Development of an Effective Mechanism to Improve Food Safety and Quality Standards in Small and Medium Sized Enterprises (SMEs) in the Manufacturing and Processing Sector

Introduction:  The Food and Drink Manufacturing and Processing (FDMP) industry is a fundamental element of the food supply chain in Wales (UK), the majority (98%) of FDMP businesses are SMEs; compliance to food safety regulations and obtaining 3^rdparty accreditations are essential for business sustainability and growth. However, reports indicate a lack of necessary scientific/technical skills to deliver the business needs.

Purpose:  This study aimed to develop a model to improve food safety and technical compliance in SMEs and increase food science/technology knowledge in the FDMP sector.

Methods:  At the concept development stage, a needs analysis determined technical support/requirements of FDMP SMEs in Wales. Model design was based on assessment of food-sector diagnostic technical evaluations (n=90) and consultation with SMEs (n=~200). The model was piloted in two SMEs (‘established’ and ‘start-up’ stages of business) over 12 months to determine operational feasibility and potential effectiveness.

Results:  A review of diagnostic technical evaluations (n=29,350) (benchmarked against BRC5), showed > 40% non-conformities were HACCP related, e.g., inaccurate CCP definition (23%), poor allergen-control management (58%) and lack of training (31%). Barriers to technical innovation were largely resource related. SME consultations established a critical need and significant demand for an outlet to supply food science/technology expertise with long-term support. The KITE (Knowledge, Innovation, Transfer, Exchange) Model was designed to meet these needs and was based on a collaborative partnership: an industrial partner (SME), a knowledge-based partner and an affiliate (graduate/individual with industrial-experience) placement. Piloting facilitated evaluation of KITE operational processes and resulted in achievement of global/retail food safety/quality standards; new product development; upskilling technologists and embedding knowledge in an existing and new workforce; increased employment; sales and overall improved business sustainability. Difficulties encountered during pilot implementation will be presented in the framework of technical management and historical food safety culture.

Significance:  Development of the KITE model has created an effective mechanism tailored to the needs of FDMP SMEs by embedding food science/technology knowledge, increasing innovation, improving technical compliance and increasing potential business sustainability. Development and implementation of KITE will be discussed in the context of international application in the food industry.