective to reduce foreign material
- Consumer Complaints - Target top 3 reasons for complaints. Create objectives to reduce those complaints by XX%
- Master Sanitation Completion Rate - Create objectives to increase completion rate if not 100%
- Preventative Maintenance Completion Rate - Create objectives to increase completion rate if not 100%
- Production Records - Deviations found during verification steps. - Objective to reduce deviations, monitor changes to Food Safety Plan
For example - I have had product holds related to all departments - foreign material from a bad bearing (maintenance), Tool was left on equipment leading to foreign material (Sanitation), product quality issue (Operations/Production).
These objectives should be specific to your facility. Also assign objectives that are achievable - don't expect instant results. It takes time to change things for the better.
