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The purpose of this paper is to assess the critical factors of effective implementation (CFEI) of the Hazard Analysis of Critical Control Points (HACCP) system and to define the underlying structure among them. Having defined the latent constructs of the critical factors, the paper also aims to explore their impact on the HACCP effectiveness.

A research project was carried out in 107 Greek food companies. The data collection method used in this study was that of the questionnaire. Exploratory and confirmatory factor analysis were applied to assess the reliability and validity of the latent constructs of the critical factors, while their impact on the HACCP effectiveness was examined through the multiple linear regression analysis.

Data analysis revealed that the latent constructs of the critical factors such as a company's attributes (prerequisite programmes, equipment and verification procedures) and the human resource attributes (employees' availability, commitment, training and will) are of major importance in implementing an effective HACCP system. According to the findings, these latent constructs have also significant impact on the achievement of the system's aims regarding the identification, assessment and the control of food‐borne safety hazards.

The small sample size, the diversity of the food companies participated in this study and the subjective character of the data constitute the limitations of the present study. However, these limitations suggest future research orientations.

The food companies are supposed to implement a food safety management system, because of either internal or external reasons. However, the system's effectiveness is a parameter that should be assured. This study gives directions in order for the companies to fully achieve the HACCP systems' aims through the management of the critical factors' impact.

This paper assesses the critical factors' importance in implementing an effective HACCP system and defines a reliable and valid structure among them identifying the broader dimensions to which they are summarized. In doing so, latent constructs are used as predictors of the HACCP effectiveness.

Assessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situation

This paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.

The proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.

Limitations of using this approach are identified and discussed.

New audit tools for validation and verification of HACCP effectiveness are proposed.

The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries.

A total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression methods are employed to investigate the correlation between HACCP effectiveness and firm’s performance indicators.

Quality tools are classified into three categories on the basis of their application by using the PCA method: quality tools for hazard identification, quality tools for hazard analysis (QTHA) and quality tools for hazard control. The regression analysis revealed that QTHA has a substantial impact on HACCP objectives (hazard identification, hazard assessment and hazard control). Additionally, the results suggest that the successful implementation of HACCP-based food safety system also delivers a direct influence on the operational and financial performance of the food and pharmaceutical industries.

This paper contributes to the existing body of HACCP knowledge by providing a framework supported by an empirical case study. The case study clustered quality tools into three broad categories related to their application of a HACCP project. Study results can guide and motivate managers to use quality tools with the aim of successful implantation of the HACCP-based food safety system, especially in food and pharmaceutical industries.

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.

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.

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

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

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.

The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses.

The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained results were analyzed using a t-test, Spearman’s test, and cluster analysis.

The overall assessment of the HACCP principles in certified food businesses was higher than in non-certified ones. However, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. In each of the food industry sectors both implementation and functioning of HACCP principles were evaluated higher in certified than in non-certified food businesses. Further research is needed to explain why, despite certification, the functioning of the mandatory HACCP principles is often incomplete and what factors affect the correct operation, as well as if these are sufficient to ensure food safety.

The main limitation of this research is a small sample of only 40 food businesses of various food industry sectors located in Poland. Due to the small sample, the research should be considered as the preliminary or scoping study. Although the method applied in the study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses, more work and analyses should be done for its reliability and validity.

The obtained results gave a lot of practical information, e.g.: first, the overall assessment of the HACCP principles in the certified food businesses is higher than that in the non-certified ones; second, the functioning of the HACCP principles in practice is weaker than the system implementation despite certification; third, in some cases the passing certification schemes do not result in a company having excellent food safety practices; and fourth, the applied method allows rapid evaluation of implementation and functioning of HACCP principles. However, more work and analyses should be done for its reliability and validity.

It is believed that certification strengthens HACCP functioning in food businesses. However, the study has shown that functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups, despite certification and the type of food industry. This indicate that even in certified food businesses HACCP functioning is often incomplete, which may have an impact on food safety.

The paper presents additional and detailed data on the functioning of HACCP principles in certified and non-certified food business. Despite certification and the type of food industry sector, the functioning of HACCP principles in practice was assessed much lower than the system implementation in all business groups. The method applied in this study allowed rapid evaluation of implementation and functioning of HACCP principles in food businesses. However, more work and analyses should be done for its reliability and validity.

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.

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.

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.

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.

Food safety management systems (FSMSs) are implemented in food supply chains primarily to adhere to regulations as well as meet customer requirements. The literature contains examples of successful and failed implementation of FSMSs, including the influencing factors. This paper aims to explore the literature on the effectiveness factors of FSMSs to identify the literature findings, the emerging themes and suggestions for future research.

A systematic literature review (SLR) is used to synthesise research on the factors influencing the effectiveness of FSMSs. The methodology consists of formulating the research questions, identifying, selecting and evaluating relevant studies, analysing, synthesising and presenting findings.

The effectiveness factors of FSMSs identified from the literature are clustered into five categories, namely (1) FSMS culture; (2) FSMS inspection, verification and audit; (3) FSMS knowledge; (4) Legal regulations; and (5) Prerequisite programmes. Moreover, it was determined that the effectiveness factors featured in a variety of contexts.

SLR is an objective, rigorous and reliable approach to exploring the effectiveness factors of FSMSs. However, the results are contingent on research studies selected for review, which depends on the research criteria used, available and accessible research studies and the criteria for inclusion and exclusion of studies. This dependency introduces bias, an intrinsic limitation of the SLR approach.

In this study, the effectiveness factors of FSMSs are identified utilising an SLR approach, integrating findings from previously reported research. The factors and resulting emerging themes identified in this study are beneficial, including in improving food safety management practices.

The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.

The research involved analysis of both qualitative and quantitative methods of verification.

Effective development of the food safety management system (FSMS) is underpinned by appropriate determination of food safety hazards, as well as the acceptable level of risk to the consumer and measures for their control. Product and process validation, and revalidation if required, is the key to consistently producing safe food and the development of appropriate real‐time monitoring activities. However, it is the development of effective verification processes for the FSMS and the pre‐requisite programme (PRP) and the reduction of verification risk that ensures that food safety is assured for consumers.

This research is of academic value and of value to those working in the food supply chain.

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.

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.

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.

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

Food safety is an important means for controlling food‐borne diseases. While there are various procedures for food safety, HACCP‐based procedure has been considered as an efficient method for food‐safety. In Australia the introduction of HACCP‐based food‐safety measures has been recommended in particular for meat and meat products to replace the traditional organoleptic meat inspection procedure. Aims to estimate the costs and benefits.

Employing tools of social cost benefit analysis, this paper estimates the worth of the HACCP‐based food‐safety program. The analysis was carried out assuming five alternative scenarios with 3, 5, and 7 per cent interest rates.

The results of this study show that the HACCP‐based food‐safety programs are expected to generate net benefit to the society if the effectiveness ranged between 20 and 90 per cent. However, at the 10 per cent level of effectiveness, net benefit turns into net social loss.

Provides details of the costs and benefits of the HACCP‐based food‐safety programs in Australia.