What does your routine look like?

Hi guys,

A bit of context first: I work in a small but accelerated growing company that has never had a Quality person before (yeah, I know  :shutup: ). The former Production Manager used to take over Quality, but only and exclusively for the books and to pass HACCP audits. We're not GFSI certified.

We handle very low risk products (dry powder) and have no CCPs in our production process. All the quality checks such as weight verification, labelling, bag sealing, cleaning, everything has always been done by production staff. 

I started as a production worker and worked my way up to QA officer, because I had worked this position for a few months - 5 years ago, in a huge dairy company. Very very different scenario.

Also, important to say, I left because I did not like working with Quality at all. To be honest, I still don't like it but for personal reasons, leaving is not an option for the next 2-3 years. As I am "stuck" to this position, I would like to do my best and bring real improvements to the company.

I have reformulated all the documentation, which was very general, to specific docs related to our reality and the CEO is pretty happy with my work in general.

But now, I'm hitting a point that I feel lost on what to do for a structure routine as all the QC checks are already being performed by other staff. Additionally, we have 2 working shifts and only one of me, so taking over this checks doesn't feel like a good decision. 

I have some testings that I occasionally do, such as allergens, swab verification when we do wet cleanings, I send samples to external lab for micro testing, I manage calibration (we calibrate scales only), etc. My days still feel like they draaaag because they are empty.

I don't know if there is anything I'm missing that could be implemented, if I SHOULD take over the QC checks and honestly I don't have anywhere to take information from. There is absolutely nobody within the company that has quality experience to give me any insights.

If anyone could share their routines, it would be an inspiration and definitely much appreciated.

Thanks for this community, it has been essential on my journey.

Warm regards,

mm.stf

Hi mm.stf,

If you have free time then couldn't that be spent on audits and inspections which can identify any issues but also can assist in identifying and making improvements.

Kind regards,

Tony

Hi mm.stf,

 

If you have free time then couldn't that be spent on audits and inspections which can identify any issues but also can assist in identifying and making improvements.

 

Kind regards,

 

Tony

Hey Tony,

I do perform monthly on-site and also documental audits, maybe should I increase the frequency?

Thanks for the input.

It might be useful to get hold of a GFSI standard, one of the prescriptive ones like SQF or BRCGS (both are free I think) because that has helpful ideas in it on how your quality systems should be structured like threat and vulnerability, HACCP, hygiene, pest management etc.  

Then even if you don't work to those standards, you could base internal audits on them then decide by risk which actions you then proceed with along with the manager of the business.

On audits, I've always set up GMP (basic standards) and fabrication audits monthly which include behaviours and system audits by risk.  Something similar could help.  And honestly I could take up all day every day on some kind of verification activity.

It might be worth talking to your CEO as well on whether they want to move to a GFSI standard longer term as it might provide them with more business.

You can also audit the entire traceability system and see if there are improvements to be made there

I started digging deep into our ERP and discovered all kinds of holes that no one was aware of because no one looked

For the most part my day to day is static----which when production is humming along, is how is should be

I look at my position as insurance (mid-low risk facility)..........I maintain the food safety system, my techs do almost all the inspections.  

There are always improvements to be made, but in this biz, some days/periods can be flat when in a low risk facility