The Quality Reporting Structure is to be written and diagramed in order of application during the manufacturing process. This reporting is to indicate every aspect of the Site’s quality controls and all supports utilized for each quality validation. Each step of the manufacturing process will require record keeping that ensures the accuracy of quality monitoring from A to Z. Quality Controls can be organoleptic observations (sensory: sight, odor, taste) or mechanical device gauge indicator readings (i.e. scales, pH readings, thermal processors or pasteurizer temperatures, back-flow prevention, climate controls, etc. [all of which require calibrations]) on to quantitative accuracies, (i.e. shelf-life, [use-by-date, traceability codes], quantity count, etc.) and finally product claims, (i.e. ingredient panel, attribute claims [organic, kosher, halal], health benefits, etc.) Like Food Safety controls, quality controls are to confirm to the customer that the monitoring of quality throughout the manufacturing and packaging processes is evident on every unit produced. For the manufacturer, these reporting protocols ensure that each Finished Good is monitored for all aspects of excellence before Quality Release to Shipping.
Experior Food Safety Solution’s Quality Reporting TEMPLATE spells out in great detail the food safety and quality considerations of the GFSI standards. These comprehensive food safety and quality TEMPLATES are designed to assist your processing teams to be simply modified to accurately describe process accuracy for the completion all SOP’s, records, analysis worksheets, and diagrams in your manufacture of human foods. (Only certain, “low-risk” processes of food production have been TEMPLATED.)