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.     

Technical barriers to Hazard Analysis Critical Control Point (HACCP)

During the last three decades, Hazard Analysis Critical Control Point (HACCP) has been progressively introduced and applied for the benefit of the food industry. However, it should be recognised that HACCP systems have not been homogeneously implemented across all food industry sectors. Reasons for not implementing, maintaining and updating HACCP programmes cannot be explained purely in terms of unwillingness by manufacturers but rather by the presence of technical barriers that may impede the application of the system. Technical barriers represent all those practices, attitudes and perceptions that negatively affect the understanding of the HACCP concept and hence the proper and effective implementation and maintenance of the HACCP principles. This paper describes the potential barriers that may impede the correct use of HACCP before it has been implemented, during the process of implementation and after it has been implemented. Until barriers impeding HACCP have been resolved, HACCP systems will not be implemented throughout the whole food chain and it will not be able to reach its full potential as prerequisite for the international trade of foodstuffs.     

The HACCP system implementation in small businesses of Madrid’s community

The main goal of this paper is addressed to evaluate the HACCP system implementation in small food industries of Madrid’s autonomous community. Important practical barriers about HACCP development have been identified. There were investigated the manufacturing food industries of animal origin during 5 years, between 1999 and 2003. The research analyzed areas concerning business demand, legal requirements and quality management systems, food industry size, human resources, technical support and assessors, prerequisites, time scale and HACCP implementation official assessment. Conclusions have met the beginning of HACCP system implementation by food industries following the application of a strategic plan and public health program, as well as several difficulties in small food industries with regard to HACCP system applying, and the fundamental influence of prerequisites implementation and management commitment on effective HACCP system. To overcome such barriers, it is proposed a strategy, which includes all different stakeholders.     

Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study

The aim of this research was to determine the barriers and advantages of the Hazards Analysis and Critical Control Points (HACCP) and food safety programs (FSPS) employed by the dairy industry in Ayd?n, Turkey. By conducting face-to-face interviews and using questionnaires, the structure of Ayd?n dairy plants’ food safety management systems was characterized. The questionnaires elicited information about the applications of food safety systems, dairy plant managers’ opinions about any inspection systems, and their expectations for government and local legal authorities in food safety systems. Twenty-eight operating dairy plants in Ayd?n with a production licence from the Ministry of Food, Agriculture and Livestock show activity in the sector for more than 10 years (53.5%) with joint-stock or limited company status (60.7%). These plants produce white cheese, fermented milk products and butter. Implementing a clear and efficient food safety management system can improve legal issues (85.7%) and increase client trust (64.3%). This is positively correlated with the ages of dairy plant managers in the dairy industry in Ayd?n (p < 0.05 and p < 0.01). All the same, not understanding the HACCP was specified as one of the main barriers to its utilization. Almost half of managers (46.5%) reported not really knowing what HACCP was, while 35.8% reported that it was too expensive to employ. On the other hand, the main difficulties with prerequisite program (PRP) applications in Ayd?n dairy plants was determined to be a result of insufficient physical conditions (35.7%) and cost (46.4%).A lack of knowledge relating to and the cost of HACCP and other food safety programs were the main barriers to implementation in the Ayd?n dairy industry. Providing periodical training and consultation services for FSMS applications in the dairy industry by the government and also providing financial support must be provided.     

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.     

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 does not work from Farm to Table

Because of its inability to detect hazards that occur a low incidence, the quality control system was supplanted by the HACCP system to provide assurance of food safety. The global use and success of the HACCP system in the food processing industry created false expectations that it could be used successfully in all steps of the food supply chain, from Farm to Table. However, the lack of definitive critical control points that could eliminate or control identified hazards prevents the effective use of HACCP in all steps of the supply chain. Food safety measures can be used at each step in the supply chain, but most of these measures will be prerequisite programs rather that critical control points from a HACCP system. To better focus on the application of effective food safety control measures, we must communicate in terms of “Farm to Table Food Safety”, rather than “Farm to Table HACCP”.     

HACCP “train-in-action” program in the Lithuanian dairy industry

Training in the application of the HACCP method has been performed in the Lithuanian dairy industry, in the frame of a technical assistance project financed by the European Commission (PHARE Programme).The guidelines adopted by the Codex Alimentarius Commission for the application of the HACCP method (Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application, Annex to CAC/RCP 1-1969, Rev. 3 (1997a), Codex Alimentarius, Supplement to vol. 1B , General Requirement (Food Hygiene).), the specific training package prepared by FAO for this purpose (Rome, 1997) and the EU directives (93/43/EEC–92/46 EEC–94/71 EEC) have been used as reference for the preparation and implementation of training activities.The programme was organised in two main phases with different and complementary training approaches. After a 4-day intensive training session on food hygiene and HACCP held for all recipients at a training centre, the project team visited each of the 10 dairy plants selected by the Lithuanian Government, to provide on-site & on-the-job training to concerned factory and government staff. Each plant was visited at least twice. First, by teams of foreign and local experts during 2–3 days. Second, by local experts only, in order to provide an additional 2–3 days input on HACCP application.The first phase (training session) was a useful preparatory exercise, but the “on-site sessions” showed that in depth understanding of the HACCP method could be better achieved through such approaches. Exercising at plant level, on practical cases, with the process lines within reach, made it possible to overcome several barriers to the transmission of information. This approach in which foreign and local experts interact during training, was also an opportunity for the recipients to understand how to comply more precisely with the national and international standards for food hygiene.     

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.     

HACCP and transparency

Twenty years after its first publication in the US, the HACCP system of food safety approached its current pinnacle of success in 1992 with the virtually simultaneous publication of HACCP principles and guidelines for application documents by the NACMCF and the CAC/CFH. Since then, the necessary foundation of prerequisite programs has been elaborated. Both HACCP documents were refined in 1997. All of these developments were entirely transparent. In recent years, the US regulatory agencies have promulgated three major HACCP rules for specific segments of the industry: meat and poultry products (1996), fish and fishery products (1997), and juices (2001). These specific HACCP rules, rather than maintaining the transparency of the global HACCP documents, have clouded the waters. A somewhat similar development can be noted in the EU's application of its precautionary principle. HACCP cannot provide greater transparency in the food supply chain in the context of this type of opaque regulatory environment. Rather, greater transparency, and improved public health protection, must be realized through the development of voluntary science based systems, especially involving the food processing industry, where the very idea of HACCP was conceived and implemented.     

Hazard identification: from a quantitative to a qualitative approach

Hazard identification is a common step in the hazard analysis and risk-assessment processes. The fact that this step is shared between the two processes is creating some confusion about how they can be used in our food safety programs. Hazard analysis and risk assessment are fundamentally different and independent processes.Hazard analysis is a qualitative, local process conducted by a food plant's HACCP team. This process usually requires several weeks or months to complete. In contrast, risk assessment is a quantitative, global process in which a numerical degree of risk can be calculated for a particular hazard. It is usually conducted by a large consortium that includes regulatory, public health, academic, and industry participation. It is a longer process, typically requiring several months or years for completion.In hazard analysis, one major method for the identification of hazards consists of a review of the sensitive ingredients used in food production. Many food companies maintain sensitive ingredient lists for hazards such as Salmonella, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, aflatoxin, allergens, etc. Another major method for the identification of hazards consists of an open-ended brainstorming process by the HACCP team, which in 1992 replaced the brief, formal hazard analysis process that was first used about 30 years ago. The limited number of questions considered in the formal process proved to be insufficient to address the needs of the food industry, which is continually dealing with new hazards, new products, new processes, new markets, and new regulations.HACCP systems are designed to control identifiable hazards. Additional hazards that may need to be included in HACCP plans include previously unknown hazards that are identified by epidemiological efforts, and “regulatory hazards” that are mandated in new food regulations.     

Use of food safety objectives to satisfy the intent of food safety law

Corporate food safety objectives and a HACCP based management system were used to resolve a simple, but very costly, conflict between the strict interpretation of food safety regulations and the commercial ability to serve safe food that fulfils the intent of the law. A case study will be presented in which rare roast beef was removed from the menu after health authorities found that the product was served at less than 60 °C, a violation of national regulations.A risk assessment and risk management strategy specific for serving rare roast beef was developed. The documentation clearly and scientifically demonstrates how physical processes for cooking, hot holding, service and cooling were validated to support the company's commitment to food safety and business excellence. Working instructions for each step of preparation and service of rare roast beef were validated. A specific HACCP plan was developed to manage the daily adherence to the working instructions. This HACCP plan is integrated into an overall systems approach to daily kitchen routines, so as not to place undue burdens on staff or management. Food safety objectives enable the company to communicate why the procedures to serve rare roast beef are safe. This rational approach to linking the explanation of procedures with safety is important for internal training, long-term program stability and external public relations.     

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.     

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 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 manufacture and processing for safety: the challenge ahead

Changes in the production of primary agricultural products, in food manufacturing, and in eating habits have been at the root of a number of new food safety concerns. The HACCP system provides a means to address and prevent some of the problems which emerge as a consequence of these changes. However, if the new challenges are to be met effectively, the consumer also must take certain responsibilities. In addition, changes in the perception of food safety may be needed.     

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.     

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.