Types of food control and application of seven basic quality tools in certified food companies in Serbia

Đjekić, Ilija; Tomašević, Igor; Živković, Nenad; Radovanovic, Radomir

doi:10.3920/qas2011.0104

Cited by 8 publications

(10 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Control of hazards and risks in terms of food safety and HACCP implementation was identified as the main food safety constraint. Control is one of the most important processes in the food industry, that quality and food safety systems both strongly rely on [ 59 ].…”

Section: Modelling Millingmentioning

confidence: 99%

Modelling Processes and Products in the Cereal Chain

Carvalho

Charalambides

Đjekić

et al. 2021

Foods

View full text Add to dashboard Cite

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

show abstract

Section: Modelling Millingmentioning

confidence: 99%

Modelling Processes and Products in the Cereal Chain

Carvalho

Charalambides

Đjekić

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Quality movement introduced various quality tools that help companies improve different aspects of their business performances, including quality control (Djekic et al, 2013). Quality engineers apply basic statistical methodologies to improve the quality and productivity of products and processes and various methodologies have been proved as effective for improving almost any type of system or process (Vining et al, 2016).…”

Section: Quality As a Phenomenonmentioning

confidence: 99%

“…Its construction has been outlined as one of 12 steps in implementation of HACCP (ISO, 2005b;WHO, 2009). This implies that flow charts exist in all HACCP/food safety systems for the purpose of verifying HACCP-based food safety systems (Djekic et al, 2013).…”

Section: Flowcharts In the Food Industrymentioning

confidence: 99%

“…The use of check-sheet in food industry is more often present when checking housekeeping activities such as cleanliness of the premises, evidence of insect or rodent infestation, dusty surfaces, cobwebs, availability of soap and disinfectants, and unwashed utensils as activities in inspecting housekeeping, which is in concurrence with the results of Amoa-Awua et al (2007) and Obadina et al (2010). It is rather used for hygienic than quality purposes (Djekic et al, 2013).…”

Section: Check Sheets In the Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

D'Oca

Bartolotta

2018

Food Control and Biosecurity

View full text Add to dashboard Cite

“…Several authors concluded that without the usage of suitable QMS methods and quality tools there is no successful implementation of the quality assurance systems with limited positive effects of the QMS (Zhang, 2000;Bayo-Moriones and Merino-Díaz de Cerio, 2001;Rui Sousa and Voss, 2002;S. D. Sousa et al, 2005;Herath et al, 2007;Djekic et al, 2013). Suppliers were evaluated against implementation of seven tools introduced by Kaoru Ishikawa.…”

Section: Audit Criteriamentioning

confidence: 99%

Improving the confectionery industry supply chain through second party audits

Đjekić

Dragojlovic²,

Miloradović³

et al. 2016

British Food Journal

View full text Add to dashboard Cite

Purpose This study evaluated benefits and constraints of improving suppliers' quality and food safety systems through second party audits Design/methodology/approach A quantitative quality and food safety audit tool was developed to perform second party audits within the confectionery industry supply chain. Nine flour mills and four food packaging producers were included in the audit program. Initial audits were performed at the beginning of the program, with follow-up audits performed after one year. Findings Level of implementation of food safety and quality requirements were presented as scores. Flour mills improved their scores from 38.6% to 64.4% during the period of two years. In contrast, at the end of the second year, food packaging producers showed a lower level of improvement from 34.0% to 45.6%. This research confirmed that certification status does not imply high performance of a quality / food safety system. Companies experienced problems in identifying processes, setting performance indicators and objectives and implementing problem solving tools. Quality control has been identified as a dimension where most companies do not document their control methods and have no method in place to verify consistency in their results. Control of risks in terms of HACCP implementation was identified as the main food safety constraint Research limitations/implications Limitations of the research stem from the use of results from one part of the confectionery supply chain, from auditing a limited number of companies and from excluding the technological level of the audited companies Practical implications This study provides a valuable insight for quality and/or food safety assurance managers on benefits of using second party audits as a supply chain developing tool. Originality/value The findings of this study are worthy, as second party audits are identified as slow but effective tools in directing suppliers towards improvements

show abstract

Types of food control and application of seven basic quality tools in certified food companies in Serbia

Cited by 8 publications

References 34 publications

Modelling Processes and Products in the Cereal Chain

Modelling Processes and Products in the Cereal Chain

Detection of Irradiated Food and Evaluation of the Given Dose by Electron Spin Resonance, Thermoluminescence, and Gas Chromatographic/Mass Spectrometric Analysis

Improving the confectionery industry supply chain through second party audits

Contact Info

Product

Resources

About