The Quality & Safety Group aims to review the HACCP system, flow, and other responsibilities pertaining to the group at least every six months, or as required. The meeting is lead by and under the direction of the Quality Manager. The following agenda has been established for this purpose:

Previous Minutes

Ongoing Project Plans, product development etc.

KPI/Goals/Objectives

Complaints and Deviations (review “Corrective actions”)

Quality Round Review

Supply Chain Security

Audits (Internal, Second, and Third party)

Utah State Dept. of Agriculture, FDA, Kosher, BRC, IWAY, and Wal-Mart.

HACCP System (when changes occur, at least annually) 

Health, Work and Fire Safety

Security Policy and Assessment Review

Production Protocol Review

Shipping Documentation Review

Pest Control Review

Sanitation Evaluation

Food Safety Culture

News that concerns the business or industry (for example relevant raw material adulteration news, relevant recalls, policy changes)

Customer Needs/Requirements

Evaluation of Suppliers and Service Suppliers (when changes occur, at least annually) 

Evaluation of temporary solutions or structures in the facility

Improvement Potential

Environmental improvements

Development and resource requirements

Review staff comments and whistleblower complaints

The agenda is based on the requirements for the review process of the Global Standard for Food Safety (BRC). A member of the quality group update the group on scientific papers, laws, discoveries and literature in food safety, etc. and also gathering updates and international reports.