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Food safety and quality systems in Canada: An exploratory study

Thanh Nguyen (Campbell Soup Company Ltd, Toronto, Canada)
Anne Wilcock (Department of Consumer Studies, Faculty of Management, University of Guelph, Guelph, Canada)
May Aung (Department of Consumer Studies, Faculty of Management, University of Guelph, Guelph, Canada)

International Journal of Quality & Reliability Management

ISSN: 0265-671X

Article publication date: 1 August 2004

Abstract

This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and differences between HACCP and ISO 9000 quality management systems were also highlighted. In this study, qualitative research was undertaken with selected medium to large‐sized food manufacturing companies. In‐depth telephone interviews were performed with quality professionals to allow the researcher the opportunity to elicit expertise and experience that are unique to the respondent. While the study was designed to be exploratory in nature and to form the basis for future research, several themes were identified. First, all companies used HACCP in conjunction with other internal programs such as product testing and supplier qualification to ensure product quality. Second, all companies perceived internal auditing as a way to ensure the quality programs. Finally, companies that had implemented both HACCP and ISO 9000 mentioned two main obstacles, i.e. resistance to change and fear of documentation.

Keywords

Citation

Nguyen, T., Wilcock, A. and Aung, M. (2004), "Food safety and quality systems in Canada: An exploratory study", International Journal of Quality & Reliability Management, Vol. 21 No. 6, pp. 655-671. https://doi.org/10.1108/02656710410542052

Publisher

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Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited