Marlous van Drunen: Focus on quantity or quality?

As an employee in a food company, you know best how to work hygienically. HACCP, cleaning and disinfection and records have no secrets for you. But tell me honestly: does the following thought ever cross your mind?
"Oh well, cleaning is not that precise. I have to meet this week's production figures! One less sweep, no one will notice."

To meet production figures, you work yourself to the bone. At the end of the day, you go home feeling satisfied. You've worked well, the targets have been met. Until one day you arrive at work and everyone is in an uproar. 

Startled, you ask what is going on. A colleague tells you that a consumer has died after eating a product that came from your factory. The NVWA is on your doorstep. All products must be recalled from supermarkets. On the television screen in the canteen, the news item passes by; your company is suddenly trending topic, which in this case is unfortunately not a good sign at all. Management is in complete disarray. What if more consumers get sick or die? Would the company overcome this food safety scandal? 

Uncomfortably scratching behind your ears, you ask yourself whether you could have prevented this scandal; if you had perhaps brushed a little better that day when you were so busy with the targets. You resolve to follow the cleaning schedule next time ( if there is a next time, because your company is about to collapse). You have now discovered that quality comes before quantity. With a bit of luck, the management will think so too.

Marlous van Drunen
Normec Foodcare