Acronyms
PRP
Pre-Requisite Program
Is the food safety team the same as the management team?
No, there are differences. The food safety team includes production supervisor
Any raw material or personnel issues?
Nope, we have a low turnover rate for our employees and we are able to secure materials in a somewhat timely manner
What are some of the continuous improvement projects you're working on?
throughput, waste, yield, caliper, downtime
PRPs- do we have any?
Yes we have PRPs, there are 22
CCP
Critical Control Point
How often does the management team meet?
At least weekly (lead team meetings)
Monthly (food safety meetings)
Quarterly (management review)
Are there any limits to what we can purchase for food safety?
Discuss funding/CAR process
What are some risks and opportunities from SWOT?
Risks- building layout and dock shelters
Opportunities- industrial growth, product mix, low turnover rate, employee engagements
Are there any CCPs or oPRPs?
Heck no!
HACCP
Hazard Analysis Critical Control Point
In the food safety meetings, what topics do we discuss?
Pest control, food defense, food fraud, monthly building and grounds, recent audits, trainings, documents, housekeeping
Has there been any significant changes to processes, personnel, equipment and machines?
Floor scale, waste tracking metrics, new micrometers, dock doors
What are some food safety objectives and goals?
ZERO incidents, correcting PRPs, improving processes
When (year) does our FSSC Cert issued in 2022 expire?
2025!
oPRP
Operational Pre-Requisite Program
How does the management team communicate about food safety concerns?
During meetings/quick huddles, emails, calls, group discussions
How does management ensure there are adequate resources for the food safety management system??
The team meets regularly and goes over projects and improvements. We also create CARs to get funding when needed
What are some examples of PRPs?
allergens, personnel practices, temporary repairs, food fraud, food defense, sharps, traceability, hazcom *full list on SharePoint and in HACCP*
What is/are our direct food customer('s) product(s)?
Misfit inserts
SWOT
Strengths, Weaknesses, Opportunities, Threats
When was the last time we trained the plant for FSSC?
October 2022
Name the newest addition to the Allergen PRP per the FDA in 2023
Sesame
What are some things we pull for a vertical trace?
Glue COAs, ink COAs, sheet COAs, customer information, quality checks, inspection stamps, receiving paperwork
What is the name of our auditor for 2023?
Shamoon