Food Processing System Audit Techniques


Kohnen, James B.   (1987, ASQC)   FMC Corporation, San Jose, CA

41st Annual Quality Congress, May 1987, Minneapolis, MN    Vol. 41    No. 0
QICID: 3277    May 1987    pp. 65-68
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Article Abstract

The Food Processing System Guidelines published by the ASQC present an interesting challenge and opportunity for the Quality Engineer attempting to evaluate their use. These guidelines prepared for the ASQC by Sidney J. Pearce under the direction of the Food Drug and Cosmetic Division provide the focus upon which a comprehensive audit program can be developed which can be used to measure a firms own quality system or that of one of its suppliers.This paper will review the tenets of a comprehensive audit program and apply them to evaluating a Food-Processing System. It will provide step by step procedures that an auditor should use to assure that the firm being audited is being equitably evaluated. Beyond this it will provide some practical tips for assuring the audit informs, entertains and motivates the audie.The value of a comprehensive audit of a firm's Food Processing System will be demonstrated. This powerful management ool can provide the information needed to improve productivity, marketing strategies and customer satisfaction. In addition, a thorough audit can provide reassuring safety, wholesomeness and sanitation information which will complement the firm's desire to not only comply with the letter of the law but also its spirit as dictated by company policy, as well as local, state and national government agencies.The economics of an audit program will be demonstrated in the summary of its benefits and corresponding pitfalls. It will be shown that an investment in an audit using the Food Processing System Guidelines will return not only the principle but also substantial interest interims of a better company. The concepts presented will reinforce the concept embodied in the 41st Annual Quality Congress Theme: "Quality - The Universal Equation For Excellence."

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