Overview

This work focuses on consumer-driven quality management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents and integrated view of how quality management is to be situated in a chain-orientated approach. Topics covered include: consumer perception of product quality, organization and quality management; and the use of quality tools including quality design, control and improvement from both a technological and management perspective. Moreover, legislative aspects of product quality and assurance, quality costs, auditing and a description of the various quality assurance systems in use from GMP to Total Quality Management are included. For both researchers and professionals in the agricultural food industry, as well as students active in various areas of food production systems, this publication provides a concept for a chain-oriented approach on developments in the field.

Full Product Details

Author:   P.A. Luning ,  Willem J. Marcelis ,  W.M.F. Jongen
Publisher:   Wageningen Academic Publishers
Imprint:   Wageningen Academic Publishers
ISBN:  

9789074134811

ISBN 10:   9074134815
Pages:   340
Publication Date:   31 March 2002
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Replaced By:   9789086861163
Format:   Paperback
Publisher's Status:   Active
Availability:   Awaiting stock  
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Table of Contents

Preface 1; 1. Introduction: food quality management 5; 1.1 Food quality 5; 1.2 Quality and business performance 6; 1.3 Techno-managerial approach 9; 1.4 Chain perspective 13; 1.5 Food quality management research 13; 2 Food quality 15; 2.1 Quality definitions and concepts 15; 2.2 Quality attributes of food 22; 2.2.1 Intrinsic quality attributes 22; 2.2.2 Extrinsic quality attributes 29; 2.3 Factors affecting physical product features in the agri-food chain 31; 2.3.1 Animal production conditions 31; 2.3.2 Animal transport and slaughter conditions 34; 2.3.3 Cultivation and harvest conditions of vegetable products 35; 2.3.4 Food processing conditions 36; 2.3.5 Storage and distribution conditions 42; 2.4 Legislative demands on quality of agri-food products 43; 3. Quality management 49; 3.1 Management functions and decision-making 49; 3.1.1 The organisation 49; 3.1.2 Management functions 51; 3.1.3 Decision-making 53; 3.1.4 Factors influencing decision-making 55; 3.1.5 Group decision-making 59; 3.1.6 Decision-making models 63; 3.1.7 Administrative concepts 66; 3.2 Historical foundations of quality management 67; 3.2.1 The evolution of management thought 67; 3.2.2 Quality management history 70; 3.3 Quality management: planning and control 77; 3.3.1 Planning and control 77; 3.3.2 Product and resource decisions 79; 3.3.3 Quality improvement 81; 3.3.4 Quality assurance 83; 3.3.5 Quality management functions 84; 3.4 Quality management: leading 85; 3.4.1 Leadership 86; 3.4.2 Leadership approaches 86; 3.4.3 Motivation 87; 3.4.4 Quality behaviour and empowerment 91. 3.5 Quality management: organising 92; 3.5.1 Organisation 93; 3.5.2 Organisation concepts and organisational structures 96; 3.5.3 Quality assurance department 101; 3.5.4. Organisation design 104; 3.6 Chain management 106; 3.6.1 Customer-supplier relationships 106; 3.6.2 Supply chain management 106; 3.6.3 Partnerships 108; 4. Quality design 111; 4.1 The design process 112; 4.1.1 Different types of new products 112; 4.1.2 Steps in the design process 114; 4.1.3 Design and business performance 117; 4.2 Product development 118; 4.2.1 Technological product design-variables 118; 4.2.2 Technology tools supporting product development. 120; 4.2.3 Taguchi method for product design 126; 4.3 Process design 127; 4.3.1 Technological process design variables 128; 4.3.2 Technological tools supporting process development 131; 4.3.3 Process capability and Taguchi method 137; 4.4 Customer-oriented design management 139; 4.4.1 Customer information. 139; 4.4.2 Customer-oriented design processes 140; 4.5 Cross-functional design 143; 4.5.1 Concurrent engineering 143; 4.5.2 Cross-functional teams 145; 4.6 Managing the design process 147; 4.6.1 Product development strategy 147; 4.6.2 Project management 149; 4.7 Quality design in the food industry 153; 5. Quality control 157; 5.1 Quality control process in the agri-food production 157; 5.1.1 General principle of quality control 157; 5.1.2 Technological variables in control of agri-food production 161; 5.2 Technological tools and methods used in quality control 162; 5.2.1 Acceptance sampling 163; 5.2.2 Statistical process control 167; 5.2.3 Quality analyses and measuring 175; 5.3 Quality control and business performance 181; 5.3.1 Supply control 182; 5.3.2 Production control 186; 5.3.3 Distribution control 190; 5.4 Managing the control process 193. 5.4.1 Effective controls 193; 5.4.2 Forms of organisational control 194; 5.4.3 Costs and benefits of control 196; 5.5 Quality control in the food industry 197; 6. Quality improvement 201; 6.1 The improvement process 201; 6.2 Quality gurus on improvement 204; 6.3 Quality improvement tools 208; 6.4 Managing the quality improvement process 210; 6.4.1 Basic conditions for quality improvement 210; 6.4.2 Teamwork 210; 6.4.3 Project approach 214; 6.5 Organisational change 214; 6.5.1 Quality management and organisational change 215; 6.5.2 Organisational change strategies 216; 6.6 Quality improvement in the food industry 220; 7. Quality assurance 223; 7.1 Good practices (GP) 224; 7.1.1 Short history and legislation 224; 7.1.2 Good Manufacturing Practice codes for food production 225; 7.2 Hazard Analysis Critical Control Points (HACCP) 226; 7.2.1 Short history and legislation 227; 7.2.2 Developing an HACCP plan 228; 7.2.3 Quantitative risk analysis 235; 7.2.4 Illustration of an HACCP plan 242; 7.3 ISO-series 244; 7.3.1 Short history and legislation 244; 7.3.2 Principles of original ISO 9000 series 246; 7.3.3 Principles of revised ISO 9000:2000 and ISO 9004:2000 248; 7.4 (Inter) national quality systems specific for the agri-food sector 254; 7.4.1 Quality systems in the animal production sector 255; 7.4.2 Quality systems for vegetable and fruit production 257; 7.4.3 Quality systems for flower and indoor plant production 259; 7.4.4 Quality system for the retail 260; 7.5 Managing quality assurance 261; 7.5.1 Quality assurance process 262; 7.5.2 Quality auditing and certification 264; 7.6 Quality assurance in the food industry 267; 8. Quality policy and business strategy 269; 8.1 Strategic Management 270; 8.1.1 Strategic management process 271; 8.1.2 Strategic alternatives 275; 8.1.3 Benchmarking 277; 8.2. Quality Policy 278. 8.2.1. Quality Philosophies 278; 8.2.2 Quality costs 280; 8.2.3. Stages of development 283; 8.3 Total quality management 284; 8.3.1. Policy orientations 284; 8.3.2 Total Quality Management 287; 8.3.3 Implementing TQM 289; 8.4 Strategic alliances 290; 8.4.1 The value system 290; 8.4.2 Alliances in the food supply chain 292; 8.4.3 Strategic alliances 292; 8.5 Quality policy evaluation 293; 8.6 Quality policy in the food industry 296; 9. Food quality management in perspective 299; 9.1 Food quality dynamics 299; 9.2 Core developments in Food Quality Management 300; Literature references 305; Index 317.

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