Abstract
The main proposal of this research is to examine the existing literature on quality management systems and food safety management systems, and group, sort and prioritize the critical success factors that affect these systems in a global context, to help researchers and food industry managers in decision making and prioritization of actions in research and projects related to the topic. We conducted a quali-quantitative research based on a review of published papers about the subject in the last 23 years. The data were treated statistically, grouped and analyzed by the Nihans classification technique. The result led to the selection and prioritization of 14 critical factors of success for quality and food safety management systems.
Highlights
The purpose of this research is to examine the existing literature on quality management systems and food safety management systems, and group, sort and prioritize the critical success factors that affect these systems in a global context, to help researchers and food industry managers in decision making and prioritization of actions in research and projects related to this subject
The main objective of this research was to examine the existing literature on quality management systems and food safety management, grouping and prioritizing critical success factors that affect the implementation of these systems, when implemented in an integrated manner
The other factors classified and grouped C and D despite not being priority are subject to review, because the critical factors affecting deployment and performance management systems can vary depending on the type, size, location and sector of the company
Summary
The purpose of this research is to examine the existing literature on quality management systems and food safety management systems, and group, sort and prioritize the critical success factors that affect these systems in a global context, to help researchers and food industry managers in decision making and prioritization of actions in research and projects related to this subject.The quest for continuous improvement of the performance of organizations is one of the biggest challenges for contemporary managers. In the food industry this challenge is directly related to the performance of the quality management system and food safety, as the production and marketing of foods with perceived quality, suited to the needs and aspirations of the final consumer, and doing no harm to the health of people are prerequisites for the company to remain competitive, to grow and develop in the medium and long term. According to the World Health Organization (WHO), the global food trade is increasing every year, contributing to the risk of the spread of pathogens and contaminants across national boundaries, creating new challenges for the authorities and increasing the need for global sharing information about food safety. WHO estimates that the food-borne diseases hydrias and diarrhea, taken together kill about 2.2 million people annually, 1.9 millions of them children [2]
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