Implementation and functioning of HACCP principles in certified and non-certified food businesses

2017 ◽  
Vol 119 (4) ◽  
pp. 710-728 ◽  
Author(s):  
Joanna Trafialek ◽  
Wojciech Kolanowski
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Business Groups ◽  
Reliability And Validity ◽  
Small Sample ◽  
Rapid Evaluation ◽  
System Implementation ◽  
Correct Operation ◽  
Content Type ◽  
Industry Sectors

Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained results were analyzed using a t-test, Spearman’s test, and cluster analysis. Findings The overall assessment of the HACCP principles in certified food businesses was higher than in non-certified ones. However, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. In each of the food industry sectors both implementation and functioning of HACCP principles were evaluated higher in certified than in non-certified food businesses. Further research is needed to explain why, despite certification, the functioning of the mandatory HACCP principles is often incomplete and what factors affect the correct operation, as well as if these are sufficient to ensure food safety. Research limitations/implications The main limitation of this research is a small sample of only 40 food businesses of various food industry sectors located in Poland. Due to the small sample, the research should be considered as the preliminary or scoping study. Although the method applied in the study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses, more work and analyses should be done for its reliability and validity. Practical implications The obtained results gave a lot of practical information, e.g.: first, the overall assessment of the HACCP principles in the certified food businesses is higher than that in the non-certified ones; second, the functioning of the HACCP principles in practice is weaker than the system implementation despite certification; third, in some cases the passing certification schemes do not result in a company having excellent food safety practices; and fourth, the applied method allows rapid evaluation of implementation and functioning of HACCP principles. However, more work and analyses should be done for its reliability and validity. Social implications It is believed that certification strengthens HACCP functioning in food businesses. However, the study has shown that functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. This indicate that even in certified food businesses HACCP functioning is often incomplete, which may have an impact on food safety. Originality/value The paper presents additional and detailed data on the functioning of HACCP principles in certified and non-certified food business. Despite certification and the type of food industry sector, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups. The method applied in this study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses. However, more work and analyses should be done for its reliability and validity.

Unsubstantiated conclusions about the Family Star Plus as an outcome measure: a rebuttal to Sweet, Winter, Neeson and Connolly (2020)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Anna Good ◽  
Joy MacKeith
Keyword(s):  
Ordinal Data ◽  
Design Methodology ◽  
Outcome Measure ◽  
Small Sample Size ◽  
Statistical Significance ◽  
Reliability And Validity ◽  
Small Sample ◽  
Content Type ◽  
Outcomes Measures ◽  
The Family

Purpose The purpose of this article is to explain why Sweet et al.'s assertions are not well founded and raise unsubstantiated doubt over the use of the Family star Plus and the Outcomes Star suite of tools as outcomes measures. Design/methodology/approach Evidence is presented of flaws in the analysis, reporting and conclusions of an article published in this journal (Sweet et al., 2020). Findings Sweet et al. failed to mention a body of Outcomes Star validation work, including over 20 online reports and a manuscript they had seen of a now published article supporting the reliability and validity of the Family Star Plus (Good and MacKeith, 2020). There are significant issues with their methodology, presentation of results and conclusions including: reliance on statistical significance with a small sample size; use of statistics not intended for ordinal data and; and inappropriate conclusions from convergence with measures conceptually different to the Family Star Plus. Originality/value Evidence is presented that the Family Star Plus is a useful and valid outcome measure and that Sweet et al.’s conclusions can be attributed to issues with their methodology and interpretation.

Consumer price knowledge in the market for apparel

2007 ◽  
Vol 35 (2) ◽  
pp. 97-119 ◽  
Author(s):  
Peter Kenning ◽  
Heiner Evanschitzky ◽  
Verena Vogel ◽  
Dieter Ahlert
Keyword(s):  
Food Industry ◽  
Design Methodology ◽  
Estimation Error ◽  
Pricing Strategy ◽  
Long Term Memory ◽  
Behavioral Pricing ◽  
Content Type ◽  
Price Estimation ◽  
Industry Sectors

PurposeThe aim of this study is to analyze consumers' price knowledge in the market for apparels.Design/methodology/approachAfter reviewing earlier attempts at assessing the construct, the price estimation error “PEE” was used, a measure based on explicit price knowledge stored in long‐term memory, as a valid indicator of price knowledge.FindingsThe results, including data from about 1,527 consumers on 66 products from the German apparel market, indicate that price knowledge is relatively low.Originality/valueAlthough, in the literature, there are several studies on price knowledge in the food industry, little is known about price knowledge in other industry sectors. This is quite surprising since pricing strategy is a concept which is vitally important to all retailers. Therefore, this study is a first contribution to extending the concept of behavioral pricing to the apparel market.

Food safety incidents’ influence on the food industry

2014 ◽  
Vol 6 (2) ◽  
pp. 264-277 ◽  
Author(s):  
Kaisheng Zeng ◽  
Xiaohui Luo ◽  
Yinglin Liu
Keyword(s):  
Food Safety ◽  
Public Relations ◽  
Statistical Power ◽  
Food Industry ◽  
Environmental Changes ◽  
Statistical Significance ◽  
Food Markets ◽  
Content Type ◽  
The Media ◽  
Strategic Reactions

Purpose – The purposes of this paper are to find out the correlations between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents out there in the food markets. Design/methodology/approach – This paper uses a randomly sampling survey of 139 food enterprises in China. After statistical significance and statistical power were examined, canonical correlation analysis was used as the main data analysis technique of this research. Findings – Based on the environment-strategy paradigm, the authors found that the changes of the competition environment, resource environment, and institution environment in the food industry have significant association with food companies’ strategic reactions such as public relations, networking with firms and futurity after food safety incidents in the food market were disclosed. Originality/value – The paper is the first to quantitatively examine the relationships between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents in the food markets. The findings of this paper send novel and important messages to government decision makers and the public, evidencing how food companies strategically respond to external environmental changes, and suggesting that the institution-builder as well as the media have more work to do in the aftermath of food safety incidents.

Developing a government strategy to meet international standards of food safety across the hospitality industry

2015 ◽  
Vol 7 (1) ◽  
pp. 4-16 ◽  
Author(s):  
Mariam Al Yousuf ◽  
Eunice Taylor ◽  
Joanne Taylor
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Best Practice ◽  
Hospitality Industry ◽  
Safety Management ◽  
International Standards ◽  
Abu Dhabi ◽  
Diverse Range ◽  
Content Type ◽  
Depth Analysis

Purpose – The purpose of this paper is to identify international best practice regarding food safety management across the food chain, with particular reference to hospitality businesses. It looks at the role of government strategy in the pursuit of a flexible approach that can be adapted and adopted by a diverse range of businesses. It is the first article in a Worldwide Hospitality and Tourism Themes theme issue, presenting a comprehensive government strategy for improving food safety management standards across the hospitality industry. Design/methodology/approach – A summary of key literature is presented alongside an in-depth analysis of international guidance for governments attempting to promote the uptake of hazard analysis critical control point-based food safety management systems. It is set within the context of recent Abu Dhabi Food Control Authority initiatives. Findings – The management of food safety across all sectors of the food industry and prevention of food-borne diseases represent a major challenge worldwide. International guidance for governments has been produced by the Food and Agriculture Organization (FAO), but few governments have the resources to implement this effectively. Within Abu Dhabi, a four-year project was launched to support the hospitality sector in meeting international best practice standards, following guidance from FAO and extensive international benchmarking. Originality/value – This article brings together a theoretical and practical discussion of how the government can facilitate international food safety standards within the hospitality industry, with a unique insight into a practical application of strategy development and implementation at government level. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Integrating culture and management control: is it oil and water or salad dressing?

2018 ◽  
Vol 10 (3) ◽  
pp. 382-390 ◽  
Author(s):  
Kevin Kane ◽  
Joanne Zaida Taylor
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Design Methodology ◽  
Safety Management ◽  
Management Control ◽  
Content Type ◽  
Literature Research ◽  
Quality Culture ◽  
Measurement Tools ◽  
Food Safety And Quality

Purpose The purpose of this paper is to identify the significance of the notion of food safety and quality culture as an important element in the practice of food safety management. It is the concluding article in a special themed edition of the Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach This paper provides a review and discussion of the findings outlined throughout the papers in this special themed journal edition. Findings Food safety and quality culture are important yet intangible; measurement tools are available and can add value to organisations in assessing and improving their culture. Originality/value This paper brings together literature, research, case studies and viewpoints to examine the significance of food safety and quality culture. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Patterns and trends from a quantitative analysis of the Culture Excellence assessment program

2018 ◽  
Vol 10 (3) ◽  
pp. 330-344
Author(s):  
Joanne Zaida Taylor ◽  
Luke Budworth
Keyword(s):  
Quantitative Analysis ◽  
Food Safety ◽  
Quantitative Data ◽  
Food Industry ◽  
Medium Effect ◽  
Content Type ◽  
Quality Culture ◽  
Food Safety Training ◽  
Food Safety Culture ◽  
Food Safety And Quality

Purpose The purpose of this paper is to examine trends in safety and quality culture, using quantitative data gathered from food companies who have taken the Culture Excellence assessment. It is the fourth paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach The quantitative elements of the Culture Excellence assessment were analysed, exploring the differences between different dimensions of culture and the potential variation between managers, supervisors and operators. Findings Managers were found to generate higher scores for the culture of their company than operators, and to have particularly higher scores in certain dimensions of culture (e.g. Empowerment). Operators however reported receiving food safety training more frequently. Operators were also more likely to have a positive result on practical elements of the assessment (e.g. targets) than psychological ones (e.g. reward). All of the above findings were statistically significant at p < 001 with small to medium effect sizes. Originality/value This paper introduces quantitative data on food safety culture from the food industry with quantitative analysis to highlight issues and trends. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mojca Jevšnik ◽  
Peter Raspor
Keyword(s):  
Food Safety ◽  
Interpersonal Relationships ◽  
Small Sample ◽  
Training Methods ◽  
Food Handlers ◽  
Content Type ◽  
Starting Point ◽  
Safety Knowledge ◽  
Insight Into

PurposeThe main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.Design/methodology/approachUsing a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point.FindingsThe results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice.Research limitations/implicationsDue to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia.Practical implicationsThe results indicate weaknesses in food safety knowledge among professional food handlers.Originality/valueThe study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

Approaches to and the management of the audit process in the food industry

2017 ◽  
Vol 119 (4) ◽  
pp. 759-770 ◽  
Author(s):  
Richard Bradford-Knox
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Design Methodology ◽  
Structured Interviews ◽  
Audit Process ◽  
Content Type ◽  
Safety Standards ◽  
Hazard And Risk ◽  
Number Frequency ◽  
Food Safety Standards

Purpose The purpose of this paper is to identify the purpose of food safety auditing, effectiveness in maintaining and improving standards of food safety and ways to improve the process. Design/methodology/approach Using a grounded approach semi-structured interviews were held with actors with experience of food safety auditing. The aims and objectives being to obtain their viewpoints drawn from their experience. Findings The purpose of food safety audits should be regarded as one of continuous improvement rather than a single snapshot or policing exercise. Audits in terms of cost can be excessive because of the often high number and frequency of them. Costs can be reduced and food safety standards maintained if the number and frequency of audits is determined by the level of hazard and risk that a product or a process presents. Effectiveness of audits can also be improved if they are unannounced to make businesses “audit ready” at all times. It is also contended that unannounced audits are not applicable in all circumstances as they can increase costs by the need to maintain a group of personnel that are always available for audits. Research limitations/implications The research is limited by the scope and number of topics that were addressed in relation to the main subject. Originality/value The research value points to a need to review and better manage the audit process by risk assessing the number, frequency and type of audit a food business is subject to without lowering standards.

The importance of measuring food safety and quality culture: results from a global training survey

2018 ◽  
Vol 10 (3) ◽  
pp. 369-375 ◽  
Author(s):  
Bertrand Emond ◽  
Joanne Zaida Taylor
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Assessment Tool ◽  
Content Type ◽  
Quality Culture ◽  
Effectiveness Of Training ◽  
The Uk ◽  
Global Training ◽  
Food Safety And Quality ◽  
And Training

Purpose This paper aims to present Campden BRI’s viewpoint on the implementation of the Culture Excellence Program, which includes an assessment tool that measures the safety and quality culture within food businesses. It is the seventh paper in a theme issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach A viewpoint is put forward by the Campden BRI Head of Membership and Training, supported by the results from a global training survey which was sent to over 25,000 food businesses worldwide by Campden BRI and collaborating companies. Findings Food safety and quality culture is of increasing importance to Campden BRI members and the food industry as a whole. It is seen as one of the main purposes of training, and as a means of measuring the effectiveness of training. The Culture Excellence Program has met with a highly positive reaction from Campden BRI industry members, showing the importance and value of culture and its measurement. Originality/value This paper shows insights into trends in the food industry within the UK and globally. It will be of value to food safety and quality practitioners, trainers, auditors and other stakeholders involved in the food industry.

An event study of the effects of regulatory changes on the food industry

2017 ◽  
Vol 9 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Xingzhi Xiao ◽  
Yue Gao
Keyword(s):  
Food Safety ◽  
Event Study ◽  
Food Industry ◽  
Abnormal Returns ◽  
Legislative Process ◽  
Cross Sectional ◽  
Content Type ◽  
Legislative Reform ◽  
Regulatory Changes ◽  
The Impact

Purpose The purpose of this paper is to examine the effects of China’s Food Safety Law on its food industry. Design/methodology/approach First, an event study is employed to investigate the impact of regulatory changes on the food industry. Then the authors examine the association between the magnitude of cumulative abnormal returns (CARs) and firm characteristics in a cross-sectional regression framework. Findings The results suggest that the announcements of some important events during the legislative process do affect the investors’ expectations. Further analysis shows that some sub-industries, especially the dairy industry, underperform the others around the enforcement date of the Food Safety Law, indicating that investors expect more costs of compliance for the sub-industries with lower levels of food safety. Moreover, CARs are found to be positively correlated with firm size, implying that larger firms may benefit more from this food legislative reform than small ones. Practical implications Measuring the impact of regulatory changes on food producers and investors by stock market response could help regulators assess the effectiveness of regulation and amend the law accordingly. Originality/value Previous studies seldom empirically examine the effect of Food Safety Laws on China’s food industry and this study attempts to fill this gap, which contributes to extending the understanding of the impact of legislative reform or regulatory changes on related industries.

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