Transcript Quality Systems Training

Quality Systems
Burton
Brewery
Our QEH&S policy
 Q, EH&S Policy is signed by the Head of
Technical Compliance for MolsonCoors (Greg
Wade) and Leo Kiely – the Chief Executive
Officer
 It is a statement of the company’s commitment
to Q, EH&S
Molson Coors Q EH&S policy
We will:
Molson Coors
Quality, Environmental, Health and Safety Policy
Our business is the manufacture, wholesaling and international distribution of branded
alcoholic beverages
We will:
Assure the quality and safety of all brands manufactured by Molson Coors
Reduce environmental impact and prevent pollution
Prevent employee injury and illness
Comply with all applicable legislation and other requirements to which we subscribe
to satisfy our customers, consumers and stakeholders and enable the company to “win in
the beer business”.
We will achieve this by implementing an enterprise wide Q E H&S management system
that
Sets standards for Q, E H & S
Sets, gives visibility to and reviews the company’s Q, E H&S objectives, targets and
results
Identifies accountabilities and responsibilities for Q, E H & S
Continually trains and develops our employees in order to instil ownership of Q E H & S
at all levels of the organisation
Drives continual improvement
Is based on internationally recognised standards for Q E H & S management
Is regularly reviewed for its effectiveness
Ensures that this policy is communicated and understood within the organisation
Quality Objectives
These are our quality objectives that have been set by the
MolsonCoors Leadership
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Deliver process and product consistency
Assure package appearance and integrity
Ensure product safety
Follow Good Manufacturing Practice (hygiene)
Global Technical Compliance
Manufacturing Excellence Awards
Will measure achievement of the Q, EH&S and business
objectives
1. Best Quality Performance
2. Best EH&S Performance
3. Best Productivity Improvement
4. Best Overall Brewery
Performance
How quality performance will be
measured
 We need some common standards:
– Global metrics
– CBL metrics
Why do we need a Quality
Management System ?
 We need an effective quality
management system to:
– achieve the quality objectives
– drive continual quality
improvement
– do things right first time
– reduce loss and waste
Quality Management System – so what
is it?
 Quality Management System
(QMS):
 The set of procedures for
determining and implementing
the intentions of an
organisation as regards
quality.
ISO9001:2000
 Is a “best practice” model for a Quality
Management System
 Its is not a list of rules that say how we have to
work.
 The Coors Brewers QMS is modelled on
ISO9001:2000
An effective QMS is a pre-requisite for
BRC and FEMAS certification
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
 Determine the processes and responsibilities (procedures)
necessary to achieve the quality objectives
 Establish methods to measure how well we are achieving the quality
policy and objectives
 Provide resources
 Establish and apply a process for continual improvement
Coors Brewers QMS
 Established for > 20 years
 In all 3 breweries, maltings and HQ (Strategic sourcing,
Logistics, Technical (NPD, Pack Dev, graphics, Tech
Gov)).
 Certified to ISO9001:2000 by LRQA
 Includes HACCP, BRC and FEMAS requirements and
controls
 Uses the MolsonCoors QEH&S policy and objectives
 Comprises CBL corporate documents and brewery local
documents
Structure of the Coors Brewers
Q,EH&S system
MolsonCoors Q,EH&S Manual
QEH&S Policy and objectives
Coors Brewers
Q EH&S Manual
Coors Brewers
corporate documents
Burton brewery documents
Product recipes and
specifications, corporate
procedures, Minimum
Sampling plan, brewing best
practice, hygiene policy etc
Burton brewery dSOPs,
specifications, forms etc
Burton brewery QMS documentation
 Local Quality Manual
– Describes scope and site responsibilities for quality
 dSOPs
– Describe the best way to operate the process
 Local specs
– For product in process to meet group final package specs
 Local sampling and test plans
– Must meet the minimum corporate requirements
 Forms
– When filled in become Quality records
 HACCP plans
– Identify the CCPs for food safety
All documents are in the Document store in the “Burton
brewery” database
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
– MolsonCoors Quality Policy
– MolsonCoors Quality Objectives
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Deliver process and product consistency
Assure package appearance and integrity
Ensure product safety
Follow Good Manufacturing Practice (hygiene)
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
 Determine the processes and responsibilities
(procedures) necessary to achieve the quality objectives
– Quality system procedures
– dSOPs
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
 Determine the processes and responsibilities (procedures)
necessary to achieve the quality objectives
 Establish methods to measure how well we are
achieving the quality policy and objectives
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Sampling and test plans
Test methods
Audits
Management review
Customer/consumer complaints
Measuring quality performance
 Measurement, analysis and improvement is a key
requirement of a QMS
 Quality Award is our measure of quality
– Set of metrics that measure (ultimately) consumer satisfaction
– Driver for continual quality improvement
 Do your team know how their quality performance is
being measured?
 Do you review quality performance with your team?
 Do they know how to improve results in their area?
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
 Determine the processes and responsibilities (procedures)
necessary to achieve the quality objectives
 Establish methods to measure how well we are achieving the quality
policy and objectives
 Provide resources
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People (training and records)
Equipment
IS systems
Working environment
Information
Training
 We must
– Identify the competencies required for the job
– Identify training needs against these competencies
– Deliver training
– Keep records
Records provide the evidence of competency
Do you have comprehensive training records for your team to
demonstrate their competency in carrying out their duties?
dSOPs
 Dynamic Standard Operating Procedures
– Describe the optimal way to carry out a critical process/task
– Enough information for an untrained person to carry out one
cycle of the task with all the correct parts
– Operators must be trained and assessed against them
– dSOPs must be continually reviewed and updated to capture
learnings and improvements
– WCM – one point lesson
What does having a Quality
Management System require us to do?
 Determine the needs and expectations of customers and other
interested parties
 Establish a Quality Policy and Quality Objectives based on our
customer’s requirements and business needs
 Determine the processes and responsibilities (procedures)
necessary to achieve the quality objectives
 Establish methods to measure how well we are achieving the quality
policy and objectives
 Provide resources
 Establish and apply a process for continual improvement
– Incident reporting
– Corrective and preventive action
– Quality review and action planning
Incident reporting
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When we have failures in the system we must
implement corrective action to :
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Deal with non-conforming product
Put the process back in control
Stop it happening again
Records of these actions must be kept to demonstrate due
diligence and continual improvement
When to report and incident
1. HACCP CCP exceeded limits
2. Occurrance that results in product being written off
3. Hold order for quality reasons
Thank you for your attention - hopefully!!