Page 64 - Getting Started

Good Business Management Practices

Be sure everyone understands the hand-offs
between processes—who is responsible and
what are the performance measurables.

7. Past due calibrations, audits, and
management reviews. Utilize computer
software to track and stay on top of your food
safety system schedule. Management reviews
should help eliminate the weaknesses in your
system. Keep a calendar of dates and times
these are due, spreading them throughout the
year so that it is not as stressful just before an
audit and you have time to complete everything.

8. Little or no companywide understanding of
preventive action records. Take credit for
your plans. Campaign for a companywide
understanding of how to document your
preventive action plans. A HACCP plan itself is
a preventive action, as you identify hazards
before they occur. In today’s management
philosophy, which includes continuous
improvement efforts, we are instilling an
emphasis on preventive action. This helps to
reduce nonconformities through prevention, as
opposed to correction.

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