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  • 1.1.3 Policy-Objectives-Goals

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    Vasil Tsonkov
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    This document outlines the objectives of Dunkirk Flavors, Inc. for 2023. It defines six key objectives: 1) Maintain GFSI Certification, 2) Maintain CCP verification at 100% for every batch, 3) Meet lab requirements for batch specimens at 100% every batch, 4) Have zero product recalls, 5) Review 100% of new ingredients for HACCP threats and vulnerabilities, and 6) Have zero food safety incidents discovered internally or externally after shipping. All staff are responsible for knowing and monitoring the objectives, which are reviewed quarterly at staff meetings.

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    This document outlines the objectives of Dunkirk Flavors, Inc. for 2023. It defines six key objectives: 1) Maintain GFSI Certification, 2) Maintain CCP verification at 100% for every batch, 3) Meet lab requirements for batch specimens at 100% every batch, 4) Have zero product recalls, 5) Review 100% of new ingredients for HACCP threats and vulnerabilities, and 6) Have zero food safety incidents discovered internally or externally after shipping. All staff are responsible for knowing and monitoring the objectives, which are reviewed quarterly at staff meetings.

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    10 views1 page

    1.1.3 Policy-Objectives-Goals

    Uploaded by

    Vasil Tsonkov
    This document outlines the objectives of Dunkirk Flavors, Inc. for 2023. It defines six key objectives: 1) Maintain GFSI Certification, 2) Maintain CCP verification at 100% for every batch, 3) Meet lab requirements for batch specimens at 100% every batch, 4) Have zero product recalls, 5) Review 100% of new ingredients for HACCP threats and vulnerabilities, and 6) Have zero food safety incidents discovered internally or externally after shipping. All staff are responsible for knowing and monitoring the objectives, which are reviewed quarterly at staff meetings.

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    of 1

    BRC # 1.1.

    3
    DUNKIRK FLAVORS, INC Issue Date 12.11.11

    Revision # 4
    POLICY TITLE:
    OBJECTIVES Revision Date: 10.12.20

    APPROVED BY: Bob Habich-Director of Operations Pages: 1

    BRC REFERENCE #1.1.3:


    Clear objectives are defined, documented, communicated, and monitored

    SCOPE AND PURPOSE: is to improve the safety, authenticity, legality, and quality
    of all products manufactured.

    RESPONSIBILITY AND FREQUENCY: All staff are responsible to know and


    monitor the objectives, which are reviewed quarterly at staff meetings. The objectives can
    be revies, thereby encouraging continual improvement with actions and timelines.

    OBJECTIVES: 2023
    Jan-Mar April-Jun July-Sep Oct-Dec
    1-Maintain GFSI Certification
    2-Maintain CCP every batch 100%-verified
    with signature
    3-Batch specimens: meet lab requirements
    100% every batch
    4-Recalls: 0%
    5-Review New Ingredients: for HACCP
    Threats & Vulnerabilities 100%
    6-Zero Food Safety Incidents(discovered
    internally or externally after shipping)
    Dec: review previous Quarter and Year and make new year goals
    _______________________________________________________________________
    _______________________________________________________________________
    _______________________________________________________________________
    _______________________________________________________________________
    _______________________________________________________________________

    *=Comments on the back


    Rev 2 6.17.17 put in chart form Rev 3 9.10.18 BRC v8 Rev 10.12.20 month specific
    RECORD RETENTION: Records are retained for 7 years
    RECORDS: Staff Meeting Minutes

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