Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana

Tutu, Benjamin Osei; Anfu, Paulina Oforiwaa

doi:10.1016/j.foodcont.2019.02.028

Cited by 28 publications

(13 citation statements)

References 9 publications

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“…, 2007; Scott et al. , 2009; Kafetzopoulos and Gotzamani, 2014; Osei Tutu and Anfu, 2019); therefore, it does not address all QMp, as ISO 9001 does. In conclusion, HACCP is not an approach to QM, as considered by some of the informants, hence, as mentioned before, lacking a real approach to QM in Cases A and B means that they cannot acquire empirical knowledge through the experience of QM implementation.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, HACCP is not a continuous improvement program whose aim is to meet the satisfaction of requirements and customer's needs (Scott et al, 2009;Kafetzopoulos and Gotzamani, 2014). It is only a program to ensure food safety through the identification, analysis, control and prevention of sources of health risks and hazards (Krysinski et al, 1992;Pun et al, 2007;Scott et al, 2009;Kafetzopoulos and Gotzamani, 2014;Osei Tutu and Anfu, 2019); therefore, it does not address all QMp, as ISO 9001 does. In conclusion, HACCP is not an approach to QM, as considered by some of the informants, hence, as mentioned before, lacking a real approach to QM in Cases A and B means that they cannot acquire empirical knowledge through the experience of QM implementation.…”

Section: Differences Between Casesmentioning

confidence: 99%

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Benefits on productivity indicators after quality management implementation: evidence in the dairy industry

Guzmán

Domínguez

2022

IJPPM

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PurposeThis study aims to address two objectives: to analyse how the benefits of quality management (QM) are perceived on specific productivity indicators of the Colombian dairy industry and to analyse the degree of QM implementation.Design/methodology/approachThe methodology used was a multiple case study and involved four companies in the Colombian dairy industry. The study variables were 32 QM practices and 7 productivity indicators. Data collection instruments were in-depth interviews and checklists.FindingsFindings revealed that all productivity indicators exhibit changes after QM implementation. In addition, cases approaching ISO 9001 have the highest number of practices implemented, as well as evidence of control of all productivity indicators, which allows them to perceive greater benefits.Originality/valueThis research generates novel findings that contribute to the consolidation of theory by analysing changes in specific productivity indicators of the dairy industry after the QM implementation. At the same time, it provides valuable and useful information for managers, practitioners and policymakers.

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Section: Discussionmentioning

confidence: 99%

Section: Differences Between Casesmentioning

confidence: 99%

Benefits on productivity indicators after quality management implementation: evidence in the dairy industry

Guzmán

Domínguez

2022

IJPPM

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“…GMPs focus on personnel practices (personal hygiene, hand washing, clothing), raw materials, ingredients, and product handling; waste management, pest control, equipment maintenance, and conditions of the food processing premises (Dias et al, 2012;Kamboj et al, 2020). According to Tutu & Anfu (2019), supply quality assurance, availability of well documented cleaning protocols, waste and pest management strategies, production control protocols, and personnel management are just enough to ensure food safety in small-scale food industries. However, the case of Uganda's agro-processing MSMEs seems to take a whole different trajectory.…”

Section: Discussionmentioning

confidence: 99%

An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda

Kigozi¹,

Baidhe²,

Mukisa³

et al. 2021

JFI

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The agro-processing Micro, Small, and Medium-Sized Enterprises (MSMEs) form an integral part of the manufacturing sector in Uganda. To effectively facilitate product certification among MSMEs, there is a need to fully understand the nature of their operations so that appropriate interventions can be put in place. This study assessed the status quo of operations at selected MSMEs in Uganda. A semi-structured paper-based questionnaire was administered to the owners, managers, or supervisors of the 40 selected agro-processing MSMEs enrolled under the project "Empowerment of the Agro-Processing Industry to meet the Quantity and Quality Standards for the Local and Export Market", a programme enhancing the practical skills of students at Makerere University dubbed the "EAPI Project." The seven-section questionnaire consisted of both quantitative and qualitative questions focusing on (i) product optimization, (ii) raw material verification and storage, (iii) good manufacturing practices, (iv) measuring and testing equipment, (v) product assessment, presentation, and storage, (vi) waste and pest management, and (vii) infrastructure and energy utilization. The results indicate that only 23.7% of agro-processing MSMEs clearly understood the standards. Packaging was the most optimized parameter (74.4%), followed by texture and sensory properties (59% and 51.1%, respectively). About 74% of the agro-processing MSMEs were compliant in declaring the raw materials on the product label. Results indicated that maintenance of valid medical certificates, routine inspection of personnel, and provision of protective gear ranked low, with a score of 1 out of 10. Inadequate documentation was a cross-cutting issue for all operations, yet it was a driver for GMPs. There is a need to strengthen the understanding and practice of Food processing standards from the Uganda National Bureau of Standards (UNBS), in the agro-processing MSMEs through continuous human and institutional-capacity development programs.

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“…Chen, & Lan, (2019) suggests that effective enterprise management, including quality control measures, can positively influence food safety and product quality outcomes. Liu, et al (2021) implies that effective enterprise management systems, including food safety management and quality control, can positively influence product quality and safety outcomes.…”

Section: Introductionmentioning

confidence: 99%

Enterprise management, enterprise culture and production process on product quality in the food industry: Basis for product quality continuous improvement framework

Song

2023

IJRSM

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The study aimed to examine the enterprise management, enterprise culture and production process in food enterprises in China to become the basis for developing a product quality continuous improvement framework. The study utilized the self-made questionnaire as the data-gathering instrument. Participants of the study were 300 employees or managers from food enterprises in Shandong provinces. Weighted mean and rank were used to determine the impact of enterprise management on food quality in terms of leaders' attention, work arrangement and work evaluation; assess the impact of enterprise culture on product quality as to corporate social responsibility, employee engagement and attitude to customers; Evaluate the impact of production process on food quality with reference to raw material procurement, production technology and quality inspection. Spearman rho was used to test the significant relationship as part of the non-parametric tests. All analyzes were performed using SPSS version 28. The study revealed that the respondents had a strong agreement on their enterprise management comprising leaders' attention, work arrangement and work evaluation. They agreed on enterprise culture in terms of corporate social responsibility, employee engagement and attitude to customers. They also agreed on the enterprises' production process in terms of raw material procurement, production technology and quality inspection.There was a highly significant relationship between enterprise management and enterprise culture. It also found that there was a highly significant relationship between enterprise management and production process and a highly significant relationship between enterprise culture and production process. A Product Quality Continuous Improvement Framework was developed.

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Evaluation of the food safety and quality management systems of the cottage food manufacturing industry in Ghana

Cited by 28 publications

References 9 publications

Benefits on productivity indicators after quality management implementation: evidence in the dairy industry

Benefits on productivity indicators after quality management implementation: evidence in the dairy industry

An Audit into the Nature of Operations of Agro-processing Micro, Small and Medium Enterprises (MSMEs) in Uganda

Enterprise management, enterprise culture and production process on product quality in the food industry: Basis for product quality continuous improvement framework

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