scholarly journals HACCP and quality system in the food processing industry

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.

scholarly journals 14 principles of Wilhelm Edwards Deming for quality management of hotel and restaurant ambassador

2020 ◽  
Vol 22 (1) ◽  
pp. 66-78
Author(s):  
Igor Stoyko ◽  
Roman Sherstiuk
Keyword(s):  
Quality Management ◽  
Employee Engagement ◽  
Management System ◽  
Quality Management System ◽  
Services Quality ◽  
Hazard Analysis ◽  
Iso 9000 ◽  
Critical Control Points ◽  
Engagement Process

The possibility of implementing a quality management system in the hotel and restaurant complex of Ukraine based on the William Edwards Deming’s principles of quality management to meet the requirements of ISO 9000 quality standards and Hazard Analysis and Critical Control Points (HACCP) is substantiated in the article. The purpose of the study is to adapt the William Edwards Deming’s principles of quality management to their implementation in the hotel and restaurant business to ensure the stability of services quality in the modern market, the orientation of managers on creation of conditions for the enterprise’s continuous improvement. Standard DSTU ISO 9000-2015 "Quality management systems. Fundamentals and vocabulary" provides seven general principles of quality management, specific to all activities: customer focus, leadership, employee engagement, process approach, improvement, decision-making based on evidence, relationship management. Ensuring these principles makes it possible to manage the quality of enterprises, including the hotel and restaurant industry. The quality management of hotel and restaurant services is considered as a set of interconnected subjects, objects, principles, methods and functions of management, focused on the development and satisfaction of quality requirements and reduction of its costs. Ukraine has a significant potential in the development of hotel and restaurant services. The expansion of the hotel and restaurant business infrastructure is required as well as the establishment of institutions for employees’ training and retraining. The priority is to develop the country’s own regulatory framework that would regulate the quality of services in this area. The quality management system of hotel and restaurant services must guarantee the customer’s requests satisfaction while being served in the hotel and restaurant at all stages and at all levels. Therefore, the issue of development and practical application of the enterprises’ internal standards which determine the general components of the hotel and restaurant services quality is of great importance.

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

2014 ◽  
Vol 21 (1) ◽  
pp. 152-176 ◽  
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.

Recipe Hazard Analysis - RHAS - A Systematic Approach to Analyzing Potential Hazards in a Recipe for Food Preparation/Preservation1

1981 ◽  
Vol 44 (7) ◽  
pp. 560-564 ◽  
Author(s):  
EDMUND A. ZOTTOLA ◽  
ISABEL D. WOLF
Keyword(s):  
Food Processing ◽  
Systematic Approach ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Preservation ◽  
Food Preparation ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Critical Control Point ◽  
Analysis System

A systematic approach to analyzing food preservation - food preparation recipes for potential hazards is presented. The method is based on the Hazard Analysis Critical Control Point (HACCP) concept developed by the food processing industry for identifying potential hazards in processing. The Recipe Hazard Analysis System (RHAS) is used to identify potential hazards in several recipes. Worksheets and the method of analysis are given.

An Analysis of FDI in Indian Food Processing Industry

2011 ◽  
Vol 3 (3) ◽  
pp. 80-81 ◽  
Author(s):  
S. Saravanan S. Saravanan ◽  
◽  
Dr. V. Mohanasundaram Dr. V. Mohanasundaram
Keyword(s):  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Indian Food
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