Small businesses – Big risks: Current status and future direction of HACCP in Cyprus

Violaris, Yiannis Vasou; Bridges, Olga; Bridges, Jim

doi:10.1016/j.foodcont.2007.05.004

Cited by 59 publications

(47 citation statements)

References 21 publications

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“…Several authors (Violaris et al, 2008) in their research found that the oldage of small and mediumsized enterprises have impact on management commitment to implement the food safety system, and in manner and speed of implementation HACCP system in practice. Some authors (Taylor, 2001) suggest that workers from newly formed companies easier implement HACCP, because the companies have newer equipment and their employed workers are thinking in a modern way.…”

Section: Introductionmentioning

confidence: 99%

Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

Grujić

Ivanović²,

Antonić

2017

QOL

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Summary: HACCP means a prevention-based food safety system that identifi es and monitors specifi c food safety hazards which can adversely affect the safety of food products. Food business companies in northern Serbia have worked on the implementation of HACCP systems for 10 years. This paper analyzes degree of implementation of HACCP, degree to which workers in production understand the importance of HACCP and how the food business companies are applying HACCP procedures in practice. The study was conducted through a survey that included 642 employees in 191 food business companies in northern Serbia.Effi ciency of food safety management system application, such as, knowledge about food safety management systems, benefi ts of implementing food safety management system, barriers for implementation of food safety management systems, priorities of companies for implementation of food safety management systems etc). Results presented in this paper are the results of surveys conducted in food businesses in northern Serbia.

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Section: Introductionmentioning

confidence: 99%

Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

Grujić

Ivanović²,

Antonić

2017

QOL

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“…A principal ferramenta utilizada na atualidade para garantir inocuidade, qualidade e integridade dos alimentos é a Análise de Perigos e Pontos Críticos de Controle (APPCC) (KHATRY & COLLINS, 2007;VIOLARIS et al, 2008), um sistema que abrange a prevenção dos perigos associados com a produção ou uso dos alimentos e a identifi cação de pontos que permitem o controle desses perigos (FORSYTHE, 2002).…”

Section: Introductionunclassified

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Tobias¹,

Ponsano²,

Pinto³

2014

Cienc. Rural

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“…t has been well documented that proper application of the Hazard Analysis Critical Control Points (HACCP) system has positive results and benefits to food safety (Gillespie et al 2001, Mantovanelli et al 2001, Little et al 2003, Consuelo et al 2006, Naugle et al 2006, Khatry and Collins 2007, Violaris et al 2008. HACCP system implementation in food industry increases involvement, understanding and commitment towards a perspective of hazard control in food production.…”

mentioning

confidence: 99%

Factors influencing HACCP implementation in the food industry

Milios

Drosinos

Zoiopoulos³

2017

J Hellenic Vet Med Soc

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HACCP application in food processing plants could improve food safety and lead to a reduction of food-borne diseases. Apparent lack of HACCP implementation in several food businesses may be due to presence of various technical barriers. The aim of this review is to explore the lists of motives and barriers to implementation of the HACCP system as outlined in the published literature and to evaluate respective impact. Lack of awareness of HACCP, no perceived benefits, lack of training, management regressions, variability of production lines and individuality of each product, variability of the consumers’ demands and small size of an enterprise have been found to have negative effects on implementation and performance of a HACCP system. Also, costs of development, as well as application and maintenance of the system seem to constitute a severe constraint. According to the authors’ opinion, lack of management commitment, in addition to lack of personnel training and costs are the main constraints to appropriate implementation of HACCP.On the other hand, motivation for HACCP application provides an improvement of processing procedures’ efficiency, decrease of recalls, regulatory demands, enhancement of firm reputation, costs reduction, customers’ demands, previous experiences with food safety issues, trained staff and management decision. Finally, legislation cannot provide adequate motivation for appropriate HACCP implementation, so that market motivation is, in our view, the key factor that can lead to management commitment.

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Small businesses – Big risks: Current status and future direction of HACCP in Cyprus

Cited by 59 publications

References 21 publications

Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

Implementation of Food Safety Management System in Food Production and Handling in Northern Serbia

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Factors influencing HACCP implementation in the food industry

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