Implementation of a quality management system in food production

Sammanfattning: The aim of this study was to investigate how the process of implementing a quality management system for food safety was handled in four different food producing companies in Sweden. The aim was also to analyze what difficulties the companies face and the possibilities that arise when certified. Furthermore, the reason for implementation was discussed as well as the main expectations on the certificate. Implementing a quality management system is a good way of ensuring the quality and hygiene of the food production and it also increases the traceability of food products through the whole food chain. A food safety standard provides a method of preventing problems and crisis and it can also help to handle requirements from authorities, the market and others. The main purpose of a food safety standard is to provide consumers with safe food (Lusk et al, 2011). The quality of foods is often associated with the sensory, nutritional and economic aspects of food (McDonald et al, 2005), but it is so much more than that. The quality of food is also correlated to the product safety, i.e. the guarantee the producer gives to the consumer that the food is safe and will not cause any sickness or harm. For this reason, a number of effective control systems have been created. The standards BRC global standard for food safety, ISO 22000 and IFS Food are widely used and well recognized. These standards include HACCP, quality supervision as well as GMP (Good Manufacturing Practices). There are several benefits of implementing a standard in the business, the competitive advantage is increased and it is easier to establish on new markets. In chapter 4 and 5, the results of the interviews are presented separately and in a summarizing table. The respondents from all companies agreed on the benefits of the standard when it comes to the increased structure and order in the production but not all of them agreed on how the market advantages were affected or on the difficulties that arises when implementing a standard. A conclusion that can be made is that different standards suit different companies, the many detailed requirements of BRC makes it difficult to interpret and to implement in smaller companies or in companies in the charcuterie business. It is also of main importance that everyone working at the company is aware of the standard and the goals it is used to achieve. The implementation of a standard is facilitated if everyone in the company has the same vision and that it is clear to everyone what the vision involves.