T1-01 An Integrated Approach to a Process-Based Quality and Food Safety Management System at Dr. Pepper/Snapple Group Multi Sites

Sunday, July 26, 2015: 8:30 AM
C124 (Oregon Convention Center)
Frederic Cherne , Dr. Pepper/Snapple Group , Houston , TX
George Russel
Andrew Smith
Introduction: The Dr. Pepper Snapple Group (DPSG) serves its customers and consumers via 21 owned plants and a network of licensed bottling facilities/warehouses. Over 15 years ago, DPSG designed and implemented a unique process-based Management System for Quality Management, called VMS (Value Management System).  There is no need for a Quality Manual; the DPSG Process Framework identifies business processes that are part of the Management System scope.  Process Designs define how activities are to be performed and measured.  Processes are electronically accessible and common to any site at which they are executed.  Good Manufacturing Practices (GMPs) are defined and applicable during execution of any process. Process Owners are responsible and accountable for all of process design, execution, performance and compliance.

Purpose: The purpose of this case study is to outline the advantages and benefits of a centralized process-based Management System. It also explores how to take advantage of such a system through the use of a multi-site approach to Management System certification.

Methods: This presentation explains the critical role that Process Ownership plays during implementation and how it is measured. It explains how to realize the potential for significant audit efficiencies, by assessing centralized processes once, and then verifying their implementation at each subsequent site audit.  

Results: DPSG has successfully applied a Process-Based Management System to their organization resulting in a streamlined control of processes which help minimize food safety risks whilst at the same time maximizing the efficiency of verification processes

Significance: Effective and efficient management systems and robust verification processes are two key drivers of a successful food safety culture. This case study demonstrates how these principles have driven DPSG’s process design and the rationale for selection of FSSC 22000 as its GFSI approved certification scheme.