Food Hygiene and Hazard Analysis Critical Control Point in the United Kingdom Food Industry: Practices, Perceptions, and Attitudes
Mortlock, Matthew P.
Peters, Adrian C.
Griffith, Chris J.
International Association for Food Protection
MetadataDangos cofnod eitem llawn
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 of Food Protection;
Journal of Food Protection, Vol. 62, No. 7, 1999, Pages 786–792
Yn dangos eitemau sy’n perthyn drwy deitl, awdur, pwnc a chrynodeb.
Costs, benefits and barriers to the application of hygiene management systems in the United Kingdom food industry Mortlock, Matthew Peter (Cardiff Metropolitan University, 2002)Hazard Analysis Critical Control Point (HACCP) is the system of choice for the Food Standards Agency in attempting to improve risk management within the UK food industry. Informing the debate surrounding the potential ...
Mortlock, Matthew P.; Peters, Adrian C.; Griffith, Chris J. (Taylor & Francis, 2000)The food hygiene training received and qualifications held by four different grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the ...
An evaluation of process specific information resources, aimed at hazard analysis,in Small and Medium Enterprises in food manufacturing Fielding, Louise; Ellis, Leanne; Clayton, Debbie; Peters, Adrian C. (Elsevier, 2011)Food borne illness continues to be a major global concern, with approximately 76 million cases in the US and 70,000 in the UK annually. The adoption of a food safety management system based upon Codex HACCP principles ...