Development of an integrated food quality management system


  • Mykola Nikolaienko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str. 16, 03041 Kyiv, Ukraine, Tel.: +380994096549
  • Larysa Bal-Prylypko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str. 16, 03041 Kyiv, Ukraine, Tel.: +380674018672



quality management system, integrated management system, quality, safety, food, food safety, quality standard


The high-speed growth in the global population has resulted in a deficit of foods, which has stimulated the development of technologies for planting agricultural products and fattening domestic animals. However, these processes are supplemented in many cases by worsening of the quality of foods and their pollution by foreign substances. To guarantee the proper quality and safety of foodstuffs for health, the International Organization for Standardization developed the standards ISO 9001:2015 and ISO 22000:2018. At the same time, businesses fabricating foods, especially meat-based ones, have to observe the norms of the international standard ISO 14001:2015. Finally, because treatments of raw materials and ingredients used in food products contain in many cases substances harmful for health, enterprises must introduce the norms of standard ISO 45001:2018. To simplify management processes, enterprises introduce so-called ‘integrated management systems’. This study proposes one variant of such a system recommended for use in food-producing organizations including those that treat raw meat and produce products based on its use.


Download data is not yet available.


Metrics Loading ...


Anderson, J. C., Rungtusanatham, M., Schroeder, R. G., Devaraj, S. 1995. A path analytic model of a theory of quality management underlying the Deming management method: preliminary empirical findings. Decision Sciences A Journal of the Decision Sciences Institute, vol. 26, no. 5, p. 637-658. DOI:

Bal-Prylypko, L. V., Slobodianiuk, N. M., Polishchuk, G. Y., Paska, M. Z., Burak, V. Y. 2017. Standardization, metrology, certification, and quality management: manual. Kyiv, Ukraine : Komprint Publisher, 558 p. ISBN 978-966-929-438-8.

BRC. 2019. BRC Standard for Food Safety. Version 8. Available at:

Brijnath, B., Butler, C. D, McMichael, A. J. 2014. In an interconnected world: joint research priorities for the environment, agriculture and infectious disease. Infectious Diseases of Poverty, vol. 3, no. 1, p. 2-6. DOI:

DBN. 2006. Pryrodne i shtuchne osvitlennia (Natural and artificial lighting). (In Ukrainian)

DS 3027. 2002. (Withdrawn) Management of food safety based on HACCP (Hazard Analysis and Critical Control Points) – Requirements for a management system for food producing companies and their suppliers.

DSTU GOST. 2009a. Systema standartiv bezpeky pratsi. Vibratsiina bezpeka. Zahalni vymohy (System of labour safety standards. Vibration safety. General requirements). (In Ukrainian)

DSTU GOST. 2009b. Systema standartiv bezpeky pratsi. Ustatkuvannia vyrobnyche. Zahalni vymohy bezpeky do robochykh mists (System of labour safety standards. Production equipment. General safety requirements for workplaces). (In Ukrainian)

DSTU. 2010. Systema standartiv bezpeky pratsi. Systemy ventyliatsiini. Zahalni vymohy (System of labour safety standards. Ventilation systems. General requirements). (In Ukrainian)

GOST. 1989. Zahalni sanitarno-hihiienichni vymohy do povitria robochoi zony (General sanitary and hygienic requirements for the air of the working area). (In Ukrainian)

GOST. 1991. Ustatkuvannia vyrobnyche. Zahalni vymohy bezpeky (Production equipment. General safety requirements). (In Ukrainian)

GOST. 1992. Systema standartiv bezpeky pratsi. Pozhezhna bezpeka. Zahalni vymohy (System of labour safety standards. Fire safety. General requirements). (In Ukrainian)

GOST. 1993. Pozhezhovybukhobezpeka statychnoi elektryky (Fire and explosion safety of static electricity). (In Ukrainian)

GOST. 2014. Sistema standartov bezopasnosti truda. Protsessyi proizvodstvennyie. Obschie trebovaniya bezopasnosti (System of standards for occupational safety. Manufacturing processes. General safety requirements). (In Russian)

Hazell, P. B. R. 2009. The Asian Green Revolution. International Food Policy Research. Available at:

Hennink, M., Hutter, I., Bailey, A. 2020. Qualitative research methods. 2nd ed. Thousand Oaks, USA : SAGE Publications Limited, 376 р. ISBN 978-1-4739-0390-6.

Hulebak, K. L., Schlosser, W. 2002. Hazard analysis and critical control point (HACCP) history and conceptual overview. Risk Analysis, vol. 22, no. 3, p. 547-552. DOI:

I 123-5/990-11-84. 1984. Instruktsiya po moyke i profilakticheskoy dezinfektsii na predpriyatiyah myasnoy i ptitsepererabatyivayuschey promyishlennosti (Instructions for washing and preventive disinfection in meat and poultry processing enterprises). (In Russian)

IFC. 2019. Performance standard 1: Assessment and management of environmental and social risks and impact.

ISO 14001. 2015. Environmental management systems – Requirements with guidance for use.

ISO 22000. 2018. Food safety management systems – Requirements for any organization in the food chain.

ISO 22004. 2014. Food safety management systems – Guidance on the application of ISO 22000.

ISO 45001. 2018. Occupational health and safety management systems – Requirements with guidance for use.

ISO 9001. 2015. Quality management systems – Requirements.

Karamanos, P. 2001. Voluntary environmental agreements: evolution and definition of a new environmental policy approach. Journal of Environmental Planning and Management, vol. 44, no. 1, p. 67-84. DOI:

Kumar, D., Kumar, D. 2018. Sustainable management of coal preparation. Cambridge, UK : Woodhead Publishing, 432 p. ISBN: 978-0-12-812635-6.

Kyryliuk, I., Kyryliuk, Y. 2017. Efficiency of the functioning of the state control system for the safety and quality of animal products in Ukraine. Kharchova nauka i tekhnolohiia (Food Science and Technology), vol. 11, no. 4, p. 44-54. DOI:

Law of Ukraine. 1991. Pro okhoronu navkolyshnoho pryrodnoho seredovyshcha (On environmental protection). Available at: (In Ukrainian)

Law of Ukraine. 1998. Pro osnovni pryntsypy ta vymohy do bezpechnosti ta yakosti kharchovykh produktiv (On the basic principles and requirements for food safety and quality). Available at: (In Ukrainian)

Law of Ukraine. 2018. Pro yakist ta bezpeku kharchovykh produktiv (About the quality and safety of food). (In Ukrainian)

Lozova, T. M. 2019. Application of the food safety management system (НАССР). Visnyk Lvivskoho torhovelno-ekonomichnoho universytetu. Tekhnichni nauky (Journal of Lviv University of Trade and Economics. Technical Sciences), vol. 22, p. 34-37. (In Ukrainian) DOI:

LTO. 1999a. Sanitarni normy vyrobnychoho shumu, ultrazvuku ta infrazvuku (Sanitary standards of industrial noise, ultrasound and infrasound). (In Ukrainian)

LTO. 1999b. Derzhavni sanitarni normy vyrobnychoi zahalnoi ta lokalnoi vibratsii (State sanitary norms of general and local vibration of production). (In Ukrainian)

LTO. 1999c. Sanitarni normy mikroklimatu vyrobnychykh prymishchen (Sanitary norms of microclimate of industrial premises). (In Ukrainian)

Medina, S., Perestrelo, R., Silva, P., Pereira, J. A. M., Câmara, J. S. 2019. Current trends and recent advances on food authenticity technologies and chemometric approaches. Trends in Food Science & Technology, vol. 85, p. 163-176. DOI:

Mitchell, R. B. 2003. International environmental agreements: a survey of their features, formation, and effects. Annual Review of Environment and Resources, vol. 28, no. 1. p. 429-461. DOI:

NAPB. 2004. Pravyla pozhezhnoi bezpeky v Ukraini (Fire safety rules in Ukraine). (In Ukrainian)

Netherlands Specification. 2002. Requirements for a HACCP-based food safety system.

Nikolaenko, M. 2019. Integrovana syctema upravlinnia yakistiu produktsii ta bezpekoiu diialnosti m’iasopererobnykh pidpryiemstv (Integrated management system for product quality and safety of meat processing enterprises): monograph. Kyiv : NULES of Ukraine, 468 p. ISBN 978-617-7630-72-1. (In Ukrainian)

NPAOP. 1998. Pravyla bezpechnoi ekspluatatsii elektroustanovok spozhyvachiv (Rules for safe operation of electrical installations of consumers). (In Ukrainian)

NPAOP. 2005. Polozhennia pro poriadok zabezpechennia pratsivnykiv spetsialnym odiahom, spetsialnym vzuttiam ta inshymy zasobamy indyvidualnoho zakhystu (Typical provision on the procedure for training and testing of knowledge on occupational safety). (In Ukrainian)

NPAOP. 2008. Polozhennia pro poriadok zabezpechennia pratsivnykiv spetsialnym odiahom, spetsialnym vzuttiam ta inshymy zasobamy indyvidualnoho zakhystu (Regulations on the procedure for providing employees with special clothing, special footwear and other personal protective equipment). (In Ukrainian)

PAC 99 Integrated Management. 2016. Make your management systems work in harmony. Product Guide. Available at:

Paska, M., Bal-Prylypko, L., Masliichuk, O., Lychuk, M. 2019. Microstructural analysis of forcemeats of ready-to-cook chopped meat with functional ingredients. Food Science and Technology, vol. 12. no. 4. p. 110-116. DOI:

SNiP 2.04.05-91 *U. 1997. Otoplenie, ventilyatsiya i konditsionirovanie (Heating, ventilation and air conditioning). (In Russian)

SQF. 1995. Food Safety Code for Manufacturing of Food Packaging. Available at:

SQF. 2017. General guidance for developing, documenting, implementing, maintaining, and auditing an SQF system – Module 11: Good manufacturing practices for processing of food products. Available at:

Tavdidishvili, D., Khutsidze, T., Pkhakadze, M., Kalandia, A., Vanidze, M. 2020. The effect of antioxidants on the quality of semi-finished minced rabbit meat. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 429-436. DOI:

Tsaregorodtseva, E. V., Kabanova, T. V., Okhotnikov, S. I., Dolgorukova, M. V. 2020. Approaches to safety and quality of foodstuffs in the European Union and Russia. IOP Conference Series: Earth and Environmental Science, vol. 421, 6 p. DOI:

WHO. 2014. Food Safety Fact Sheet. Available at:

WHO. 2018. Prevention of Foodborne Disease. Five Keys to Safer Food. Discussion Paper. Available at:



How to Cite

Nikolaienko, M., & Bal-Prylypko, L. (2020). Development of an integrated food quality management system. Potravinarstvo Slovak Journal of Food Sciences, 14, 862–873.

Most read articles by the same author(s)

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.