Small businesses -Big risks : Current status and future direction of HACCP in Cyprus
Small businesses -Big risks : Current status and future direction of HACCP in Cyprus
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DOI：
10.1016/j.foodcont.2007.05.004
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发表时间：
2008-05
期刊：
影响因子：
6
通讯作者：
Y. Violaris;O. Bridges;J. Bridges
中科院分区：
文献类型：
--
作者：
Y. Violaris;O. Bridges;J. Bridges
新成员国的食品安全做法和程序正受到公众和欧洲委员会的密切关注。在食品生产和餐饮企业中，HACCP越来越多地用于确保食品安全。塞浦路斯公众对食品安全和质量的关注日益增加，食品企业必须更严格地审查其安全程序。我们的调查显示，企业规模是应用HACCP的最佳指标，而小企业由于资金限制，在确保产品安全方面落后。根据我们的调查，塞浦路斯食品企业的HACCP体系执行率约为17%。对食品生产和食品处理中潜在危害的认识非常有限。认识到HACCP系统在确保食品安全方面的全部潜力需要塞浦路斯政府和欧盟委员会的援助。
Food safety practices and procedures, in the new Member States, are being scrutinized closely both by the public and the European Commission. HACCP is increasingly relied on to ensure food safety in both food producing and catering businesses. Public concern in Cyprus about safety and quality of food has been growing and food businesses have to review their safety procedures more rigorously. Our survey shows that the size of business is the best indicator of application of HACCP and that small businesses are lagging behind in ensuring safety of their products due to financial constraints. According to our survey implementation level of the HACCP system in food businesses in Cyprus is approximately 17%. Awareness of potential hazards in food production and food handling is very limited. The recognition of the full potential of the HACCP system for ensuring food safety requires assistance from the Cyprus Government and the EU Commission.