Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes

Abstract

A mail survey was designed and distributed to 1,650 managers of food businesses across the manufacturing, retail, and catering sectors of the United Kingdom food industry. Respondents were asked about the food hygiene practices of their business, their use of systems such as hazard analysis critical control point (HACCP), and their attitudes toward a range of food hygiene-related issues. Complete responses were received from 254 businesses, a response rate of 15.3%. The results showed that 69% of manufacturers were using HACCP systems, significantly more than the 13% and 15% in the retail and catering sectors, respectively (P < 0.05); 53% of manufacturing, 59% of retail, and 48% of catering managers thought that their business represented a low risk to food safety. Among businesses using HACCP, specific training in the system was significantly related to the likelihood that businesses had adopted all seven of the HACCP principles (P < 0.05). Business size was a significant factor in the use of HACCP in both the manufacturing and retail sectors. Higher levels of food hygiene qualifications among business managers, business status, and higher perceptions among managers of the risk to food safety of the business were also significantly related to HACCP use in all sectors (P < 0.05). The results from this survey have implications for the future development of HACCP, particularly within the UK retail and catering sectors. Risk communication and training are highlighted as areas of concern for marketing HACCP within these industry sectors.

Food safety modernization act: A quality management approach to identify and prioritize factors affecting adoption of preventive controls among small food facilities

“…Participants of the study suggested that the timeline might be a challenge for the small food facilities, as the evolution of employee capabilities and skills would take time beyond the defined deadlines (Bas, Yüksel, & Çavusoglu, 2007;Karipidis, Athanassiadis, Aggelopoulos, & Giompliakis, 2009). Similar concerns have been reported by others (Mortlock, Peters, & Griffith, 1999;Panisello, Quantick, & Knowles, 1999;Ward, 2001). Participants expressed concerns regarding the timeline and cost because these factors govern other identified challenges.…”

Implementation of the Hazard Analysis Critical Control Point (HACCP) System to a Dairy Industry: Evaluation of Benefits and Barriers

“…The barriers to the implementation of the HACCP system in food sectors, especially among small food manufacturers have been widely studied, and the more often cited of them are the cost of implementation, the lack of economical resources and purchasing power, the complexity of food-handling practices, the lack of technical expertise and the lack of coordination among responsible authorities [17,18]. However, these problems vary from country to country or even from business sector to business sector.…”

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

“…In addition, people who manipulate the food, often can be (re) carriers of pathogenic microorganisms. [Mortlock, Peters, & Griffth, 1999] found that at least 10% of the problems of this kind can be reduced through adequate training of employees.…”