The objective of this study was to explore the use of auditing as a tool for continual improvement in the meat industry of Southwestern Ontario, Canada. Participants in the study represented the supply chain and included federal slaughterhouses, federal processors of ready‐to‐eat meat products, government agencies involved in auditing and inspection, and the retail sector involved in the auditing of meat facilities. Using in‐depth interviews, the extent of auditing and its implementation on the continual improvement process were explored. Auditing activities were conducted as required for government recognition, retailer approval, and the facility's maintenance of its Hazard Analysis Critical Control Point (HACCP) programme. Correction of deviations identified during audits led to continual improvement activities. However, only two of the participants described secondary quality management schemes that linked auditing with continual improvement.
Hepner, I., Wilcock, A. and Aung, M. (2004), "Auditing and continual improvement in the meat industry in Canada", British Food Journal, Vol. 106 No. 7, pp. 553-568. https://doi.org/10.1108/00070700410545746Download as .RIS
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