Quality Management and Continuous Improvement at Campbell
- Publication:
- Quality Progress
- Date:
- February 1999
- Issue:
- Volume 32 Issue 2
- Pages:
- pp. 31-32
- Author(s):
- Ouellette, Norman P.
- Organization(s):
- Campbell Soup Co.
The copyright of this article is not held by ASQ.
Abstract
HACCP (Hazard Analysis Critical Control Point) programs have fit well into the Campbell Soup Co. approach to quality and safety. HACCP is established in over 90% of Campbell plants, where compliance planning and implementation focus on production steps like blending and ingredient preparation. After headquarters quality assurance personnel have audited and verified a plan, they issue a certificate to the site. Suppliers to Campbell also are encouraged to establish HACCP-based food safety control plans. Campbell offers development help and employee training, though program maintenance is the responsibility of each supplier. The Campbell approach to food quality and safety fosters and is supported by continuous improvement and quality management.