Experiences of the implementation and operation of hazard analysis critical control points in the food service sector

Eves, A and Dervisi, P (2005) Experiences of the implementation and operation of hazard analysis critical control points in the food service sector International Journal of Hospitality Management, 24 (1). pp. 3-19.

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Abstract

This study explored experiences of implementation and operation of hazard analysis critical control points (HACCP) in the foodservice sector through in-depth interviews with seven foodservice outlets in the South East of England. Experiences highlighted a number of barriers to the successful implementation and operation of HACCP, and also perceived benefits. Barriers included difficulties identifying hazards, inadequate knowledge, time-related issues relating to monitoring and recording, excessive documentation, convincing staff of the importance of the system, and increased costs. Perceived benefits included protecting the business from otherwise unforeseen problems and providing evidence of 'due diligence'. There was, however, an attitude of compliance, rather than true recognition of the value of the system. © 2004 Elsevier Ltd. All rights reserved.

Item Type:	Article
Divisions :	Surrey research (other units)
Authors :	Name Email ORCID Eves, A a.eves@surrey.ac.uk Dervisi, P
Date :	1 March 2005
DOI :	10.1016/j.ijhm.2004.04.005
Depositing User :	Symplectic Elements
Date Deposited :	16 May 2017 14:52
Last Modified :	24 Jan 2020 13:31
URI:	http://epubs.surrey.ac.uk/id/eprint/815505

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