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17 system in small medium enterprises sme as

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17system in small-medium enterprises (SME) as operationalized by the Theory of PlannedBehaviour.The research questions include;1.What are forms of FQMS implemented by SMEs in Greece?2.2. What are the benefits of implementing FQMS in small-medium food companies inGreece?3.What are the limitations and pressures of FQMS and how do these affect the achievedbenefits of FQMS?
182.0 Literature ReviewThis chapter summarises the empirically-based reviewed literature on achieving benefitsfrom a food quality management system. In addition, the section elaborates on the conceptualframework that guided the study.2.1 Types and insights of Food Quality Management SystemThis section provides a detailed explanation of the food quality management system andelaborates further on the various standards in the world that govern and ensure food safety andquality guarantees in the food industry. This section is important in this study as it providesinformation to enterprises on the available standards that need to be adhered to whenimplementing a food quality management system.2.1.1 Components of a food quality management systemLegislations and standards on food quality and safety have been in existence for years.The main aim of the standards is to ensure that consumers access safe foods (Nordenskjold,2012). The standards and system guide food production by ensuring that manufacturersimplement and manage adequate food quality and ensure food safety for the consumers (Pustjenset al., 2018). A quality management system (QMS) refers to a set of synchronized activitiesaimed at guiding and controlling a company to continually enhance its effectiveness andefficiency. Food quality is assessed through food safety, although it has other elements, includingfood texture, appearance, flavour, nutritional content, ethical and sustainable production (Wu &Hsiao, 2021). For food to be considered safe for consumption, it must meet some setrequirements, such as hygienic requirements, legislative requirements, technologicalrequirements, food handling, and transport requirements, and satisfy its intended use to theconsumers (Kamboj et al., 2020).
19QMS has four main components: quality improvement, quality planning, quality control,and quality assurance (Prasanti & Wardhani, 2020). Quality planning involves developingdocuments that articulate the quality practices, standards, and activities involved in foodproduction. Quality control, quality assurance, and quality management are components of aquality plan. The core elements of a quality management system are reflected on the qualityplanning document, which includes quality objectives and policies, processes and procedures inan organization, steps in the operations, allocation of responsibilities, testing, inspection, andquality control processes. Quality assurance refers to activities that food companies develop toensure foods are produced in line with set standards and specifications. Its main goal is toprevent defects by focusing on processes used in food production through tools like audits,process checklists, and standard operating procedures. Quality control focuses on identifying andrectifying any defects in finished food products through inspections. The four components of aquality management system ensure that consumers access safe foods that are of high quality(Panghai et al., 2018).

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Term
Spring
Professor
john
Tags
Components of a food quality management system, Food Quality Management System

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