What are the most important food safety KPIs for you?

Hi everybody,

We're trying to envision what the future office of a food safety manager will look like and how software can facilitate all the different processes you are trying to manage. Reporting and tracking KPIs is an important area in management and we'd like to hear your voice about what KPIs you think are most important for you, what type of reports you spend most your time with, and what type of dashboards would help you keep everything under control.

Let us know your thoughts through this quick 4 question survey: https://safefood360....od-safety-kpis/

By contributing to the survey you will have an impact on the future of food safety management software!

Regards,

Lassi

KPIs; Customer complaint, Less Non conformity at audits, Supplier approval, Housekeeping index, refresher training,

Time consuming report: Internal Audit report

I would like to get something were access can be given to teams with priority to some but not all data, with different rights such as printing but no modifying, with a perfect document control at large, access at supervisory, operator and administrator levels with password at each level 

kind regards,

Michael G

Hi Michael,

Thanks for a great reply -  you have some really interesting points. It's not only the data you record that counts or the presentation of the data, but also who can access the data as well.

What do you mean by housekeeping index?

You mentioned the internal audit report as something that takes time -  which part of it is the worst? Typing it in, or putting it together, do you need to do some formatting, or calculate scores?

Cheers,

Lassi

Supplier Compliance by region- Certificates, Spray Records, MRL's, Audits etc.

Thanks for all the people who participated in the survey! We got 15 great answers and I had several good follow up discussions by email.

The number one KPIs were unsurprisingly complaints & nonconformance. But we also got some different views.

The full results are visible in our blog: https://safefood360....od-safety-kpis/

Thanks for all the people who participated in the survey! We got 15 great answers and I had several good follow up discussions by email.

 

The number one KPIs were unsurprisingly complaints & nonconformance. But we also got some different views.

 

The full results are visible in our blog: https://safefood360....od-safety-kpis/

Is it possible that no one mentioned report with laboratory analysis on taken samples from products, surfaces, equipment etc.?