NU 6 by Roman Cruz, New Processes

NU6- ITEM #1: PROJECT 10

by: Roman M. Cruz

Focus Topic: NEW PROCESSES AT WORK

I was actually listening intently during the cascade of the company’s Quality Validation Measurement System for the year 2014. As a backgrounder, these measurements system are to be use in the stores annual quality audits to determine the standing of the store in the area of Food, Service and Cleanliness. The annual FSC AWARDS is the highlight of the company’s pursuit of quality excellence inline with the company’s mission of to spread the joy of family by serving great tasting food. It caught to our attention is the strict requirements of on Food safety to which a deviation on one of the critical requirements would mean a disqualification of the store to aim for the GoldStar Award. The strict requirement was actually aligned to the Food Safety Act of 2013, RA 10611.

During our brainstorming and game planning of our franchise group, an idea pop up in my mind on how to make a process to which the stores could have a very strict monitoring of these critical deviations and further eliminate the chances of occurring any of these deviations. By the way, as a guide, here are the critical deviations identified that are relevant in our operations.

1.     Potable water supply

2.     Absence of spoiled item

3.     Restriction and exclusion of sick personnel

4.     Absence of critical/major sanitary defect on Food

5.     Product within shelf life

6.     Meet standard temperature of cooked product

7.     Meet standard temperature of hot held product

8.     Meet standard temperature of cold/frozen product

9.     Effective pest control program

10. Good hand washing practices

The idea was named Project 10. It was coined after the 10 critical food safety deviations that the store must ensure to eliminate in the store. Among the 10 items, items 6-8 needs a lot of strict monitoring as these are very vulnerable to be missed out since these are dependent on the actual production and demand. The process of which how the Project 10 will be use is a checklist will be made listing all the products/ in process ingredients with their corresponding standard temperature and they will be checked on an hourly basis! The process is actually tedious, but that is the only way to ensure that these critical deviations will be zero out in the store day in and day out.

The idea was actually implemented, and improved thereafter which was adapted by the whole group of stores that I belong to. It was later named as Project Mosesupon its revisions, in which not only it served its purpose but also has guided managers in detecting what are substandard and what is not, sharpening further their skills in food safety and production process management.

Here is the sample part of the checklist.  4