Georgina Holt’s research while affiliated with University of Reading and other places

This article explores the incentives that motivate the adoption of food safety controls by businesses through a study of HACCP adoption in the U.K. dairy processing sector. The study identifies four key factors that have motivated the adoption of HACCP, namely, internal efficiency, commercial pressure, external requirements, and good practice. Respondents to the survey are clustered according to the relative importance of these factors in their adoption decision. Four clusters are identified and related to the characteristics of firms, including firm size and type of products manufactured. The results indicate that there are systematic differences in the HACCP adoption process between individual firms.

Twenty-four manufacturers of ready to eat meat products were provided with an EFSIS1 hygiene audit. Subsequently, the technical or owner–manager of the company was interviewed. Analysis of the quality management systems operated and assessed was compared with the International Life Sciences Institute’s (ILSI) model for quality assurance management. Findings demonstrate that whilst there remain deficiencies in quality management systems in small businesses, particularly with respect to the lack of technical expertise, the efficacy of hands-on management should also be recognised. The research supports the view that ISO2 and Total Quality Management (TQM) philosophies are instructive frameworks for the implementation of quality assurance management within the small food business sector.

Directive 93/43/EEC introduced the concept of good hygiene practice, in response to a pan-European increase in the incidence of food poisoning, to foster a preventive approach to food safety. UK legislation reinforces the EU position that food businesses are responsible for the implementation of good hygiene practices. The response of the food industry has been to develop audited standards of hygiene, higher than explicit legal requirements. Small businesses have, however, been slow to adopt industry hygiene standards. A case study of small manufacturers of ready to eat meat products investigated the reasons for this. Businesses were first audited to the EFSIS[1] standard, to compare current practice with recommended best practice. Second, technical managers or owner-managers were interviewed, to gain an insight into their knowledge of industry standards in particular, and the process of hygiene management in general. The analysis found significant differences in the knowledge of technical managers and owner-managers, with the latter often unaware of the existence of audited standards. It is argued, therefore, that, in order to increase the implementation of good hygiene practices, further programmes to inform small food businesses about industry standards are required.

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.