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Continual improvement within South African abattoir Hygiene Management Systems

Continual improvement within South African abattoir Hygiene Management Systems Purpose – The Hygiene Management System (HMS) is a regulated basic food safety system applicable to registered South African abattoirs. There is however, no specific requirement within the HMS that specifies continual improvement (CI). Continual improvement within management systems is critical to ensure that these systems remain relevant, efficient and effective over time. The purpose of this research is to determine the extent to which the HMS requirements facilitate CI and to suggest, if necessary, an approach on how the concept may be realized in practice. Design/methodology/approach – This study was conducted in two parts. The first part of the study developed continual improvement criteria benchmarking the ISO 9000 series. These criteria were then compared against the HMS requirements to determine the theoretical extent to which the HMS supports continual improvement. The second part of the study empirically tested the existing requirements of the HMS that support continual improvement. Findings – This research demonstrates that the HMS is, first designed to support CI to a limited extent and second is not, in practice, implemented towards CI. Originality/value – This paper presents regulators with gaps that exist within the present regulated HMS requirements in support of CI. It also provides abattoir managers with broad guidelines on how their implemented HMS can be designed towards CI. The research results may foster improvement within the regulated requirements of the HMS and implementation thereof towards improved handling and processing of safe meat at South African abattoirs. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png The TQM Journal Emerald Publishing

Continual improvement within South African abattoir Hygiene Management Systems

Reuben Govender
The TQM Journal , Volume 24 (4): 16 – Jun 8, 2012
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References (11)

Publisher
Emerald Publishing
Copyright
Copyright © 2012 Emerald Group Publishing Limited. All rights reserved.
ISSN
1754-2731
DOI
10.1108/17542731211247346
Publisher site
See Article on Publisher Site

Abstract

Purpose – The Hygiene Management System (HMS) is a regulated basic food safety system applicable to registered South African abattoirs. There is however, no specific requirement within the HMS that specifies continual improvement (CI). Continual improvement within management systems is critical to ensure that these systems remain relevant, efficient and effective over time. The purpose of this research is to determine the extent to which the HMS requirements facilitate CI and to suggest, if necessary, an approach on how the concept may be realized in practice. Design/methodology/approach – This study was conducted in two parts. The first part of the study developed continual improvement criteria benchmarking the ISO 9000 series. These criteria were then compared against the HMS requirements to determine the theoretical extent to which the HMS supports continual improvement. The second part of the study empirically tested the existing requirements of the HMS that support continual improvement. Findings – This research demonstrates that the HMS is, first designed to support CI to a limited extent and second is not, in practice, implemented towards CI. Originality/value – This paper presents regulators with gaps that exist within the present regulated HMS requirements in support of CI. It also provides abattoir managers with broad guidelines on how their implemented HMS can be designed towards CI. The research results may foster improvement within the regulated requirements of the HMS and implementation thereof towards improved handling and processing of safe meat at South African abattoirs.

Journal

The TQM Journal – Emerald Publishing

Published: Jun 8, 2012

Keywords: Hygiene Management System; Hygiene Assessment System; Meat safety; Meat inspection; HACCP; Continual improvement; South Africa; Meat

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