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Testing is one of the indispensable activities in software development and is being adopted as an independent course by software engineering (SE) departments at universities worldwide. The purpose of this paper is to carry out an investigation of the performance of learners about testing, given the tendencies in the industry and motivation caused by the unavailability of similar studies in software testing field.

This study is based on the data collected over three years (between 2012 and 2014) from students taking the software testing course. The course is included in the second year of undergraduate curriculum for the bachelor of engineering (SE).

It has been observed that, from the performance perspective, automated testing outperforms structural and functional testing techniques, and that a strong correlation exists among these three approaches. Moreover, a strong programming background does help toward further success in structural and automated testing, but has no effect on functional testing. The results of different teaching styles within the course are also presented together with an analysis exploring the relationship between students’ gender and success in the software testing course, revealing that there is no difference in terms of performance between male and female students in the course. Moreover, it is advisable to introduce teaching concepts one at a time because students find it difficult to grasp the ideas otherwise.

These findings are based on the analysis conducted using three years of data collected while teaching a course in testing. Obviously, there are some limitations to this study. For example, student’s strength in programming is calculated using the score of C programming courses taken in previous year/semester. Such scores may not reflect their current level of programming knowledge. Furthermore, attempt was made to ensure that the exercises given for different testing techniques have similar difficulty level to guarantee that the difference in success between these testing techniques is due to the inherent complexity of the technique itself and not because of different exercises. Still, there is small probability that a certain degree of change in success may be due to the difference in the difficulty levels of the exercises. As such, it is obviously premature to consider the present results as final since there is a lack of similar type of studies, with which the authors can compare the results. Therefore, more work needs to be done in different settings to draw sound conclusions in this respect.

Although there are few studies (see e.g. Chan et al., 2005; Garousi and Zhi, 2013; Ng et al., 2004) exploring the preference of testers over distinct software testing techniques in the industry, there appears to be no paper comparing the preferences and performances of learners in terms of different testing techniques.

Ensuring continued compliance with food safety legislation and market requirements is critical to the fresh produce industry. The purpose of this paper is to analyse how a pre‐requisite programme (PRP) and key performance indicators (KPI) for food safety can be developed for the production of fresh produce, in both low input and high input supply chains.

The first stage of the research involved an examination of literature, which was conducted using desk research. The second stage includes a review of food safety management systems (FSMS) in fresh produce supply and the development of a PRP/KPI framework.

Farm assurance is well developed in the high input food supply chain for multiple retail customers. However, low input systems such as organic production, or conventional sources are often non‐assured, and supply wholesale retail and food service markets. Recent food safety incidents such as the E. coli outbreak in Germany have demonstrated that universally an effective FSMS is critical to ensure that produce is safe and wholesome and is not the cause of a food safety outbreak.

This study is of benefit to the produce industry and those in the food supply chain in the further development of quality assurance (QA) standards and business improvement models.

Quality assurance (QA) standards are considered to be a proven mechanism for delivering quality of product and service. This paper seeks to analyse critically how effectively this mechanism has been implemented in the integrated food supply chain.

This paper focuses on the development of QA standards and organisational business models. The research included a literature review and evaluation to determine the mechanisms currently in place with particular emphasis on poultry meat.

Historically private quality assurance schemes have been developed to demonstrate compliance with a set of extrinsic quality standards or “pre‐requisites”. These have often included qualitative rather than quantitative measures of quality. In order to demonstrate to external stakeholders and the consumer that QA schemes actually deliver tangible benefits, quantitative measurements should be included in QA models especially as these measures can improve intrinsic product quality, drive business performance and supply chain efficiency and compliance with legislative requirements.

This paper analyses the current status of QA in the food supply chain and is of relevance to a cross‐section of the industry.

This paper is intended to be the first in a series addressing food safety in the fresh produce chain, with particular emphasis on the contributing factors that lead to farm‐based safety breakdowns.

A desktop study of recent outbreaks and recalls that have occurred in the USA and EU was undertaken with a view to determining the produce items implicated and factors causing the emergence of outbreaks. The question “A call for HACCP on farms?” is explored.

Minimally processed fresh‐cut produce represents a particular challenge to food safety. The research has highlighted the need to mitigate risk at all stages but with specific emphasis at the pre‐farm gate stage. A more comprehensive and integrated approach to risk management is arguably needed. A call for HACCP on the farm or farm food safety management system may be warranted in future if fresh produce outbreaks continue to rise. However, further research is needed to establish the guidelines of HACCP adoption at the farm level. At present, the rigorous adoption of GAP as a pre‐requisite and the practice of HACCP‐based plans is a good indicator of the importance of pre‐harvest safety.

This paper is of government (policy), industrial (application) and academic concerns value.

The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.

The research involved analysis of both qualitative and quantitative methods of verification.

Effective development of the food safety management system (FSMS) is underpinned by appropriate determination of food safety hazards, as well as the acceptable level of risk to the consumer and measures for their control. Product and process validation, and revalidation if required, is the key to consistently producing safe food and the development of appropriate real‐time monitoring activities. However, it is the development of effective verification processes for the FSMS and the pre‐requisite programme (PRP) and the reduction of verification risk that ensures that food safety is assured for consumers.

This research is of academic value and of value to those working in the food supply chain.

One of the most outstanding features of the post‐war world is the overwhelming wish on the part of the under‐developed and emergent nations to develop their own industries and join the ranks of the industrial society. It is an essential pre‐requisite to any programme for raising living standards in those countries. For one thing it is the only way that reasonably‐paid jobs can be provided in sufficient numbers, and then again, a rising standard of living requires the production of the material goods on which it is based and which can also form the basis for trade with other nations. This drive to more industrial self‐sufficiency has created, throughout the world, an enormous demand for trained personnel, particularly personnel with technical training at the technician and technologist level, and at the craftsman level too. The demand for trained office workers grows at the same time and there has been created a vast demand for language training in these countries. Britain has made a distinguished contribution to the satisfying of this need and the meeting of this need has already enabled Britain to build up a successful export trade in training technology covering both the supply of training equipment and the provision of complete systems and services, including the staff to go with it. Britain is now the most advanced teaching equipment and materials supplier in the world. Today this world‐wide service covers all grades of employee from shop‐floor workers to management. A great deal of the initiative has come from the commercial companies specialising in training equipment and services; much of their success rests on the fact that they work together within a co‐ordinating organisation, which they created and maintain, called ICETT, The Industrial Council for Educational and Training Technology Ltd. So successful has this venture been that 90 per cent of the output of these companies is sold outside Britain. This is an active, vigorous selling exercise in which Britain leads the field. And yet little is heard about it. In the article that follows ICETT tells its own story.

The purpose of this paper is to analyse how a pre‐requisite programme and key performance indicators can be developed within an information management system in order to manage food safety, animal welfare and business performance criteria effectively in the poultry meat supply chain and seek to deliver continuous improvement.

Desk research was carried out in order to develop the research model. Competitive benchmarking with a group of broiler growers was used to determine the most appropriate performance indicators that could differentiate both operational and financial performance.

Supply chain benchmarking is more than a comparative analysis of cost structure, indeed it can be argued that if not effectively implemented, benchmarking techniques can focus too much on historic data rather than identifying and implementing current best practice, knowledge transfer and being able to initiate change within the business cycle. Effective livestock benchmarking requires a detailed understanding of the processes undertaken in order to determine the ideas and information that needs to be shared both vertically and horizontally in the chain which in turn will deliver compliance with stakeholder requirements and drive continuous improvement.

The limitations of the research have been discussed in the paper.

This research is of value to those working in the poultry meat supply chain.

Hospital cleaning and healthcare associated infections (HCAIs) continue to attract adverse media attention and consumer concern. Parallels exist with similar publicity relating to cleaning and food safety in the food industry almost 13 years earlier. This paper examines some of the management solutions developed in the food industry, and discusses their application to healthcare delivery.

The food industry is managing food safety by adopting a dual approach based on pre‐requisite programmes and Hazard Analysis Critical Control Points (HACCP). How these differ is described and how the approaches and terminology can be adapted for use in healthcare is discussed.

The food industry is moving towards external certification of safety using national and international standards. The HACCP approach, a management tool and a central requirement of these standards, is evolving and there is interest worldwide from the healthcare community. Its application to the decontamination of endoscopes, using conventional HACCP, is presented, as well as suggestions for a simplified format for managing patient‐related procedures. Taking this type of approach to the management of HCAIs could provide greater transparency, reduce infection rates and increase consumer confidence.

Potential problems in adopting HACCP, including cost and human resource, are discussed.

The HACCP method/approach has previously been mentioned in the medical literature but this paper is one of the few to examine, from basic principles, its infection control application within a broader approach to quality assurance.

The purpose of this paper is to explore the effect of a clinical leadership programme on senior clinicians within National Health Service Lanarkshire, in terms of key constituents for fostering leadership development, specific skills developed and impact this has had on clinical practice.

A qualitative research design was employed over several stages, involving 44 senior clinical managers, with member validation substantiating findings and thematic analysis used to analyse data collected.

The programme's impact was evident in acknowledged change to participants' attitude, behaviour and performance with examples conveyed to demonstrate both the effect on clinical practice and perceived organisational benefits gained. The use of role play, scenario planning and enquiry‐based learning approaches were deemed critical in achieving such change.

Time constraints merited two different cohorts being examined simultaneously during the various stages of the programme. A longitudinal study is underway encompassing the evaluations of several cohorts through various stages of the programme to enable time‐based comparisons to be made and enhance the rigour and scrutiny of the programme's impact on clinical practice.

The paper is foremost in determining structure and processes employed on the programme, specific leadership skills developed, subsequent effect on clinical practice and perceived organisational benefits gained but not necessarily contemplated by staff prior to embarking on the programme, such as the emergence of communities of practice.

Ensuring compliance with food safety legislation and market requirements is one of the key issues facing the poultry meat industry. The purpose of this paper is to analyse how a pre‐requisite programme (PRP) and key performance indicators for food safety can be developed in the poultry meat supply chain.

The first stage of the research involved an examination of literature, which was conducted using desk research. The second stage includes a discussion on food safety management systems in primary production and the development of food safety plans with an associated PRP.

Effective food safety management systems in primary production are critical to supplying food which is safe and wholesome. In order to manage food safety effectively measurable indicators of performance should be developed. These will provide data on the suitability of the food for sale, the effectiveness of the food safety management system and any potential areas of weakness which in turn will drive continuous improvement.

This study is of benefit to the broiler industry in the further development of quality assurance standards and business improvement models.