CategoryIssue 04-2024, publication

dr inż. Magdalena NIEWCZAS-DOBROWOLSKA – Katedra Zarządzania Jakością, Uniwersytet Ekonomiczny w Krakowie, ul. Rakowicka 27, 31-510 Kraków, Polska, e-mail: niewczam@uek.krakow.pl

Received 20.06.2024. Accepted 05.07.2024

Abstract

Purpose: The purpose of the article is to characterize the possibilities of using artificial intelligence in relation to food safety in the food chain.
Design/methodology/approach: A review of recent literature on AI in the food industry was conducted in relation to food safety.
Findings/conclusions: AI is used in processes in the food chain concerning its various participants (farmers, producers, distributors) as a preventive measure against food safety hazards and threats, as well as in the event of a food safety hazard and threat. AI gives the ability to collect, process, model and analyze large amounts of data, which is why its applications in the food industry and ensuring food safety are very wide – from monitoring, risk prediction, prevention, training, to quick reactions related to product withdrawal from the market and informing institutions and consumers.
Research limitations: Theoretical aspects have been addressed, but they can be expanded to include practical aspects, opinions of consumers, producers and institutions.
Practical implications: The article points to the important issue of the use of AI in quality assurance, in terms of prevention, but also in response to threats arising from food. AI can be used in various areas. We must remember ethics and responsibility when using AI.
Originality/value: This is a current topic related to the development of AI, its advantages and the threats it brings.

Keywords

artificial intelligence (AI), food industry, ensuring food safety, ethics

dr Katarzyna MUSZYŃSKA – Uniwersytet Morski w Gdyni, Dział Armatorski i Praktyk Morskich, ul. Morska 81-87, 81-225 Gdynia, Polska, e-mail: k.muszynska@au.umg.edu.pl
prof. dr hab. inż. Piotr PRZYBYŁOWSKI – Uniwersytet Morski w Gdyni, Wydział Zarządzania i Nauk o Jakości, ul. Morska 81-87, 81-225 Gdynia, Polska, e-mail: p.przybylowski@wznj.umg.edu.pl
dr Violetta SKRODZKA – Uniwersytet Morski w Gdyni, Wydział Zarządzania i Nauk o Jakości, ul. Morska 81-87, 81-225 Gdynia, Polska, e-mail: v.skrodzka@wznj.umg.edu.pl

Received 14.07.2024. Accepted 26.07.2024

Abstract

Purpose: The aim of the work was to build a catalog of activities that would allow for the development of quality cost accounting for the training ships of the University Maritime Gdynia (UMG) and to define and prepare a list of quality costs in accordance with the adopted PAF model (prevention cost, appraisal cost, failure cost).
Design/methodology/approach: A triangulation approach to research was used. The work uses a case study, analysis of available documentation, an original procedure for separating costs for quality cost accounting on UMG training ships, and ratio analysis.
Findings/conclusions: The development of quality cost accounting in the area of operation of UMG training ships may be a useful and effective quality management instrument for the UMG management. Maintaining quality cost accounting will also allow for their analysis and indication of cost items that can be reduced or eliminated. It also enables the determination of the causes of their occurrence, which should facilitate their optimization.
Research limitations: The research method and data availability allow for its application within the industry. The obtained results reflect the conditions of a typical shipowner’s company and do not provide grounds for far-reaching generalizations.
Practical implications: The developed catalog of activities and the developed procedure for estimating quality costs may be useful for conducting a full quality cost calculation. Increasing the costs of assessment and inspection should reduce the costs of repairs and purchases of devices and parts caused
by failures or wear.
Originality/value: The research results are new in the Polish literature on the subject and constitute an inspiration to introduce full quality cost accounting, initially for training ships, and ultimately for the entire University as part of the applicable accounting system.

Keywords

quality costs, operation of training ships

Sarra Ghrieb – Master’s degree in quality management, Higher National School of Management, Kolea, Algeria; e-mail: sarragherieb4@gmail.com
Amine Ferroukhi – Professor at the Higher National School of Management, LIMGE laboratory, Kolea, Algeria; e-mail: a.ferroukhi@ensmanagement.edu.dz
Lydia Djennadi – Lecturer at the Higher National School of Management, LIMGE laboratory Kolea, Algeria

Received 14.03.2024. Accepted 26.06.2024

Abstract

Purpose: The objective of this research is to establish an all-encompassing ISO 22000:2018 management framework within the NOUNOURS manufacturing facility, aimed at guaranteeing the safety of its food items.
Design/methodology/approach: The study employs a qualitative methodology to accomplish our research objective. We immerse ourselves in the environment of NOUNOURS manufacturing, actively participating in the activities and interactions of the group being observed. This method allows us
to gain firsthand experience and insights into the culture, behaviors, and dynamics of the group we are studying. Participatory observation is particularly valuable for studying social phenomena, cultural practices, and community dynamics, as it allows us to explore complex social processes within their
natural contexts.
Findings/conclusions: The research results underscore the management’s dedication to achieving ISO 22000:2018 certification. The evaluation of the Hazard Analysis and Critical Control Points (HACCP) plan confirms adherence to current standards. Nevertheless, the assessment of the Pre-Requisite Program
(PRP) reveals areas of non-compliance.
Research limitations: The study may be limited by factors such as: (1) Scarcity of certain documents due to their confidential nature, (2) Difficulty in openly interacting with professionals, (3) Challenges in reaching a substantial number of middle management respondents.
Practical implications: By implementing a strong food safety management system and complying with global standards like ISO 22000:2018, NOUNOURS manufacturing contributes to the improvement of the safety and quality of its food items. Additionally, fulfilling regulatory mandates and potentially securing
ISO 22000:2018 certification may open doors to export.
Originality/value: This research paper provides new perspectives on establishing a food safety management system at NOUNOURS manufacturing, providing valuable advice for similar companies striving to enhance their food safety protocols. Moreover, it underscores the significance of adhering to international standards and regulatory obligations in the food sector.

Keywords

ISO 22000:2018, HACCP (Hazard Analysis and Critical Control Points), food safety, food safety management system, small agri-food company, Algeria