Using food safety to increase efficiency- Retail food safety plan.

SITUATION

There was an efficiency problem related to how the ground meat was stored in this retail shop. They wanted to use the additional meat trimmings left over to create a new product that they could sell the next day. The problem was the amount of time they were spending cleaning the fabrication floor seemed to cut into the time needed to create the additional retail product they wanted to make out of trimmings.

PROBLEM

How I was supposed to help was to create an efficient plan to make the cleaning go quicker with no decrease in the safety of the fabrication floor and products they created.

SOLUTION

The task list was broken up between the team titles. For example the meat cutter did a set of 5-10 things, the wrapper did another separate set of 5-10 items. The list of items also was determined by their job they were doing that day since they knew that job better than the other person would. At the end of the task list the other person would go to another area of the fabrication of the floor and inspect it. For example a meat cutter would go to the wrappers station and inspect it with fresh eyes instead of the same station they were at all day. It helped easily be able to pick out anything that needed to be fixed and not become blind to problems that were there.

BENEFITS

This helped because it cut the time down almost in half and allowed them to have enough time at the end of the day to make the ground meat and clean without having to sacrifice safety.

For more information, contact Kassidy Huelsebusch at 979-250-3455 or [email protected].