Factors influencing successful hazard analysis and critical control point (HACCP) implementation in hypermarket stores

2020 ◽  
Vol 33 (1) ◽  
pp. 1-15
Author(s):  
Shih-Chi Kuo ◽  
Hsin-I Hsiao
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Successful Implementation ◽  
Key Factors ◽  
Content Type ◽  
Critical Control Point ◽  
Factors Influencing ◽  
Perceived Benefit ◽  
Safety Knowledge

PurposeIn Taiwan, hypermarket stores should implement hazard analysis and critical control point (HACCP) according to regulations. The aim of this study was to investigate key factors influencing successful implementation of HACCP in hypermarket stores that prepare hot meals.Design/methodology/approachWe used a survey design and thus posted four questionnaires to each of the 136 hypermarket stores in Taiwan (two questionnaires for employees and two for managers). Therefore, a total of 544 questionnaires were posted, and 188 responses were received, yielding a 34.6% response rate.FindingsFood safety knowledge, teamwork, perceived cost, perceived benefit and leadership were tested. Binary logistic regression results indicated that food safety knowledge and teamwork were key factors related to successful HACCP implementation. Perceived cost, perceived benefit and leadership were not related to successful HACCP implementation. Control variables, such as number of full-time employees and number of products sold, were discovered to be related to successful HACCP implementation.Originality/valueOverall, the findings of this study can help the hypermarket industry assess its current quality management practices and focus on food safety performance improvement.

Knowledge, attitudes and self-reported practices of food technical assistants toward hazard analysis critical control point in Isfahan, Iran

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hadiseh Ebdali ◽  
Masoud Sami ◽  
Nimah Bahreini ◽  
Zahra Esfandiari
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Educational Background ◽  
Cross Sectional ◽  
Content Type ◽  
Attitudes And Practices ◽  
Critical Control Point ◽  
Processing Plants ◽  
Safety Knowledge

Purpose The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of food technical assistants (FTAs) working in dairy processing plants (DPPs) with different grades of prerequisite programs (PRPs) checklist. Design/methodology/approach An observational cross-sectional study was carried out by using a self-administered questionnaire and interviewing 76 FTAs occupied in DPPs in the city of Isfahan, Iran. Findings Out of a total score of 100, the participants received scores for knowledge (79.5 ± 14.9), attitudes (75.2 ± 9.9) and practices (86 ± 11.6) referred to the principles of Hazard analysis Critical Control Point (HACCP). It was found correlations between food safety knowledge and attitudes of FTAs (r = 0.38, p ≤ 0), knowledge and practices (r = 0.21, p = 0.03) and between attitudes and practices (r = 0.36, p ≤ 0). Moreover, there were also significant correlations between KAP scores and age (knowledge: r = 0.18, p = 0.06; attitude: r = 0.25, p = 0.01; practice: r = 0.22, p = 0.02) and KAP scores and job satisfaction level (knowledge: r = 0.27, p = 0. 01; attitude: r = 0.22, p = 0.02; practice: r = 0.27, p = 0). There was no significant correlation between educational background and KAP scores. Furthermore, no significant correlation was found in terms of gender. Originality/value Education of FTAs about food safety issues seems necessary. Such training should not only focus on theoretical aspects of knowledge but also be practical to foster positive attitudes toward food safety and promote practices among FTAs. Consideration to all principles of PRPs is recommended to implement food safety management system (FSMS) in food processing plants (FPPs).

Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model

2001 ◽  
Vol 64 (5) ◽  
pp. 710-715 ◽  
Author(s):  
SAMANTHA J. GILLING ◽  
EUNICE A. TAYLOR ◽  
KEVIN KANE ◽  
JOANNE Z. TAYLOR
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
Guideline Adherence ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Behavioral Model ◽  
Successful Implementation ◽  
Critical Control Point ◽  
The United Kingdom

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.

Developing a solution for small businesses

2015 ◽  
Vol 7 (1) ◽  
pp. 63-77 ◽  
Author(s):  
Mariam Al Khaja ◽  
Mouza Al Muhairi ◽  
Mariam Al Yousuf ◽  
Alyazi Al Mazrouei ◽  
Mostafa Ibrahim Ali ◽  
...  
Keyword(s):  
Food Safety ◽  
Small Businesses ◽  
Implementation Strategy ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Content Type ◽  
Record Keeping ◽  
Critical Control Point ◽  
Innovative Solution

Purpose – This paper aims to describe the process of developing, implementing and evaluating an innovative solution to enhance food safety and promote Hazard Analysis and Critical Control Point-based food safety management techniques in small independent restaurants. It is the fifth 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 – This article outlines the essential design principles that were established by Abu Dhabi Food Control Authority for creating a food safety management system (FSMS) for independent restaurants, following international benchmarking and extensive in-depth local research. It charts the process of designing and approving the documents and records that make up the system, and identifies a methodology for implementation and evaluation. Findings – Salamt Zadna, the FSMS developed, conveys risk-based food safety requirements through photographs communicating simple, practical steps. It minimises record-keeping with a picture-based diary and has an implementation strategy involving inspector support, after an extensive period of capacity building. Originality/value – The article demonstrates an effective model for creating an FSMS for small businesses, along with the main components required and their impact on industry. It also includes details of a phased implementation strategy for achieving success in practice, utilising trained government inspectors. It will be of value to practitioners, researchers, policymakers and other stakeholders involved in the food industry.

Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP)

2019 ◽  
Vol 50 (2) ◽  
pp. 333-347
Author(s):  
Nilda Tri Putri ◽  
Ajeng Rhamadani ◽  
Wisnel Wisnel
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Content Type ◽  
Safety Standards ◽  
Critical Control Point ◽  
Standard Guideline ◽  
Beef Jerky ◽  
Food Safety Standards

Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption. Design/methodology/approach Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs. Findings Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption. Research limitations/implications HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue. Practical implications This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd. Social implications This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption. Originality/value SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.

Barriers and facilitators of HACCP adoption in the Armenian dairy industry

2016 ◽  
Vol 118 (11) ◽  
pp. 2676-2691 ◽  
Author(s):  
Suren H. Galstyan ◽  
Tsovinar L. Harutyunyan
Keyword(s):  
Food Safety ◽  
Diffusion Of Innovations ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Dairy Industry ◽  
Barriers And Facilitators ◽  
Cross Sectional ◽  
Content Type ◽  
Critical Control Point

Purpose The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy processing companies of Armenia. Design/methodology/approach A cross-sectional qualitative research design was employed to examine managerial experience and perceptions of barriers and drivers to organizational adoption of HACCP FSMS procedures. The data were collected in 20 food processing facilities in the dairy industry through individual in-depth interviews with their representatives and in governmental and non-governmental organizations through focus group discussions with 23 policy makers and food safety consultants. Diffusion of innovations theory provided a framework for systematic exploration of the phenomenon under study. Findings Most frequently reported drivers of adoption included enhanced traceability, increased export opportunities, improved organizational image, and broader accountability. Major impeding factors, such as high investment costs, value incompatibility, excessive documentation, inadequate physical and technological infrastructures, and low observability led to less favorable attitudes toward the organizational change needed for HACCP FSMS adoption. The results indicate that larger organizations with well-developed infrastructures and skilled workforce have an advantage over smaller organizations in the process of adoption. Originality/value This study provides a comprehensive theory-based analysis of perceived determinants of organization-wide adoption of HACCP-based system in Armenia. The results of the study support and extend the findings of earlier research and provide new insights into HACCP FSMS adoption across different contexts.

Standardized Inspections of Food Premises during the 2004 Athens Olympic Games: Descriptive Analysis and Risk Factors for Unsatisfactory Results

2008 ◽  
Vol 71 (8) ◽  
pp. 1632-1640 ◽  
Author(s):  
CHRISTOS HADJICHRISTODOULOU ◽  
VARVARA MOUCHTOURI ◽  
THEODOROS VARZAKAS ◽  
IOANNIS ARVANITOYANNIS ◽  
JENNY KREMASTINOU
Keyword(s):  
Food Safety ◽  
Satisfactory Result ◽  
Olympic Games ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Haccp System ◽  
Public Health Authorities ◽  
Improve Compliance

Standardized inspections of food premises are part of environmental health systems implemented worldwide. The food safety strategy for the 2004 Olympic Games included standardized inspections to ensure uniformity and consistency of procedures and effective electronic management of data. Inspections were carried out by 196 inspectors in the five Olympic cities: Athens, Thessalonica, Volos, Iraklio, and Patra. From January 2003 to September 2004, a total of 1,249 food premises were inspected. An unsatisfactory inspection result (C grade) was received by 347 (27.8%) food premises, a relatively satisfactory result (B grade) was received by 332 (26.6%), and a satisfactory result (A grade) was received by 570 (45.6%). About 16% of inspected premises did not hold a valid permit. Unsatisfactory inspection results were more frequent for premises located in the two largest Greek cities in comparison with the other smaller cities (relative risk = 1.95, 95% confidence interval [CI] = 1.36 to 2.80). Based on logistic regression analysis, unsatisfactory inspection results were positively associated with food premises that were not located on a ground floor (odds ratio [OR] = 2.56, 95% CI = 1.39 to 4.73) and negatively associated with application of hazard analysis critical control point (HACCP) principles (OR = 0.27, 95% CI = 0.10 to 0.71). Food hygiene education through formal training programs should be encouraged to improve compliance of food premises. Food premises located on hotel floors and serving buffet meals are at higher risk for unsatisfactory conditions. Businesses that implemented a HACCP system within their operations to ensure food safety operated under more hygienic conditions. Future inspections by Public Health Authorities should involve elements of audit after the legislation for the application of HACCP principles.

scholarly journals Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudioFood safety management in traditional food products: Balancán’s Poro cheese as a case study

2016 ◽  
Vol 25 (47) ◽  
pp. 87
Author(s):  
Mayra Díaz Ramírez ◽  
José Mariano García Garibay ◽  
Judith Jiménez Guzmán ◽  
Adriana Villanueva Carbajal
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Products ◽  
Traditional Food ◽  
Safety Management System ◽  
Critical Control Point ◽  
Haccp System

ResumenLa variabilidad de los alimentos tradicionales producidos de manera artesanal es admisible, pero su inocuidad debe garantizarse. La ejecución de Buenas Prácticas de Manufactura (BPM) es fundamental para la construcción de sistemas de gestión de la inocuidad como el Análisis de Riesgos y Puntos Críticos de Control (HACCP) e ISO-22000-Food Safety Management System. El cumplimiento de este tipo de prácticas en la producción de alimentos tradicionales en México es escaso. Tomando al queso de Poro, como ejemplo de este tipo de alimentos, el presente documento describe las condiciones y controles de su proceso de producción. Ello como el primer paso para documentar la factibilidad de implementar sistemas de gestión de la inocuidad. Esto es dado que la legislación en México permite la comercialización de este tipo de quesos si su producción cumple con controles basados en BPM.AbstractThe variability of hand-made traditional food products is admissible, but food safety must be guaranteed. The accomplishment of Good Manufacturing Practices (GMP) is essential to implement food safety management systems as the Hazard Analysis and Critical Control Point (HACCP) system and the ISO-22000-Food Safety Management System. The fulfillment of these practices in the manufacture of traditional food products in Mexico is limited so, taking Poro cheese as an example of this kind of food products, the present document is intended to describe Poro cheese’s production controls and conditions as the first step to evaluate the feasibility to implement a food safety management system, since Mexico’s regulation allows the commercialization of these kind of cheeses if their production process complies with GMP.

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