Food integrity throughout the chain: The case of good distribution practice

Abstract

Background: The importance of supply chain management has increased, as consumer concerns about food safety and quality have become more important, along with the demands for large amounts of consistent and reliable products. During distribution, food is exposed to various risks, such as inadequate storage or failure to keep a certain temperature, which consequently affects food integrity. This paper explains the procedures distributors are implementing to guarantee food safety, food quality and overall food integrity in the supply chain. Methods: This paper involves a qualitative study approach. Face to face interviews were conducted in the four (4) leading logistics companies in the cold chain segment, which provide logistics solutions, from delivery of the goods from the manufacturing company to the point of sale. Results: In order to ensure that high quality products are transported properly, and risks are managed effectively, the companies operate in accordance with the principles of different standards. They have work procedures within each activity in the food supply chain to avoid the distortion of food quality and product safety. The whole process of food transport is followed by IT technology, and food categories are divided into nine groups according to the required prescribed temperature. As special requirements need to be respected during the handling of sensitive products, the investigated companies point out the importance of investing in their employees. Conclusions: Food integrity is a holistic concept that relates to food production and distribution, safety and quality. The food supply chain, which tends to be long, global and highly interconnected, leading to greater risk exposure, requires temperature monitoring at every link in the supply chain, particularly in the warehouse and transportation vehicles. Special emphasis on the role of IT and employees is given.