Barriers and facilitators of HACCP adoption in the Armenian dairy industry
Abstract
Purpose
The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy processing companies of Armenia.
Design/methodology/approach
A cross-sectional qualitative research design was employed to examine managerial experience and perceptions of barriers and drivers to organizational adoption of HACCP FSMS procedures. The data were collected in 20 food processing facilities in the dairy industry through individual in-depth interviews with their representatives and in governmental and non-governmental organizations through focus group discussions with 23 policy makers and food safety consultants. Diffusion of innovations theory provided a framework for systematic exploration of the phenomenon under study.
Findings
Most frequently reported drivers of adoption included enhanced traceability, increased export opportunities, improved organizational image, and broader accountability. Major impeding factors, such as high investment costs, value incompatibility, excessive documentation, inadequate physical and technological infrastructures, and low observability led to less favorable attitudes toward the organizational change needed for HACCP FSMS adoption. The results indicate that larger organizations with well-developed infrastructures and skilled workforce have an advantage over smaller organizations in the process of adoption.
Originality/value
This study provides a comprehensive theory-based analysis of perceived determinants of organization-wide adoption of HACCP-based system in Armenia. The results of the study support and extend the findings of earlier research and provide new insights into HACCP FSMS adoption across different contexts.
Keywords
Acknowledgements
This study was supported by the School of Public Health at American University of Armenia. The study team is grateful to reviewers for the guidance provided, and all participant organizations that provided their insights and expertise. The views expressed herein are solely those of the authors, and not of the School of Public Health.
Citation
Galstyan, S.H. and Harutyunyan, T.L. (2016), "Barriers and facilitators of HACCP adoption in the Armenian dairy industry", British Food Journal, Vol. 118 No. 11, pp. 2676-2691. https://doi.org/10.1108/BFJ-02-2016-0057
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