Maintaining quality in current production pressure can be challenging, but here are some strategies to help ensure quality products: 1.Quality Control Measures 2.Process Optimisation 3.Supply Chain Management's. 4.Continuous Improvement 5.Technology and Tool 6.Employee Engagement

Food safety standards must be maintained at all times. A surge in demand is a positive situation; however, in my opinion, it requires careful resource allocation and management. As an organization, we must anticipate and prepare for such scenarios. If the demand surge becomes so high that the organization cannot handle it, quality must never be compromised under any circumstances.

Here are few ways to ensure food safety standards during a surge in production demand: - * Train staff * Clean and disinfect all areas * Control pests infestation * Maintain hygiene facilities * Perform internal audits and inspection * Manage supply chain quality/Supplier quality assurance * Validate cleaning and sanitizing protocols * Manage waste * Identify and address all the food safety issues and concerns

Pushing employees to meet high production demands can backfire, leading to burnout and mistakes. Consider these strategies for sustainable productivity: 1. Increase Staffing Levels – Hiring more workers helps balance workloads, reducing stress and improving job satisfaction. 2. Implement a Buddy System – Pair employees to support one another, catch mistakes, and prevent burnout. 3. Leverage External Quality Assurance – Outsourcing QA services eases internal pressure and ensures high-quality results without overburdening your team. Prioritizing employee well-being leads to long-term success and productivity.

To maintain food safety during production surges, reinforce training for staff on protocols, increase quality control checks, and ensure equipment is regularly sanitized. Streamline workflows to prevent bottlenecks and cross-contamination. Use automation where possible, maintain strict ingredient traceability, and conduct regular audits to uphold safety and compliance standards.

The foundation as I see it is to ensure the higher levels are aware of the cost saving and efficiency gains that come from a well implemented quality system. It's too often that quality systems are seen as hurdles and bureaucracy rather than setting up to succeed.

Always wash hands with soap and warm water for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water. There are two types of food safety plans: process based and recipe based. A process-based FSP is often used when the same process is used for several different food items, or when menu items change regularly, such as on a daily special sheet.