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HACCP Implementation (haccp + implementation)

Distribution by Scientific Domains

Business, Economics, Finance and Accounting	100%

Selected Abstracts

Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2010
Deepananda Herath
This study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of "questionable appropriateness" to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. © 2010 Wiley Periodicals, Inc. [source]

Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2006
William E. Nganje
Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value-at-risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium- and large-scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. [EconLit citations: C150, Q180] © 2006 Wiley Periodicals, Inc. Agribusiness 22: 475,489, 2006. [source]

Does Canada Need Mandatory HACCP?

CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 4 2006
Evidence from the Ontario Food Processing Sector
The likelihood of the voluntary adoption of hazard analysis and critical control point (HACCP) among food processing firms is evaluated by exploring the perceptions of food safety managers with respect to a range of possible motivating factors including the exogenous pressure to adopt HACCP, efficacy of existing food safety controls, perception that HACCP will improve the firm's food safety controls, relative costs and benefits of HACCP implementation, impact of HACCP on business performance, and the nature of barriers to implementing HACCP. While market-based factors exert substantial pressure on firms to adopt HACCP, many food safety managers perceive that their existing food safety controls are adequate to meet existing food safety demands. While good manufacturing practice (GMP) and traceability are considered the most efficacious food safety controls, HACCP is most often perceived to provide intangible and "incidental" benefits that are often not recognized by food safety managers a priori. An important barrier to the voluntary adoption of HACCP is the perceived questionable appropriateness of HACCP for enhancing food safety controls, while financial constraints can be an absolute barrier to implementation. The results suggest a number of potential strategies through which the implementation of HACCP might be facilitated and enhanced through cooperation and coordination between regulators and industry organizations. La probabilité que les entreprises de transformation des aliments adoptent volontairement le système HACCP (analyse des risques et maîtrise des points critiques) a étéévaluée en examinant les perceptions des gestionnaires de sécurité alimentaire envers certains facteurs de motivation possibles tels que la pression exogène, l'efficacité des moyens de contrôle existants, la perception voulant que le système HACCP améliore le contrôle de la sécurité alimentaire de l'entreprise, les coûts et les avantages relatifs de la mise en place du système, les répercussions du système sur la performance de l'entreprise et la nature des obstacles à la mise en place du système. Bien que des facteurs de marché exercent d'importantes pressions pour que les entreprises adoptent ce système, de nombreux gestionnaires de sécurité alimentaire estiment que leurs moyens de contrôle existants répondent adéquatement aux demandes actuelles de sécurité alimentaire. Bien que les bonnes pratiques de fabrication (BPF) et la traçabilité soient considérées comme les moyens de contrôle de la sécurité alimentaire les plus efficaces, le système HACCP est le plus souvent perçu comme procurant des avantages intangibles et ,accessoires, qui, souvent, ne sont pas reconnus a priori par les gestionnaires de sécurité alimentaire. La pertinence discutable perçue du système HACCP comme moyen d'améliorer le contrôle de la sécurité alimentaire constitue un important obstacle à l'adoption volontaire du système, bien que les contraintes financières peuvent être un obstacle absolu à sa mise en place. Les résultats suggèrent un certain nombre de stratégies potentielles grâce auxquelles la mise en place du système pourrait être facilitée et améliorée par la collaboration et la coordination entre les organismes de réglementation et les entreprises de l'industrie de la transformation des aliments. [source]