What is the factors influencing HACCP implementation in the food industry?
it is most often due to customer pressure, or if it is an importer's requirement, hence as an organisation exporting, it is due to the importer' requirement. Some countries have made it mandatory to implement HACCP (based) systems, in that case it is a mandatory requirement.
Hello....Mohammed Abdalabbas Mlagee
Kindly refer the attached book on HACCP.
You will get all the relevant details.
Dear Mlagee
The main factors influencing HACCP implementation in the food industry as follows:
1- PRPs are not active
2- Sanition and hygein aspectes are not applied effecitvely.
3- Food company posiabilites
4- Hazards are not controled well
5- HACCP team are not matches
Please read this abstract
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.
flow of raw materials and the products during
¨Purchasing
¨ Receiving
¨ Storing
¨ Preparing
¨ Cooking
¨ Holding and Serving
¨ Cooling
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