Implementation of Quality Systems to Improve Performance in Food Sector Business

International Journal of Economics and Management Studies

© 2020 by SSRG - IJEMS Journal

Volume 7 Issue 5

Year of Publication : 2020

Authors : Pavlos Bouchagier

10.14445/23939125/IJEMS-V7I5P115

How to Cite?

Pavlos Bouchagier, "Implementation of Quality Systems to Improve Performance in Food Sector Business," SSRG International Journal of Economics and Management Studies, vol. 7,  no. 5, pp. 93-97, 2020. Crossref, https://doi.org/10.14445/23939125/IJEMS-V7I5P115

Abstract:

In this study, the contribution of Quality Systems to the economic performance in Food Sector Companies in Greece is discussed. Non-fixed questionnaires were used to collect the necessary information. Results show that all companies surveyed implement at least one Quality System. ISO 22000 is the prevailing system implemented. IFS, BRC, HACCP are also implemented widely. Implementation of Quality Systems resulted in improved quality of products, decreased product failures, reduced consumer complaints, improved relationships between producers, suppliers, and consumers, and finally increased profits. Training of personnel was employed to conform to requirements raised due to the Systems implementation. Products conformed to System requirements were perceived as safer by consumers. Implementation of Quality Systems can help collect information on a wide range of issues relating to the internal environment of the companies but also to the external environment as well as their competitors and finally strengthen their competence and position in the market.

Keywords:

Quality Systems, Food Sector, Economic Performance, Personnel Training, Consumer Complaints.

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