Food Production Worker KRA/KPI

Key Responsibility Areas (KRA) & Key Performance Indicators (KPI) for Food Production Worker

1. Food Safety Compliance

KRA: Ensuring adherence to food safety regulations and standards to maintain product quality.

Short Description: Maintaining high food safety standards.

• KPI 1: Percentage of successful food safety audits
• KPI 2: Number of non-compliance incidents
• KPI 3: Timely completion of food safety training
• KPI 4: Number of product recalls due to safety issues

2. Production Efficiency

KRA: Optimizing production processes to increase output and reduce wastage.

Short Description: Improving production efficiency.

• KPI 1: Production yield percentage
• KPI 2: Downtime percentage due to technical issues
• KPI 3: Number of quality checks performed per shift
• KPI 4: Average production time per unit

3. Quality Control

KRA: Monitoring product quality at each stage of production to meet customer expectations.

Short Description: Ensuring high product quality.

• KPI 1: Customer satisfaction ratings
• KPI 2: Percentage of products meeting quality standards
• KPI 3: Number of quality complaints received
• KPI 4: On-time delivery rate

4. Inventory Management

KRA: Efficiently managing raw material and finished goods inventory levels.

Short Description: Optimizing inventory control.

• KPI 1: Inventory turnover ratio
• KPI 2: Percentage of stockouts
• KPI 3: Accuracy of inventory records
• KPI 4: Percentage of obsolete inventory

5. Equipment Maintenance

KRA: Ensuring proper maintenance of production equipment to minimize downtime.

Short Description: Maintaining equipment reliability.

• KPI 1: Equipment uptime percentage
• KPI 2: Average time to repair equipment breakdowns
• KPI 3: Preventive maintenance completion rate
• KPI 4: Energy consumption per unit produced

6. Team Collaboration

KRA: Promoting teamwork and effective communication among production staff.

Short Description: Fostering a collaborative work environment.

• KPI 1: Team productivity levels
• KPI 2: Employee satisfaction survey results
• KPI 3: Number of cross-functional training sessions conducted
• KPI 4: Employee turnover rate

7. Cost Control

KRA: Implementing cost-saving measures without compromising product quality.

Short Description: Managing production costs efficiently.

• KPI 1: Cost per unit produced
• KPI 2: Percentage reduction in production costs
• KPI 3: Waste reduction percentage
• KPI 4: Budget variance analysis

8. Regulatory Compliance

KRA: Ensuring compliance with all relevant industry regulations and standards.

Short Description: Meeting regulatory requirements.

• KPI 1: Number of regulatory violations
• KPI 2: Completion rate of regulatory training programs
• KPI 3: Audit success rate for regulatory compliance
• KPI 4: Timely submission of regulatory reports

9. Continuous Improvement

KRA: Identifying areas for process improvement and implementing solutions.

Short Description: Driving continuous enhancement initiatives.

• KPI 1: Number of process improvement projects completed
• KPI 2: Percentage increase in production efficiency after improvements
• KPI 3: Employee engagement in improvement activities
• KPI 4: Cost savings from improvement initiatives

10. Product Development Support

KRA: Assisting in the development and testing of new food products.

Short Description: Supporting product innovation.

• KPI 1: Number of new products successfully launched
• KPI 2: Time to market for new products
• KPI 3: Feedback from R&D team on support provided
• KPI 4: Contribution to product cost reduction initiatives