Investigation of the factors influencing successful implementation of HACCP systems in meat processing SMEs in the UK

Oikonomou, C

Abstract

The Hazard Analysis Critical Control Points (HACCP) system is widely
accepted by the majority of the food industries as a straightforward and
economical approach which can ensure the reduction of food poisoning
incidents. Review of the relevant literature shows an increasing interest in the
1980's and 1990's from governments in the adherence of HACCP-based
systems into legislation and food inspection programmes.
Many countries have since incorporated the HACCP principles in their
national food safety regulatory issues. In the United Kingdom meat industry,
HACCP has been developed most successfully to large-scale enterprises. On
the other hand, HACCP implementation was less effective in small and
medium sized businesses (SMEs) and this phenomenon has been attributed to
insufficient financial and technical resources and purchasing power, and a lack
of available personnel. However, there are also many examples of the
implementation of the HACCP system in SMEs particularly related with meat
processing.
The case study method was used to conduct research in two meat processing
SMEs along with participant observation of the implementation of the seven
principles of the HACCP system. During this research, the contribution of the
HACCP system towards the production of safe meat products was identified.
In addition, the constraints encountered by the meat processing premises
during the application of the HACCP system on site were examined.
The findings of the research and the observation were compared with the
relevant literature in order to identify the consistencies and the deficiencies of
the food safety systems applied. Furthermore, the research findings were used
to identify similarities and differences between the practices applied by each
one of them. Finally, the research data were checked for compliance with the research model set to identify the interaction of various factors towards the
appropriate implementation of the HACCP system. Several conclusions were
drawn from these comparisons and topics for further research were
recommended.

• Thesis Type: Dissertation
• Deposit Date: Jun 17, 2021
• Award Date: Jul 1, 2001