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The recently introduced ISO 22000:2005 modified the classical HACCP approach by embedding food safety into the wider context of a standardized management system and refining the required safety control measures. There is little guidance regarding ISO 22000 implementation as well as inconsistencies regarding definitions and control measures specifications. This paper aims to provide a structured approach for the implementation of ISO 22000, applied to the case of industrial yoghurt.

The approach consisted of two stages. The first primarily comprises the interpretation of the ISO 22000 specifications. The second includes the application of these requirements (as interpreted) to industrial yoghurt manufacture, considering all major varieties (set, stirred and strained) and types (with or without flavourings).

The paper reveals a managerial perspective of ISO 22000, overcoming existing inconsistencies for determining the necessary control measures, as applied to industrial yoghurt.

This research is limited to the case of industrial yoghurt considered. However, the methodology used is general and can apply to any other product.

This paper provides an interpretation of ISO 22000, based on other standardized management system practices and widely accepted managerial principles. The findings can help in the development of the necessary state‐of‐the‐practice tools to facilitate future ISO 22000 implementations, in conjunction with the ISO 9001 quality standard.

The present study focuses on two basic determinants of company innovation, namely, quality practices of top management and process quality management. The purpose of this paper is to explore the impact of these determinants on product and process innovation. Determining the impact of these dimensions of innovation on the market performance of a company is also an aim of the present study.

A research study was carried out on a sample of 433 Greek manufacturing and service companies. Data were obtained through a structured questionnaire from the chief executive officers of the companies. Exploratory and confirmatory factor analyses are applied to extract and validate all the latent factors considered in the suggested model, while their relationships are determined through structural equation modeling.

The analysis of the empirical data shows that both the dimensions of company innovation examined in the present study (product and process innovation) are positively influenced by the quality practices of top management and process quality management. Improving these two dimensions of company innovation, in turn, results in increased market performance.

First, the sample of the responding manufacturing and service Greek companies which includes both small and medium-sized enterprises and large companies and which operate in circumstances of financial crisis; second, the subjective data collected from only one company representative; and third, the examination of only two factors influencing company innovation, are the main limitations of the present study. Based on these limitations, future research studies are recommended.

The empirically validated theoretical model of the present study can guide the policy makers of a company to select a quality management and innovation strategy through which the company can lay the foundations to increase its market performance, and thus, overcome the current economic downturn and financial crisis. Researchers can also use the suggested valid model as an assessment tool, a benchmarking tool and a tool for the design of their future research studies.

The present study contributes to the literature by determining a valid model that describes simultaneously the relationships between quality management factors, product and process innovation and market performance. This is also the first study reflecting Greek companies’ efforts to withstand the current downturn and penetrate the market through innovation.

The purpose of this paper is to explore the impact of the effective implementation of both ISO 9001 and ISO 22000 systems on the competitive performance of certified food manufacturing companies.

A survey instrument was used for quantitative data collection. All items were measured on a seven‐point modified Likert scale. The data were analysed statistically by means of Statistical Package for Social Scientists. Factor analysis and multiple regression analysis were conducted to test the research hypotheses. Both validity and reliability of the measures were checked in order to reduce the measurement error.

The results show a positive and significant relationship between the combined effective implementation of ISO 9001 and ISO 22000 standards and competitive performance of certified food companies, explaining a significant proportion of variance in their performance.

The results of this study help managers of food companies realize that both the effective implementation of the quality management and quality safety systems ISO 9001 and ISO 22000 lead to increased competitive performance for certified companies. Thus, the paper may motivate the non‐certified food companies to effectively adopt the principles and conform to the requirements of these standards, leading to enhanced manufacturing capabilities and competitive performance.

This paper highlights the influence of quality and food safety management systems on the competitive performance of the certified food manufacturing companies. It reveals the value of the combined effective implementation of ISO 22000 and ISO 9001:2000 systems, proving that, when effectively implemented, they have a favourable effect on companies' performance.

The purpose of this paper is to develop an instrument that measures the effectiveness of the ISO 9001 Quality Management System (QMS), based on its components, meaning the ISO 9001 objectives; and to validate this instrument in the food manufacturing sector.

Bearing in mind the definition of “ISO 9001 effectiveness”, the ISO 9001 objectives and their indicators are identified in the literature. Based on these indicators, a measurement instrument is developed and then empirically validated through collecting preliminary data from 335 Greek food manufacturing small and medium‐sized enterprises (SMEs). After testing the assumptions of multivariate analysis, exploratory factor analysis as well as first and second order confirmatory factor analysis are applied.

The data collected reveal, as identified in the literature, the three‐dimensional nature of the ISO 9001 objectives (continuous improvement, prevention of nonconformities and customer satisfaction focus). The responding food manufacturing SMEs demonstrate a high level of achievement of these objectives. Further analysis of the data also reveals a valid latent factor reflecting the successful achievement of the ISO 9001 objectives, namely “ISO 9001 effectiveness”.

The present study focuses on food manufacturing SMEs. Therefore, it is worth validating the measurement instrument on large food manufacturing companies, food service companies, companies of specific food sub‐sectors, non‐food companies and finally on companies operating in different economic conditions to Greece.

This measurement instrument can be used by a food manufacturing SME as a self assessment tool and a benchmarking tool. In doing so, suitable strategies can be selected in order for a food SME to improve quality, gain competitive advantage and overcome the current downturn.

In this paper, a measurement instrument is developed and validated in food manufacturing SMEs, based on measures describing the ISO 9001 objectives; in other words, ISO 9001 effectiveness.