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Factors Affecting HACCP Practices in the Food Sectors: A Review of Literature 1994‐2007

Kit Fai Pun (Department of Mechanical and Manufacturing Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago, West Indies)
Patricia Bhairo‐Beekhoo (Department of Mechanical and Manufacturing Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago, West Indies)

Asian Journal on Quality

ISSN: 1598-2688

Article publication date: 17 April 2008

Abstract

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Keywords

Citation

Fai Pun, K. and Bhairo‐Beekhoo, P. (2008), "Factors Affecting HACCP Practices in the Food Sectors: A Review of Literature 1994‐2007", Asian Journal on Quality, Vol. 9 No. 1, pp. 134-152. https://doi.org/10.1108/15982688200800009

Publisher

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Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited