The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were t...

Icelandic waterworks first began implementing hazard analysis and critical control points (HACCP) as a preventive approach for water safety management in 1997. Since then implementation has been ongoing and currently about 68% of the Icelandic population enjoy drinking water from waterworks with a water safety plan based on HACCP. Preliminary evaluation of the success of HACCP implementation wa...

Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively litt...

Food safety is an important part of providing school children with acceptable, safe, and nutritious meals. There is evidence that improvements are needed in the area of food safety in schools, and that few schools have implemented Hazard Analysis Critical Control Point (HACCP) programs. The purposes of this study were to determine the attitudes of school foodservice directors toward food safety...

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implemen...

This article explores the barriers that prevent the adoption of HACCP system by food processing firms in Ontario, Canada. The study identifies four key groups of barriers that prevent firms from adopting HACCP system in their food safety control programs, namely questionable appropriateness, scale of change, low priority and financial constraints. The severity of barriers is significantly diffe...

Since early 2000, Malaysian food-export industries have recognised the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The lack of documented monitoring for health hazards and haram substances led to the withdrawal of certification. The HACCP-based halal quality-assurance standards were developed as a result, using the HACCP...

The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at...

The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale food industries. The term is becoming well known in food control and public health circles and is one which evokes food safety. However, concomitant with the headway of the HACCP system in food safety management, the incidence of foodborne diseases is ...

BACKGROUND Tourism is an important earner of foreign exchange in Jamaica; hence, the protection of the visitors' health is very important. A study of travelers to Jamaica in 1996 to 1997 found that travelers' diarrhea (TD) affected almost 25% of visitors. The Ministry of Health (Jamaica) initiated a program for the prevention and control of TD aimed at reducing attack rates from 25.0% to 12.0% ...