A management consultant was brought in to identify processes in the company s daily operations that needed improvement. The corrections were then formalised in black and white. He noted that SMEs producing traditional foods are usually family-run businesses, where the quality of the product depends on the experience of the manufacturer. Hence, the food is not of a consistent standard. In developing a system that maintains a high standard of quality, it is also a very good guideline for future operations.
Every step is written down, so the workers are more aware of their role in the system.
They know what they have to do, so very little time is wasted. With the ISO system in place, senior staff members are committed to maintaining the recommended procedures. Managers and production staff have meetings every two weeks to discuss problems, thus improving communications. Everyone from management to production worker made tremendous changes. They are committed to doing their best and to make continual improvements in what they do.