What is non-conformance?
Non-conformance
is a deviation from the standard process or procedure, which leads to direct or
indirect damage at the work place.
How does it happen?
It occurs when
the specifications or the requirements mentioned in the standard processes or
procedures are not met. The non conformance might be in a service, product,
from external parties or the system itself.
How can it be identified?
Non-conformance
can be identified through customer complaints, material inspections, internal
and external audits or during the normal testing and inspection activities.
Any
non-conformance found during the above mentioned process can be taken as an
opportunity to understand the issue and various methods to resolve it.
How to address non-conformance?
Non-conformance
should be addressed through corrective actions.
Regardless
of any type of food safety or quality assurance system used, the requirements
for the identification and reporting of non-conformance and the subsequent
investigation and rectification of any issues should be included.
The
non-conformance should be defined first, then the process to deal with the
non-conformance and finally the tools that can be used for the investigation
should be identified.
Before
the non-conformance is being escalated to the management, the root cause analysis
should be made, this helps in preventing the re-occurrence. This process leads
to continual improvement.
What
are the steps to handle non-conformance:
1. Identify
2. Rectify
3. Investigate
4. Prevent
5. Review
Identify: Identify
the non –conformance that has been occurred.
Rectify: analyze
how it happened and rectify it either by addressing the issue or check if any changes
should be made to the existing process to rectify the issue.
Investigate:
Investigate the non-conformance through various methodologies like root cause
analysis, brain storming sessions etc, to mitigate the issue.
Prevent: After
identifying the root cause, effective corrective measures should be taken to
avoid re-occurrence of the same issue.
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