Critical factors,food quality management and organizational performance |
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| Affiliation: | 1. Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 2 George Seferis Str., GR-301 00 Agrinio, Greece;2. Department of Business Administration, University of Macedonia, P.O. Box 1591, 54006 Thessaloniki, Greece;1. Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands;2. Department of Food Safety and Food Quality, Laboratory of Food Preservation and Food Microbiology, Faculty of Bioscience Engineering, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium;3. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, 30100 Murcia, Spain;4. National Veterinary Institute, P.O.Box 750 Sentrum, 0033 Oslo, Norway;5. Laboratório de Microbiologia e Controle de Alimentos, Instituto de Ciências e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (ICTA/UFRGS), Av. Bento Gonçalves, 9500, prédio 43212, Campus do Vale, Agronomia, Cep. 91501-970 Porto Alegre, RS, Brazil;6. Department of Food Safety and Quality Management, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade-Zemun, Serbia;1. International Institute of Nutritional Sciences and Applied Food Safety Studies, University of Central Lancashire, Preston, Lancashire, United Kingdom;2. Land O’Lakes Inc., St. Paul, MN, United States;1. Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece;2. Department of Nutrition and Dietetics, Harokopio University, Athens, Greece |
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| Abstract: | This paper proposes a model for measuring the effectiveness of quality (ISO 9001) and food safety (HACCP) systems, based on their stated objectives, when these systems are jointly implemented in a food company. In addition, it investigates the critical factors for effective implementation (CFEI) of the ISO 9001 and HACCP systems; and examines the degree to which the combined implementation of ISO 9001 and HACCP influences the overall performance of the certified firms. To achieve these objectives, primary field data was collected through an empirical survey that was conducted among 347 food companies in Greece, which were certified to ISO 9001, HACCP and/or ISO 22000 systems. Initially, Exploratory Factor Analysis (EFA) and then Confirmatory Factor Analysis (CFA) were applied. The connections among the non observed model factors were verified through Structural Equation Modeling (SEM) inspection. The findings suggest that “employee attributes”, “organizations' attributes” and “internal business motives” make a significant contribution to the effective implementation of the ISO 9001 and HACCP systems. In addition, the effective implementation of the ISO 9001 and HACCP systems contribute to the business performance of companies in the Greek food industry. The evidence provided in this study helps managers to realize the importance of CFEI and the effective combined implementation of these systems in order to provide the necessary resources and support and develop the necessary policies, practices and procedures. |
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| Keywords: | HACCP ISO 9001 Critical factors Product quality Financial performance Operational performance |
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