How to improve food quality management in the bakery sector

• Published in: NJAS - Wageningen journal of life sciences Vol. 53; no. 2; pp. 131 - 150
• Main Authors: Van Der Spiegel, M., Luning, P.A., De Boer, W.J., Ziggers, G.W., Jongen, W.M.F.
• Format: Journal Article
• Language: English
• Published: Elsevier Ireland Ltd 2005; Taylor & Francis
• Subjects: bakery industry; bakery products; bakkerijproducten; bedrijfsvoering; brood- en bakkerijproductenindustrie; certification; certificering; degree of automation; design; Food Quality and Safety; food safety; haccp; IMAQE-Food; iso; iso-9000; Kwaliteit van levensmiddelen, voedselveiligheid; kwaliteitscontroles; kwaliteitszorg; management; organizational size; product quality; quality assurance system; quality controls; quality management; systems; type of product group; voedselveiligheid; organizational size; type of product group; quality assurance system; degree of automation; product quality; IMAQE-Food
• ISSN: 1573-5214; 2212-1307
• DOI: 10.1016/S1573-5214(05)80002-8

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.