HACCP effectiveness between ISO 22000 certified and non-certified dairy companies

The purpose of the study is to determine the differences between the ISO 22000 certified and non-certified dairy companies with regard to the HACCP (Hazard Analysis Critical Control Points) Food Safety System (FSS) effectiveness. The HACCP FSS effectiveness is defined in the present study as the degree of the achievement of the system objectives (identification, assessment and the control of food borne safety hazards). A research study was carried out in 74 Greek dairy companies using a structured questionnaire. The differences between the ISO 22000 certified and non-certified dairy companies (both implementing HACCP principles) with regard to HACCP effectiveness are determined through non parametric tests such as the Chi-square Test and the Mann–Whitney Test. The vast majority of the participating in the present study dairy companies are small and medium-sized enterprises (SMEs). The ISO 22000 certified dairy companies significantly outperform the non-certified with regard to the HACCP FSS effectiveness, in other words to the degree to which the objectives of HACCP are achieved. Thus, managers of dairy SMEs taking advantage of the structured organization and the documented procedures provided by the ISO 22000 standard can increase the level of achieving the objectives of the HACCP FSS, in other words HACCP effectiveness. In doing so, dairy SMEs can set the foundations in order to optimize the conditions under which safe food is provided, minimize the possibility of food non-conformities and scandals, increase market share and consequently withstand the current downturn.     

Reducing the burden of HACCP on SMEs

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. Using an action research methodology, this in-depth, government funded research project took the form of a two stage, 18 month investigation into methods of reducing burdens of HACCP on SMEs. Stage one indicted that SMEs see HACCP as a difficult, complex set of activities requiring great amounts of time effort and with few, if any, perceived benefits. In stage two, however, with the help of research tools developed, a number of SMEs completed HACCP and many made good progress on a tight timescale. This research thus concludes that SMEs can achieve HACCP if they are provided with sufficient guidance and support in a context of general consensus of HACCP terminology and requirements. Recommendations are made, many of which have been subsequently adopted by the UK Food Standards Agency.     

An evaluation of process specific information resources,aimed at hazard analysis,in Small and Medium Enterprises in food manufacturing

Food borne illness continues to be a major global concern, with approximately 76 million cases in the US and 70,000 in the UK annually. The adoption of a food safety management system based upon Codex HACCP principles became a legal requirement in the UK on January 1st 2006 but some companies are inexperienced and fail to implement it correctly. Barriers to HACCP include time, money and expertise, particularly for SMEs and microbusinesses. Lack of expertise is a particular problem when constructing the hazard analysis component of HACCP. A sector specific information resource, using simple language with no technical terms or jargon, was developed to assist SMEs with hazard analysis. One hundred and twenty three SME food manufacturers were recruited and intervention and control groups were assigned, with the intervention group receiving the resource. Evaluation visits were performed after four months. Each company was assessed against a specific tool that determined knowledge, behavior and attitude to food safety. The resource was well received but there was no significant improvement in knowledge, behavior or attitude when comparing the intervention and control group scores. Significant differences in the behavior of SMEs and microbusinesses were evident with SMEs scoring higher in all sections of the resource than the microbusinesses. SMEs also had a significantly higher total knowledge score than microbusinesses but there were no significant differences in attitudes. It is apparent action must be taken to assist SMEs with hazard analysis and full HACCP implementation, but provision of a single resource without additional support is not enough.     

Survey on typology,PRPs and HACCP plan in dry fermented sausage sector of Northern Italy

One hundred and fifty four dry fermented sausage small and medium-sized enterprises (SMEs) were visited in Northern Italy, to collect information on building and facilities, production technology and marketing organization. Five businesses, out of 154, were then selected with the aim of analysing their prerequisite programmes (PRPs) and the level of hazard analysis and critical control point (HACCP) system implementation. The results of this survey acknowledge the importance of small enterprises in the dry fermented sausage production sector. This study shows that fully compliance with PRPs and HACCP is far from complete, especially in micro-sized businesses, in spite of derogations for small establishments provided by Italian and European rules. In order to help SMEs to comply with food safety objectives, collaboration with Local Health Unit officers always proves positive for the businesses because they can inform and support enterprises, particularly small food premises.     

Implementation of HACCP and prerequisite programs in food businesses in Turkey

The objectives of this study was to determine food safety practices and procedures related to the hazard analysis critical control point (HACCP) programme and prerequisite programme implementation in food businesses. One hundred and nine food businesses in Turkey were assessed for HACCP-prerequisite programmes and food safety practices. Only eight food businesses had implemented the HACCP system in food businesses. Directors and employees often have insufficient knowledge regarding the basics of food hygiene. Results indicated that proper food safety practices and prerequisite food safety programmes for HACCP were often not being followed in many food businesses. Time and temperature errors and inadequate handwashing practices were wide in the most food businesses. Emphasis on implementing prerequisite programmes in preparation for HACCP is needed in food businesses. The problems of implementing HACCP in food businesses have been namely a low level of food hygiene management training, high staff turnover rate, lack of motivation, lack of financial resources, inadequate equipment and physical conditions of the facility and failure of government.     

Implementation of Food Safety Management Systems in small food businesses in Cyprus

EU legislation requires that food businesses in all member states must implement a Food Safety Management System based on HACCP principles. Although manufacturers have used this system successfully for many years it has been less common in small and medium sized enterprises (SMEs), especially those in the food service sector. There are considered to be a number of barriers which small businesses find particularly difficult to overcome. This study assesses the impact of various Food Safety Management Systems in 50 small businesses in Cyprus. It compares food hygiene before, during, and after implementation of the food management systems, assesses the attitude of the Food Business Operators and the hygiene knowledge of the staff. Results show that the maximum improvement came when implementing the pre-requisite programmes and a bespoke HACCP plan but that a deterioration in standards could be identified when using more complex systems such as the CYS 244 standard or ISO 22000. Food Business Operator attitude started positively but became more negative as the complexity of the Food Safety Management System increased.     

HACCP-based food quality control and rapid detection methods for microorganisms

Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbiological hazards and risks are associated with different areas of the food industry. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The implementation of an HACCP system is closely connected with microbiological quality control. Rapid microbiological methods are being extensively developed. The methods are based on several different principles of direct or indirect detection of microbes. In the HACCP system, these methods can be used when the system is developed, implemented and maintained. Successful combination of the HACCP programme and rapid microbiological methods may help the industry to find new ways of obtaining reliable results more efficiently and of ensuring food safety.     

HACCP in small companies: benefit or burden?

This paper acknowledges the importance of small companies across the food chain and identifies the slow uptake of HACCP in these companies as an area of concern for the production of safe food. This sets the scene for an analysis of the barriers to HACCP implementation which include availability of appropriate training in HACCP methodology, access to technical expertise and the general resource problems of time and money. The burden that this places on the small business, particularly in terms of documentation, validation and verification, are then discussed. The paper concludes with a summary of the burdens and benefits that this sector faces as it moves towards compliance with food safety legislation.     

A review on food safety and food hygiene studies in Ghana

Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made.     

Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey

The purpose of this study was to determine barriers for HACCP and food safety programs in food businesses in Turkey. A lack of understanding of HACCP was identified as one of the main barriers to its implementation 63.5% reported that they did not really know what HACCP was while 23.5% reported that it was too complicated. Only 33.0% of managers said they had a food safety management system. About 31% of the employees in food businesses had received basic food hygiene training. The majority of managers (91.3%) identified improved customer confidence as a benefit of implementing a food safety management system. Lack of prerequisite programs (92.2%) was the key barrier identified for all food businesses. While lack of knowledge about HACCP (83.5%), lack of time (88.7%), staff turnover (80.9%), lack of employee motivation (83.5%), complicated terminology (87.0%) and lack of personnel training (91.3) was the other most common barriers in food businesses. As a conclusion, lack of knowledge about HACCP and other food safety programs were identified as the main barriers for food safety in food businesses. Lack of prerequisite programs and inadequate physical condition of the facility were also identified as other barriers. Training programs, both basic food safety and HACCP to support implementation of prerequisite programs and HACCP in food businesses were suggested.     

Barriers for the developing and implementation of HACCP plans: results from a Spanish regional survey

Despite the fact of compulsory HACCP plan in the regulations, their development and implementation is being difficult and slow. This paper present a survey in an area of Madrid to identify the barriers which are obstructing the implementation of HACCP programs in food companies, following the model of eleven potential barriers organised around three levels proposed by Gillings et al. [J. Food Protect. 64(5) (2001) 710]. The results suggested that lack of understanding and negative guideline factors conduce to inadequate hazard analysis, and this is not solved contacting external advisers. There are also problems at attitude level which obstruct the change of behaviour.It is suggested that regulatory agencies should work to publish clear and detailed HACCP guides in Spanish and to promote activities aimed to external consultants and industry managers and directives.     

HACCP development and regulatory assessment in the United States of America

Hazard Analysis Critical Control Point (HACCP) is internationally recognized as the best method of assuring product safety by controlling foodborne safety hazards. Currently, within the USA, the FDA has mandated HACCP for fish and fishery products and is proposing mandating HACCP for fruit and vegetable juices. The USDA has mandated Pathogen Reduction/HACCP requirements for meat and poultry processing, and the NMFS Seafood Inspection Program operates a voluntary HACCP program for seafood plants. The requirements for mandatory implementation and proposed regulations represent a significant change in the manner in which foods are regulated for food safety and necessitate a new understanding of the different roles and responsibilities between the food industries and the regulatory agencies within the USA. Each agency will approach the evaluation process differently given their unique legislative authorities and programmatic operations. Nevertheless, each agency agrees that HACCP is the best food control system of choice and is committed to improve food safety requirements.     

The relationship among food safety knowledge,attitudes and self-reported HACCP practices in restaurant employees

This study investigates relationships among food safety knowledge, attitudes and hazard analysis critical control point (HACCP) practices in restaurant employees in Taiwan. The authors administered a baseline questionnaire to 542 restaurant employees to assess their food safety knowledge, attitude and HACCP practices. A total of 421 valid questionnaires were returned and used in analysis. Mean scores for each survey item were calculated and used in a structural equation model (SEM) designed to assess interrelationships between the three. Participants scored an average 84.7% correct in food safety knowledge, with highest and lowest correct scores in, respectively, the food poisoning and good hygienic practices (GHP) constructs. The highest score in the attitude section was “concern for food safety” followed by “self-improvement.” With the exception of the food poisoning construct, this study found correlations among knowledge, attitude, and HACCP practices, with attitude mediating the relationship between knowledge and HACCP practices. The implications of these findings are discussed.     

A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

The reported food related illness per year was 76 millions cases in the US [Food Control 13(6–7) (2002) 363] and 9.4 millions in the UK [Food Control 14 (2003) 169], and this data indicated that there are still needs for improvement in the food production chain. The food service area is one of the last hurdles for food items in the food chain and, millions of people eat out or utilize catering services each year which stresses the need for an improved system of food safety in food service. Also, in the food service area, especially in small or medium size food business there visually appears to be a tremendous need for a better system than is currently in place.Research [Food Control 14 (2003) 169; Food Control 11 (2000) 447] showed that education with knowledge of food safety and proper food handling are needed and will help the food service personnel (workers and managers) with a better understanding in food service and better hygiene practices which resulted in safer foods. Besides, risk assessment, HACCP has been applied in most of the food production areas. For most of the food chain, HACCP is mandatory by law and government's regulations. There appears to be needs for applying Pre-requisite Programs (PRP) [Food Control 14 (2003) 169; Irish J. Agric. Food Res. 39 (2000) 221] and later HACCP in food service areas to ensure the safety of food consumption in the total food chain [Food Control 12(3) (2001) 165] since a chain is no stronger than its weakest link. This paper will discuss the needs, current applications and the prospects of HACCP in food service areas.     

HACCP certification of food services in Philippine inter-island passenger vessels

This paper presents the efforts of the Bureau of Quarantine and International Health Surveillance (BQIHS), Department of Health (DOH), Philippines to launch a Good Manufacturing Procedure (GMP)–Hazard Analysis Critical Control Point (HACCP) Certification Program for food services operating in Philippine inter-island water vessels. The BQIHS improved its food sanitation audit system for inter-island ships by including in its traditional walk-through evaluation of GMP the review of documents for both GMP and HACCP, and the verification of HACCP implementation. The BQIHS is now identified as a GMP–HACCP certification provider to specific sectors of the local food service industry on a national level.     

HACCP – The difficulty with Hazard Analysis

HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.     

Critical factors,food quality management and organizational performance

This paper proposes a model for measuring the effectiveness of quality (ISO 9001) and food safety (HACCP) systems, based on their stated objectives, when these systems are jointly implemented in a food company. In addition, it investigates the critical factors for effective implementation (CFEI) of the ISO 9001 and HACCP systems; and examines the degree to which the combined implementation of ISO 9001 and HACCP influences the overall performance of the certified firms. To achieve these objectives, primary field data was collected through an empirical survey that was conducted among 347 food companies in Greece, which were certified to ISO 9001, HACCP and/or ISO 22000 systems. Initially, Exploratory Factor Analysis (EFA) and then Confirmatory Factor Analysis (CFA) were applied. The connections among the non observed model factors were verified through Structural Equation Modeling (SEM) inspection. The findings suggest that “employee attributes”, “organizations' attributes” and “internal business motives” make a significant contribution to the effective implementation of the ISO 9001 and HACCP systems. In addition, the effective implementation of the ISO 9001 and HACCP systems contribute to the business performance of companies in the Greek food industry. The evidence provided in this study helps managers to realize the importance of CFEI and the effective combined implementation of these systems in order to provide the necessary resources and support and develop the necessary policies, practices and procedures.     

Pre-requisites: a help or a hindrance to HACCP?

Formal pre-requisite programmes are increasingly and successfully used to support the implementation of HACCP in food processing. However, in many areas there is a lack of understanding of the pre-requisites concept, and even a fear in some sectors that pre-requisites might dilute the strength of HACCP, making it a less effective food safety control mechanism. This paper explores the concept of pre-requisite programmes and discusses whether they are of benefit to the HACCP approach or whether food safety is best managed through the HACCP plan alone, concluding that they are an essential element in the task of developing simple, effective HACCP systems     

Trapping the food safety performance of a small or medium-sized food company using a risk-based model. The HYGRAM system

The requirements of implementing Hazard Analysis and Critical Control Points (HACCP) principles in food production are increasing. A practical risk quantification model, HYGRAM, was developed for small and medium-sized enterprises to meet this challenge. The model makes the user familiar with the HACCP principles by software-assisted guidance through the procedure, connecting special microbiological hazards, good hygiene practice, and other prerequisite programs to HACCP. HYGRAM is a tool to analyze and quantify risks of different processes, and to compare them. It is developed to relieve enterprises with limited resources in confirming the food safety of their production.     

New Zealand approaches to HACCP systems

HACCP is becoming an increasingly important component of food safety assurances for international trade and this includes the expectation that the exporting country will meet similar or equivalent HACCP requirements to those of the importing country. The influence of market access requirements and the existing legislative requirements and infrastructure of New Zealand determine the government’s role in assessing HACCP systems. Recent structural changes in New Zealand has introduced flexibility in this role. The importance of building blocks for HACCP such as prerequisite programmes, food safety objectives, generic HACCP plans, HACCP specifications, and audit competency requirements are emphasised. Government role in assessment is discussed, including the initial “recognition” of a validated HACCP plan followed by performance-based compliance audits.