What is “Quality Culture”?
Like many food companies you may have this experience: In your company you have put in place many elements to drive performance and continuous improvement: Quality policies, QFS standards, QFS auditing and certification, HACCP, 6 Sigma – just to name a few. But you are still facing too many issues, receive too many complaints. S.th. seems to be missing, s.th. like a glue between the more technically and compliance driven elements: We call it QUALITY CULTURE.
A CEB study (www.cebglobal.com) suggests that with a strong Quality culture employees make
- 45% fewer mistakes,
- 75% fewer significant mistakes, and
- 75% fewer customer-facing product mistakes
than in an environment without a strong quality culture.
GFSI Technical working group
Christian Mahr, CEO of Qadcon, has been an active member of the GFSI Technical working group developing guidelines for and defining Culture of Quality, and facilitated a session dedicated to this topic at the GFSI Conference in 2016 in Berlin. He also gained experience in establishing a culture of Quality in Danone. At Qadcon we will be happy to share insights from this experience and help you answering some of your questions like:
- What is a Quality culture? And how does it differ from a Food safety culture?
- How can it be measured?
- How can the impact on business results be measured?
- Where can I learn about best practices and success stories?