ABSTRACT
This chapter discusses continual improvement of the project and describes the role of management team, QA manager, food safety manager and environment manager, department managers, and QA manager. The responsibility of the management team is: to determine risk, cost vs benefit and importance of improvements and to prioritise improvements. Opportunities for improvement and deficiencies are identified through sources like product and process characteristics and their trends, records of product and process non-conformities, and customer feedback including complaints and surveys. Other sources include market research analysis of competitors’ products, feedback from employees, suppliers and other interested parties, internal and external audits, management reviews, compliance audits, environmental performance, verification activities, validation activities of food safety control, results of measurement and monitoring activities, request for change, and request for comments.
