All roads lead back to business management, and how we can do it better. If you don’t believe us, you can take a look at some of our clients. We’ve met with co-packers balancing changing demand, production supervisors who needed to improve their food processing operation management ASAP, without interrupting production. We’ve seen food manufacturers that were growing faster than their facilities could handle.
You know who we work with. You know what they want. They want long-term quality assurance improvements. Not patchwork fixes. Sometimes that means redesigning part of the system, but other times, it’s as simple as improving workflow, inventory management, supply chain management, or communication between departments.
Unfortunately, process optimization and quality standards take time to fix. Most businesses end up having dozens of tiny issues that create big holes in their production efficiency. We’re going to take a look at some of the ways we help improve your business.
Before we start making any recommendations to buy new equipment or hire new people to add to your manufacturing facility, we want to know how your plant is performing right now. How are the daily operations going? What needs to change?
This means taking a look at everything all at once. We quantify production processes and look for bottlenecks. We find blips in the setup where products, people, or raw ingredients cross paths when they shouldn’t.
Little moments like that? They can’t possibly be problematic, right? If you were thinking that, you wouldn’t be alone. We’ve seen time and time again how those tiny crossovers cause delays. Even scarier, they create contamination concerns and call into question regulatory compliance. They have to be handled.
When we come in, even the smallest detail is looked at. We have to figure out starting points for yields, waste, downtime, and resource utilization before we can make progress.
The food production process has a lot of zones. There are so many standards that you have to meet in order to turn out a product of quality that is also safe by regulatory standards. This doesn’t always mean adding a bunch of automation you don’t need, but it does mean changing little things here and there to achieve the best operational efficiency possible. It might mean
Quality control is being able to make the same thing repeatedly. That’s hard to do if you don’t have a strong knowledge of what’s going on. At least, your specific part in it. The best operations managers don’t make systems that require a bachelor’s degree to understand. Instead, they ought to rely on repeatable steps. Those make production planning simple and the quality of finished goods consistent. We can help you build those, as well as smooth out shift hand-offs and clarify chains of command.
Many facilities benefit from Lean Manufacturing tools. Bottleneck analysis or SMED techniques help shorten changeover times. The goal isn’t to chase Six Sigma buzzwords. It’s to create processes that can be done again and again and still increase efficiency while maintaining high standards for food safety and quality.
Good supply chain management helps with all the other departments, including inventory. It all needs to work together to reduce stockouts, avoid excess inventory, and hopefully get rid of unnecessary waste that you didn’t even know you had. In the end, every related field is impacted by inventory.
We trace at the batch level, work on better production scheduling, and coordinate departments to help you understand what’s happening under your roof.
Using FIFO or FEFO inventory practices, along with ERP systems when it makes sense, improves the whole system. If you’re not familiar with any of those, we have the people to help.
Doing regular mock recalls is another simple way to test the tracking abilities of your team leadership. If an actual contamination event ever happens, you know where everything is and you can handle it quickly.
Ideally, we never stop getting better. Food science hasn’t stopped, so why should we? We’ll make the changes right now, but that doesn’t let us off in the future. We need to implement strategies that can flex when the time comes.
Continuous improvement doesn’t mean making life harder for your operations team, it’s trying your best to make tomorrow better than yesterday.
Unfortunately, process optimization and quality standards take time to fix. Most businesses end up having dozens of tiny issues that create big holes in their production efficiency. We’re going to take a look at some of the ways we help improve your business.
Before we start making any recommendations to buy new equipment or hire new people to add to your manufacturing facility, we want to know how your plant is performing right now. How are the daily operations going? What needs to change?
This means taking a look at everything all at once. We quantify production processes and look for bottlenecks. We find blips in the setup where products, people, or raw ingredients cross paths when they shouldn’t.
Little moments like that? They can’t possibly be problematic, right? If you were thinking that, you wouldn’t be alone. We’ve seen time and time again how those tiny crossovers cause delays. Even scarier, they create contamination concerns and call into question regulatory compliance. They have to be handled.
When we come in, even the smallest detail is looked at. We have to figure out starting points for yields, waste, downtime, and resource utilization before we can make progress.
The food production process has a lot of zones. There are so many standards that you have to meet in order to turn out a product of quality that is also safe by regulatory standards. This doesn’t always mean adding a bunch of automation you don’t need, but it does mean changing little things here and there to achieve the best operational efficiency possible. It might mean
Quality control is being able to make the same thing repeatedly. That’s hard to do if you don’t have a strong knowledge of what’s going on. At least, your specific part in it. The best operations managers don’t make systems that require a bachelor’s degree to understand. Instead, they ought to rely on repeatable steps. Those make production planning simple and the quality of finished goods consistent. We can help you build those, as well as smooth out shift hand-offs and clarify chains of command.
Many facilities benefit from Lean Manufacturing tools. Bottleneck analysis or SMED techniques help shorten changeover times. The goal isn’t to chase Six Sigma buzzwords. It’s to create processes that can be done again and again and still increase efficiency while maintaining high standards for food safety and quality.
Good supply chain management helps with all the other departments, including inventory. It all needs to work together to reduce stockouts, avoid excess inventory, and hopefully get rid of unnecessary waste that you didn’t even know you had. In the end, every related field is impacted by inventory.
We trace at the batch level, work on better production scheduling, and coordinate departments to help you understand what’s happening under your roof.
Using FIFO or FEFO inventory practices, along with ERP systems when it makes sense, improves the whole system. If you’re not familiar with any of those, we have the people to help.
Doing regular mock recalls is another simple way to test the tracking abilities of your team leadership. If an actual contamination event ever happens, you know where everything is and you can handle it quickly.
Ideally, we never stop getting better. Food science hasn’t stopped, so why should we? We’ll make the changes right now, but that doesn’t let us off in the future. We need to implement strategies that can flex when the time comes.
Continuous improvement doesn’t mean making life harder for your operations team, it’s trying your best to make tomorrow better than yesterday.
Food safety standards are tricky, but they aren’t impossible to get right. In the end, making the most of your raw materials is the best way to get stellar products that meet and even surpass industry standards. At HMS, we are the space where products meet quality standards. We’ll get you where you need to be to meet those regulatory requirements and safety regulations that have been passing you by.
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We modernize old factories or design from scratch.
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