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Article
Publication date: 1 December 2000

Fawzy Soliman

Generic performance measures have emerged as appropriate tools for assessing the performance of the Hazard Analysis Critical Control Point (HACCP). These measures provide…

2092

Abstract

Generic performance measures have emerged as appropriate tools for assessing the performance of the Hazard Analysis Critical Control Point (HACCP). These measures provide information for staffing decisions and budgetary development in the food manufacturing industry. They are also used to configure variations for costing, pricing, packaging and other functions. The HACCP performance measures have become powerful tools in the management of modern food manufacturers, in particular the dairy industry. The majority of decisions and rules used for assessing the performance of the HACCP method are too complex to capture in the form of a traditional programming language. Conventional information systems automate simple and rigid bookkeeping functions but knowledge management tools automate complex decision making and processes requiring judgement, and therefore are appropriate for automating the people‐based knowledge of the HACCP performance assessment method. A new technique is presented to automate the HACCP performance assessment method using knowledge processing.

Details

Journal of Knowledge Management, vol. 4 no. 4
Type: Research Article
ISSN: 1367-3270

Keywords

Article
Publication date: 17 April 2008

Kit Fai Pun and Patricia Bhairo‐Beekhoo

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…

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.

Details

Asian Journal on Quality, vol. 9 no. 1
Type: Research Article
ISSN: 1598-2688

Keywords

Article
Publication date: 7 November 2016

Suren H. Galstyan and Tsovinar L. Harutyunyan

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…

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.

Details

British Food Journal, vol. 118 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 September 2013

Kostas Milios, Pantelis E. Zoiopoulos, Angelos Pantouvakis, Marios Mataragas and Eleftherios H. Drosinos

The aim of this study is to evaluate the food safety management system (HACCP – type system) implemented in Greek food businesses, examine the techno-managerial factors…

Abstract

Purpose

The aim of this study is to evaluate the food safety management system (HACCP – type system) implemented in Greek food businesses, examine the techno-managerial factors influencing its application according to enterprises' opinion and correlate these answers to the HACCP evaluation results.

Design/methodology/approach

The study involved 33 slaughterhouses located throughout Greece. Two types of questionnaires were used (IF questionnaire – for the influencing factors and HE questionnaire – for HACCP evaluation). Reliability or item analysis and principal component analysis were applied to the data obtained from the survey.

Findings

The results showed that the companies identifying the benefits of HACCP implementation as very important have fully understood possible problems and had the best results as regards HACCP evaluation. Companies not identifying the benefits as important had poor score in HACCP evaluation. Businesses with HACCP certification for longer periods and especially those that were certified according to more than one standard had better performance in HACCP evaluation. In addition, slaughterhouses involved in rearing of animals as well, especially those slaughtering only one animal species, and which do not provide services for others, seem to have better performance as regards HACCP evaluation.

Originality/value

The findings of this study correlate the results of the HACCP evaluation with the factors that affect the implementation of a food safety management system using the hierarchical cluster analysis (HCA) and canonical correlation analysis (CCA) statistical technique.

Details

British Food Journal, vol. 115 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 2006

Chris Griffith

Hospital cleaning and healthcare associated infections (HCAIs) continue to attract adverse media attention and consumer concern. Parallels exist with similar publicity relating to…

1829

Abstract

Purpose

Hospital cleaning and healthcare associated infections (HCAIs) continue to attract adverse media attention and consumer concern. Parallels exist with similar publicity relating to cleaning and food safety in the food industry almost 13 years earlier. This paper examines some of the management solutions developed in the food industry, and discusses their application to healthcare delivery.

Design/methodology/approach

The food industry is managing food safety by adopting a dual approach based on pre‐requisite programmes and Hazard Analysis Critical Control Points (HACCP). How these differ is described and how the approaches and terminology can be adapted for use in healthcare is discussed.

Findings

The food industry is moving towards external certification of safety using national and international standards. The HACCP approach, a management tool and a central requirement of these standards, is evolving and there is interest worldwide from the healthcare community. Its application to the decontamination of endoscopes, using conventional HACCP, is presented, as well as suggestions for a simplified format for managing patient‐related procedures. Taking this type of approach to the management of HCAIs could provide greater transparency, reduce infection rates and increase consumer confidence.

Practical implications

Potential problems in adopting HACCP, including cost and human resource, are discussed.

Originality/value

The HACCP method/approach has previously been mentioned in the medical literature but this paper is one of the few to examine, from basic principles, its infection control application within a broader approach to quality assurance.

Details

International Journal of Health Care Quality Assurance, vol. 19 no. 4
Type: Research Article
ISSN: 0952-6862

Keywords

Article
Publication date: 10 July 2020

Shih-Chi Kuo and Hsin-I Hsiao

In Taiwan, hypermarket stores should implement hazard analysis and critical control point (HACCP) according to regulations. The aim of this study was to investigate key factors…

Abstract

Purpose

In Taiwan, hypermarket stores should implement hazard analysis and critical control point (HACCP) according to regulations. The aim of this study was to investigate key factors influencing successful implementation of HACCP in hypermarket stores that prepare hot meals.

Design/methodology/approach

We used a survey design and thus posted four questionnaires to each of the 136 hypermarket stores in Taiwan (two questionnaires for employees and two for managers). Therefore, a total of 544 questionnaires were posted, and 188 responses were received, yielding a 34.6% response rate.

Findings

Food safety knowledge, teamwork, perceived cost, perceived benefit and leadership were tested. Binary logistic regression results indicated that food safety knowledge and teamwork were key factors related to successful HACCP implementation. Perceived cost, perceived benefit and leadership were not related to successful HACCP implementation. Control variables, such as number of full-time employees and number of products sold, were discovered to be related to successful HACCP implementation.

Originality/value

Overall, the findings of this study can help the hypermarket industry assess its current quality management practices and focus on food safety performance improvement.

Details

The TQM Journal, vol. 33 no. 1
Type: Research Article
ISSN: 1754-2731

Keywords

Article
Publication date: 22 May 2007

Yunus Khatri and Ray Collins

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…

2989

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.

Details

British Food Journal, vol. 109 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 1992

Bob Mitchell

The Hazard Analysis and Critical Control Point (HACCP) system issuperior to end product testing because it predicts potential problemsand specifies control systems to prevent them…

Abstract

The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation. Further, HACCP is a team approach that involves all members of staff in food safety. HACCP can be used in almost any situation. An ad hoc working group of the Codex Alimentarius Food Hygiene Committee recently produced a draft agreement on the principles of HACCP and their application to food operations. Included in this is a logic‐based decision tree for the determination of Critical Control Points.

Details

British Food Journal, vol. 94 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 August 2004

Thanh Nguyen, Anne Wilcock and May Aung

This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and…

3677

Abstract

This study explored the experiences of quality professionals with the Hazard Analysis Critical Control Point (HACCP) system in the food industry in Canada. Similarities and differences between HACCP and ISO 9000 quality management systems were also highlighted. In this study, qualitative research was undertaken with selected medium to large‐sized food manufacturing companies. In‐depth telephone interviews were performed with quality professionals to allow the researcher the opportunity to elicit expertise and experience that are unique to the respondent. While the study was designed to be exploratory in nature and to form the basis for future research, several themes were identified. First, all companies used HACCP in conjunction with other internal programs such as product testing and supplier qualification to ensure product quality. Second, all companies perceived internal auditing as a way to ensure the quality programs. Finally, companies that had implemented both HACCP and ISO 9000 mentioned two main obstacles, i.e. resistance to change and fear of documentation.

Details

International Journal of Quality & Reliability Management, vol. 21 no. 6
Type: Research Article
ISSN: 0265-671X

Keywords

Article
Publication date: 1 October 2005

Carol A. Wallace, Susan C. Powell and Lynda Holyoak

HACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or…

2748

Abstract

Purpose

HACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.

Design/methodology/approach

A HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.

Findings

This paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.

Research limitations/implications

Limitations concerning sample size, timing and possible lack of understanding are discussed.

Originality/value

A new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.

Details

British Food Journal, vol. 107 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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