Impact and status of HACCP in the Australian meat industry
Abstract
Purpose
A number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods in the meat industry, has been lacking.
Design/methodology/approach
Semi‐structured reviews were used as part of an industry‐level study of 50 per cent of businesses.
Findings
Results show that the benefits of food safety systems incorporating HACCP within the meat industry in Australia have been widespread and significant. In particular, Australian firms reported a reduction in rejects/rework/out of specification products, reduction in customer complaints, improved product hygiene, improved morale and an increase in overseas markets. However, this has been at the cost of refurbishment for small businesses, training and the exiting of firms that have not complied/been able to comply with the HACCP requirements.
Research limitations/implications
Most of the costs involved with HACCP could not be recouped in the short‐term. Also, the unwillingness of small firms to participate in the research had repercussions on the outcome.
Originality/value
This article helps to define the HACCP system and will be of interest to those involved in the implementation of it.
Keywords
Citation
Khatri, Y. and Collins, R. (2007), "Impact and status of HACCP in the Australian meat industry", British Food Journal, Vol. 109 No. 5, pp. 343-354. https://doi.org/10.1108/00070700710746768
Publisher
:Emerald Group Publishing Limited
Copyright © 2007, Emerald Group Publishing Limited