Quality control measures for food safety [webinar recap]
During our webinar The Price of Poor Quality Control in Food Safety, guest experts Tia Glave and Jill Stuber joined Frontline CEO Ren Lu You to discuss how poor quality management systems impact organizational performance.
Jill and Tia are the founders of Catalyst LLC, “a coaching program for creating transformational change within people and organizations toward the ultimate food safety and quality culture.” They are leading voices in the growing rhetoric surrounding the need for higher quality standards in the food and beverage industry.
Defining the cost of quality
The webinar started off with a discussion of what “the cost of quality” really means. As Jill pointed out, poor quality standards come with a variety of both tangible and intangible costs, including:
- Cost of retention
- Production rework
- Discarded product(s)
Tia explained the need for companies to sit down and define these costs for themselves, so that their cost reduction strategies can tackle a wider range of issues.
Common weak points in supply chain quality control
In the second half of the webinar, the guest speakers touched on quality control weak points in food production supply chains. Some of the issues Tia mentioned were:
- Not fully understanding how your products are made
- Lacking visibility over suppliers’ quality control measures
- Not performing routine supplier audits and evaluations
Jill and Tia offered some great advice on how to get a better hold of these issues and take a more proactive approach to full process control as well.
Connect with Jill and Tia
Connect with Tia Glave and Jill Stuber through their Catalyst LLC website. That’s where you can also join their newsletter for weekly updates on everything happening around food safety and quality improvement.
If you’re interested in a software solution to manage changes to your food products, schedule a demo with our sales team here.
