PRIORITISING CRITICAL SUCCESS FACTORS OF LEAN IMPLEMENTATION IN THE FOOD SUPPLY CHAIN

Lean initiatives have been largely implemented in organisations as a means to increase productivity and improve performance. Lean has recorded success in different sectors including the food industry. This article focuses on determining the critical success factors (CSFs) for the implementation of lean in the Moroccan food industry then ranking them using fuzzy TOPSIS. The results highlighted that the most six CSFs of Lean in the Moroccan food context are perceptively: communication, leadership and top management commitment, training and education, skills and expertise, employee involvement, and change in the company culture. This paper can help practitioners and professionals in the food industry as a guide for the success of lean implementation in their organisations.