Factors Affecting HACCP Practices in the Food Sectors: A Review of Literature 1994‐2007

Abstract

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Study of HACCP (Hazard Analysis And Critical Control Point) identification in anchovy sago noodles processing

“…They can help the food industry to comply with laws, meet food safety requirements for customers, and produce products that are safe for consumers because they have an impact on reducing foodborne diseases. In addition, the implementation of HACCP in the food industry has a good impact on company finances which leads to an increase in company profits, increased sales, and reduced production costs [6][7][8][9].…”

Effectiveness factors of food safety management systems: a systematic literature review

“…Researchers (e.g. Fai Pun and Bharo-Beekhoo, 2008) have alluded to factors that influence the effectiveness of FSMSs. Factors such as insufficient knowledge, resistance, costs and inappropriate infrastructure create challenges for companies to comply with FSMSs requirements.…”