PurposeAssessment of HACCP systems is a key element in assuring the effective management of food ... more PurposeAssessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situationDesign/methodology/approachThis paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.FindingsThe proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.Research limitations/implicationsLimitations of using this approach are identified and discussed.Originality/valueNew audit tools for validation and verification of HACCP effectiveness are proposed.
PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP... more PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.
The material in this book is presented after the exercise of care in its preparation, compilation... more The material in this book is presented after the exercise of care in its preparation, compilation and issue. However, it is presented without any liability whatsoever in its application and use. The contents reflect the personal views of the authors and are not intended to represent those of The Pillsbury Company, Reading Scientific Services Ltd or their affiliates.
The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety mana... more The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety management, adapted to the needs of small retail businesses such as grocery, butcher, bakery, fishmonger and ice cream shops. The opinion is aiming at a more hands-on development and maintenance of their food safety management system, based on prerequisite programs and HACCPhazard analysis critical control point-principles (EFSA_BIOHAZ, 2017).. In this paper, the added value of the EFSA opinion is evaluated by comparing requirements with existing legislation and applied guidelines relevant for butchers, and to assess perceptions about introduced changes by this opinion for small independent butcheries in Flanders, Belgium and in NorthWest England, UK as a case study. Results show that the conditions for flexibilities, as stated in the EFSA opinion, could lead to difficulties in interpretation among Member States. Also, the hazard analysis approach applied in the two main UK guides to good practice appeared to be similar to the simplified approach proposed by EFSA. For Belgium, the main difference is that in the Belgian guide to good practice hazards are ranked and CCPscritical control points are identified for the preparation and selling of fresh meat, minced meat and meat preparations. The specification of PRPsprerequisite programs and related activities in the EFSA opinion can be an important step towards harmonization among EU Member States. The new approach removes hazard ranking and, as such, no critical control points are identified. Instead, thirteen prerequisite programs are linked to monitoring activities, record keeping and corrective actions. The EFSA opinion will advance the development and maintenance of food safety management systems present in butcher shops in a positive way, certainly for the EC Member States, in which the flexibilities for these retail establishments were not appropriately or correctly worked out or interpreted. However, the conditions for allowance of flexibilities are more generally described in the EFSA opinion and these do not completely overlap with the scope at national level (e.g. size, nature and activities of the retail organisations). This could lead to difficulties in interpretation of application of flexibility and may lead to confusion amongst Member States. Assessing the perceptions of 10ten UK and 10ten Belgian butchers revealed that It can be stated that *Manuscript Click here to view linked References 2 the hazard analysis approach and the thirteen prerequisite requirements proposed by EFSA, are generally positively experienced by the butchers. However, the introduction of the proposal 'Monthly microbiological tests' to verify cleaning and disinfection activities is rejected by all the Belgian butchers and by the majority of the UK butchers. This proposal will not ease their job and the necessity of these tests should be reconsidered.
Research into the connection between organizational effectiveness and culture has been documented... more Research into the connection between organizational effectiveness and culture has been documented since the early nineteen nineties. A connection between economic performance and organizational culture has been established directly linking strong cultural drivers to economic performance in both the finance and retail sectors. This research proposes a similar association Highlights 1. Explores organizational culture, effectiveness, and performance in the food industry 2. Demonstrates theoretical economic gain from building food safety culture maturity 3. Refines and strengthens a food safety culture maturity model for practical application 4. Proposes a dynamic model of food safety culture building block and interactions 5. Empirical study of culture performance within five global food manufacturing companies Keywords Food safety culture, economic impact, food safety maturity model, cost of poor quality, food safety culture dynamic model.
Purpose Food businesses provide Halal food to cater to the dietary requirements of Muslims, espec... more Purpose Food businesses provide Halal food to cater to the dietary requirements of Muslims, especially in communities with a growing number of the ethnic minority and at public institutions such as higher education establishments. A large and growing body of literature has investigated the purchasing and consumption behaviour of Halal food, and there are also studies that revealed consumers who do not support Halal food products on the grounds of animal welfare where animals were slaughtered without stunning. Thus, the purpose of this paper is to examine the predictors of purchasing intention of Halal food products and perceptions of animal welfare among Muslims and non-Muslim consumers of a public higher education institution. Design/methodology/approach An online questionnaire collected information on sociodemographic profiles and importance of Halal food. Descriptive statistics were used to determine the frequency of distribution of all sociodemographic characteristics. Multiple ...
Chapter 4 HACCP Knowledge at Five Case Study Sites 116 4.1 Introduction 4.2 Methods 4.2.1 Choice ... more Chapter 4 HACCP Knowledge at Five Case Study Sites 116 4.1 Introduction 4.2 Methods 4.2.1 Choice of Method 4.2.2 Sites and Data Collection 4.2.3 Administration of the Questionnaires 4.2.4 Marking of Completed HACCP Questionnaires 4.2.5 Data Analysis 4.3 Results 4.3.1 General Levels of HACCP Knowledge 4.3.2 Knowledge in Particular Aspects of HACCP 4.3.3 HACCP Knowledge by Job Role at each Site 4.3.4 HACCP Knowledge by Rank at each Site 4.3.5 Knowledge Scores of NACCP Teams and Individual Team Members 4.3.6 NACCP Knowledge-Teams versus Individuals by HACCP Knowledge Area 4.3.7 Comparison of HACCP Knowledge with l-IACCP Effectiveness Data 4.4 Discussion 4.4.1 General Levels of HACCP Knowledge 4.4.2 Knowledge in different HACCP Knowledge Areas 4.4.3 HACCP Knowledge by Job Role 4.4.4 HACCP Knowledge by Rank 4.4.5 HACCP Knowledge of Teams versus Individuals 4.4.6 Comparison of HACCP Knowledge with HACCP Effectiveness Data 4.4.7 Conclusions 4.4.8 Strengths and Limitations 4.4.9 Further Work 4.4.10 Recommendations for Multinational Food Businesses V
Fresh fruits and vegetables are an essential part of the world populations' diet, contributing es... more Fresh fruits and vegetables are an essential part of the world populations' diet, contributing essential vitamins and minerals, and they are often eaten raw or minimally processed. Fruits and vegetables grown using conventional agricultural methods are at risk from microbiological contamination and foodborne illness relating to the consumption of produce is widely reported throughout the world, as illustrated by recent figures from the USA (at least 713 produce related outbreaks between 1990 and 2005) and UK (88 outbreaks between 1996 and 2006). Better understanding of produce decontamination is essential to support industry in assuring the safety of fruit and vegetable products, thus contributing to consumer health protection. The purpose of this study was to establish the current state of knowledge on industrial produce decontamination techniques and to identify and prioritise research gaps regarding practical and effective mechanisms to reduce microbial loading of produce with particular reference to industrially cut, washed and prepared fresh produce. Using suitable keywords, a literature review was executed using academic databases and industry sources to identify current literature on different decontamination technologies. Efficacy of approaches was compared to that of chlorine washing, the most common decontamination method used by the fresh produce industry. Findings indicate that the identified technologies had varying efficacy of microbiological reduction when compared to chlorine, and the reductions achievable across a range of methods are limited, giving rise to food safety concerns. In addition, the results demonstrate that there has been limited consideration given to several key factors, namely industrial application of the technology approaches, organoleptic acceptability of the product, whether the microbiological reduction could be sustained throughout the life of the product and consumer acceptability of the technology. This preliminary study has highlighted concerns about the efficacy of existing produce decontamination techniques and identified research gaps regarding efficacy and industrial application of new decontamination technologies.
PurposeAssessment of HACCP systems is a key element in assuring the effective management of food ... more PurposeAssessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situationDesign/methodology/approachThis paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.FindingsThe proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.Research limitations/implicationsLimitations of using this approach are identified and discussed.Originality/valueNew audit tools for validation and verification of HACCP effectiveness are proposed.
PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP... more PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team me...
The multidisciplinary HACCP team is a firmly embedded part of the HACCP system and it is a genera... more The multidisciplinary HACCP team is a firmly embedded part of the HACCP system and it is a generally held belief that the outcome of this team approach will be a stronger food safety system than could be developed by individuals working alone. HACCP team members are normally selected for their operational skills and expertise rather than HACCP knowledge, and are normally trained to an equivalent level in HACCP principle application. However if there are weaknesses in the HACCP team's knowledge about how to apply HACCP principles it follows that there could be weaknesses in the system. Similarly the way that HACCP team members interact and share knowledge could have an impact on food safety, particularly whose view will prevail when there is a difference of opinion, and whether more junior team members have the confidence to challenge their more senior colleagues. It is therefore important to understand the way that HACCP teams work together to make decisions about food safety and HACCP. In the setting of a multinational manufacturing organisation, this research uses a combination of HACCP knowledge testing of individuals and teams with observation of the HACCP team decision-making process to investigate the impact of HACCP teams on the success of the HACCP development process. Findings are contrary to the expected outcome, in that HACCP team knowledge was not necessarily better than that of the individual team members. A potential effect of the team scribe on HACCP effectiveness was identified. Results are discussed with reference to team decision-making models. This research provides insight into HACCP team decision-making processes, and identifies potential limitations within HACCP team operation that need to be understood by food companies. The findings challenge traditional views of the HACCP team and propose approaches to team selection that will maximise HACCP development success.
ABSTRACT HACCP is a key element of modern food safety management practice such that design, imple... more ABSTRACT HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.
PurposeAssessment of HACCP systems is a key element in assuring the effective management of food ... more PurposeAssessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situationDesign/methodology/approachThis paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.FindingsThe proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.Research limitations/implicationsLimitations of using this approach are identified and discussed.Originality/valueNew audit tools for validation and verification of HACCP effectiveness are proposed.
PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP... more PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.
The material in this book is presented after the exercise of care in its preparation, compilation... more The material in this book is presented after the exercise of care in its preparation, compilation and issue. However, it is presented without any liability whatsoever in its application and use. The contents reflect the personal views of the authors and are not intended to represent those of The Pillsbury Company, Reading Scientific Services Ltd or their affiliates.
The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety mana... more The EFSA BIOHAZ panel published a scientific opinion proposing a new approach in food safety management, adapted to the needs of small retail businesses such as grocery, butcher, bakery, fishmonger and ice cream shops. The opinion is aiming at a more hands-on development and maintenance of their food safety management system, based on prerequisite programs and HACCPhazard analysis critical control point-principles (EFSA_BIOHAZ, 2017).. In this paper, the added value of the EFSA opinion is evaluated by comparing requirements with existing legislation and applied guidelines relevant for butchers, and to assess perceptions about introduced changes by this opinion for small independent butcheries in Flanders, Belgium and in NorthWest England, UK as a case study. Results show that the conditions for flexibilities, as stated in the EFSA opinion, could lead to difficulties in interpretation among Member States. Also, the hazard analysis approach applied in the two main UK guides to good practice appeared to be similar to the simplified approach proposed by EFSA. For Belgium, the main difference is that in the Belgian guide to good practice hazards are ranked and CCPscritical control points are identified for the preparation and selling of fresh meat, minced meat and meat preparations. The specification of PRPsprerequisite programs and related activities in the EFSA opinion can be an important step towards harmonization among EU Member States. The new approach removes hazard ranking and, as such, no critical control points are identified. Instead, thirteen prerequisite programs are linked to monitoring activities, record keeping and corrective actions. The EFSA opinion will advance the development and maintenance of food safety management systems present in butcher shops in a positive way, certainly for the EC Member States, in which the flexibilities for these retail establishments were not appropriately or correctly worked out or interpreted. However, the conditions for allowance of flexibilities are more generally described in the EFSA opinion and these do not completely overlap with the scope at national level (e.g. size, nature and activities of the retail organisations). This could lead to difficulties in interpretation of application of flexibility and may lead to confusion amongst Member States. Assessing the perceptions of 10ten UK and 10ten Belgian butchers revealed that It can be stated that *Manuscript Click here to view linked References 2 the hazard analysis approach and the thirteen prerequisite requirements proposed by EFSA, are generally positively experienced by the butchers. However, the introduction of the proposal 'Monthly microbiological tests' to verify cleaning and disinfection activities is rejected by all the Belgian butchers and by the majority of the UK butchers. This proposal will not ease their job and the necessity of these tests should be reconsidered.
Research into the connection between organizational effectiveness and culture has been documented... more Research into the connection between organizational effectiveness and culture has been documented since the early nineteen nineties. A connection between economic performance and organizational culture has been established directly linking strong cultural drivers to economic performance in both the finance and retail sectors. This research proposes a similar association Highlights 1. Explores organizational culture, effectiveness, and performance in the food industry 2. Demonstrates theoretical economic gain from building food safety culture maturity 3. Refines and strengthens a food safety culture maturity model for practical application 4. Proposes a dynamic model of food safety culture building block and interactions 5. Empirical study of culture performance within five global food manufacturing companies Keywords Food safety culture, economic impact, food safety maturity model, cost of poor quality, food safety culture dynamic model.
Purpose Food businesses provide Halal food to cater to the dietary requirements of Muslims, espec... more Purpose Food businesses provide Halal food to cater to the dietary requirements of Muslims, especially in communities with a growing number of the ethnic minority and at public institutions such as higher education establishments. A large and growing body of literature has investigated the purchasing and consumption behaviour of Halal food, and there are also studies that revealed consumers who do not support Halal food products on the grounds of animal welfare where animals were slaughtered without stunning. Thus, the purpose of this paper is to examine the predictors of purchasing intention of Halal food products and perceptions of animal welfare among Muslims and non-Muslim consumers of a public higher education institution. Design/methodology/approach An online questionnaire collected information on sociodemographic profiles and importance of Halal food. Descriptive statistics were used to determine the frequency of distribution of all sociodemographic characteristics. Multiple ...
Chapter 4 HACCP Knowledge at Five Case Study Sites 116 4.1 Introduction 4.2 Methods 4.2.1 Choice ... more Chapter 4 HACCP Knowledge at Five Case Study Sites 116 4.1 Introduction 4.2 Methods 4.2.1 Choice of Method 4.2.2 Sites and Data Collection 4.2.3 Administration of the Questionnaires 4.2.4 Marking of Completed HACCP Questionnaires 4.2.5 Data Analysis 4.3 Results 4.3.1 General Levels of HACCP Knowledge 4.3.2 Knowledge in Particular Aspects of HACCP 4.3.3 HACCP Knowledge by Job Role at each Site 4.3.4 HACCP Knowledge by Rank at each Site 4.3.5 Knowledge Scores of NACCP Teams and Individual Team Members 4.3.6 NACCP Knowledge-Teams versus Individuals by HACCP Knowledge Area 4.3.7 Comparison of HACCP Knowledge with l-IACCP Effectiveness Data 4.4 Discussion 4.4.1 General Levels of HACCP Knowledge 4.4.2 Knowledge in different HACCP Knowledge Areas 4.4.3 HACCP Knowledge by Job Role 4.4.4 HACCP Knowledge by Rank 4.4.5 HACCP Knowledge of Teams versus Individuals 4.4.6 Comparison of HACCP Knowledge with HACCP Effectiveness Data 4.4.7 Conclusions 4.4.8 Strengths and Limitations 4.4.9 Further Work 4.4.10 Recommendations for Multinational Food Businesses V
Fresh fruits and vegetables are an essential part of the world populations' diet, contributing es... more Fresh fruits and vegetables are an essential part of the world populations' diet, contributing essential vitamins and minerals, and they are often eaten raw or minimally processed. Fruits and vegetables grown using conventional agricultural methods are at risk from microbiological contamination and foodborne illness relating to the consumption of produce is widely reported throughout the world, as illustrated by recent figures from the USA (at least 713 produce related outbreaks between 1990 and 2005) and UK (88 outbreaks between 1996 and 2006). Better understanding of produce decontamination is essential to support industry in assuring the safety of fruit and vegetable products, thus contributing to consumer health protection. The purpose of this study was to establish the current state of knowledge on industrial produce decontamination techniques and to identify and prioritise research gaps regarding practical and effective mechanisms to reduce microbial loading of produce with particular reference to industrially cut, washed and prepared fresh produce. Using suitable keywords, a literature review was executed using academic databases and industry sources to identify current literature on different decontamination technologies. Efficacy of approaches was compared to that of chlorine washing, the most common decontamination method used by the fresh produce industry. Findings indicate that the identified technologies had varying efficacy of microbiological reduction when compared to chlorine, and the reductions achievable across a range of methods are limited, giving rise to food safety concerns. In addition, the results demonstrate that there has been limited consideration given to several key factors, namely industrial application of the technology approaches, organoleptic acceptability of the product, whether the microbiological reduction could be sustained throughout the life of the product and consumer acceptability of the technology. This preliminary study has highlighted concerns about the efficacy of existing produce decontamination techniques and identified research gaps regarding efficacy and industrial application of new decontamination technologies.
PurposeAssessment of HACCP systems is a key element in assuring the effective management of food ... more PurposeAssessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situationDesign/methodology/approachThis paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long‐term study of HACCP in a multinational organisation.FindingsThe proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation.Research limitations/implicationsLimitations of using this approach are identified and discussed.Originality/valueNew audit tools for validation and verification of HACCP effectiveness are proposed.
PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP... more PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team me...
The multidisciplinary HACCP team is a firmly embedded part of the HACCP system and it is a genera... more The multidisciplinary HACCP team is a firmly embedded part of the HACCP system and it is a generally held belief that the outcome of this team approach will be a stronger food safety system than could be developed by individuals working alone. HACCP team members are normally selected for their operational skills and expertise rather than HACCP knowledge, and are normally trained to an equivalent level in HACCP principle application. However if there are weaknesses in the HACCP team's knowledge about how to apply HACCP principles it follows that there could be weaknesses in the system. Similarly the way that HACCP team members interact and share knowledge could have an impact on food safety, particularly whose view will prevail when there is a difference of opinion, and whether more junior team members have the confidence to challenge their more senior colleagues. It is therefore important to understand the way that HACCP teams work together to make decisions about food safety and HACCP. In the setting of a multinational manufacturing organisation, this research uses a combination of HACCP knowledge testing of individuals and teams with observation of the HACCP team decision-making process to investigate the impact of HACCP teams on the success of the HACCP development process. Findings are contrary to the expected outcome, in that HACCP team knowledge was not necessarily better than that of the individual team members. A potential effect of the team scribe on HACCP effectiveness was identified. Results are discussed with reference to team decision-making models. This research provides insight into HACCP team decision-making processes, and identifies potential limitations within HACCP team operation that need to be understood by food companies. The findings challenge traditional views of the HACCP team and propose approaches to team selection that will maximise HACCP development success.
ABSTRACT HACCP is a key element of modern food safety management practice such that design, imple... more ABSTRACT HACCP is a key element of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors impacting successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. HACCP principle 1, Conduct a Hazard Analysis, forms a central pillar of any HACCP plan since hazards need to be identified, analysed and understood before effective control measures can be specified. However limited guidance is available to HACCP teams on exactly how to approach the application of this principle. This paper discusses an investigation into the application of HACCP principle 1 by HACCP teams operating within manufacturing sites of a multinational food company. Using a combination of HACCP knowledge testing and HACCP plan assessment, the study identified weaknesses in knowledge of significant hazard identification and errors in the hazard analysis process, including errors in application of structured risk evaluation methods. Findings suggest that this is an area of difficulty for HACCP teams and that further detailed guidance in the application of this HACCP principle is urgently needed.
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