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HACCP-based procedures in Germany and Poland
... According to the general requirements of food law, food shall not be placed on the market if it is unsafe [2]. Food is considered unsafe if it is injurious to health or unfit for human ferring to food safety for conventional food products [19][20][21][22][23][24][25] and knowledge about food safety among conventional food producers and even consumers [26][27][28]. However, there is an extremely limited number of educational resources available for organic food safety teaching. ...
... The largest need for support (in terms of training and guidance materials) in the surveyed countries indicated by the organic processors was related to the first and the last of the seven HACCP principles, i.e., hazard analysis and HACCP documentation. Similar problems were reported when analyzing the implementation of HACCP principles in the conventional sector in Poland and Germany, and in several small-sized Polish food companies [23,39]. Hazard analysis and HACCP documentation for organic food production facilities should take into account hazards and procedures specific to the organic sector, to ensure food safety. ...
... Hazard analysis and HACCP documentation for organic food production facilities should take into account hazards and procedures specific to the organic sector, to ensure food safety. The need for support for the first HACCP principle is related to the lack of knowledge about the risks and their occurrence, which has already been demonstrated by many authors [23,40,41]. This may be due to the lower importance being given to these topics in the available training programs, or due to the lack of available training materials/content covering this specific knowledge. ...
There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.
... Summary of previous studies that investigated HACCP implementation across different agro-food products and related sectors with respective (HACCP) emphasis/focus is shown in Table 4. Sectors that were reported with HACCP implementation, include foodservice operation/industry, [195,208,210] ice cream factory, [199] local food industry, [97,196] food business/enterprise [185,192,200,203,204,212,213] and small and/or medium food enterprise/industry. [193,201,205,209] The processing industries/plants of meat, [191,194,202,206] fish, [197] poultry, [198] and dairy [211] sectors, as well as school foodservice [207] were also investigated. HACCP (implementation) focus includes its commitment to/level of/ interpretation, [193,209,212] effectiveness, [97] procedures and practices, [207] difficulties and barriers, [185,201] adding its impact on food safety control process, [211] microbiological quality/outcomes, [191,196,199] as well as usefulness to foodservice operations. ...
... Microbiological outcome of mat processing plant and retail facilities before and after HACCP implementation Trafiałek, Lehrke, Lücke, Kołožyn-Krajewska, and Janssen [192] Food enterprises at Germany and Poland ...
... Motivators, constraints, costs and benefits of HACCP implementation (Continued) understanding hazards and risks, [205] quality costs before and after its implementation, [197] caterer's perception during its implementation/training, [208] establishing motivators/satisfaction, difficulties/constraints, costs/benefits during its implementation, [195,202,206] as well as its overall outcome [190,192,194,198] . Youn and Sneed [207] reported the HACCP implementation rate of 22% in foodservice in schools at Iowa schools, which had about two-thirds of directors with a food safety certificate. ...
The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the agro-food product industry sector. To improve the agro-food product quality, the dependency of quality management (QM) on such key facets as quality assurance (QA), control, improvement, and planning appears to be on the rise. Herein, how food hygiene quality safety standards and their associated processes have been assured is described. To understand the relevance of QM in the (above- mentioned) processes, we discuss some ethical quality considerations, food quality safety standards, HACCP fundamentals/implementation, QA control systems, other quality standards associated with agro-food industry, together with supplementary essentials associated with quality. Through the combined efforts of HACCP and QA control points (QACP) such as improved food hygiene, both quality, and safety levels can be further enhanced and sustained. Establishing the QM system within a given agro- food product enterprise is not the real deal, what matters most is how to maintain and sustain it. Some challenges encountered during the auditing/ implementation processes of food safety management systems, as well as directions for future studies, involving QM, QA, and food hygiene quality safety, are presented.
... For example, when choosing a restaurant in Korea, consumers were most influenced by the freshness of the food, followed by its taste, the hospitality they received, and the degree of cleanliness maintained by the establishment [16]. The characteristic of dishes was the most important factor in China [24], while in the United States the key factors were outstanding quality value and practical value [15,25], and in Delhi (India) the significant deciders were family preferences, habits and perceptions learned in childhood, convenience, and food safety and health [26]. Other authors have pointed out that word-of-mouth recommendations, external ratings [14], the degree of crowding, and review ratings [13] can all affect the choice of eating establishment. ...
... Young consumers in Poland and Turkey used different criteria when choosing places to eat out at. Although it is possible to find similarities to the results of other authors' research on the quality of meals [9,12,26], cluster analysis revealed different sets of factors affecting their decisions. For example, in Poland, the health aspect was taken into account along with the price of meals, while in Turkey, equally important were the price of meals and their taste. ...
... Food safety is one of the credibility attributes of food [25,26,28]. Nevertheless, the opinions of consumers regarding the safety of meals eaten out are treated only fleetingly in the literature on the subject. ...
Food safety is perceived differently by consumers in different countries. The objective of this study was to examine the experience of young adults regarding the safety of meals eaten outside the home in Poland and Turkey. Questionnaire surveys were conducted on a group of 400 young adults. The findings provided new insights into cross-cultural consumer perceptions of the food safety of meals eaten out. Differences in the perception of the safety of the meals eaten out concerned both the manner in which consumers chose an eating establishment, the frequency with which they ate out, their experience of the meals consumed, and their practice of lodging complaints. Consumers in Poland and Turkey experienced different problems with the health quality of meals eaten out. The experience of consumers in Turkey reflected the occurrence of numerous cases of meals of poor quality, while in Poland it was smaller. This suggests that meals eaten out in Poland (an EU country) may have a lower health risk than in Turkey (a non-EU country). The method described in this study could be an additional tool for checking the operation of food safety systems in eating out establishments.
... The CCP control and monitoring system for critical limits is carried out regularly and consistently. Determination of biological, physical and chemical hazard specifications is often insufficient to provide appropriate guidance mechanisms, and to monitor limits, resulting in ineffective application of HACCP (Trafiałek et al., 2015). Factors that make the implementation of HACCP ineffective are due to weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in the application of structured risk evaluation methods (Wallace et al., 2014). ...
... Suppliers of spices and intestines must implement FSMSs such as Good Hygienic Practice (GHP) and Hazard Analysis and Critical Control Point (HACCP) (Regulation 852/2004), while suppliers of food contact materials, such as foil, must implement Good Manufacturing Practice (Regulation 2023(Regulation /2006. Suppliers often also use certified quality management systems, such as ISO 9001, ISO 22000, BRC, IFS (Trafialek et al., 2015;Trafialek & Kolanowski, 2017), in which internal audits and supervision over suppliers are mandatory requirements. Accordingly, this paper presents a method that makes it possible to use the results of supplier audits to monitor suppliers. ...
The aim of this study was to assess the extent to which suppliers of spices, packaging, casings and intestines to a selected meat processing plant achieved the objectives of their food safety management systems, according to the results of audits conducted in the period 2007-2019. The results provide a new perspective on non-compliance by suppliers with food safety standards. The main shortfalls discovered were: the lack of protective clothing and absence of supplier assessment in the plants of casings and intestine producers; low levels of hygiene, poor storage and foreign body management practices in the plants of suppliers of spices, packaging materials and casings. Suppliers of casings and intestines should pay close attention to the evaluation of their suppliers, plant hygiene, and protective clothing. Spice suppliers should strengthen storage, plant hygiene, foreign body and allergen management. Whereas suppliers of packaging materials mainly should pay more attention to storage and plant hygiene. Each category of suppliers showed continuously improving the levels of compliance with requirements during a surveyed 13-year period. Suppliers of spices, packaging materials, casings and intestines should achieve the expected full compliance in 2021 or 2022. The used methodology can be useful not only to monitor the extent to which the suppliers fulfilled food safety requirements, but also to educate auditors. It is important that improvements of food safety and quality management should not be limited to food producers.
... It has been evidenced that more than half of food industry managers do not sufficiently understand what HACCP is, and that knowledge, via the mediating influence of attitude, actively influences FSM practices which will in turn affect the effectiveness of HACCP-based FSM systems (Baş, Yüksel, & Çavuşoğlu, 2007;Ko & Wen-Hwa, 2013). In addition, degrees of compliance of HACCP implementation with recommendations stipulated by Codex Alimentarius Commission (CAC) in a national scale varied between countries (Trafiałek, Lehrke, Lücke, Kołożyn-Krajewska, & Janssen, 2015;Wallace, Holyoak, Powell, & Dykes, 2014;Wallace, Sperber, & Mortimore, 2010). Effectiveness of FSM systems would be compromised if the necessary resources with regard to the infrastructures, work environment, and the human aspect, which are the fundamentals of food enterprises to plan, realize, and validate the production of safe products, are not provided by top management (Psomas & Kafetzopoulos, 2015). ...
... Several other factors which were observed in part in this study can affect HACCP implementation. This may include lack of consistency in the definition of terms observed in Poland and Germany [43] and lack of necessary commitment of food processing staff reported in Oman [44] and Spain [45]. Other deficiencies found in the United Kingdom include staff not having the scientific expertise to comprehensively identify the significant risks in their businesses [46]. ...
Aims: To perform an evaluation of hazard analysis and critical control points (HACCP)
implementation and good manufacturing practices (GMP) in a multi-product soft drink company in
Nigeria.
Study Design: Semi experimental study combined with survey.
Place and Duration of Study: Study was carried out in December 2015 in a bottling facility in
south-east Nigeria.
Methodology: HACCP audit and failure mode and effect analysis (FMEA) were performed and
scored after responses to specific questionnaires were obtained from plant staff. The GMP
compliance (%) for corrective action taken on operational audit issues was determined by scoring
the number of issues corrected over the total advised. Microbial quality of products was verified
using membrane filtration and fill content was established with a 500 mL measuring cylinder. The
beverage brix (%) was determined with a density meter and CO2 content (g/L) was ascertained
using a CO2 tester according to manufacturer’s instructions. Traceability was performed by using the
date code stamped on the finished bottled products as a reference point.
Results: The average percentage conformity was 90% for HACCP implementation and 74% for
functioning of HACCP in practice. Application of FMEA to the audit showed that minor risks existed
in HACCP implementation whereas moderate risks were found in functioning of HACCP in practice.
Evaluation of GMP compliance showed that raw materials and intermediate products were traceable
and a review of previous audits which covered HACCP pre-requisite programs showed 90-100%
compliance with corrective action required. Checks on microbial quality, brix, fill content and
carbonation showed results that were within prescribed limits which indicated that safe products
were manufactured.
Conclusion: The seven principles and 12 implementation steps of the HACCP system were firmly
established and GMP was effective. However, the maintenance of the HACCP structure during
operations requires improvement.
... However, to guarantee food safety for the consumers, agri-food businesses must implement and operate HACCP in an optimal way. For Trafiałeka and Eves, some incoherence in the definition of terms (CCP for example), insufficient knowledge, problems related to the time required for monitoring, excessive documentation, and the need to convince the staff of the importance of the system, all constitute obstacles to the effective application of the HACCP approach (Trafiałeka, 2015;Eves, 2005). In addition, training in personal hygiene, Good Manufacturing Practices (GMP), cleaning and hygiene procedures, and reorganization of the installations are factors that greatly affect the effectiveness of the HACCP approach to guarantee food safety at the end stage of the production process (Soriano and Molto, 2002;Sjöberg, 2002;Roncesvalles et al., 2014). ...
Improving the safety of food products manufactured and marketed by agri-food businesses, and in particular by small and medium-sized enterprises (SMEs) of this industry, was the aim of this study focusing on optimizing the effectiveness of the HACCP system. The main objective was to determine which of the parameters involved in the operation of the HACCP system significantly influenced its effectiveness in order to make suggestions to SME managers on how to improve the safety of their food products.
... En outre, un manque de cohérence dans la définition des termes (par exemple CP) conduit à leur application divergente. Dans l'ensemble, la mise en oeuvre de HACCP en Pologne a été jugée conforme un peu mieux avec les principes du Codex Alimentarius et le règlement (CE ) n ° 852/2004 qu'en Allemagne[27]. ...
ABSTRACT: The food industry and official food control services throughout the world are concerned with the implementation
of HACCP. Several countries have built or are in the process of integrating this approach into their regulatory mechanisms,
however, the application of this tool has had different obstacles. The aim of our study is to achieve a benchmarking to highlight the interpretations and difficulties in the application of HACCP in food companies in different countries such as: USA, France, Philippines, Italy, Turkey, Spain, Taiwan, Slovenia ..., and propose some key recommendations to facilitate its implementation. Thus, our results showed that implementation difficulties of this approach are everywhere, quoting: difficulties in the process of learning a second foreign language; a complicated terminology; lack of prerequisite programs; technical and structural barriers; lack of or inadequate training; unsuitable ergonomic conditions ... Therefore, there is a
great demand for the development and compilation of reference tools to support and facilitate the implementation of this approach. Therefore, a good understanding of the terminology and techniques to facilitate its application and its adoption will lead to a structured approach to food safety globally.
KEYWORDS: management, risk, quality, food, hindering.
RESUME: L'industrie agroalimentaire et les services officiels de contrôle des aliments à travers le monde sont concernés par la
mise en oeuvre du système HACCP. Plusieurs pays ont intégré ou sont en cours d'intégration de cette démarche dans leurs mécanismes réglementaires, cependant, l’application de cet outil a connu différents obstacles. L’objectif de notre étude est de réaliser un benchmarking permettant de mettre en lumière les interprétations et les difficultés d’application de la démarche HACCP dans des entreprises agroalimentaires, dans différents pays tels que: États-Unis, France, Philippine, Italie,Turquie, Espagne, Taiwan, Slovénie...., et de proposer certaines recommandations clés facilitant son application. Ainsi, notre
résultat a montré que des difficultés de mise en oeuvre de cette démarche sont omniprésentes, citant: des difficultés d'apprendre la démarche dans une seconde langue étrangère ; une terminologie compliquée; manque des programmes préalables ; des obstacles techniques et structurels ; manque ou insuffisance de la formation; conditions ergonomiques non adaptées… Par conséquent, il y a une grande demande pour le développement et la compilation d'outils de référence afin de soutenir et faciliter l’application de cette démarche. De ce fait, une bonne compréhension de sa terminologie et des techniques pour son application faciliteront son adoption et conduiront à une approche structurée de la sécurité sanitaire des aliments à l'échelle mondiale.
MOTS-CLEFS: gestion, risque, qualité, agroalimentaire, entrave.
... de cohérence dans la définition des termes (par exemple CCP), les connaissances inadéquates, les problèmes liés au temps relatif à la surveillance et l'enregistrement d'une documentation excessive, le personnel à convaincre de l'importance du système, et l'augmentation des coûts sont des obstacles à la mise en place d'un HACCP efficace (Joanna Trafiałeka, 2015 ; Eves. A, 2005). ...
... de cohérence dans la définition des termes (par exemple CCP), les connaissances inadéquates, les problèmes liés au temps relatif à la surveillance et l'enregistrement d'une documentation excessive, le personnel à convaincre de l'importance du système, et l'augmentation des coûts sont des obstacles à la mise en place d'un HACCP efficace (Joanna Trafiałeka, 2015 ; Eves. A, 2005). ...
Dans le but d’améliorer la qualité sanitaire des produits fabriqués et mis sur le marché par les entreprises Agroalimentaires et en particulier les PME de cette industrie, nous avons mené une étude portant sur l’optimisation de l’efficacité du système HACCP dans les PME Agroalimentaires. Le but de ce travail, est de déterminer parmi plusieurs paramètres entrant dans l’activité de production en industrie Agroalimentaire, ceux qui influencent significativement l’efficacité de l’HACCP, afin de donner aux gestionnaires de ces PME des outils pour améliorer la qualité de leurs produits fabriqués.
Afin d’atteindre cet objectif, nous avons effectué une enquête de terrain, avec pour cible les PME Agroalimentaires de la province du Québec. En utilisant la méthode d’échantillonnage aléatoire simple, nous avons sélectionné 600 entreprises parmi la population d’étude. A l’issue de cette enquête, nous avons enregistré 66 entreprises ayant répondues correctement à notre questionnaire. Parmi ces 66 PME, 54 possèdent un système HACCP, tandis que 11 ne l’utilisent pas.
L’analyse inférencielle (test Khi 2 pearson et LBLA de Mantel-Haenszel) des résultats, révèle que parmi les facteurs identifiés, seul les facteurs tels que : l’utilisation de système HACCP (utilisation ou pas, Niveau d’utilisation), la mise à jour du système (intervalle de mise à jour), la formation du personnel aux BPF, l’engagement de la direction, et la volonté du personnel à respecter les règles et les exigences de l’HACCP, sont les facteurs qui influencent significativement l’efficacité du système HACCP, dans sa capacité à garantir des produits fabriqués de qualité sanitaire satisfaisante en fin de production.
Mots clés - Efficacité du système HACCP, qualité sanitaire, test de khi 2 pearson, test LBLA de Mantel-Haenszel, PME Agroalimentaire, échantillonnage aléatoire simple.
One of the main responsibilities of food industry organizations is to provide the population with safe food. The HACCP system allows us to anticipate and prevent errors through phased control of the technological chain of production, which is why it is recognized as a key part of food safety management practice in the global food industry. To ensure the safety and quality of the innovative bakery semi-finished product, the HACCP plan was developed, during which a product description was compiled, the main dangers, critical control points and corrective actions were identified. A feature of the developed bakery semi-finished product is the processing of the recipe mixture using a mechanoacoustic homogenizer. The HACCP system was developed according to the method described in GOST R 51705.1-2001 and GOST R ISO 9001-2015 using the “decision tree”. Each operation of the flowchart was analyzed to determine if there was a critical control point. As a result, four critical control points were identified in the following technological operations: mechanoacoustic treatment of the recipe, fermentation, packaging and labeling, storage.
The aim of this study was to assess the degree of conformity with food safety hygiene requirements in children's nurseries in Warsaw over a period of 11 years and to predict the expected time to achieve full conformity. The survey was carried out in 55 nurseries using a specially designed check list containing questions regarded GMP/GHP and HACCP documentation and practice. The results showed that the level of compliance with both GMP/GHP and HACCP standards was high in respect of documentation. However, it was much lower in the case of practice, especially HACCP. Although a constant increase in compliance with HACCP criteria was observed over the evaluated period, improvement was slow and inadequate. In 2017, compliance of HACCP practice reached only a 3.4 score. Based on food safety system improvements acquired so far, achievement of its full compliance with requirements was optimistically expected during 3 years. Regular monitoring of compliance level and prediction of its conformity are of practical importance to improve food safety system management and to indicate the corrective actions which are necessary to eliminate the risk.
Hazard Analysis Control Critical Points (HACCP) is compulsory for all food business operators (FBO) in European Union, in order to guarantee food safety. Since small- and medium-sized FBO had less resources than large-sized FBO, the HACCP implementation is usually carried out by the owner or staff, mainly using online information from guidelines of national agencies responsible for food safety inspection and/or from guidelines published by associations of FBO. A specific checklist was developed to assess the information provided in 80 open access food safety manuals about HACCP and prerequisite programs. Performance of information was also assessed by Chi-squared test and logistic regression models. The overall information about food safety available on the manuals was considered as not satisfactory. Thus, the lack of information could compromise the compliance of food law. Although specific information about HACCP was considered as acceptable, the manuals do not explain how to carry out several steps such as foodstuff characterization, proper hazard identification or correct determination of critical control points. Information provided about prerequisite programs was not satisfactory mainly associated to (1) the lack of information about how to put each prerequisite in place and (2) the lack of information about the documents and records that each prerequisite should content. The results of this work indicate that FBO need to consult several and update manuals, as well other sources of information (i.e. expert consultation) to correctly implement a food safety program based on the HACCP methodology and guarantee the public health.
The aim of this study was to investigate the status of food safety management system (FSMS) implemented at the pork slaughter plants in China, based on a detailed profile of both announced assessments carried out in 60 companies and unannounced assessments in 25 ones, with the checklist covered 29 indicators. The results from the study indicated several factors had an effect on the status of FSMS, associated with company size, location, target market, and valid certificates. The results also revealed a weakness of FSMS on good manufacture practices, including contamination control, pest control, clean and disinfection, facility environment and personal hygiene. In order to precisely measure implementation performance and better identify insufficiency, unannounced assessment was shown to be more efficient than announced assessment.
Wśród społeczeństwa rośnie zainteresowanie żywnością funkcjonalną. Producenci żywności, wychodząc naprzeciw potrzebom konsumentów, wzbogacają żywność o szereg składników, które mają wywołać korzystny wpływ na organizm człowieka. Jednymi z najczęściej stosowanych dodatków funkcjonalnych są szczepy bakterii probiotycznych. Prozdrowotny efekt takiej żywności polega m.in. na stymulacji układu odpornościowego człowieka, utrzymaniu równowagi mikroflory jelitowej oraz perystaltyki jelit czy zahamowaniu rozwoju komórek nowotworowych. W niniejszej pracy zbadano przeżywalność szczepów
Lactobacillus spp. podczas 32-dniowego przechowywania w temperaturze pokojowej w soku aloesowym. Do oceny przeżywalności pałeczek zastosowano dwie metody analizy ilościowej: metodę posiewów powierzchniowych oraz metodę opartą na barwieniu fluorescencyjnym komórek. Do barwienia komórek zastosowano zestaw LIVE/DEAD BacLightTM Viability Kit, który pozwolił na ocenę stanu fizjologicznego komórek pod względem spójności błon cytoplazmatycznych. Wyniki liczebności pałeczek
Lactobacillus spp. oznaczonej metodą płytkową pokazały, że rozwój szczepów Lactobacillus spp. następował do 9 dnia przechowywania, po czym liczebność komórek zmniejszyła się do około 6.5 log jtk/mL. Liczebność komórek uzyskana z zastosowaniem barwienia fluorescencyjnego był a najwyższa między 5 a 19 dniem i utrzymała się na poziomie 6.5 log komórek/mL do ostatniego dnia przechowywania. Na podstawie uzyskanych wyników stwierdzono, że sok aloesowy jest dobrym środowiskiem rozwoju i przeżywania pałeczek Lactobacillus spp., potrzebne są jednak dalsze badania nad funkcjonalnością tego typu soku z dodatkiem szczepów Lactobacillus spp. i opracowaniem technologii jego wytwarzania.
Lebensmittelbetriebe sind rechtlich dazu verpflichtet, Maßnahmen zur Gewährleistung der ebensmittelsicherheit nach den HACCP-Prinzipien umzusetzen. Ziel eines deutsch-polnischen Gemeinschaftsprojekts ist es, die Erfahrungen kleiner und mittlerer Lebensmittelunternehmen bei der HACCP-Umsetzung auszuwerten, um so Gemeinsamkeiten und Unterschiede zwischen deutschen und polnischen Lebensmittelunternehmen herauszufinden. Erste Ergebnisse liegen nun vor.
This study has examined the impact of Poland's accession to the European Union in 2004 and that of implementation of EU legal regulations in food legislation on the decision of the HACCP being implemented by middle and small size food production companies in Poland. Problems accompanying the system implementation and advantages ensuing it were reviewed. The biggest problems included the necessity of the processing plant incurring expenses and being revamped, incomprehension of the HACCP system idea by employees, and the quantity/quality barrier. The greatest advantage is an increase in employees' responsibility for production hygiene, improved safety of manufactured products, an increased prestige of the company and its products, a growth in employees' involvement in their work and enhancement of their qualifications as well as improved safety of manufactured products and maintenance of the market position. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Ten copies each of a mail survey was designed and distributed to 87 Finnish food manufacturing companies in order to be dis-tributed to 870 employees representing both workers and managers. Respondents were asked about their attitudes towards food hygiene management strategies in their companies. The final response rates for companies and individual employees were 34.9% and 21.2%, respectively. Answers were stratified according to four job categories and four industry sectors (meat, dairy, fish and bakery). The employeesÕ attitudes towards various surveyed risk management practices were exclusively positive, regardless of job category or industry sector. All 30 companies that responded to the survey had a functioning own-checking plan (OCP), while other quality management programs were less prevalent. When asked what had caused most difficulties in devising the OCP/ HACCP plan the most common answers were choosing the critical control points, committing the firmÕs entire workforce and orga-nizing the documentation of monitoring results. According to the respondents, the biggest benefits of the OCP/HACCP plan were product safety and quality.
a b s t r a c t The objective of this study was to verify procedures and practices related to the pre-requisites of the Haz-ard Analysis and Critical Control Point (HACCP) at university foodservice canteen. A checklist based on the Portuguese and European legislation was developed and applied. The global score of the checklist in this canteen was 62% which is acceptable. The topics that had the worse classifications concerned: food handlers, preparation, distribution, cleaning areas and quality control. This checklist may help the quality control of food production in catering establishments and improve the hygiene and sanitary quality of the meals served.
Food safety practices and procedures, in the new Member States, are being scrutinized closely both by the public and the European Commission. HACCP is increasingly relied on to ensure food safety in both food producing and catering businesses. Public concern in Cyprus about safety and quality of food has been growing and food businesses have to review their safety procedures more rigorously. Our survey shows that the size of business is the best indicator of application of HACCP and that small businesses are lagging behind in ensuring safety of their products due to financial constraints. According to our survey implementation level of the HACCP system in food businesses in Cyprus is approximately 17%. Awareness of potential hazards in food production and food handling is very limited. The recognition of the full potential of the HACCP system for ensuring food safety requires assistance from the Cyprus Government and the EU Commission.
The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle- or high-school educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.
A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors participated to assess barriers to guideline adherence. Non-awareness to HACCP guideline was a major barrier. The national government was recognized as key source of HACCP information. Commitment to adopt HACCP guideline was established. Also, the need for food processor management to understand that teams must be multidisciplinary to ensure guideline adherence has been established.
A survey of the food industry in the Yorkshire and Humberside region regarding the implementation of the Hazard Analysis Critical Control Point (HACCP) system is presented. The objectives were: to establish the level of implementation of HACCP systems, to obtain information of industry’s hazard awareness and to establish the barriers to HACCP implementation. 127 (72.6%) out of food companies had HACCP implemented, 26 (15%) were still in the process of implementation and 22 (12.6%) did not use HACCP. The results suggested that hazard identification is far from complete which in turn may lead to misjudgement of risks and preventative measures to control significant hazards. Identified parameters which may affect HACCP implementation included the lack of knowledge and expertise and adequate resources which are typified by the size of the company, customer requirements and the type of product.
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.
This paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP in the UK dairy processing sector. The results suggest that the major cost of implementing and operating HACCP in dairy processing plants is staff time required to document the system. The costs of capital investment and external technical expertise are less important. The most important benefit is the enhanced ability to retain existing customers. The results have implications for the adoption of HACCP in the UK dairy processing sector as well as the food industry as a whole.
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