Critical factors for effective implementation of the HACCP system: a Pareto analysis

Abstract

PurposeThe main objective of this paper is to examine the existing literature on food safety assurance systems and record the vital critical factors that affect the implementation of these systems, in the context of the global food‐processing sector, for the benefit of researchers and industries.Design/methodology/approachA range of published (1995‐2008) articles on food safety is explored that lists the motives for and the barriers to the implementation of the Hazard Analysis of Critical Control Point plan in descending order of frequency of occurrences. The barriers and motives in this study are referred to as “critical factors of effective implementation” (CFEIs). In addition, the Pareto analysis quality tool was used to sort and arrange the above‐mentioned barriers to and motives for CFEIs of the HACCP system implementation according to their order of criticality.FindingsThe examination and analysis of 31 studies resulted in the identification of 32 factors that affect HACCP implementation. Difficulties exist in managing such a large number of factors in organisations; hence a few vital CFEIs are identified and reported herein, such as the most significant for the HACCP implementation.Practical implicationsThe present study will direct researchers in selecting a more reliable and critical set of CFEIs that will be used in further empirical studies and may help to develop models which measure and sustain the level of performance on safety systems in industries. Industries can also benefit by adopting the results of this study, resulting in a more effective implementation of food safety and quality systems.Originality/valueThis paper highlights and prioritises the difficulties hitherto faced by food companies in the effective implementation of food safety systems. The results of this study will help in a smoother and more effective penetration of food safety and quality systems in food organisations.

Quality Management: Important Aspects for the Food Industry

“…These measures aim to prevent food contamination, such contamination are chemical, physical or microbiological. The programs commonly used in this area are Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), British Retail Consortium (BRC) and Global Food Safety Initiative (GFSI), frequently found in the food industry, are obligatory by law, and others are implemented voluntarily by the food chain members [3].…”

Prioritization and selection of parameters for control chart implementation based on technical criticality and cost criticality

“…The concept comes from Pareto's principle that there are few factors blamed for most of problems (Fotopoulos et al, 2011). In addition, the parameters that have critical level of technical criticality should also be included in the control even though they do not account for 80% of total failure costs.…”

Factors influencing HACCP implementation in the food industry

“…To establish equivalence between two similar HACCP plans, it is necessary to be capable to measure their efficacy by incorporating quantitative risk-based decisions during the process of implementation and relating HACCP plans to public health goals, such as reducing food-borne diseases (Orris, 1999). Fotopoulos et al (2011) have reported the results of a study, which explored motives and constraints to implementation of the HACCP system in the literature (1995)(1996)(1997)(1998)(1999)(2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007)(2008) on food safety. The authors concluded that 11 elements represent most of the motives and constraints identified, these being the 'vital few' factors instrumental for implementation of HACCP system.…”

“…According to the results, the major difficulties involved were staff training and motivation, as well as product flexibility reduction. Other researchers have also reported that staff limitations might be a barrier to proper HACCP implementation (Henson et al 1999, Eves and Dervisi 2005, Fotopoulos et al 2011. Finally, Semos and Kontogeorgos (2007) investigated also managerial opinions regarding potential benefits of HACCP implementation.…”