The article presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. This group of businesses does not have the obligation of implementing or certifying specific systems. They are, however, implemented in order to increase the quality of the bread or reach a better market position. Also, the results of a 2022 study of 53 bakeries’ implementation of individual quality management systems are presented in the paper. The study shows an important role of the implementation of coordinated systems in the increase of quality of bread. Theoretical considerations and the results of a questionnaire study allowed the author to discuss and explain why neither the TQM system nor the BRC standards were implemented in small- and medium- sized bakeries. The results of research on the implementation of quality management systems and ensuring the health safety of bread confirm the legitimacy of using integrated quality systems. They will have a fundamental impact in the long-term perspective of innovative management of bakery managers and owners.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.29119/1641-3466.2023.176.6
- Category
- Publikacja w czasopiśmie
- Type
- artykuły w czasopismach
- Language
- angielski
- Publication year
- 2023
