M. van der Spiegel, W.J. de Boer, P.A. Luning, G.W. Ziggers and W.M.F. Jongen
The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an…
Abstract
Purpose
The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of food quality systems.
Design/methodology/approach
Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.
Findings
The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.
Practical implications
It is shown in the paper that IMAQE‐Food will support food manufacturers in deciding which system is most suitable to achieve their objectives.
Originality/value
This paper will make a contribution to the body of knowledge in the field of food quality management by validating an instrument to measure effectiveness instead of compliance of norms or only measuring performance.
Details
Keywords
M. van der Spiegel, P.A. Luning, G.W. Ziggers and W.M.F. Jongen
Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based…
Abstract
Purpose
Manufacturers use several quality assurance systems to assure quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of food quality systems, called IMAQE‐Food.
Design/methodology/approach
The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.
Findings
In total, 28 relevant and comprehensible indicators were obtained that measure performance of quality management, production quality and their influencing factors in the bakery sector.
Originality/value
This paper will make a contribution to the body of knowledge in the field of food quality management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or merely performance. This will support food manufacturers in deciding which system is most suitable to achieve their objectives. The developed procedure can be used for providing insight in determining the desired level of quality management, and for extending the instrument for other applications.
Details
Keywords
Evangelos L. Psomas, Dimitrios P. Kafetzopoulos and Christos V. Fotopoulos
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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”.
Research limitations/implications
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.
Practical implications
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.
Originality/value
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.
Details
Keywords
This paper aims to provide a preliminary understanding of factors that contribute to consumer perceptions of value and usefulness regarding online traceability for product…
Abstract
Purpose
This paper aims to provide a preliminary understanding of factors that contribute to consumer perceptions of value and usefulness regarding online traceability for product compliance to halal principles.
Design/methodology/approach
In total, 160 usable questionnaires were obtained from a large Muslim University in Indonesia through a survey. The data were tested using a multivariate regression analysis.
Findings
The current study suggests that Muslim consumers in Indonesia perceive the ability to trace a product’s compliance to halal principles as useful and important. The Muslim consumer’s perception of online traceability as useful is influenced by three main factors: the consumer’s disposition to trust, a healthy lifestyle and the reputation of the company, as well as the certification bodies.
Social implications
The findings suggest that information and communication technologies play an instrumental role in facilitating smart food safety policies by fostering positive changes in consumer behavior, specifically in supporting halal and healthy consumption.
Originality/value
Online traceability for halal product is a novel issue that is yet to be examined empirically in the context of Indonesia. This research should be of value to those who have an interest in assessing the importance of online traceability to enhance assessment of product information, particularly in developing countries.
Details
Keywords
Hsin‐I Hsiao, Ron G.M. Kemp, Jack G.A.J. van der Vorst and S.W.F. (Onno) Omta
This paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands.
Abstract
Purpose
This paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands.
Design/methodology/approach
The outsourcing of four levels of logistics activities is investigated: transportation (level 1), packaging (level 2), transportation management (level 3), and distribution network management (level 4). A structured questionnaire was designed and sent to logistics managers in The Netherlands and Taiwan to evaluate the most commonly outsourced activities and identify specific outsourcing firm's characteristics.
Findings
About 69 per cent of the companies, in both countries outsource level 1 activities, 16 per cent level 2, and 37 per cent level 3 activities. Only few companies (about 10 per cent) outsource the highest level of activities. In particular, The Netherlands has higher percentages for levels 1 and 3. This might be caused by the fact that most Taiwanese companies emphasise low cost whereas the Dutch companies focus on flexibility in order to deal with higher complexities. When intentions for the future are included, Taiwan is planning to outsource level 2 (40 per cent) and level 4 activities (36 per cent) much more than The Netherlands (respectively 13 and 17 per cent). When zooming in, it was found that outsourcing strategies of companies in the subsectors differ. For instance, the dairy sector outsources more frequently than the meat sector on the first three levels. This might be caused by the fact that meat companies emphasise food quality, whereas dairy companies emphasise flexibility and reliability.
Research limitations/implications
This study investigated only food processors. The paper suggests further research should include other types of food organisations.
Originality/value
The paper provides valuable insights in outsourcing strategies of food processing companies in Taiwan and The Netherlands for advanced logistics service providers who are looking at the market potential of Taiwan.
Details
Keywords
Mohd Helmi Ali, Yuanzhu Zhan, Syed Shah Alam, Ying Kei Tse and Kim Hua Tan
The purpose of this paper is to establish a conceptual model adopted from a strategy-structure-performance paradigm for investigating the fit between the supply chain integration…
Abstract
Purpose
The purpose of this paper is to establish a conceptual model adopted from a strategy-structure-performance paradigm for investigating the fit between the supply chain integration and halal food supply chain integrity and the impact of halal food supply chain integrity on firms’ performance in a Malaysian context.
Design/methodology/approach
This study comprises a sample of a halal manufacturing firm in Malaysia. A cross-sectional research design was used in this study. Data were gathered based on mailed and personally administered questionnaires. SmartPLS was used to analyse the 254 valid responses.
Findings
The research findings indicate that internal integration and strategy have positive impact on halal food supply chain integrity. The study results confirmed that customer integration and supplier integration contributes to halal food supply chain integrity. It also finds that halal food supply chain integrity has a significantly positive impact.
Research limitations/implications
The results suggested that a strategic collaboration with the supplier pivoted around the quality and integrity of the raw materials should be undertaken.
Practical implications
The results from this study supports that the managers should adopt all halal food supply chain integrity components to achieve a superior performance. Even though some of the components did not yield significant results in terms of their relationships with firms’ performance, these dimensions were generally related to the standardised industry requirements, such as certifications.
Originality/value
The findings are original and unique and are based on established theories from the literature on supply chain management practices. The research findings are useful to academics and policymakers interested in fostering a halal supply chain in Malaysia.
Details
Keywords
Lusine H. Aramyan, Alfons G.J.M. Oude Lansink, Jack G.A.J. van der Vorst and Olaf van Kooten
Measurement of the performance of entire supply chains is an important issue because it allows for “tracking and tracing” of efficacy and efficiency failures and leads to more…
Abstract
Purpose
Measurement of the performance of entire supply chains is an important issue because it allows for “tracking and tracing” of efficacy and efficiency failures and leads to more informed decision making with regard to chain design. However, the choice of appropriate supply chain performance indicators is rather complicated due to the presence of multiple inputs and multiple outputs in the system. Therefore, this paper aims to evaluate the usefulness of a novel conceptual model for supply chain performance measurement in an agri‐food supply chain.
Design/methodology/approach
A conceptual model for integrated supply chain performance measurement is evaluated in a Dutch‐German tomato supply chain by means of a case study approach.
Findings
The proposed conceptual framework is found to be useful for measuring performance of the tomato supply chain. From the case study it is concluded that four main categories of performance measures (i.e. efficiency, flexibility, responsiveness, and food quality) are identified as key performance components of the tomato supply chain performance measurement system.
Originality/value
This research evaluates a novel concept for measuring the performance of agri‐food supply chains. This concept is the first step in developing an integrated performance measurement system that contains financial as well as non‐financial indicators combined with the specific characteristics of agri‐food supply chains. Based on a case study in the tomato supply chain, this concept is found to have potential.
Details
Keywords
Mas Wahyu Wibowo, Auditia Lintang Sari Putri, Ali Hanafiah, Dudi Permana and Fauziah Sh Ahmad
The purpose of this paper is to evaluate Indonesian Muslim millennials’ decision-making process in purchasing halal food by introducing knowledge variable into the theory of…
Abstract
Purpose
The purpose of this paper is to evaluate Indonesian Muslim millennials’ decision-making process in purchasing halal food by introducing knowledge variable into the theory of planned behavior framework and education level (EL; i.e. low vs high) as the moderating variable.
Design/methodology/approach
There were 400 questionnaires that were distributed to obtain responses from Indonesian Muslim millennials consumers. SmartPLS was used as the structural equation modeling approach to perform the multi-group analysis.
Findings
EL plays an important role that determines Indonesian Muslim millennials’ decision-making process to purchase halal food.
Research limitations/implications
The EL was distinguished based on the Indonesian formal education system, which excluded the religious education system from the analysis.
Practical implications
The information conveyance of halal food product attributes should be conducted gradually according to the millennial consumers’ EL. Millennial consumers with higher EL are more likely to internalize the credence attributes of halal food compared to the lower EL counterpart.
Originality/value
This study found the significant differences in terms of halal food purchase decision-making between the two groups of lower EL and higher EL.
Details
Keywords
Kit Fai Pun and Patricia Bhairo‐Beekhoo
Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely…
Abstract
Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.
Details
Keywords
Lisa Marie Borghoff, Carola Strassner and Christian Herzig
Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.
Abstract
Purpose
Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.
Design/methodology/approach
This study is based on semi-structured expert interviews with eight employees of six purely or partly organic dairies from Germany and Switzerland. Interview themes are (1) quality of organic milk processing in general, (2) assessment of specific processing techniques, (3) product quality of organic milk and (4) flow of information between producer and consumer. The interviews have been audio-recorded, transcribed verbatim and thematically analysed.
Findings
(1) Experts prefer minimal processing; some prefer artisanal processing, whilst others stress the advantages of mechanisation. (2) High temperature short time (HTST) pasteurisation and mechanical processing techniques are accepted; ultra-high-temperature (UHT) milk processing is partly rejected. (3) Traditional taste and valuable ingredients should be present in the final product. Natural variances are judged positively. (4) Consumers' low level of food technology literacy is challenging for communication.
Research limitations/implications
The results cannot be generalised due to the qualitative study design. Further studies, e.g. qualitative case analyses and studies with a quantitative design, are necessary to deepen the results.
Practical implications
The paper shows which processing technologies experts consider suitable or unsuitable for organic milk. The paper also identifies opportunities to bridge the perceived gap between processors' and consumers' demands.
Originality/value
The study shows the challenges of processors in expressing the processors' understanding of process quality.