A Swot analysis of HACCP implementation in Madagascar

Sarter, Samira; Sarter, Gilles; Gilabert, Patrick

doi:10.1016/j.foodcont.2009.05.015

Cited by 30 publications

(36 citation statements)

References 10 publications

(10 reference statements)

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“…GMP encompasses a series of measures to be adopted by the food industries in order to guarantee the safety and conformity of food products to specific regulations (Anon, 1997a). Moreover, GMP is essential for the implementation of management systems such as HACCP (Lockis et al, 2011;Papademas & Bintsis, 2010;Sarter, Sarter, & Gilabert, 2010).…”

Section: Introductionmentioning

confidence: 99%

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

et al. 2012

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Section: Introductionmentioning

confidence: 99%

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

et al. 2012

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“…To structure the data collection and analysis, the SWOT framework was used. This framework comes from the area of management but has been already successfully applied in studies on health services as well , . The objective of our analysis was to identify the strengths and weaknesses of the health care decentralization and health resources transfer in Burkina Faso, in addition to the opportunities and threats to which they are exposed.…”

Section: Methodsmentioning

confidence: 99%

Decentralization and health resources transfer to local governments in Burkina Faso: A SWOT analysis among health care decision makers

Zon

Pavlova

Groot

2019

Health Science Reports

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Background and Aims In line with the decentralization policy, in 2009, the central government of Burkina Faso issued a decree to transfer health resources to local governments for fulfilling their new responsibilities in health care provision. The first stage of this health care decentralization process involved the basic health care facilities, composed of primary health care facilities, maternities, dispensaries, maternal and child health centers, and essential drugs depots. This study seeks to explore the strengths, weaknesses, opportunities, and threats (SWOT) associated with the health resources transfer in Burkina Faso, from the perspective of decision makers. Methods We used a qualitative research approach. We conducted 17 semistructured interviews with 17 representatives of key decision‐making groups, in August to December 2017 in Burkina Faso. The participants included mayors of municipalities, health district managers, policy decision makers, and donors/partners. The data collected were subjected to a directed qualitative content analysis, and the SWOT framework was used to select themes and codes for the analysis. Results The most cited strength was the improvement of local governance, which also creates the opportunity for an enhanced partnership and decentralized cooperation. As expected, however, the limited financial capacity of local governments is an important weakness. Furthermore, misuse of financial resources threatens the resources transfer. Recommendations to improve decentralization and health resources transfer included effective enforcement of decentralization's laws and policies, strengthening local governments' capacities, adequate funding, and evaluation of the resources transfer process. Conclusions An analysis of the preconditions for a successful resources transfer is needed to provide guidance to policy.

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“…They sell hot rice dressed with different sauces made from vegetables and meat or fish; and mixed salad (composed of cooked potatoes and green beans, mayonnaise, macaroni, relish of raw carrots, cucumber and tomatoes). Samples that were analysed corresponded to mixed salad which we consider a relevant indicator for hygiene as it contains mayonnaise sauce and raw vegetables, mayonnaise being the main food causing foodborne diseases as reported by the Malagasy Food Quality and Safety Control Agency (ACSQDA under authority of the Ministry of Health) (Sarter et al, 2010).…”

Section: Selection Of Small Restaurantsmentioning

confidence: 99%

“…It is the leading cause of death for children under 5 years (22%) (WHO, 2008). A previous study (Sarter, Sarter, & Gilabert, 2010) providing a SWOT analysis regarding the implementation of HACCP in Madagascar has shown that the promotion of proper food safety behaviours in small food establishments is a priority. Evidence from the literature suggests that beyond traditional approaches based on training, food analysis and official inspections, there is a need to ensure a "food safety culture" to improve food safety performance.…”

Section: Introductionmentioning

confidence: 99%

Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

Sarter¹,

Sarter²

2012

Food Control

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A Swot analysis of HACCP implementation in Madagascar

Cited by 30 publications

References 10 publications

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

Decentralization and health resources transfer to local governments in Burkina Faso: A SWOT analysis among health care decision makers

Promoting a culture of food safety to improve hygiene in small restaurants in Madagascar

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