Effective management of food safety and quality

Abstract

Global food supply is developing within a commercial environment with an aim to source ever‐cheaper food, i.e. to move production to the least cost producer. Quality management systems are designed primarily to ensure compliance with third party and retailer standards. Food safety management systems principally control the specific food safety hazards associated with the product and ensure compliance with food safety legislation. This paper, seeks to identify the issues for an organization if their management system is focused primarily on minimizing quality costs rather than producing safe, wholesome food.

Citation

Manning, L. and Baines, R.N. (2004), "Effective management of food safety and quality", British Food Journal, Vol. 106 No. 8, pp. 598-606. https://doi.org/10.1108/00070700410553594