Safety and Quality Management in Food Processing ........................ AND D.S. BUNKAR

Measurement of quality management practices is becoming more important in enhancing the holistic competitiveness in today’s challenging market. Malaysia’s food processing industry is rapidly growing and has contributed to the country’s economic development. Malaysia is aiming towards the achievement to be world halal-hub as its potential has been identified. However, literature’s on quality management practices and performance in this industry has indicated that, most of previous studies are focuses to the automotive and electrical industries. Thus, the research question on quality management practices and performance among these industry players in Malaysia are still unanswered. Questionnaires are used to gather information from SMEs in Malaysia’s food processing industries through multistage sampling technique and a total of 221 questionnaires are returned. SPSS and AMOS 5.0 are used to analyze the relationship between this two latent constructs. The finding demonstrates the measured quality management practices are significant to the SMEs’ organizational performance. The findings has highlighted the important factors of quality management practices and suggesting factors that need to be given attention by the food processing SMEs in order to gain excellence performance and be more competitive. Nevertheless, future studies are necessary to set forth and examine various factors that may affect the performance of SMEs in this industry.

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HACCP and quality system in the food processing industry

Hemijska industrija ◽

10.2298/hemind0204157t ◽

2002 ◽

Vol 56 (4) ◽

pp. 157-162

Author(s):

Lazar Turubatovic ◽

Vojin Vranic ◽

Josip Baras

Keyword(s):

Quality Management ◽

Production Process ◽

Food Processing ◽

Quality Management System ◽

Hazard Analysis ◽

Quality System ◽

Control Procedure ◽

Food Processing Industry ◽

Processing Industry ◽

Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

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Lean Implementation Barriers and the duality of lean in an Organisations

Applied Journal of Economics, Management and Social Sciences ◽

10.53790/ajmss.v2i1.6 ◽

2021 ◽

Vol 2 (1) ◽

pp. 1-8

Author(s):

Williams Austin ◽

Faith Adebayo

Keyword(s):

Quality Management ◽

Food Processing ◽

Structural Equation ◽

Communication Strategy ◽

Successful Implementation ◽

Management Support ◽

Manufacturing Companies ◽

Total Quality ◽

Lean Implementation ◽

Improvement Programs

Lean strategy is all about elimination of waste and redundant process; competitive benchmarking, introducing continuous improvement programs, preventive maintenance optimization, cycle time reduction, just-in-time (JIT), new process improvement, quality management programs, value engineering, self-directed work team, total quality management. The study investigates how people and duality of lean impacts lean implementation in organizations, looking at the case of the food processing manufacturing firms in Nigeria. To achieve the objective, the study employed Structural Equation Modelling (PLS-SEM) using data collected from 340 questionnaire collected from food processing firms in Nigeria. It was discovered from the study that factors hindering implementation of lean could be in the form of poor communication strategy within organisation, organizational culture, organisational knowledge, management support, policies on human development. The paper concludes that lean implementation does not have a stand-alone methodology, but the existence or lack of the identified factors may make or hinder successful implementation of lean especially in the food processing manufacturing companies in Nigeria.

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Critical success factors of quality management practices among SMEs in the food processing industry in Malaysia

Journal of Small Business and Enterprise Development ◽

10.1108/jsbed-10-2013-0162 ◽

2014 ◽

Vol 21 (1) ◽

pp. 152-176 ◽

Cited By ~ 19

Author(s):

Hayati Habibah Abdul Talib ◽

Khairul Anuar Mohd Ali ◽

Fazli Idris

Keyword(s):

Quality Management ◽

Food Processing ◽

Success Factors ◽

Management Practices ◽

Measurement Model ◽

Food Processing Industry ◽

Processing Industry ◽

Content Type ◽

Quality Management Practices ◽

Critical Success

Purpose – The purpose of this research is to identify and validate a measurement model for assessing the quality management practices among small and medium-sized enterprises, specifically for the food processing industry in developing countries such as Malaysia. Design/methodology/approach – A survey was initially conducted among SMEs using a questionnaire mailed to the managing director of companies selected from the SMECorp directory. A total of 207 respondents from SMEs were used for further analysis. Two steps of analysis were undertaken to validate the measurement model of critical success factors: principal component analysis and confirmatory analysis. Findings – Eight critical success factors of quality management practices are proposed for assessing quality management practices among SMEs in the food processing industry in Malaysia. A measurement model was then developed. PCA with Varimax rotation revealed 13 components, eight of which were retained for further analysis. First- and second-order CFAs identified the CSF measurement model along with the goodness-of-fit index. Thus, the findings also reveal the status of quality management practices among food processing SMEs in Malaysia. Research limitations/implications – This paper is to evaluate only the CSFs; therefore, further work is needed to evaluate the relationship between CSFs and organisational performance of SMEs in the food processing industry in Malaysia. Originality/value – There are various papers regarding the assessment of quality management, especially on TQM practices in various industries. However, few assessments of the critical success factors of quality management practices of SMEs in the food processing industry, especially in developing countries like Malaysia, have been found to date. The findings of this paper will help the industry to identify its current quality management practice to focus on improving its performance.

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