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
