Table 2.

SCQM practices in global Food systems.

SCQM Practice Category	Food SCQM Practices	Source
Supplier quality management	The purchase of materials, contracts, improving supplier standards and consistency, supplier communication, supplier engagement, Supplier relationships, raw product quality, collaboration, supplier process, collaboration with suppliers to achieve sustainability goals (iso14000),	[34,35]
Top management leadership and commitment.	Internal managerial motivation, performance excellence, size of company, coordination, readiness, alignment with company objectives, built on mission and vision, clear guidelines, decision making, factual approach to decision making, investment, involvement of people, management review, preparing mindset, recognise and reward quality, establish robust quality systems, system approach.	[34,35]
Human resource management	Employee development, knowledge, skills, the responsibility of employees to ensure quality processes, and personnel empowerment.	[34,35]
Quality of information and information system management	Data sharing, system reliability, improved processes on information exchange, improved communication, information availability, tracking, Information flow, information sharing, information transparency, the interaction of data and actors, interoperability, due diligence, technology performance, system integration, usability, supporting business and supply chain activities.	[35]
Supply chain integration	Information sharing, cooperation with governmental organisations, hybrid relationships, market relationships, vertical integration, supply chain relationships, disintermediation, joint decision making, mutually beneficial for supplier-buyer, relationship quality, synergies between actors, trust, transparency, supply chain visibility, partnerships, long-term relationships, cross-functional integration, reputation.	[35]
Customer focus	Consumer protection, sales process, consumer demand, consumer health and welfare, consumer knowledge, customer confidence, customer satisfaction, improved customer complaint handling, improved sales, increased consumer willingness to pay, loyalty, reliability, close communication, forecasting, feedback, convenience, customer service.	[34,35]
Process management	Defining the product design space, defining the process design space, defining a control strategy, process validation, process monitoring, traceability, production and management process, process quality standardisation, efficiency, flexibility, improved recalls, improving the flow of product, process approach, process documentation, provenance, resource management, standardisation, maintain backorders, recycle, re-use, use appropriate food technology, reduce food waste.	[34,35]
Logistics management	Good warehouse practices, internal quality management, logistics and circulation process, food logistics process, lowering costs of logistics, receiving and storage assignment, and inventory management.	[35]
Quality control	Auditing, the complexity of standards, authentication, commitment, customised quality checking, detection of defects, diagnosis, eliminating the need for multiple audits, hybrid governance, improved control, improved identification of errors, improved monitoring, quality risks management, quality validation, regulatory compliance, standards and abstract guidance schemes, statistical process control.	[34]
Continuous improvement	Defective product reduction, governance, minimising errors.	[34]