Styrenko L. Quality management at the food industry enterprises

Modern approaches to quality not only as production category but also as a criterion of social life have been investigated on the basis of the research of theoretico-methodological essence of quality as an economic category and object of management. Introduction of modern quality management systems comprises two basic lines: adaptation (reengineering) of the quality management systems currently in force at the food industry enterprises to the requirements of the international standards ISO 9000:2000; creation of quality management systems at the enterprises where such systems are not introduced, and which production is periodically certified using samples selected in order and number that are determined by the certification body. Investigation of the effectiveness of functioning of quality management systems at the food industry enterprises revealed a number of problems related both to a poor realization of goals connected with quality management, assurance and planning; and to the government regulation system, state of technical and technological equipment of the enterprises. On the basis of the revealed problems, organizational and economic measures on their solving were proposed. On the basis of the investigation of the content of each stage of introduction of quality management systems, of the list of actions required for their realization, and on the basis of the analysis of variances taking place during activity of enterprises, there were developed organizational and policy measures on creation of the effective quality management system, in particular: management structure of enterprises was improved by means of introduction of the internal audit department to their structure; approaches to applying of process approach at the enterprises, the existed sequence of stages of introduction of quality management systems at the industrial enterprises were improved; there were developed methods of assessment of consumer satisfaction as well.