Do you use your food safety and quality (FS&Q) data to track your process control? If not, why not? You typically must collect the data for regulatory or quality system reasons anyway, i.e. you are already paying for the collection of the data.
An example is, if you are a cooker, you are collecting temperature data. Do you compare like-product cook cycles to determine what your yield is? If your target temperature is 180 degrees F and you’re typically getting to 190 F, how much additional loss do you suffer? Don’t forget to add the yield and the extra cost to raise the product temperature the additional 10 degrees, as well as subsequent energy to cool it the extra 10 degrees. It adds up quickly.