A great moment for me to be able to talk about “Culture of Quality” at the Dairy Congress (Molkerei Kongress) in Munich on 26 February 2019. Subtitled “when good is not good enough” I built on the fact that despite compliance with major certification schemes like IFS, BRC or FSSC22000, often at higher level (this is what I’d call “good”) , companies still experience incidents of poor raw material quality coming from suppliers, process issues, low OEE, losses and a significant number of consumer complaints – i.e. “not good enough”.

To explain the “WHY” I referenced a statistics published by Gartner/CEB: “A company with 1,000 employees could gain more than £11m in added employee productivity” (source: quality.org). Then I explained WHAT a culture is, building on the Hofstede model with the elements of values, rituals, heroes and symbols. Finally, building on the drivers for creating a culture of quality, I discussed some useful measures which may help companies to embark on a Culture of Quality journey. I concluded with an analogy of cooking, where the challenge is to create a great dish on the basis of the right ingredients and adequate utensils.

The presentation is in German; however, I trust the spirit will come across, and I’m more than happy to walk those interested in the topic though the presentation and start a discussion.

Presentation

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