Purpose: The aim of the article is to presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. Design/methodology/approach: The literature research and the critical analysis of both, the national and foreign subject literature have been used as the research methodology. Findings: The article presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. This group of businesses does not have the obligation of implementing or certifying specific systems. They are, however, implemented in order to increase the quality of the bread or reach a better market position. Also, the results of a 2022 study of 53 bakeries’ implementation of individual quality management systems are presented in the paper. The study shows an important role of the implementation of coordinated systems in the increase of quality of bread. Theoretical considerations and the results of a questionnaire study allowed the author to discuss and explain why neither the TQM system nor the BRC standards were implemented in small- and mediumsized bakeries. Practical implications: Practical implications include taking into account the indicated determinants that implementing the quality assurance system and assuring health safety in the light of increasing bread quality will be an important solution in making a number of decisions by managers and bakery owners in terms of strategic use of them. Originality/value: Proper implementation of the rules for implementing the requirements and regulations regarding quality management systems and ensuring health safety on the example of small and medium-sized enterprises in the baking industry - allows you to build and maintain a long-term competitive advantage in small and medium-sized bakeries in the baking industry. The results of research on the implementation of quality management systems and ensuring the health safety of bread confirm the legitimacy of using integrated quality systems. They will have a fundamental impact in the long-term perspective of innovative management of bakery managers and owners.
Purpose: The aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Design/methodology/approach: The literature research and the critical analysis of both,the national and foreign subject literature have been used as the research methodology. Findings: Health safety of bread is one of the features that decide its quality. This paper additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper cites Polish domestic and EU legislation in the areas of food safety, as well as competences of sanitary inspection bodies. The major part of the paper is devoted to the identification of types and potential sources of health threats in the production process of bread and the prevailing prevention system, i.e. HACCP. The research on the structure of the bread and the level of implementation of HACCP was performed in Pomeranian small bakeries, which form 89.4% of the overall Pomeranian bakeries. Practical implications: Practical implications include taking into account the indicated determinants that affect the quality of bread will be an important solution in making a number of decisions by managers and bakery owners in terms of strategic use of them. Originality/value: Proper implementation of the principles of bread health safety as one of the features that determine the quality of the product, as well as the determination of other determinants that affect the quality of bread, allows to build and maintain a long-term competitive advantage in small bakeries in the bakery industry. Natural identification of the types and potential sources of health risks in the bakery production process and the applicable systems of counteracting these risks, e.g. HACCP, will have a major impact on the long-term process of innovative management of managers and owners of small bakeries
Purpose: This paper pursuits the possibilities of applying a mathematical description to the management of a manufacturing process, based on a stream-systemic model. Design/methodology/approach: To achieve the planned goal, in order to properly describe the manufacturing system management, six process stream functions were introduced. Non-dimensional flows of these functions in time can be empirically defined during the manufacturing process. They are interpreted as non-dimensional expenses. Maximum values for these functions in properly-managed processes equal one. Also, a global management function was introduced, being a sum of areas of circle sections delineated by functions of the streams and their respective weights. Stream weights in the manufacturing process signify the processes’ roles and importance in the system. The paper also provides a vector representation of a manufacturing process as a sum of stream vectors with their associated weights. Findings: The global function of process management and the process vector provide the possibility to optimize the process, allow for control, and are closely associated with final product quality. The structure of the suggested management functions allows for optimization and process control. It is also strictly associated with manufacturing quality. The presented metrizability method of manufacturing process management can also be applied to the analysis of non-metrisable product manufacturing. Originality/value: The article may be a recommendation for manufacturing companies. The structure of the suggested management functions allows for manufacturing companies optimization, process control and manufacturing quality.
Purpose: The goal of the article is to present an innovative process of managing quality in baking industry, in vector representation. Design/methodology/approach: To achieve the planned goal, the author presents an innovative metrisable method of describing a manufacturing process. The article formulates vector representations of a manufacturing process, based on systems engineering models, as well as presents constitutive relations, as three vectors that combine: effects of quality as the product feature vector, loss vector, and input stream vector. The quality management process in baking industry is a purposeful process of an operator, acting on streams that represent an ordered set of relations between their elements, leading to the emergence of a product and inevitable losses. Each of the said streams will contain quantities of activities in time, relevant to its character. The types of activities within each stream will determine the goal of the operator’s activity. The complete set of the input streams is represented by the operator’s vector, formed from the sum of the individual input vectors. The activity of the manufacturing process operator results in the emergence of a product, described by six vectors that describe quality of a bakery product: nutritional value, taste, healthiness, attractiveness, durability, freshness. The losses are represented by four vectors: ecological, human resources, energy losses, and safety. Findings: The author introduced an innovative metrisable method of describing a manufacturing process. The idea of vector structure of a manufacturing process allows to formulate quantitative relations between the activity of input streams, elements of product quality, and measurable effects of losses. The structure was basis for the formulation of the concept of the process of managing product quality in the baking industry in a vector representation. The application of systems engineering allows for a measurable answer to the fundamental questions of the goal of the manufacturing process, its efficiency in the context of combining all the elements, including product quality, as well as other improving activities. Originality/value: The article may be a recommendation for manufacturing companies. The new idea for a metrisable vector structure of a manufacturing process has been designed with the baking industry in mind, but the whole system’s construction makes it applicable to analyse other processes, in e.g. information production, didactics, strategy, etc., as it imposes no limitations on the character of the process, which may also be of immaterial production character.
Celem artykułu jest przedstawienie roli robotyzacji w podwyższaniu jakości pieczywa. Ma ona ścisły związek z niezawodnością pracy maszyn i warunkami higieniczno-sanitarnymi, maszyny do produkcji pieczywa powinny być bowiem utrzymywane w pełnej sprawności technicznej i niezawodnościowej, co także wpływa zasadniczo na jakość wypieków. Autor, uczestnicząc w Programie Operacyjnym Inteligentny Rozwój 2014-2020 w jednej z piekarń wyodrębnił czynniki, które mają wpływ na jakość pieczywa w branży piekarniczej w kontekście robotyzacji linii produkcyjnej i dokonał ich podziału na trzy grupy funkcjonujące w procesie wytwórczym, tj. czynniki surowcowe, czynniki związane z procesem technologicznym oraz czynniki organizacyjno-techniczne.
EN
The article aims to present the role of robotisation in increasing the bakery product quality, as it is closely linked to machine reliability, as well as hygienic and sanitary conditions. All machines employed in the production process ought to be maintained at full production potential and reliability, which also has a fundamental influence on the final product’s quality. While participating in the 2014-2020 Smart Growth Operational Programme in a bakery, the author isolated factors influencing bakery product quality within the context of production line robotisation. He grouped the factors into three categories present within the production process, i.e., related to raw materials, technological processes, and organisational-technical aspects.
W artykule zostały przedstawione czynniki, które mają wpływ na jakość produktu w branży piekarniczej. Tym produktem jest pieczywo, a w szczególności chleb, który stanowi od 80% do 90% jego ogólnej produkcji. Autor wyodrębnił czynniki wpływające na jakość produktu i usystematyzował je, a następnie opisał. Podzielone one zostały na 3 grupy funkcjonujące w procesie produkcyjnym, a następnie na podgrupy. Podstawowe grupy czynników, które mają wpływ na jakość produktu to: czynniki surowcowe, czynniki technologiczne i czynniki organizacyjno-techniczne. Podsumowaniem całości opracowania jest opisowy model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej.
EN
The article presents factors that influence the quality of the final product in the baking industry. The product in question is mainly bread, comprising 80 to 90 per cent of bakeries’ output. The author listed all the factors that have an impact on the final quality of the product, ordered them in a systematic fashion and described these factors. The factors were divided into three groups that function within a manufacturing system, and these were split into sub-groups. The groups of fundamental factors that influence the quality of the product are related to the materials, technology, techniques and organisation. The summary of this paper contains a functional model of the impact of individual factors on the quality of a bakery product.
Celem artykułu jest ustalenie wpływu robotyzacji na niezawodność linii produkcyjnej mikro i małych przedsiębiorstw w branży piekarniczej na podstawie badań wykonanych w okresie 2016.01.02-2018.12.31. Autor przedstawił problematykę opomiarowania niezawodności zrobotyzowanego systemu produkcyjnego, wyszczególnił wszystkie maszyny po robotyzacji, oznaczając je odpowiednio w procesie, co było niezbędne do dalszych obliczeń. Następnie zostały przedstawione obliczenia niezawodności wybranego projektu systemu zrobotyzowanego (wersja robocza – TRAY), oparte na koncepcji probabilistycznej. W dalszej części artykułu został zaprezentowany schemat niezawodności zrobotyzowanego procesu produkcyjnego chleba z wykorzystaniem jednej linii WPH1 wraz z końcowymi wynikami, które wykazały, że po wprowadzeniu systemu zrobotyzowanego, niezawodność pracy maszyn na linii produkcyjnej chleba uległa poprawie o 6%.
EN
The purpose of the article is to determine the impact of robotics on the reliability of the production line of micro and small enterprises in the baking industry, based on research carried out in the period 2016.01.02-2018.12.31. The author presented the issues of measuring the reliability of a robotic production system, specified all machines after robotization, marking them appropriately in the process, which was necessary for further calculations. Then, the reliability calculations of the selected robotic system design (working name – TRAY) based on the probabilistic concept were presented. The rest of the article presents a diagram of the reliability of the robotic bread production process using one WPH1 line together with the final results showed that after the introduction of the robotic system, the reliability of machines on the bread production line improved by 6%.
Celem artykułu jest przedstawienie modeli probabilistycznych, które następnie zostały wykorzystane do analizy niezawodności maszyn produkcyjnych w branży piekarniczej. Autor prowadził badania w okresie 2016.01.02-2018.12.31 dotyczące opomiarowania niezawodności systemu produkcyjnego tradycyjnego, bazującego na koncepcji probabilistycznej. Z uwagi na ograniczony zakres artykułu zostały przedstawione obliczenia niezawodności dla zespołu pieców termo-olejowych z wykresem intensywności uszkodzeń w latach 2006-2018 oraz przewidywanym rozkładem funkcji intensywności w latach 2019-2026.
EN
The aim of the article is to present probabilistic models, which were then used to analyze the reliability of production machines in the baking industry. The author conducted research in the period from January 2, 2016 to December 31, 2018 regarding the measurement of reliability of a traditional production system based on a probabilistic concept. Due to the limited scope of the article, reliability calculations for a set of thermo-oil furnaces with a graph of damage intensity in 2006-2018 and the predicted distribution of intensity functions in 2019-2026 have been presented.
W niniejszym artykule przedstawiono nowe podejście do ilościowej, bezwymiarowej oceny efektywności i konkurencyjności procesów produkcyjnych. Wprowadzono nowe pojęcia jakości procesu i względnej jakości produktu. Jakość procesu wyrażono wektorowo i skalarnie. Wektor jakości procesu wyrażono iloczynem niezawodności przez wektor z sumy trzech składowych uwzględniającej skład powtarzalności gramatury i minimum kosztów. Zaproponowano dwie nowe skalarne miary jakości procesu jako modułu wektora jakości i iloczynu mieszanego trzech wektorów bazy procesu. Wyróżniono też nowe pojęcie względnej jakości produktu (WJP). Przedstawiono separowalność i związek obydwu pojęć. Metodę oceny zilustrowano obliczeniami na przykładzie procesów piekarniczych realizowanych w piekarni w województwie pomorskim. Wykazano przydatność robotyzacji prowadzącej do znacznego podwyższenia wskaźników jakości procesu. Opracowane nowe ilościowe i wektorowe miary jakości procesu dają możliwości budowy algorytmów technologicznych, ekonomicznych i organizacyjnych prowadzących do innowacyjności i wzrostu efektywności procesów produkcyjnych.
EN
This article presents a new approach to quantitative dimensionless assessment of the efficiency and competitiveness of production processes. New concepts of process quality and relative product quality have been introduced. Process quality was expressed in vector and scalar. The process quality vector ono was expressed by the product of reliability by the vector from the sum of three components taking into account the composition of grammage repeatability and the minimum cost. Two new scalar measures of process quality as a quality vector module and the mixed product of three process base vectors are proposed. A new concept of relative product quality (WJP) was also highlighted. Separability and relationship of both concepts is presented. The assessment method is illustrated by calculations on the example of baking processes carried out at the bakery in the Pomeranian Voivodeship. The usefulness of robotization leading to a significant increase in process quality indicators has been demonstrated. New quantitative and vector measures of process quality have been developed that provide the opportunity to build technological, economic and organizational algorithms that lead to innovation and increase in the efficiency of production processes.
W niniejszym artykule przedstawiono nową koncepcję niezawodności systemu technologicznego opartą na analizie relacji skojarzeń elementów strumieni energii, materii, informacji, czasu i finansów. Podano sposób specyfikacji strumieni i metodę ustalania wartości niezawodności relacji istotnych i wspomagających. Relacje istotne pomiędzy elementami strumieni systemu definiowano jako mające wartość niezawodności jeden w czasie. Relacje wspomagające mają zaś wartość pomiędzy zero i jeden. Relacje istotne określa się na podstawie badań, doświadczenia i wiedzy. Niezawodność strumieniowo-systemowa Pss jest wielkością skalarną, to jest liczbą, której wartość zawiera się pomiędzy zerem i jednością. Wielkość Pss charakteryzuje bezodmowną pracą całego systemu. Jej średnia wartość w czasie normowym tn wyraża efektywność procesu produkcyjnego. Wielkość Pss jest ilorazem ilości relacji istotnych do sumy relacji istotnych i wspomagających. Forma wyrażenia na Pss wskazuje sposób optymalizacji procesu na drodze wzrostu ilości relacji istotnych pomiędzy komponentami strumieni wsadowych systemu. Koncepcję Pss zastosowano w badaniach efektywności produkcyjnej piekarni X, działającej w ramach grupy MiMPBP. Analiza systemowa piekarni umożliwia istotny wzrost niezawodności procesu wypieku chleba po zastosowaniu robotyzacji. Koncepcja niezawodności strumieniowo-systemowej Pss może być wykorzystana do analizy efektywności procesów technologicznych i optymalizacji w dowolnych procesach produkcyjnych. Wymaga to szczegółowej analizy systemowej takich procesów.
EN
This article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time reliability value. Supportive relationships have a value between zero and one. Relevant relationships are determined based on research, experience and knowledge. Pss expresses the efficiency of the production process. Pss indicates how to optimize the process by increasing the number of relationships significant between the components of the system batch streams. The Pss concept was used in research into the production efficiency of bakery X operating within the MiMPBP group. System analysis of the bakery allows a significant increase in the bread baking process reliability after using robotization. The concept of Pss stream-system reliability can be used to analyze the efficiency of technological processes and optimization in any production processes. This requires a detailed system analysis of such processes.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.