A review of Quality control in food safety for FMCG Products

Nikita Mahindrakar

doi:10.36676/jrps.2023-v14i4-003

Authors

Nikita Mahindrakar Research Scholar University: Swiss school of business management Geneva

DOI:

https://doi.org/10.36676/jrps.2023-v14i4-003

Keywords:

Quality Management, Food Supply, McDonald’s Hong Kong, Case Study

Abstract

For humans, food is essential to their well-being. A country's economy and long-term growth depend on the availability of nutritious food of high quality and safety. The quality and stability of the food supply has become a global issue due to the recent rise in food contamination occurrences and product recalls. Quality management measures in food supply are examined in this study, with an emphasis on McDonald's Hong Kong's use of these procedures to ensure the quality of their food supply. Everyday life revolves on food; thus, it is both practical and philosophically necessary to improve food safety risk governance. Using a reputation updating model, this study proposes a three-tier supply model that includes government regulatory agencies, food producers, and consumers. It also investigates the impact of product quality and sales price for food producers, as well as government testing accuracy and regulations' efficacy in ensuring product quality and safety. There is a negative relationship between pricing and government incentives or penalties, according to these findings. By improving accuracy of food sampling tests in addition to increasing rewards and increasing punishments for poor food quality, product quality can be effectively controlled, and prices can be balanced, resulting in increased profits for food producers. There are several insights about food safety risk management in this study, which may be gleaned from the various observations. The image of a firm suffers a catastrophic hit when problems with food quality and safety are made public, even though the process of changing product quality is relatively gradual for manufacturers.

References

Afolabi, O. O. et al. (2021) ‘Evaluation of Storage Control Points and Implicated Pathogens on Fast Moving Consumer Goods in Suburbs of South-western Nigeria’, European Journal of Nutrition & Food Safety, (April), pp. 20–31. doi: 10.9734/ejnfs/2021/v13i330387. DOI: https://doi.org/10.9734/ejnfs/2021/v13i330387

Becker, T. (2000) ‘Consumer perception of fresh meat quality: a framework for analysis’, British Food Journal, 102(3), pp. 158–176. doi: 10.1108/00070700010371707. DOI: https://doi.org/10.1108/00070700010371707

Huda, S. S. M. S., Muzaffar, A. T. and Ahmed, J. U. (2009) ‘An enquiry into the perception on food quality among urban people: A case of Bangladesh’, African Journal of Business Management, 3(5), pp. 227–232.

Nyarugwe, S. P. et al. (2016) ‘Determinants for conducting food safety culture research’, Trends in Food Science and Technology, 56, pp. 77–87. doi: 10.1016/j.tifs.2016.07.015. DOI: https://doi.org/10.1016/j.tifs.2016.07.015

Ahmad, M. M. and Fehér, P. (2010), “Supply chain of fruits and vegetables and correlated impact of managing the quality”, in Proceedings of the 4th International Conference on Software, Knowledge, Information Management and Application - SKIMA 2010, pp. 212-220.

Alemanni, M., Alessia, G., Tornincasa , S. and Vezzetti, E. (2008), “Key performance indicators for PLM benefits evaluation: The Alcatel Alenia Space case study”, Computers in Industry, Vol. 59, No. 8, pp. 833-841. DOI: https://doi.org/10.1016/j.compind.2008.06.003

Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. and Williams, C. L. (2009), “Health benefits of dietary fiber”, Nutrition Reviews, Vol. 67, No. 4, pp. 188-205. DOI: https://doi.org/10.1111/j.1753-4887.2009.00189.x

Armstrong, F. and Clapham, M. (2007), “Are primary school children’s packed lunches healthy?”, British Journal of School Nursing, Vol. 2, No. 6, pp. 250-258. DOI: https://doi.org/10.12968/bjsn.2007.2.6.27604

Bai, Y., Zhou, L. and Wang, J. (2006), “Organophosphorus pesticide residues in market foods in Shaanxi area, China”, Food Chemistry, Vol. 98, No. 2, pp. 240-242. DOI: https://doi.org/10.1016/j.foodchem.2005.05.070

Bansal, S. and Sharma, B. K. (2012), “Application of data mining to explore effective utilization of e-advertisements in various industries”, International Journal of Computer Applications, Vol. 44, No. 22, pp. 1-8. DOI: https://doi.org/10.5120/7189-9940

Bernard, A., Hermans, C., Broeckaert, F., De Poorter, G., De Cock, A. and Houins, G. (1999), “Food contamination by PCBs and dioxins”, Nature, Vol. 401, pp. 231-232. DOI: https://doi.org/10.1038/45717

Bernardi, B., Giametta, F. and Sciarrone, G. (2008), “Innovations in mechanization and control systems of production in olive sector”, Agricultural Engineering International: CIGR Journal, Vol. X.

Bevilacqua, M., Ciarapica, F. E. and Giacchetta, G. (2009), “Business process reengineering of a supply chain and a traceability system: A case study”, Journal of Food Engineering, Vol. 93, No. 1, pp. 13-22. DOI: https://doi.org/10.1016/j.jfoodeng.2008.12.020

Bosona, T. G. and Gebresenbet, G. (2011), “Cluster building and logistics network integration of local food supply chain”, Biosystems Engineering, Vol. 108, No. 4, pp. 293-302. DOI: https://doi.org/10.1016/j.biosystemseng.2011.01.001

Bottani, E. and Rizzi, A. (2008), “Economical assessment of the impact of RFID technology and EPC system on the fast-moving consumer goods supply chain”, International Journal of Production Economics, Vol. 112, No. 2, pp. 548-569. DOI: https://doi.org/10.1016/j.ijpe.2007.05.007