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

Oikonomou, C 2001, Investigation of the factors influencing successful implementation of HACCP systems in meat processing SMEs in the UK , MRes thesis, University of Salford.

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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.

Item Type: Thesis (MRes)
Contributors: Rennie, DM (Supervisor)
Schools: Schools > School of Environment and Life Sciences
Depositing User: Institutional Repository
Date Deposited: 17 Jun 2021 14:44
Last Modified: 27 Aug 2021 21:54
URI: http://usir.salford.ac.uk/id/eprint/60980

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