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