An evaluation of HACCP implementation status in UK small and medium enterprises in food manufacturing
Author
Fielding, Louise
Beveridge, C
Ellis, L
Peters, Adrian C.
Date
2005Publisher
Taylor and Francis
ISSN
0960-3123
Metadata
Show full item recordAbstract
To reduce foodborne illnesses, hazard and risk-based quality management systems are essential. Small
and medium sized companies (SMEs) tend to have a poor understanding of such systems and limited
adoption of the Hazard Analysis Critical Control Point system (HACCP). The requirement for full
HACCP implementation by 2006 will place an even greater burden on these businesses. The aim of this
project is to assess the current levels of understanding of hazards and risks in SMEs in the manufacturing
sector. A questionnaire survey was made of 850 SMEs, including microbusinesses. This determined the
industry sector and processes carried out, whether the company operated hazard-based quality
management and the knowledge of the technical manager regarding the associated hazards and risks.
Follow-up visits to the manufacturing plant observed the processes and the operatives to determine their
level of understanding. A benchmarking audit was carried out and each company was rated. The results
show that the majority of respondents stated that they operated hazard analysis-based quality
management. The ability of the respondents to correctly define a hazard or risk or identify different
types of hazard was, however, poor. There was no correlation between business type and audit score.
The microbusinesses did, however, perform significantly less well than the larger SMEs.
Journal/conference proceeding
International Journal of Environmental Health Research
Citation
International Journal of Environmental Health Research, 15 (2), pp.117-126
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