The HACCP system implementation in small businesses of Madrid’s community

Quality and food safety issues revealed in certified food companies in three Western Balkans countries

“…Compared to research relative to barriers in implementing HACCP, lack of prerequisite programs and physical conditions were main barriers concerning PRPs, whereas lack of knowledge, employee motivation and personal training are main barriers in implementing HACCP (Bas, Yuksel, & Cavusoglu, 2007). Results from Spain confirmed that food industries which operated according to appropriate prerequisites, had more likelihood to implement a favorable HACCP system than those without suitable prerequisites (Celaya et al, 2007). Papers showing satisfactory prerequisite programs (covering equipment, premises structure, waste and pest control), come mainly from developed countries (Walker, Pritchard, & Forsythe, 2003), and since the Western Balkans presents an area of developing countries, the results from this survey confirmed problems therein.…”

“…Prerequisites cover specification of incoming materials control, product identification, training of personnel, water/energy supply, whereas GHP and GMP requirements are grouped as personal hygiene, pest control, cleaning and sanitation, warehouse and distribution, layout and premise structure (CAC, 2003;Celaya et al, 2007;ISO, 2005;Sperber, 1998;Wallace & Williams, 2001). Findings (nonconformities and improvement opportunities) revealed during food safety audits have been grouped as prerequisites (PRPs/GHP) findings or HACCP findings.…”

Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants

“…probably due to the lack of financial and human resources, training and motivation (Celaya et al, 2007;Holy von, 2004). Adequate resources should be provided by a committed management in order to acquire all basic prerequisite programs (Panisello and Quantick, 2001).…”

Programas para segurança na indústria de alimentos para animais: caracterização e benefícios percebidos com a implantação

“…Among the most mentioned are: difficulties related to the employee's resistance to the behavioral and work changes imposed by the adoption of the HACCP (Motarjemi & Kaferstein, 1999;Panisello & Quantick, 2001;Ramírez Vela & Martıń Fernández, 2003;Walker et al, 2003;Azanza & Zamora-Luna, 2005;Maldonado et al, 2005;Baş et al, 2007;Fotopoulos et al, 2011); The lack of technical knowledge and qualified professionals for the implementation of the HACCP (Panisello et al, 1999;Panisello & Quantick, 2001;Deodhar, 2003;Baş et al, 2007;Celaya et al, 2007;Khatri & Collins, 2007;Ramnauth et al, 2008;Fotopoulos et al, 2011;Escanciano & Santos-Vijande, 2014); Technical barriers related to installations and equipment (Panisello & Quantick, 2001;Maldonado et al, 2005); Extended time required for deployment (Deodhar, 2003), and the high cost for implantation (Ehiri et al, 1995;Maldonado et al, 2005;Khatri & Collins, 2007;Escanciano & Santos-Vijande, 2014).…”