HACCP

I work as a Local Procurement Manager and HACCP leader as well. I just need updates and information on what I should do to insure no too many wastage or damage Food and/or Products.

To achieve this, I would like to propose the following guidelines: 1. Implement strict inventory management procedures to accurately track the quantity and quality of incoming and outgoing goods. 2. Conduct regular inspections of storage facilities to identify any potential risks of spoilage or damage. 3. Train all staff members on proper handling and storage techniques to prevent unnecessary wastage. 4. Establish clear communication channels between procurement, production, and sales teams to streamline operations and reduce the likelihood of overstocking or understocking. 5. Monitor key performance indicators related to wastage and damage, and take corrective actions as necessary.