Page 63 - Getting Started

Good Business Management Practices

4. Using a consultant’s system instead of
your own. While having input from a consultant
can be extremely valuable, be sure to create
your food safety system around your business
practices. Work with your consultant so there is
a clear understanding of how your business
works so better recommendations can be
suggested. Do not add procedures, records or
systems that do not add any value and simply
waste time. Documents need to reflect your
processes, not a generic template.

5. Not determining what measurables are
important to process and manage. Define
what is already measured and how that links
to your current processes, and then define the
measurables for the balance of the key
processes and which ones are required by
your food safety standard. Document, train,
track and look for improvements.

6. Auditing by each element of the standard.
Train your internal auditor on a process
approach using the standard as the basis for the
internal audit. Create key process auditing forms
and reference the applicable elements of the
food safety standard you are using.

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