Factors affecting the adoption of quality assurance systems in small food enterprises

The implementation of quality assurance systems in the global food market strengthens companies’ position and improves their competitiveness. After considering existing research findings regarding the implementation of quality assurance systems in enterprises in various economic sectors (food, non-food, manufacturing, and services), this paper examines the benefits or advantages, as well as the disadvantages or barriers, that may face small food enterprises implementing such systems. In this way, it is possible to identify the main internal and external factors which may affect the decision of a small food enterprise to adopt a quality assurance system. Several managerial, marketing, and policy implications are proposed related to the improvement of the business environment for adoption of quality assurance systems by small food enterprises.     

Implementation of non-regulatory food safety management schemes in New Zealand: A survey of the food and beverage industry

Using a questionnaire survey, this paper examines the motivations, challenges, and impacts, and the role of third-party certification bodies' (CBs) in the implementation of non-regulatory food safety management schemes (FSMS) in the New Zealand food and beverage industry. The survey involved 115 manufacturing enterprises out of which 95.7% indicated that they had one or more FSMS in place, and 43.5% stated that they implemented one or more non-regulatory FSMS. Three main categories of non-regulatory FSMS have been implemented in New Zealand: public international standard schemes, public industry sector schemes and private individual firm schemes. The most important motivation for implementing non-regulatory FSMS is meeting the requirements of major customers. As a consequence of the implementation of non-regulatory FSMS, desirable changes have been experienced by the respondents, such as the improvement of product traceability, increasing food safety awareness of employees, satisfaction with the ability to maintain customers, decreasing the cost of wastage and reduced customer complaints. The results also indicated that the major challenges encountered during the implementation of non-regulatory FSMS were increased paper work, record keeping and documentation, and the cost of development and implementation. The costs of system design and development, and external audit fees are the major implementation costs of non-regulatory FSMS, while external surveillance audit fees and product testing are the significant operating costs of non-regulatory FSMS. The third-party CBs' service was rated by 66.0% of respondents as an important tool for them to continuously improve their food safety management.     

Factors affecting food safety compliance within small and medium-sized enterprises: implications for regulatory and enforcement strategies

Empirical research assessed the factors affecting compliance with food safety legislation within small and medium-sized enterprises. This showed that whilst some of the barriers identified within other research were present within food businesses (specifically time and money), there were also a number of complex, underlying issues that prevented compliance with regulatory requirements and which have implications for regulatory and enforcement policy. These barriers included the lack of trust in food safety legislation and enforcement officers; a lack of motivation in dealing with food safety legislation; and a lack of knowledge and understanding.     

Regulations and factory enforcement arising from the UK Food Safety Bill Keith G Anderson outlines the implications

Apart from the revision of the Food Act 1984, and the introduction of new food safety provisions, powers to regulate, and more severe penalties for infringement, the Food Safety Bill encompasses the requirements necessary for the introduction of the EC Directive on the Official Control of Foodstuffs into UK law, a requirement for the completion of the Single European Market by the end of 1992. For the first time this effectively moves the emphasis for enforcement from the point of sale to the point of production, preparation or importation. It also introduces the possibility of a ‘due diligence’ defence in the event of prosecution. The new legislation requires that enforcement authorities carry out inspection of food manufacturing premises and operations for compliance, and allows the enforcement officer access to relevant information which may allow him to judge whether or not the requirements are being met.     

Food safety standards and international supply chain organization: A case study of the Moroccan fruit and vegetable exports

This paper addresses the issue of international food supply chain organization faced to food safety standards. The case of Moroccan fruit and vegetable supply chain is taken as an example. The dynamics of Moroccan food safety legislation and regulatory systems and the measures taken to facilitate export ex-ante compliance capacity with target market requirements are analysed. The results of a direct survey on producers/exporters in the Souss Massa Region are presented. Operators are classified according to the typology of vertical linkages in producers/exporters, pure exporters, and cooperatives. The relations among the typology of operators, targets markets, prevailing modes for food safety governance, and compliance costs and benefits with food safety standards are discussed.     

提升国有企业管理水平的几点思考——以武汉石油化工厂的管理实践为例

为应对国有企业改革改制带来的诸多问题与挑战,更好地促进企业改革与发展,必须加强企业管理,进一步提升管理水平。结合武汉石油化工厂的管理实践,提出企业管理必须坚持“三个代表”重要思想为指导、以生产经营为中心、服务于企业改革改制的思路。     

Assurance of compliance within the production chain of food contact materials by good manufacturing practice and documentation – Part 2: Implementation by the compliance box; call for guidelines

EU legislation requires that compliance of food contact materials (FCMs) with Article 3 of the Framework regulation 1935/2004 be established by good manufacturing practice (GMP): compliance must be dealt with at all stages of the manufacturing supply chain, either concluding compliance regarding a given aspect or delegating specified work to later stages. If there is specific legislation in place, compliance declarations (CDs) are required at all stages of production.This paper proposes the compliance box (CB) to structure the compliance work and format the documentation: section (1) identifies the business operator, (2) specifies the product and its intended uses, (3) deals with the compliance of the substances used, (4) with specific migration limits (SMLs) and other substance-related restrictions, (5) with the overall migration limit (OML), (6) with the impurities, reaction products and other not intentionally added substances (NIAS), and (7) closes with the issue date and signature. At each production stage, the compliance work is documented in the format of a CB which remains in-house (supporting documentation, here called food contact documentation FCDoc). A CB with sections 3–6 being reduced to delegated compliance work and, if required, CDs accompanies the product (food contact declaration, FCDec). During the manufacturing process, CBs merge to the point where compliance work is concluded.For the implementation, guidelines are needed, e.g., on unclear conventions applied in the past, a threshold of control, the range of the manufacturing process encompassed, the types of justifications considered acceptable for stating compliance, and the estimation of exposure. The main difficulties are in the unintentionally added substances.     

安全投入纳入财务核算及效益评价的思考

安全投入是企业为保证安全生产、改善作业环境、处理工伤事故、预防职业危害等项工作在安全工作中的总消耗，又称“安全成本”。本文论述了安全投入的经济特性、构成、帐户设置及效益评价，有助于提高人们对安全投入的认识，强化企业安全投入工作。     

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随着我国天然气产业的发展，天然气长输管道建设明显加快。油气管道的安全生产关系到人的生命和财产安全，关系到中国石油企业的发展和企业战略目标和经济责任的实现，关系到国民经济的可持续发展和经济秩序稳定，因此应得到政府、企业界和全社会的重视，也希望全国燃气行业共同关注。文章介绍了中国石油在天然气生产和管道输送方面的业务发展，从公共安全、管道自身安全及正常的市场供应等方面，对我国油气管道安全问题现状进行了阐述，提出如下建议：①国家完善油气管道保护法规框架和执法体系；②公安部门和地方政府深入开展安全生产专项整治；③管道运营公司强化内部安全保卫工作；④加强油气管道设计、建设、运营的全过程安全管理；⑤保障资源供应和市场供应安全。     

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate the effect of SCS certification on the performance of an implemented food safety management system (FSMS) and on company's microbiological food safety output according to their sector and company size and to compare the added value of SCS against voluntary standard certification.Results revealed that the majority of food processing companies (90%) were already certified for a voluntary standard such as BRC or IFS prior to or next to the Belgian SCS certification (50%). Although five clusters could be identified among the eighty-two participating companies in the performance profiles of their food safety management system and microbiological food safety output, overall no significant difference could be identified between SCS certified and non-certified SCS food processing companies. However, assurance activities (i.e. set-up of sampling plan, validation and verification of the FSMS) were elaborated at a more advanced, tailored level in SCS certified companies. No significant differences were found according to company size, but depending on the sector more robust FSMS could be identified (e.g. animal products processing sector). The benefits of the widespread presence of a third party certified food safety management system (whether voluntary standard or national SCS) as a basis for governing food safety are also reflected in the favourable inspection results obtained by Belgian food safety authority (76.90%–78.71% compliance in years 2009–2011; 12 823 SCS certified companies being visited) at the processing level. Whereas higher non-compliance in inspection results is noted (47.55–52.45% compliance in years 2009–2011; 4 415 SCS certified companies being visited) in the distribution sector, encompassing a large amount of small food service operations and retail outlets. The introduction of certified SCS is still exceptional in that sector (4.11% in 2011) and the introduction of voluntary standards is less common due to lack of incentives, capacity and resources. Thus, there are indications that a certification system based on audits is an appropriate approach in pro-actively governing food safety and supporting the implementation of control and assurance activities at advanced level, hence increasing the robustness of the food safety management systems as a basis for good microbiological food safety output.     

Food manufacture and processing for safety: the challenge ahead

Changes in the production of primary agricultural products, in food manufacturing, and in eating habits have been at the root of a number of new food safety concerns. The HACCP system provides a means to address and prevent some of the problems which emerge as a consequence of these changes. However, if the new challenges are to be met effectively, the consumer also must take certain responsibilities. In addition, changes in the perception of food safety may be needed.     

Street food vending in Asia: some policy and legal aspects

Street food vending is ubiquitous in much of Asia. It is an activity that provides employment to many, while providing nutritious, inexpensive and tasty food to millions of working men, women and children and students. Microbiological and chemical contamination, unhygienic practices and lack of basic amenities including potable water are some of the many problems associated with street food vending. Different countries have sought to regulate this industry in different ways; in Asia, out of some 30 countries more than one-half have a system for the registration of food vendors and 24 have an inspectorate for supervision. More effective regulation is possible only through a comprehensive system that considers this industry as a formal and legal activity that needs to be fully integrated into the developmental process. There is also a need to have a broader statutory definition of street food vending and more realistic and relevant legal provisions.     

The potential for third party standards at manufacturing and retail to reduce the risk of listeriosis arising from consumption of Listeria monocytogenes from ready-to-eat foods

Many third party standards are published that are either part of regional regulations or provide guidance on the control of Listeria monocytogenes in foodstuffs. These standards deal with different steps/control options for L. monocytogenes. Whereas microbiological criteria as outlined in EC regulation 2073/2005 are useful in setting performance objectives within the whole food chain, guidance on challenge studies provides the basis for harmonized approaches within industry and food safety authorities to evaluate L. monocytogenes growth potential in different foods. Other guidance documents aim towards ways of more effective Listeria control at manufacturing. The setting of governmental process and product standards link into food safety management systems by manufacturers and retailers, thereby guiding their food safety activities. The value of third party standards is discussed in conjunction with valuable inputs that can be provided by businesses having long-term experiences in related fields. Third party standards are increasingly valuable for firms to interact with partners in the food chain, so that good science plays a role in providing safe and wholesome products for the consumer without excessive government interference. Firms with long-term experiences in processing and marketing food can be important contributors to third party standards.     

HACCP in small companies: benefit or burden?

This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource problems of time and money. The burden that this places on the small business, particularly in terms of documentation, validation and verification, are then discussed. The paper concludes with a summary of the burdens and benefits that this sector faces as it moves towards compliance with food safety legislation.     

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.     

论石油机械制造企业CLD的功能构成及模型

分析了我国石油机械制造企业用户忠诚度功能，着重探讨了其用户忠诚度的构成，构建了CLD模型，为加快企业CLD建设，实施企业CS工程，提高经济效益与社会效益提供理论支撑。     

采煤设备对润滑油的需求

文章介绍了我国煤机设备发展现状与需求趋势,总体来看,国内煤炭机械设备制造企业表现出大而不强的特点,虽然国产煤炭机械设备市场占有率居主导地位,但煤炭企业所需高端产品仍需要进口。由于煤炭企业对生产有强制性的安全要求,因此要求机械设备在使用过程中必须少维修,多保养,合理使用润滑油。"十二五"期间煤炭企业继续推进兼并重组,以发展大型企业集团为目标,从规模、作业模式及安全角度等多方面因素都直接提高煤矿行业机械化率的迫切需求,从而推动煤炭设备对润滑油需求的增长。     

MAS技术在油田企业的应用

为了提高企业信息化建设水平和实现全面数字化管理,针对中国移动推出的MAS业务,油田企业信息管理实现向无线平台的集成,本文从其技术实现到应用的安全机制进行了深入剖析,同时依据石油企业的特点对该技术业务的应用前景进行了分析论述。     

Testing improvements in the chocolate traceability system: Impact on product recalls and production efficiency

The primary aim of food traceability is to increase food safety, but traceability systems can also bring other benefits to production systems and supply chains. In the literature these benefits are extensively discussed, but studies that quantify them are scarce. In this paper we propose two hypothetical improvements of the traceability system within the chocolate production system and supply chain and we illustrate the resulting benefits by using a case study. Based on the case study, we quantify the influence of these improvements on production efficiency and recall size in case of a safety crisis by developing a simulation tool. These results are aimed to illustrate and quantify the additional benefits of traceability information, and could help food industries in deciding whether and how to improve their traceability systems.     

Food safety regulatory model in India

The changing food safety standards, stricter sanitary and phyto-sanitary requirements and improved global product norms trigger the necessity to improve legislative network of a country based on codex Hazard Analysis Critical Control Point (HACCP). Due to multiplicity of laws in a majority of developing nations processed food industry is facing a major threat for survival and growth. In India nine different ministries were involved in controlling this area. Food Safety and Standards Act was established to integrate the food safety laws in India, in-order-to systematically and scientifically re-orient food processing and manufacturing industry from regulation to self-compliance. In this study, authors' focuses on issues related to the food legislation enforced time to time based on international scenario and trade. This study brings out the fact that more holistic approach is seen in new scientific standard development and covers a wider variety of products including functional food, novel food and beverages. The basic requirements of food hygiene and Good Manufacturing Practice (GMP) practices as described by codex are important for any national food safety control. However, the study concludes that there exists a gap in infrastructure and risk-based approach in the both implementation and enforcement. The study also provides the SWOT analysis of Indian legislative model and recommendation for improvement.