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 in practice

The hazard analysis critical control point system (HACCP) has been evolving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterprises (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting some of the problems. The problems can be arranged in four groups: insufficient technical resources, concentration of functions, time and financial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production operations.     

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.     

Implication of food safety measures on microbiological quality of raw and pasteurized milk

The effects of implementing food safety measures including pre-requisite programs (PRPs) and/or Hazard Analysis Critical Control Points (HACCP) on the microbiological quality of raw and pasteurized milk during four years was investigated in one of the biggest diary plant in Serbia. On the dairy farm, the measures included training of farmers, investments in the infrastructure of gathering points for the collection of raw milk and transportation, improvement of hygiene and decrease of the number of small farmers. As a result of these measures, the contribution of raw milk with of lower total plate count (TPC) in total raw milk quantity decreased over time.As a result of HACCP system implementation in the dairy plant, TPC of pasteurized milk decreased from 3.32 ± 0.48 till 3.11 ± 0.30 log CFU/ml. Eight months after HACCP system was implemented, a significant decrease in TPC from 3.11 ± 0.30 till 2.18 ± 0.54 log CFU/ml in pasteurized milk which could be related to the additional investments covering pasteurisation unit and automated cleaning and disinfection system. The research confirmed constrains of a solely HACCP system without adequate PRPs.Food safety improvements through PRPs and HACCP both on farm level and in the dairy plant present a basis for the production of dairy products.     

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.     

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.     

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.     

Implementation of ISO 22000 in cereal food industry “SMID” in Tunisia

Cereal products (flour and semolina) are of great importance in the Tunisian diet. Over one million tons of cereal (soft and hard wheat) are consumed a year. Bread, pasta and couscous are the main forms of cereal consumption providing more than 70% of dietary proteins. The SMID, a wheat grinding company has implemented the ISO 22000 system involving essentially the prerequisite programs (PRPs) and the HACCP principals. The objective of this study is to determine food safety practices and procedures related to the food safety management system (ISO 22000). The PRPs were identified to prepare for the HACCP.     

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.     

Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises

International trade scrutinises food safety practices and procedures, and food businesses have to review their safety procedures more rigorously. HACCP is increasingly relied on to ensure food safety in both meat-producing and meat-processing enterprises. The objective of this study was to compare incentives, costs, difficulties and benefits of Chinese and Mexican meat-exporting enterprises related to food safety management systems implementation. A questionnaire was applied to identify the main factors involved in HACCP implementation. Data were collected among 32 Chinese and 42 Mexican companies, and analysed using the SAS package. The implementation of the HACCP system was filled out in all exporting meat industries. The results indicated that the major incentives were related to improving product quality for both countries, whilst improving control of the process was the first motivation in the Chinese industry and access to new foreign markets was the first motivation in the Mexican one. In addition, both countries' industries reported that staff training was the most important implementing cost, while product testing was the major operating cost. The difficulties found during HACCP implementation and operation activities were associated with availability of personnel for other tasks for China and costs of certification for Mexico. The reported benefits were relevant for the two countries, due to the ability to reduce microbial counts and increased access to foreign and domestic markets. A better understanding of the costs and benefits associated with HACCP systems could be helpful and is necessary in every segment of the food chain in every sector of domestic and international markets in order to assure food quality and safety.     

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.     

Food quality management system: Reviewing assessment strategies and a feasibility study for European food small and medium-sized enterprises

Literature indicates a need for a user-friendly food quality management system (FQMS) customized to the requirements of food small and medium-sized enterprises (SMEs) for improving product and process quality and enhancing customer satisfaction. Application of quality management system within discreet and process industries is evident. However, there are limited studies that focused on the implementation of a quality management system (QMS) among SMEs operating in the food sector. This study explains the results of a feasibility study on FQMS among European Food SMEs. The objective of this study is to diagnose the status of the FQMS, and to find out what motivates and hinders the successful implementation of FQMS in SMEs. The findings show that none of the food SMEs involved in this study implements FQMS in its true form. The size of the company is a significant factor with respect to quality management implementation, as medium-sized companies were more mature in FQMS implementation compared to their small and micro counterparts. The confectionery, chocolate and meat sectors are more advanced than bakery, packaged fruits and vegetables sectors, with respect to the implementation of quality management tools and techniques. The study revealed that the most important benefits of a quality management system were reduction in cost of production and increased productivity. The key barrier to implementation of FQMS was “lack of knowledge and training” among food SMEs.     

HACCP in the United Kingdom

Formal UK Government initiatives to encourage the implementation of HACCP based control systems began in the early 1990s. Early consideration was given to HACCP training activities for both industry and food control officials.In the early 1990s HACCP systems were increasingly introduced by the UK food industry through supplier specification requirements. From 1993 onward, legal requirements for HACCP based controls were progressively introduced through European single market legislation. Subsequently a range of central UK guidance has been produced to encourage and assess HACCP based control systems in UK food businesses.     

Food supplier qualification by an Italian Large-scale-Distributor: Auditing system and non-conformances

Nowadays government and purchasers are constantly setting increasing stringent requirements for food quality and safety, this means that production and distribution companies in the food and beverage sector must have full control over all incoming and outgoing goods. In particular food suppliers for Large-scale-Distributors have to meet many specific requirements and to undergo audits in order to assure the hygienic and sanitary quality of their products. This study offers an example of a checklist used by an Italian Large-scale-Distributor for investigating the status of its food suppliers in order to detect non-conformances; it also provides information on HACCP system management in Italian food industries. Results collected during 85 audits are shown. Large food plants show a better application of HACCP principles than small sized enterprises.     

An assessment of the value of documenting food safety in small and less developed catering businesses

Current legislation requires food businesses to identify and control food hazards by focussing on critical factors which directly affect the safety of food. This study, commissioned by the Food Standards Agency (FSA) compares the standards of food hygiene in seventy food premises operating either documented or undocumented hazard analysis systems within the Derby City Council boundary.Food hygiene standards were evaluated from purchase of foodstuffs to service of meals to customers. Scores were awarded for the implementation of controls integral to hazard analysis, based on epidemiological data. The only stages in production where a significant difference in standards existed was during preparation and cooking. That is, the standards of hygiene were better during preparation and cooking in those premises with documented hazard analysis systems compared to those operating undocumented systems. The findings highlight problems associated with ineffective monitoring of temperatures, particularly at cooking and cross contamination resulting from poor cleaning practices.The study has important implications for future development of hygiene legislation, particularly if Government is committed to require 30% of UK food businesses to implement full HACCP by April 2004.     

The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana

To manage the hazards, aflatoxins and enteric pathogens, associated with the production of an indigenous African fermented maize product, kenkey, HACCP was implemented at a semi-commercial kenkey production plant in Accra. As a prerequisite programme, the facility was upgraded and GMP implemented before HACCP. The effectiveness of GMP and HACCP was assessed by monitoring the environment and kenkey production, as well as the auditing and verification of HACCP. Air sampling and swapping of equipment surfaces revealed a microbiota which was consistent with the fermented product. Monitoring showed that the raw materials, products, processing parameters, etc, conformed to the critical limits within which the safety of the food product would be ensured. This was confirmed by the results of laboratory analysis of raw materials, intermediary and final products. Escherichia coli, Staphylococcus aureus, Enterococcus, Salmonella, Bacillus cereus, and Vibro cholera were not detected in any of the finished products and the level of total aflatoxins in the kenkey samples were between 17.2 and 14.5 μg/kg. Levels of aflatoxins in kenkey samples reported at the plant before implementation of GMP and HACCP were between 64.1 and 196 μg/kg. Application of GMP and HACCP was therefore found to be effective as a quality management system for assuring the safety of kenkey in the traditional processing of maize into kenkey.     

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 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.     

Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool

In situ quantitative data on Listeria monocytogenes survival during storage of vacuum-packaged fermented sausages at various temperatures were collected from the literature to develop a generic predictive model regarding its fate at a specific storage temperature. The development of the tool was based on the z-concept. The time needed for 4D reduction of the pathogen was estimated and its influence by the temperature was further described by linear regression. A secondary model was developed for describing the effect of sausage water activity on the z-concept parameters at the reference temperature. The decision support tool was successfully validated against the studies not used during the development of the model. Based on the model predictions, a decision can be made about the required time of product storage before its distribution to achieve an additional pathogen inactivation. Such tools can be incorporated in a HACCP plan of a food-producing company to assure food safety.