G.W. Ziggers

Towards a conceptual model to measure effectiveness of food quality systems

In the food industry quality assurance (QA) systems such as GMP, HACCP, ISO and BRC, are applied for assuring food quality. However, it is still unknown to what extent these QA systems contribute to the realization of quality. Therefore, an instrument is required that measures the effectiveness of food quality systems. This article analyzes several QA systems, and discusses the development of a conceptual model that aims at developing an objective diagnostic instrument. Successive research can use this instrument to assess performance of food quality systems.

Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems

Due to regular challenges of food safety, consumers put high demands on the performance of food quality systems. To deal with these requirements, food manufacturers need effective quality management. Performance of food quality systems can be partly realized by quality assurance systems, such as HACCP (hazard analysis and critical control point), ISO (international organization for standardization), and BRC (british retail consortium). However, it is still unknown to what extent these systems factually contribute to the realization of quality in the wider sense. Therefore, an instrument is needed that measures the effectiveness of quality systems. This article describes the evaluation of instruments on their suitability for the development of a diagnostic instrument that measures the effectiveness of food quality systems. For this evaluation, perspectives of quality, typical characteristics of agrifood production, quantification, and performance measurement of quality management were studied. Instruments that measure the performance of both quality management and production quality were identified and evaluated on the basis of the defined criteria. The criteria for the performance of production quality were 6 quality dimensions, i.e., product quality, availability, costs, flexibility, reliability, and service. The criteria for performance of quality management were analyses of the relationships between quality management, context of the organization, and production quality, a normative procedure, validation, applicability, classification, and a process approach. Finally, for the final instrument, the evaluation resulted in an integrated approach i.e., a technomanagerial approach, and 3 suitable instruments i.e., Wageningen Management Approach, Extended Quality Triangle, and the quality concept of Noori and Radford.

Measuring effectiveness of food quality management in the bakery sector

Abstract Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector. Relations between production quality, quality management and contextual factors were studied from a generic and a specific point of view. On the generic level, performance of quality management was related to contextual factors, i.e. complexity of organisation, production process, and product assortment. Assessment on the specific level revealed that effective quality management activities in the bakery sector were (1) control of strategy, (2) allocation of supplying raw materials, (3) supply control, (4) control of production, (5) control of execution of production tasks, (6) control of receiving orders, and (7) planning of distribution. These quality management activities were effective, since interdependency was found between a higher level of these activities and a higher score for specific indicators for production quality, i.e. higher results of legislative and technical evaluations, a lower percentage of rejected products, and lower percentages of complaints about product quality and availability. Each bakery has a different set of contextual factors such as type of QA systems, size of company, degree of automation, and product assortment. Depending on these differences in context, bakeries should select and implement specific quality management activities suitable to their situation to increase their production quality.

Development of the instrument IMAQE‐Food to measure effectiveness of quality management

Purpose – Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of food quality systems, called IMAQE‐Food.Design/methodology/approach – The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.Findings – In total, 28 relevant and comprehensible indicators were obtained that measure performance of quality management, production quality and their influencing factors in the bakery sector.Originality/value – This paper will make a contribution to the body of knowledge in the field of food quality management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or m...

Validation of the instrument IMAQE‐Food to measure effectiveness of food quality management

Purpose – The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of food quality systems.Design/methodology/approach – Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbachs alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.Findings – The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.Practical implications – It is shown in the paper that IMAQE‐Food will support food manufac...

How to improve food quality management in the bakery sector

In the food industry, quality assurance (QA) systems are applied to ensure food safety and food quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organization for Standardization) and BRC (British Retail Consortium), but for them to be able to decide which system suits their specific situation (i.e., context) most and how this system should be implemented, they lack the necessary insight into the interdependence of contextual factors of bakeries and the quality management level at which these bakeries operate. This article reports on these aspects. The contextual factors that were studied include QA system, size of organization, degree of automation and type of product group. The level of food quality management between groups of bakeries differing in these contextual factors was analysed. Differences between groups of bakeries were found in the level of the quality management activities, control of strategy, allocation of supplying raw materials, supply control, planning of production and control of execution of production tasks. Bakeries that applied BRC, bakeries with 150 employees or more, industrial bakeries, and confectionery and biscuit bakeries performed some of these activities at a higher quality level than the other groups of bakeries. The study shows that by using the instrument IMAQE-Food, bakeries can select suitable quality management activities and QA systems for their specific situation to achieve effective quality management.