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Effective management of food safety and quality

Effective management of food safety and quality Global food supply is developing within a commercial environment with an aim to source ever‐cheaper food, i.e. to move production to the least cost producer. Quality management systems are designed primarily to ensure compliance with third party and retailer standards. Food safety management systems principally control the specific food safety hazards associated with the product and ensure compliance with food safety legislation. This paper, seeks to identify the issues for an organization if their management system is focused primarily on minimizing quality costs rather than producing safe, wholesome food. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Effective management of food safety and quality

L. Manning; R.N. Baines
British Food Journal , Volume 106 (8): 9 – Aug 1, 2004
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Publisher
Emerald Publishing
Copyright
Copyright © 2004 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700410553594
Publisher site
See Article on Publisher Site

Abstract

Global food supply is developing within a commercial environment with an aim to source ever‐cheaper food, i.e. to move production to the least cost producer. Quality management systems are designed primarily to ensure compliance with third party and retailer standards. Food safety management systems principally control the specific food safety hazards associated with the product and ensure compliance with food safety legislation. This paper, seeks to identify the issues for an organization if their management system is focused primarily on minimizing quality costs rather than producing safe, wholesome food.

Journal

British Food Journal – Emerald Publishing

Published: Aug 1, 2004

Keywords: Quality assurance; Food safety; Risk management

References

  • General Protocol
    Assured Produce
  • Quality Assurance and Food Trade: A Critical Comparison of Systems
    Baines, R.N.
  • Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products
    BRC
  • General Criteria for the Operation of Various Types of Bodies Performing Inspection
    BS EN 45004: 1995
  • General Criteria for Certification Bodies Operating Product Certification
    BS EN 45011: 1995
  • Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application
    CAC
  • General Principles of Food Hygiene CAC/RCP 1–1969
    CAC
  • Risk Analysis Policies of the Codex Alimentarius Commission
    CAC