resulting in a 5 % better yield and an improved taste quality of product , whilst still comfortably achieving all the food safety requirements . “ Manufacturers should challenge themselves : ‘ if it ’ s not adding value , then why are we doing it ?’ To help this , performance should be measured against the best possible outcome , rather than against a standard , so that the total loss is known . Manufacturers can then identify where the problem lies , and how big the issue is , before coming up with a workable solution .”
When it comes to optimising performance in relation to overprocessing , it can be especially difficult as many organisations are looking at ways to reduce the practice . But these firms believe they are doing the correct procedures already , so are not focused on making the necessary changes . An offshoot problem from overprocessing is not just the use of extra ingredients , materials or parts and the extra employee hours spent , but it is also the increased wear and tear on the factory equipment . Each section of this particular overprocessing moment incrementally adds up to be a significant potential cost saving without reducing
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