A quality cost model for food processing plants

Zugarramurdi, Aurora; Parin, Maria A.; Gadaleta, Liliana; Lupín, H. M.

doi:10.1016/j.jfoodeng.2007.03.029

Cited by 24 publications

(21 citation statements)

References 10 publications

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“…The reduction in identified CCPs due to the compliance with the previous GMP/SSOP pre-requisites in food industries is known to directly interfere with the resources necessary to implement, develop, and maintain the HACCP plan, which improves the economic viability and maintenance of the industries (ROBERTO; BRANDÃO;SILVA, 2006;ZUGARRAMUNDI et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

et al. 2013

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This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

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Section: Methodsmentioning

confidence: 99%

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

et al. 2013

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“…References (Authors) assurance of food safety for prevention, not by inspection (Bauman, 1992;Huss, 1994;Forsythe, 2002;CAC, 2003;Deodhar, 2003;Zugarramurdi et al, 2007;Jin et al, 2008;Lupin et al, 2010;Fotopoulos et al, 2011;Macheka et al, 2013); may be applicate in food chain (Forsythe, 2002;CAC, 2003;Deodhar, 2003;Hartog, 2003) improvement in product quality (Forsythe, 2002;CAC, 2003;Deodhar, 2003;Hartog 2003;Zugarramurdi et al, 2007;Fotopoulos et al, 2011); assist in new markets (HUSS, 1994;Forsythe, 2002;Maldonado et al, 2005;Khatri & Collins, 2007) improvement in brand image (Huss, 1995;Forsythe, 2002;Khatri & Collins, 2007;Jin et al, 2008) cost reduction (Huss, 1995;Khatri & Collins, 2007;Fotopoulos et al, 2011;Dora et al, 2013) created a structure for certification of companies in the sector called Feed & Food Safety, providing three levels of certification: 1 for GMP, 2 for HACCP, which includes GMP, and 3 for certification with International equivalence, which includes HACCP. Among the 123 feed and food manufacturing companies associated with SINDIRAÇÕES up to November 2016, 3 units had a level 3 certification, 16 had HACCP certification (level 2) and 34 GMP certification (level 1).…”

Section: Benefits Obtained With Haccpmentioning

confidence: 99%

Programas para segurança na indústria de alimentos para animais: caracterização e benefícios percebidos com a implantação

Coelho

Toledo

2017

Gest. Prod.

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Resumo: O artigo caracteriza e analisa a implantação de BPF e APPCC e os benefícios percebidos na indústria Abstract:This article aimed to analyze the internal and external perceived benefits of the implementation of GMP and HACCP in factories of the feed industry, and the difficulties perceived during deployment. A survey research was conducted through a questionnaire which was sent to the companies. Sixty units responded the questionnaire. Descriptive statistics, correlation tests and clusters were applied for data analysis. The cluster analysis identified three groups of companies, which differed from each other mainly by their size and certification of food safety standards. While product quality is a general requirement of the sector, the understanding that the adoption of programs to guarantee food safety is important for the quality of feed provided to the animals and essential for the quality of food of animal origin (meat, milk, eggs) does not seem to be a unanimous perception of the industry, considering that 26.7% of the sample does not apply the HACCP yet and only 50.0% has some certification related to food safety. It was observed that the units that supply the most demanding markets tend to adopt these programs and their certification. The main internal benefits reported after the implementation of GMP/HACCP were reduction of food safety related problems and improvement of the level of training of production employees. As for external benefits, the most cited were improved brand image and customer satisfaction.

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“…Most of the literatures focused on the precise cost item calculation, instead of performing the specific mathematical model and empirical research. There are two kinds of research categories for COQ model, one is the quality cost study, which focused on the cost measurement and reporting systems establishment [16,[19][20][21], and the other is the specific optimization determination for certain industry based on the quality cost model analysis, no matter qualitative model or quantitatively functional model [22][23][24]. The aim of this paper is to verify and examine the specific QC math model for self-brand automotive industry based on typical quality cost functional type, which could give accurate guidance for engine firm during its QIP.…”

Section: Typical Quality Cost Math Modelsmentioning

confidence: 99%

Research on Quality Cost Model (QCM) based on Quality Improvement Procedure (QIP) in an Auto-factory

Zhou¹,

Wang²,

Shan³

et al. 2017

IJDTA

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A quality cost model for food processing plants

Cited by 24 publications

References 10 publications

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

Programas para segurança na indústria de alimentos para animais: caracterização e benefícios percebidos com a implantação

Research on Quality Cost Model (QCM) based on Quality Improvement Procedure (QIP) in an Auto-factory

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