Page 35 - FoodFocusThailand No.185 August 2021
P. 35

STRONG QC & QA



                     3. Workload                            9. CIP Activities
                     Tips for optimization                  Tips for optimization
                     • Set laboratory service hours,        • Train staff in root cause investigation methods
                       for example to at least 6 am to 6 pm   • Motivate your employees to get involved with CIP/KAIZEN activities
                     • Synchronize your workload with the   • Measure the progress
                       previous phase                       • Be good to yourselves and talk about it!
                     • Set up an option for urgent analysis   Success is measured by the ‘Magic Triangle’The three corners must be balanced
                     •  Assign someone to distribute the    From the design, will allow your laboratory more LEAN which means add up the efficient
                       samples according to the current capacity   into the currently work flow and also help the workers to work effectively in this laboratory
                       and urgency                       area. This checklist would help you to improve your laboratory which relate to overall work
                     • Keep a workflow plan for the HPLC/GC   process.
                     • Optimize the set-up times (e.g., for HPLC
                       or GC)
                     4. Laboratory Workflow
                     Tips for optimization                                   More Information        Service Info C005
                     • Optimize the travel distance
                     • Arrange your analytical equipment
                       according to technology or in work cells;
                       it may be necessary to change the layout
                       of the laboratory
                     • When you build a new laboratory, take
                       the unique opportunity to apply Lean
                       principles
                     •  Make sure that samples flow through the
                       laboratory
                     5. Performance Management
                     Tips for optimization
                     •  Measure your KPIs
                     •  Lead time is a possible KPI
                     •  First pass rate is another
                     •  Visualize the KPIs
                     • Discuss KPIs regularly with your staff
                     • Ask your management for the ‘GEMBA
                       WALK’
                     6. Laboratories Equipment
                     Tips for optimization
                     • Perform regular maintenance on your
                       equipment. No unplanned breakdowns
                     • Make sure any necessary accessories
                       are also stored on site
                     • Automate existing systems whenever
                       possible (such as an autosampler and
                       quicker data transfer)
                     • Reduce sources of contamination (such
                       as water baths)
                     • Practice active obsolescence
                       management
                     7. Skills of Laboratory Personnel
                     Tips for optimization
                     • Keep skill matrices, not only stating yes/
                       no, but including details on skill levels of
                       each employee
                     • Determine how many cross-skills are
                       necessary
                     • Make enough time and money available
                     • Make regular fitness checks, for example,
                       for HPLC
                     • Monitor unplanned absenteeism
                     8. Laboratory Chemicals / Auxiliary
                  Material
                     Tips for optimization
                     • Use an appropriate laboratory labeling
                       system
                     • Manage your materials using the
                       KANBAN method
                     • Avoid excessive inventories
                     • Reduce the number of articles to be used

                                                                                                  AUG  2021 FOOD FOCUS THAILAND  35


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