The Application of a Quality System for Poultry Production at Smes in Thailand to Enhance Sustainable Competitiveness
Suphattra Ketsarapong and
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Suphattra Ketsarapong: Sripatum University, Thailand
Prapapan Ketsarapong: Kasetsart University Sriracha campus, Thailand
The purpose of this research article is to present the development of an instrument called the Hazard Analysis and Critical Control Point (HACCP) to assure the safety and quality of food. It is applied in small and medium-sized enterprises (SMEs) in the poultry industry in order to improve competitiveness and to conduct business sustainably. HACCAP was applied as the research methodology. For poultry production, there is a sequence of five steps: gap analysis and HACCP preparation, HACCP plan development, validation of the HACCP plan elements, HACCP implementation, and HACCP maintenance. The SMEs improved their system and providied training to acheive HACCP certifification. It was found that the case study sales volume increased by about 50% in 2014 after applying HACCP compared to the previous year. The production cost was reduced by about 10%. By deploying HACCP, the case study enterprises could meet customer needs and expand their businesses by retaining existing and winning new customers in a modern trading group. The knowedge could also be applied in other factories, especially those in the poultry industry.
Keywords: Quality Management; Food Safety; Poultry Production; HACCP; Thailand (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:tkp:mklp16:319-327
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