This guide explains how food and beverage manufacturers can drive operational excellence by defining and tracking the right KPIs across safety, quality, yield, and productivity. Using a total operational performance system approach, plants should prioritize safety first, followed by quality, yield, and productivity, without sacrificing higher priorities for lower ones. It outlines key workplace and food safety KPIs, quality metrics such as right first time and nonconformance costs, yield measures to reduce waste, and productivity indicators like labor recovery and equipment effectiveness. By setting baselines, aligning with regulatory standards, and using technology to track results, companies can reduce costs, improve compliance, and support continuous improvement.

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