Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes
Author
Mortlock, Matthew P.
Peters, Adrian C.
Griffith, Chris J.
Date
1999Type
Article
Publisher
International Association for Food Protection
ISSN
0362-028X
Metadata
Show full item recordAbstract
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.
Journal/conference proceeding
Journal of Food Protection;
Citation
Journal of Food Protection, Vol. 62, No. 7, 1999, Pages 786–792
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