SANOAT KORXONALARIDA MAHSULOT SIFATINI BOSHQARISHNING ZAMONAVIY METODOLOGIK YONDASHUVLARI

Baytanov O‘ralboy Miraqul o‘g‘li

iqtisodiyot va menejment

kafedrasi dotsenti v.b., PhD

 Jizzax politexnika instituti

ORCID: 0000-0003-3339-0650

E-mail: baytanovuralboy@gmail.com

Annotatsiya. Maqolada Jizzax viloyatida faoliyat yuritayotgan “Bonu shirinliklari” MCHJ va “Iruskon” MCHJ misolida oziq-ovqat sanoatida mahsulot sifatini boshqarishning zamonaviy yondashuvlari tahlil qilingan. Tadqiqotda TQM, Lean Manufacturing, Six Sigma, HACCP, ISO 9001 va ISO 22000 kabi sifat menejmenti tizimlarining amaliy qo‘llanilishi hamda ularning integratsiyalashuv imkoniyatlari o‘rganilgan. Shuningdek, Industry 4.0 texnologiyalari, raqamli monitoring va ma’lumotlar tahlili vositalarining mahsulot sifati va xavfsizligini ta’minlashdagi ahamiyati baholangan. Tadqiqot natijalari korxonalarda sifatni boshqarish tizimini takomillashtirish va raqobatbardoshlikni oshirish bo‘yicha amaliy tavsiyalar ishlab chiqishga xizmat qiladi.

Kalit so‘zlar: oziq-ovqat sanoati, mahsulot sifati, sifat menejmenti, sifatni boshqarish, TQM, Lean Manufacturing, Six Sigma, HACCP, ISO 9001, ISO 22000, Industry 4.0.

СОВРЕМЕННЫЕ МЕТОДОЛОГИЧЕСКИЕ ПОДХОДЫ К УПРАВЛЕНИЮ КАЧЕСТВОМ ПРОДУКЦИИ НА ПРОМЫШЛЕННЫХ ПРЕДПРИЯТИЯХ

Байтанов Уралбой Миракул угли

исполняющий обязанности доцента

 кафедры экономики и менеджмента,

 кандидат экономических наук

Джиззахский политехнический институт

ORCID: 0000-0003-3339-0650

E-mail: baytanovuralboy@gmail.com

Аннотация. В статье проанализированы современные подходы к управлению качеством продукции в пищевой промышленности на примере ООО «Bonu Shirinliklari» и ООО «Iruskon», осуществляющих деятельность в Джизакской области. В ходе исследования изучены практические аспекты применения систем менеджмента качества, таких как Total Quality Management (TQM), Lean Manufacturing, Six Sigma, HACCP, ISO 9001 и ISO 22000, а также возможности их интеграции. Кроме того, дана оценка значимости технологий Industry 4.0, цифрового мониторинга и инструментов анализа данных в обеспечении качества и безопасности продукции. Результаты исследования могут быть использованы для разработки практических рекомендаций по совершенствованию систем управления качеством и повышению конкурентоспособности предприятий.

Ключевые слова: пищевая промышленность, качество продукции, управление качеством, контроль качества, TQM, Lean Manufacturing, Six Sigma, HACCP, ISO 9001, ISO 22000, Industry 4.0.

MODERN METHODOLOGICAL APPROACHES TO PRODUCT QUALITY MANAGEMENT IN INDUSTRIAL ENTERPRISES

Baytanov Oralboy Miraqul ogli

Acting Associate Professor,

Department of Economics

 and Management, PhD

Jizzakh Polytechnic Institute

ORCID: 0000-0003-3339-0650

E-mail: baytanovuralboy@gmail.com

Abstract. This article analyzes modern approaches to product quality management in the food industry using the examples of “Bonu Shirinliklari” LLC and “Iruskon” LLC operating in the Jizzakh region. The study examines the practical application of quality management systems such as Total Quality Management (TQM), Lean Manufacturing, Six Sigma, HACCP, ISO 9001, and ISO 22000, as well as the possibilities for their integration. In addition, the importance of Industry 4.0 technologies, digital monitoring systems, and data analytics tools in ensuring product quality and safety is assessed. The research findings contribute to the development of practical recommendations aimed at improving quality management systems and enhancing the competitiveness of enterprises.

Keywords: food industry, product quality, quality management, quality control, TQM, Lean Manufacturing, Six Sigma, HACCP, ISO 9001, ISO 22000, Industry 4.0.

Foydalanilgan adabiyotlar

1. International Organization for Standardization (ISO). ISO 22000:2018 Food Safety Management Systems — Requirements for Any Organization in the Food Chain. Geneva: ISO, 2018.
2. Juran J.M. Juran’s Quality Handbook: The Complete Guide to Performance Excellence. 7th Edition. New York: McGraw-Hill Education, 2017. 1136 p.
3. Deming W.E. Out of the Crisis. Cambridge, Massachusetts: MIT Press, 2000. 524 p.
4. Crosby P.B. Quality Is Free: The Art of Making Quality Certain. New York: McGraw-Hill, 1979. 309 p.
5. Goetsch D.L., Davis S.B. Quality Management for Organizational Excellence: Introduction to Total Quality. 8th Edition. Pearson Education, 2016. 672 p.
6. Dora M., Kumar M., Van Goubergen D., Molnar A., Gellynck X. Operational performance and critical success factors of lean manufacturing in European food processing SMEs // Trends in Food Science & Technology. 2019. Vol. 31. P. 156–164.
7. Codex Alimentarius Commission. General Principles of Food Hygiene CXC 1-1969. Annex: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. Rome: FAO/WHO, 2022.
8. Javaid M., Haleem A., Singh R.P., Khan S., Suman R. Understanding the adoption of Industry 4.0 technologies in improving food quality and safety // Food Control. 2023. Vol. 145. Article 109445.
9. Sony M., Antony J., Douglas J.A. Essential ingredients for the implementation of Quality 4.0: A narrative review of literature and future directions for research // The TQM Journal. 2020. Vol. 32. No. 4. P. 779–793.
10. Managing Quality. Besterfield D.H., Besterfield-Michna C., Besterfield G.H., Besterfield-Sacre M. Managing Quality. 6th Edition. Pearson Education, 2011.
11. Jiju Antony, Sony M., McDermott O. Lean Six Sigma in Manufacturing and Service Industries: A Review // The TQM Journal. 2021. Vol. 33(6). P. 1–18.
12. Marek Dora, Kumar M., Gellynck X. Operational performance and lean manufacturing in food processing industries // Trends in Food Science & Technology. 2020. Vol. 102. P. 217–229.
13. Shengxian Zeng, Shi J.J., Lou G.X. A synergetic model for implementing an integrated management system // Journal of Cleaner Production. 2007. Vol. 15(18). P. 1760–1767.
14. Merce Bernardo, Casadesús M., Karapetrovic S., Heras I. Integration of standardized management systems // International Journal of Operations & Production Management. 2012. Vol. 32(3). P. 291–307.
15. Yasmine Motarjemi, Lelieveld H. Food Safety Management: A Practical Guide for the Food Industry. Academic Press, 2014.
16. Escanciano C., Santos-Vijande M.L. Reasons and constraints to implementing an ISO 22000 food safety management system // British Food Journal. 2014. Vol. 116(1). P. 158–175.
17. Luis Fonseca, Domingues J.P. Quality 4.0: The Digital Transformation of Quality Management // Quality Innovation Prosperity. 2018. Vol. 22(3). P. 16–31.
18. Carvalho A., Sampaio P., Rebentisch E. Industry 4.0 and Quality Management: Opportunities in Food Supply Chains // Sustainability. 2021. Vol. 13(4). Article 2152.
19. Besterfield D.H. Managing Quality. 2011.
20. Womack J.P., Jones D.T. Lean Thinking. 2003.