TY - GEN
T1 - Development of a Conceptual Framework for Zero-Defect Manufacturing in the Food Industry
AU - Choirussabila, Arifni
AU - Singgih, Moses Laksono
N1 - Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2026.
PY - 2026
Y1 - 2026
N2 - Zero-Defect Manufacturing (ZDM) is a method that helps to achieve operational excellence and competitive advantage in several industries. However, its application in the food industry has been limited because of the variability of products, regulatory compliance, and perishable nature. Therefore, this study will present a conceptual ZDM framework for the food sector to answer the gap. A literature review forms the framework’s foundation to identify the importance of adaptability to the food industry. The proposed framework integrates the original ZDM principles- detect, predict, repair, and prevent- with Juran’s Quality Trilogy of planning, control, and improvement that fits the unique attributes of the food industry. The results result in contributing to the enhancement of quality management practices in the food sector and provide a robust pathway toward achieving zero defects in a market that has become highly demanding and competitive. Further directions for future research are also shown, such as real-world validation and extension to other industries.
AB - Zero-Defect Manufacturing (ZDM) is a method that helps to achieve operational excellence and competitive advantage in several industries. However, its application in the food industry has been limited because of the variability of products, regulatory compliance, and perishable nature. Therefore, this study will present a conceptual ZDM framework for the food sector to answer the gap. A literature review forms the framework’s foundation to identify the importance of adaptability to the food industry. The proposed framework integrates the original ZDM principles- detect, predict, repair, and prevent- with Juran’s Quality Trilogy of planning, control, and improvement that fits the unique attributes of the food industry. The results result in contributing to the enhancement of quality management practices in the food sector and provide a robust pathway toward achieving zero defects in a market that has become highly demanding and competitive. Further directions for future research are also shown, such as real-world validation and extension to other industries.
KW - Food Industry
KW - Operational Excellence
KW - Quality Control
KW - Quality Management
KW - Zero-Defect Manufacturing
UR - https://www.scopus.com/pages/publications/105046435380
U2 - 10.1007/978-981-95-4717-3_13
DO - 10.1007/978-981-95-4717-3_13
M3 - Conference contribution
AN - SCOPUS:105046435380
SN - 9789819547166
T3 - Lecture Notes in Mechanical Engineering
SP - 130
EP - 140
BT - Proceedings of the 12th International Conference on Industrial Engineering and Applications
A2 - Tang, Loon Ching
PB - Springer Science and Business Media Deutschland GmbH
T2 - 12th International Conference on Industrial Engineering and Applications, ICIEA 2025
Y2 - 24 April 2025 through 27 April 2025
ER -