Quality Archive

Global Food Safety Initiative – Preparation for FSSC 22000. Part 3. Food Safety Management Systems Interpretation training

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ISO 22000; CLAUSE 4 Food safety management system 4.1 General Requirements This clause is about documenting and maintaining an effective food safety management system, and updating it when necessary. The organization shall a) ensure that food safety hazards that may be reasonably expected to occur in relation to products

Deep KAIZEN for Quality Defects

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Quality defect and rework losses are defined as: Material wasted by producing defective products that have to be scrapped; The time lost (less output) when reprocessing defective products that can be turned into good ones. Some typical examples of quality defects and rework Topping up containers outside the line

Global Food Safety Initiative – Preparation for FSSC 22000. Part 2. Food Safety Management Systems Interpretation training

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What are Management Systems? Basic Definitions What are the objectives of a management system? What should be included in a Food Safety Management System? What are the Food Safety Critical Success factors? What are the business benefits of a Food Safety Management System? Definitions Management System – system to

Global Food Safety Initiative – Preparation for FSSC 22000. Part 1

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If your company manufacture food and sell it in big name stores, such a Walmart, Costco, Loblaws etc., your facility must be certified by one or more programs of Global Food Safety Initiative (GFSI). Certification according to a GFSI recognized scheme can be achieved through a successful third party

Quality Assurance & Maintenance

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Quality Pillar Roadmap QA Design Deployment Quality Maintenance (Hinshitsu-Hozen) is activities “to set equipment conditions that preclude quality defects, based on the basic concept of maintaining perfect equipment to maintain perfect quality of processed goods and products. The conditions are checked and measured in time-series to verify that measured

Food Manufacturing. Basics of Sanitation

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“All precautions and measures which are necessary in the production, processing, storage and distribution, in order to assure an unobjectionable, sound and palatable product which is fit for human consumption” 1st Priority – Management Commitment      Vision/Mission of the Sanitation Department Sanitation is a way of life. Our Vision