Effectiveness of food quality systems
Spiegel, M. van der; Luning, P.A. ; Ziggers, G.W. ; Jongen, W.M.F. - \ 2014
Validation of the instrument IMAQE-Food to measure effectiveness of food quality management
Spiegel, M. van der; Boer, W.J. de; Luning, P.A. ; Ziggers, G.W. ; Jongen, W.M.F. - \ 2007
International Journal of Quality & Reliability Management 24 (2007)4. - ISSN 0265-671X - p. 386 - 403.
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
Measuring Effectiveness of Food Quality Management in the Bakery Sector
Spiegel, M. van der; Luning, P.A. ; Boer, W.J. de; Ziggers, G.W. ; Jongen, W.M.F. - \ 2006
Total Quality Management & Business Excellence 17 (2006)6. - ISSN 1478-3363 - p. 691 - 708.
systems - performance - tqm
Inappropriate management of food production operations cause several quality performance problems. Therefore, the actual contribution of food quality management to quality performance has to be revealed. This article investigates the effectiveness of food quality management in the bakery sector. Relations between production quality, quality management and contextual factors were studied from a generic and a specific point of view. On the generic level, performance of quality management was related to contextual factors, i.e. complexity of organisation, production process, and product assortment. Assessment on the specific level revealed that effective quality management activities in the bakery sector were (1) control of strategy, (2) allocation of supplying raw materials, (3) supply control, (4) control of production, (5) control of execution of production tasks, (6) control of receiving orders, and (7) planning of distribution. These quality management activities were effective, since interdependency was found between a higher level of these activities and a higher score for specific indicators for production quality, i.e. higher results of legislative and technical evaluations, a lower percentage of rejected products, and lower percentages of complaints about product quality and availability. Each bakery has a different set of contextual factors such as type of QA systems, size of company, degree of automation, and product assortment. Depending on these differences in context, bakeries should select and implement specific quality management activities suitable to their situation to increase their production quality
How to improve food quality management in the bakery sector
Spiegel, M. van der; Luning, P.A. ; Boer, W.J. de; Ziggers, G.W. ; Jongen, W.M.F. - \ 2005
NJAS Wageningen Journal of Life Sciences 53 (2005)2. - ISSN 1573-5214 - p. 131 - 150.
voedselveiligheid - bakkerijproducten - brood- en bakkerijproductenindustrie - kwaliteitscontroles - iso - certificering - bedrijfsvoering - kwaliteitszorg - haccp - food safety - bakery products - bakery industry - quality controls - iso - certification - management - quality management - haccp - systems - iso-9000 - design
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.
Development of the instrument IMAQE-Food to measure effectiveness of quality management
Spiegel, M. van der; Luning, P.A. ; Ziggers, G.W. ; Jongen, W.M.F. - \ 2005
International Journal of Quality & Reliability Management 22 (2005)3. - ISSN 0265-671X - p. 234 - 255.
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
Measuring effectiveness of food quality management
Spiegel, M. van der - \ 2004
Wageningen University. Promotor(en): Wim Jongen, co-promotor(en): Pieternel Luning; G.W. Ziggers. - [s.l.] : S.n. - ISBN 9789085040156 - 181
voedselkwaliteit - prestatieniveau - brood- en bakkerijproductenindustrie - kwaliteitszorg - bedrijfsinformatiesystemen - food quality - performance - bakery industry - quality management - management information systems
Keywords: effectiveness, food quality management, instrument, quality performance, contextual factors, agri-food production, conceptual model, performance measurement indicators, identification, validation, assessment, quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery sector.
In the last decade several incidents have occurred in the agri-food sector, such as the affairs of dioxin and BSE, whereas also the incidence of food-borne diseases and the production of higher risk products are increasing. In order to build and maintain trust of consumers in food quality and food safety, quality management is of major importance in the food sector. Food manufacturers use several quality assurance systems, like HACCP, ISO and BRC, to assure food quality. However, their effectiveness cannot be assessed because an instrument did not yet exist for the food industry. The aim of this thesis was to develop and validate an instrument that measures effectiveness of food quality management. This instrument enables the selection of appropriate QA systems and supports a proper application. A reliable and valid instrument "IMAQE-Food" was obtained that measures effectiveness of food quality management. The development was based on a structured procedure including a comprehensive literature research, development of a conceptual model, qualitative research,delphisessions, quantitative research, and validation. IMAQE-Food is generic for the bakery sector and is expected to be applicable in other food sectors as well after small modifications. IMAQE-Food was used to investigate the effectiveness of food quality management in the bakery sector and to study the interdependency between the level of food quality management and the context of bakeries. Moreover, IMAQE-Food can also be used for assessment of quality performance and/or food quality management, obtaining insight in the interdependency between contextual factors and production quality, and analysing the appropriateness of QA systems in increasing the level of quality management to obtain a higher production quality.The insights of this study support food manufacturers in deciding which quality management activities are most suitable for their situation and how their objectives have to be achieved. Policy makers can use information about effectiveness to improve established QA systems and to develop effective implementation methods. This can result in a more effective quality management and an increased production quality, which will lead to more confidence of consumers in food production quality and improving competitiveness of food manufacturers. The developed methodology will also support other researchers to develop similar instruments. For application in other food sectors, IMAQE-Food could be further tailored using the structured procedure as described in this thesis.
Evaluation of Performance Measurement Instruments on Their Use for Food Quality Systems
Spiegel, M. van der; Luning, P.A. ; Ziggers, G.W. ; Jongen, W.M.F. - \ 2004
Critical Reviews in Food Science and Nutrition 44 (2004)7-8. - ISSN 1040-8398 - p. 501 - 512.
management - products - future - safety - tqm
Due to regular challenges of food safety, consumers put high demands on the performance of food quality systems. To deal with these requirements, food manufacturers need effective quality management. Performance of food quality systems can be partly realized by quality assurance systems, such as HACCP (hazard analysis and critical control point), ISO (international organization for standardization), and BRC (british retail consortium). However, it is still unknown to what extent these systems factually contribute to the realization of quality in the wider sense. Therefore, an instrument is needed that measures the effectiveness of quality systems. This article describes the evaluation of instruments on their suitability for the development of a diagnostic instrument that measures the effectiveness of food quality systems. For this evaluation, perspectives of quality, typical characteristics of agrifood production, quantification, and performance measurement of quality management were studied. Instruments that measure the performance of both quality management and production quality were identified and evaluated on the basis of the defined criteria. The criteria for the performance of production quality were 6 quality dimensions, i.e., product quality, availability, costs, flexibility, reliability, and service. The criteria for performance of quality management were analyses of the relationships between quality management, context of the organization, and production quality, a normative procedure, validation, applicability, classification, and a process approach. Finally, for the final instrument, the evaluation resulted in an integrated approach i.e., a technomanagerial approach, and 3 suitable instruments i.e., Wageningen Management Approach, Extended Quality Triangle, and the quality concept of Noori and Radford
Towards a conceptual model to measure effectiveness of food quality systems
Spiegel, M. van der; Luning, P.A. ; Ziggers, G.W. ; Jongen, W.M.F. - \ 2003
Trends in Food Science and Technology 14 (2003)10. - ISSN 0924-2244 - p. 424 - 431.
manufacturing performance - management - haccp - industry - iso-9000 - safety
In the food industry quality assurance (QA) systems such as GMP, HACCP, ISO and BRC, are applied for assuring food quality. However, it is still unknown to what extent these QA systems contribute to the realization of quality. Therefore, an instrument is required that measures the effectiveness of food quality systems. This article analyzes several QA systems, and discusses the development of a conceptual model that aims at developing an objective diagnostic instrument. Successive research can use this instrument to assess performance of food quality systems. (C) 2003 Elsevier Ltd. All rights reserved.
|Measuring corporate social responsibility in a business-to-society context
Goddijn, S.T. ; Ziggers, G.W. - \ 2002
bedrijfsvoering - bestuur - sociaal milieu - klantrelaties - bedrijfseconomie - management - administration - social environment - customer relations - business management
|Development of the supply chain quality management-model
Spiegel, M. van der; Ziggers, G.W. - \ 2000
In: Chain management in agribusiness and the food industry : proceedings of the fourth international conference, Wageningen, 25-26 May 2000 / J.H. Trienekens, P.J.P. Zuurbier (ed.). - Wageningen : Wageningen Pers, 2000 - p. 8 p. - 8 p..
|Development of a diagnostic instrument for food quality systems : a conceptual model
Spiegel, M. van der; Ziggers, G.W. ; Luning, P.A. - \ 2000
In: Productivity & quality management frontiers : proceedings of the 9th International Conference on Productivity and Quality Research, held in Jerusalem, Israel, from 25-27 June 2000 / E. Dar-El, A. Notea and A. Hari - Bradford : MCB University Press. , 2000 - p. 8 p. - 8 p..
|Development of a diagnostic instrument for food quality systems : A conceptual model
Spiegel, M. van der; Ziggers, G.W. ; Luning, P.A. ; Jongen, W.M.F. - \ 2000
In: Productivity & Quality Management Frontiers - IX : Proceedings of the 9th International Conference on Productivity and Quality Research, held at Jerusalem, Israel at June 25-27th, 2000 / Dar-El, E., Notea, A., Hari, A., Bradford : MCB University Press - p. 375 - 375.
|The application of the TQM-concept in food supply chains
Spiegel, M. van der; Ziggers, G.W. - \ 1999
In: Productivity and quality management frontiers : proceedings of the 8th International Conference on Productivity and Quality Management ’99, held in Vaasa, Finland, from 14-16 June 1999 / W. Werther, J. Takala and J.D. Sumanth, D.J. - West Yorkshire : MCB University Press, 1999 - p. 14 p. - 14 p..
Quality assurance in food and agribusiness supply chains: developing successful partnerships
Ziggers, G.W. ; Trienekens, J. - \ 1999
International Journal of Production Economics 60 (1999). - ISSN 0925-5273 - p. 271 - 279.
Specific market and production characteristics of food supply chains are motives for vertical coordination in order to gain competitive advantage. Quality assurance systems will only contribute as a facilitating factor. The actual competitiveness of the food supply chain will be determined by the ability to develop successful partnerships. The implications for food supply chains will be a diversity of partnerships characterized by an enhanced asset specificity and higher exit and entry barriers.
|Kwaliteitszorg in ketens
Zuurbier, P.J.P. ; Trienekens, J.H. ; Ziggers, G.W. - \ 1999
In: Werkende ketens : management, kwaliteit, logistiek en ICT in de agro-industriele sector Houten : Keesing Noodervliet - ISBN 9789072072511 - p. 35 - 38.
|Supply chain management for pigs; joint cost optimization under risk
Huirne, R.B.M. ; Hardaker, J.B. - \ 1998
In: Proceedings of the 3rd International Conference on Chain Management in Agri- and Food Busines (eds. Ziggers, G.W, Trienekens, J.H. and Zuurbier, P.J.P.), Ede, The Netherlands - p. 577 - 586.
Modeling choice behavior of marketing channel members for the services provided by financial derivatives exchanges.
Pennings, J.M.E. ; Meulenberg, M.T.G. - \ 1998
In: Proceedings of the 3rd International Conference on Chain Management in Agribusiness and the Food Industry, Ede. - - p. 597 - 607.
Vertical price leadership within a channel: a cointegration study.
Kuiper, W.E. ; Meulenberg, M.T.G. - \ 1998
In: Proceedings of the 3rd International Conference on Chain Management in Agribusiness and the Food Industry, Ede, The Netherlands.. - - p. 637 - 646.
|The strawberry chain.
Hofstede, G.J. ; Trienekens, J.H. ; Ziggers, G.W. - \ 1998
In: Proceedings of the 3rd International Conference on Chain Management in Agri- and Food Business, Wageningen, The Netherlands. G.W. Ziggers, J.H. Trienekens and P.J.P. Zuurbier (eds.) - p. 75 - 85.
|Ketensamenwerking en kwaliteitszorg in de agribusiness en voedingsindustrie.
Ziggers, G.W. ; Trienekens, J. ; Zuurbier, P. - \ 1998
In: Handboek Integrale Kwaliteitszorg