Barriers to HACCP Implementation: Evidence From the Food Processing Sector in Ontario, Canada
Barriers to HACCP Implementation: Evidence From the Food Processing Sector in Ontario, Canada
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DOI：
10.1002/agr.20245
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发表时间：
2010-03-01
期刊：
影响因子：
3.2
通讯作者：
Henson, Spencer
中科院分区：
文献类型：
--
作者：
Herath, Deepananda;Henson, Spencer
本研究探讨了加拿大安大略省食品加工企业采用危害分析和关键控制点 (HACCP) 的障碍。该研究确定了 HACCP 实施的四大障碍，即认为 HACCP 对公司来说“适当性值得怀疑”、实现实施所需的变革规模、对加强食品安全控制的重视程度较低以及财务限制。已经实施 HACCP 的公司和未实施 HACCP 的公司之间，这些已发现的障碍的严重程度存在显着差异。特别是，HACCP 的实施受到与财务限制相关的障碍的严重阻碍。推动实施的最重要驱动因素是客户对供应商设施实施 HACCP 的要求。 [EconLit 引文：D210、L600、L660]。 (C) 2010 年 Wiley 期刊公司。
This study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of "questionable appropriateness" to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. (C) 2010 Wiley Periodicals, Inc.