I met a Plant Manager once who was the only person on the entire staff who knew how to operate a label printer. Labelling was quite a process in this particular industry. Labels are custom printed for each job, and this printer was a finicky piece of equipment. (The technical term they used to refer to it was ‘a piece of junk'). All that to say, the task wasn't easy. And as the most senior member of the team, the Plant Manager had taken on the task of printing labels as his alone. Consequently, he spent hours every day printing labels.Read More
Have you ever watched a team, any team, anywhere, that seemed to be working together effortlessly? People smiling, work getting done and they look like they’ve got it all figured out. Do you think it’s impossible to have that type of teamwork when it comes to food safety in your plant? There are high-performance teams out there and you can mimic their habits.Read More
So you operate a chocolate chip cookie plant. You have all of your prerequisite programs in place (sanitization, packaging, new equipment checklist, etc.), a strong HACCP plan and your plant functions safely, smoothly, and efficiently. The good news: Your chocolate chip cookies are so popular that you decide to add a new line of cookies!
The challenge: You have to determine if you need to create a new HACCP plan when you introduce a new product?
The short answer: Not necessarily.
It depends on whether the new product line is considered as a SIGNIFICANT CHANGE or NOT within your existing HACCP plan.Read More