Why do small business butcher shops fail to fully implement HACCP? |
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| Affiliation: | 1. City of Bloomington, Environmental Health Division, 1800 West Old Shakopee Road, Bloomington, Minnesota 55431;2. Division of Environmental Health Sciences, School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455, USA;1. Pathology and Molecular Genetics Ph.D. Programme, Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira No. 228, 4050-313 Porto, Portugal;2. Vetdiagnos, Diagnóstico Veterinário Limitada, Cantanhede, Parque Tecnológico de Cantanhede, Núcleo 04, Lote 4A, 3060-197 Cantanhede, Portugal;;3. Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal;;4. Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal;;5. Department of Infectious Disease, National Institute of Health, Dr. Ricardo Jorge, Porto, Portugal, Rua Alexandre Herculano no. 321, 4000-055 Porto, Portugal; and;6. Centre for the Study of Animal Science (ICETA), University of Porto, Rua D Manuel II, Apartado 55142, 4051-401 Porto, Portugal |
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| Abstract: | This study aims to assess the degree of HACCP implementation in small business butcher shops and understand which factors most influence butchers' intention to fully implement it, through the application of the Theory of Planned Behaviour. One hundred and one butchers managing or owning small butcher's responded to the interview regarding their Attitudes, Subjective Norm, Perceived Behavioural Control, Personal Norm, and Knowledge with regard to their Intention to fully implement a HACCP system in their shops. Before the interviews, a certified veterinarian visited all the shops. Visits included an inspection of the establishments using the Official Portuguese Control Plan checklist for meat retailers. Conformance level measured past performance regarding food safety practices. Based on past performance, butchers were divided into “high performers” and “low performers”. “High performers” yielded high values of Attitude and Intention towards the Behaviour. For these, Attitude and Personal Norm emerge as predictors of the Intention to fully implement a HACCP system. For “low performers”, Personal Norm was the strongest predictor of Intention, with results pointing to the need for an intervention from the authorities to promote increased conformance to food safety practices. For both groups, neither Social Norm nor Perceived Behavioural Control acted as significant predictors of Intention. |
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| Keywords: | Food safety Fresh meat Portugal Retailing Theory of Planned Behaviour |
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