Successful Hazard Analysis Critical Control Point Implementation in the United Kingdom: Understanding the Barriers through the Use of a Behavioral Adherence Model

Abstract

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

“…In short, this study confirms the existence of inherent barriers in catering companies to effectively implement the HACCP system, already reported by other authors (Taylor, 2008b;Bas, Yüksel, & Cavusoglu, 2007;Gilling et al, 2001), including knowledge barriers (lack of awareness and food safety knowledge), psychological barriers (lack of motivation and adhesion to the system) and operating barriers (lack of resources and management control). However, if we recognize HACCP as a basic working tool in the catering industry, a more flexible system should be applied for a successful implementation in this sector.…”

“…Therefore, different studies have led to a more flexible system in this sector (Taylor, 2008a;Worsfold & Worsfold, 2005;Henroid & Sneed, 2004;Sneed, Strohbehn, & Gilmore, 2004;Ramírez Vela & Martín Fernández, 2003;Gilling, Taylor, Kane, & Taylor, 2001). Among them, it must be mentioned the new method of Applying HACCP designed specifically for caterers, and evaluated and validated by the UK Food Standards Agency (FSA).…”

How and Why to Implement HACCP in Food Businesses in Developing Countries? Suggestions to Afghan Government and Private Sector

“…The literature present different kinds of problems that hinder either government or private sector to successfully implement HACCP (Cusato et al, 2013;Stier et al, 2003;SÖZEN and HECER, 2013;Mortimore, 2001;Rostron, 2012;Gilling et al, 2001;Miljkovic et al, 2009). Some key problems are as below:…”

“…This is reflected in recommendation of HACCP by organizations such as the International Commission on Microbiological Specifications for Foods, and a Codex Alimentarius Commission (Codex Alimentarius, 1993) decision to recommend its use by both the food industry and regulatory authorities. This latter development has had a direct effect on the countries of the European Union who have since built a requirement for risk management, based on HACCP principles, into the operational activities of all food businesses (Gilling et al, 2001).…”

“…Hazard analysis critical control point (HACCP) is a risk management (Gilling, et al, 2001) , science based system (Featherstone, 2015) developed to control food safety. It can be described as an operation-specific, internally managed system of preventative control that identifies, evaluates, and controls hazards of significance to food safety (Goodrich-Schneider et al, 2012).…”