60 Seconds with Marta Vaquero
WHAT STANDARDS HAVE YOU WORKED WITH?
I have worked with ISO 22000, BRC, and FSSC 22000 standards.
MOST MEMORABLE WORKING MOMENT
I was working for a company as a Food Safety Manager and I decided to attend to an advanced HACCP refresher training. The first day of the course the owner of the company showed up since he decided to attend to the training with me just to know more about the implementation of the system. His interest was a surprise for me and of course beneficial to the company! Having top management interested in food safety is essential for any food business and this demonstrated he was fully committed to the implementation of the standard requirements! After a few months we successfully gained a grade A BRC certification.
GREATEST CLIENT BENEFIT GAINED FROM CERTIFICATION
Certification open doors to new relations with well-known clients that will bring you the opportunity to compete in the market, while increasing your sales and improving your profit.
TOP TIP FOR GETTING THE MOST FROM YOUR MANAGEMENT SYSTEM
I would say is not all about writing procedures and provide training to employees to get your objective. When developing procedures and working instructions, you should be part of the practical stage and you will then realise how effective is your new idea and how well will be taken by all. A good leader should always know what their employees do on a daily basis, understand their needs and ensure they understand yours that is how a system works.
MOST COMMON NON-CONFORMANCE
Missing hazards when doing internal checks to prevent physical contamination is always on the top of the most common non-conformities found in food businesses. You can walk around the facility a hundred times and miss that small piece of plastic and the lead auditor will see it on the first second of his site tour! That demonstrates it is always better to conduct these checks with more than two eyes!