This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and differences between HACCP and ISO 9000 quality management systems were also highlighted. In this study, qualitative...

Purpose – The purpose of this study is to explore the broad issues related to business excellence and the application of such programs. Design/methodology/approach – In brief, this study investigated the use of business excellence programs including the use of the ISO 9000:2000 series of...