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.
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/10.1108/15982688200800009Download as .RIS
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