Technical barriers to Hazard Analysis Critical Control Point (HACCP)

Panisello, Pedro Javier; Quantick, Peter C.

doi:10.1016/s0956-7135(00)00035-9

Cited by 190 publications

(177 citation statements)

References 17 publications

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“…; Barriers during the process of HACCP implementation are: Management, Personnel, Infrastructure; and Barriers after HACCP systems have been implemented are: Diffi culties in verifi cation and validation of HACCP) and unwillingness by manufacturers [Panisello & Quantick, 2001]. Experiences highlighted a number of barriers, burdens and also perceived benefi ts of the successful implementation and operation of HACCP [Taylor, 2001;Bas et al, 2007;Jeng & Fang, 2003;Eves & Dervesi, 2005;Taylor & Kane, 2005;Damikouka et al, 2007].…”

mentioning

confidence: 99%

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Marques

Matias²,

Teixeira³

et al. 2012

Pol. J. Food Nutr. Sci.

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(PROP); food safety; small and medium enterprise bakery This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira -Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers. Unauthenticated Download Date | 5/11/18 8:50 PM 216HACCP in a SME: Case Study of a Bakery of the people who both developed and operate it, and the prerequisite programs, that support it [Mortimore, 2001].To prevent, reduce or eliminate contamination of food during storage and preparation, every aspect should be controlled using pre-requisite procedures and a HACCP plan. The prerequisites provide the foundation for effective HACCP implementation and should be in operation before HACCP. Once this has been achieved, the HACCP plan may be developed and implemented. As a general rule the prerequisites should be used to control hazards associated with the food service environment (premises and structures, services, personnel, plant and equipment), while HACCP should be used to control hazards associated directly with food processes (storage and preparation) [Bolton & Maunsell, 2004]. Therefore, pre-requisites are an essential element in the task of developing simple, effective HACCP systems, but in many areas there is a lack of understanding of the prerequisites concept, and even a fear in some sectors that prerequisites might dilute the strength of HACCP [Wallace & Williams, 2001].HACCP has been progressively introduced and applied in food industry, but HACCP systems have not been homogeneously implemented across all food industry sectors, more by technical barriers (Barriers prior to HACCP implementation are: illusion of control, company size, type of product, company's customers food safety requirements, etc.; Barriers during the process of HACCP implementation are: Management, Personnel, Infrastructure; and Barriers after HACCP systems have been implemented are: Diffi culties in verifi cation and validation of HACCP) and unwillingness by manufacturers [Panisello & Quantick, 2001]. Experiences highlighted a number of barriers, burdens and also perceived benefi ts of the successful implementation and operation of HACCP [Taylor, 2001;Bas et al., 2007;Jeng & Fang, 2003;Eves & Dervesi, 2005;Taylor & Kane, 2005;Damikouka et al., 2007].A recent study realized by Mensah & Julien [2011] shows that there is no signifi cant effect of size of enterprise on the drivers, benefi ts and challenges to compliance with food safety regulation. However, importance has been given to the specifi c situation of the Small and Mediu...

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confidence: 99%

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Marques

Matias²,

Teixeira³

et al. 2012

Pol. J. Food Nutr. Sci.

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“…This was still not a legal requirement in Ghana unlike the UK although over 86% of matrons in the Ashanti Region would be happy to have a Food Safety Management Systems in place (Table 4). Those who reported lack of interest in establishing HACCP in schools cited having been operating safely so far as a reason thus supporting Taylor, (2001) and Panisello and Quantick (2001) who reported on lack of motivation and illusion of food safety control due to low foodborne illness reporting as causes for lack of interest in establishing HACCP in food service establishments and other small scale industries. An audit score on food hygiene and safety management was conducted and whilst all the schools in Lincolnshire were in the excellent category, majority (75.5%) of the schools from Ashanti Region were in medium hygiene category.…”

Section: Kitchen Managers/matron's Food Hygiene Standards and Food Lawmentioning

confidence: 87%

“…To reduce foodborne illness risks, health authorities and other government agencies including the European Food Safety Authority, the World Health Organisation/Food and Agriculture Organisation's Codex Alimentarius Commission (WHO/FAO, 2009) have designed food safety intervention systems and best practice guidelines for the European community and the international food industry respectively. These good food hygiene practices interventions could be complied with or overlooked in food establishments based on management commitment to consumer safety and availability of strong monitoring and surveillance culture with legal backing (Panisello, Rooney, Quantick, & Stanwell-Smith, 2000;Panisello & Quantick, 2001;WHO, 2012;and Dwumfour-Asare, 2015) in individual countries. Food legislation on the other hand 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 is fundamentally comparable internationally and legally binding.…”

Section: Introductionmentioning

confidence: 99%

Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana

et al. 2016

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a b s t r a c tThe demands and requirements of Food Laws remain the same internationally as food hazards present the same risks to individuals including school going age children and adolescents, however different nations with different economic and developmental issues differ in the level of importance attached to Food Law requirements. A questionnaire to assess good hygiene practices in schools in LincolnshireeUK and Ashanti Region of Ghana to compare compliance with training requirement in Food Laws was administered in 10 Lincolnshire and 45 Ashanti Region secondary schools. Whilst the demands on good hygiene practices remain stringently upheld in schools in the United Kingdom the same could not be said of Ghana. Although 60% of schools in Ashanti Region of Ghana fed between 1000 and 3000 students thrice a day, there was no evidence of food safety management system in all the schools. Staff food and personal hygiene practices including, temperature control, hand washing, avoidance of self-adornments, infectious disease control were substandard. A mandatory requirement by Food Laws in both countries for persons in supervisory position was not stringently complied with as 31% of kitchen matrons reported not to have hygiene qualification in the Ashanti Region of Ghana and 82% of 180 staff sampled had never received hygiene training. The absence of mandatory hygiene training for all food handlers, kitchen managers/matrons with requisite hygiene knowledge and qualification and rigorous enforcement of these remain challenges to good hygiene practices and Food Legislation in Ghana in addition to suitable facilities. The development of food hygiene training programmes towards mandatory certification at different levels of responsibility for the industry is required to help curb the identified challenges.

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“…In this new production area, the hygienic design of the facility and equipment was adjusted to meet more modern standards regarding space efficiency, flexibility, product flow, food safety and ergonomics, which will improve the level of this indicator. Food service operations, however, are frequently of unhygienic design and crowded with staff and equipment to satisfy occasional workloads which makes it difficult to control basic sanitary standards resulting in an increased number of critical control points to prevent the risk of cross-contamination and recontamination of food (Panisello & Quantick, 2001). In 2008, the national agency for the safety of the food chain performed 12,492 inspections regarding the infrastructure, design and hygiene in food service operations.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

et al. 2015

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a b s t r a c tThe unique aspects of a hospital environment, such as the multitude of dietary needs and thus the variety of meals to be served and incoming (raw) materials to be used, challenge the development and application of appropriate control and assurance measures to guarantee food safety. Besides, Listeria monocytogenes is considered a risk for most food service operations producing and serving ready-to-eat foods. Therefore the food safety management system of a hospital food service operation has been evaluated toward L. monocytogenes with an extensive questionnaire in the preset of this case study. In addition, 49 samples of food products and 145 environmental samples were taken and analyzed for L. monocytogenes to verify the implemented control measures. From this case study, it becomes clear that incoming (raw) materials, produced final products and their immediate supply to patients/consumers are high risk situations. This was demonstrated by the presence of L. monocytogenes in six incoming (raw) materials (n ¼ 19) and one final product (n ¼ 9). These risky situations are in need to be mitigated by the implementation of proper control measures, e.g. intensified supplier control, low storage temperatures, cleaning and disinfection to control cross-contamination. However major improvements can be made on the hygienic design of equipment and facilities and on the level of the sampling design. In terms of assurance activities, such as setting up a sampling plan, only a basic level was obtained for the validation and verification of their food safety management system. This case study illustrates that the combination of data from the questionnaire together with data of the sampling result in an overview on the performance of the current food safety management system and that major non-compliances and possibilities for improvement in the system can be defined.

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Technical barriers to Hazard Analysis Critical Control Point (HACCP)

Cited by 190 publications

References 17 publications

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

Food law compliance in developed and developing countries: Comparing school kitchens in Lincolnshire–UK and Ashanti Region of Ghana

Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes

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