Critical factors for effective implementation of the HACCP system: a Pareto analysis

Abstract

Purpose

The main objective of this paper is to examine the existing literature on food safety assurance systems and record the vital critical factors that affect the implementation of these systems, in the context of the global food‐processing sector, for the benefit of researchers and industries.

Design/methodology/approach

A range of published (1995‐2008) articles on food safety is explored that lists the motives for and the barriers to the implementation of the Hazard Analysis of Critical Control Point plan in descending order of frequency of occurrences. The barriers and motives in this study are referred to as “critical factors of effective implementation” (CFEIs). In addition, the Pareto analysis quality tool was used to sort and arrange the above‐mentioned barriers to and motives for CFEIs of the HACCP system implementation according to their order of criticality.

Findings

The examination and analysis of 31 studies resulted in the identification of 32 factors that affect HACCP implementation. Difficulties exist in managing such a large number of factors in organisations; hence a few vital CFEIs are identified and reported herein, such as the most significant for the HACCP implementation.

Practical implications

The present study will direct researchers in selecting a more reliable and critical set of CFEIs that will be used in further empirical studies and may help to develop models which measure and sustain the level of performance on safety systems in industries. Industries can also benefit by adopting the results of this study, resulting in a more effective implementation of food safety and quality systems.

Originality/value

This paper highlights and prioritises the difficulties hitherto faced by food companies in the effective implementation of food safety systems. The results of this study will help in a smoother and more effective penetration of food safety and quality systems in food organisations.

Citation

Fotopoulos, C., Kafetzopoulos, D. and Gotzamani, K. (2011), "Critical factors for effective implementation of the HACCP system: a Pareto analysis", British Food Journal, Vol. 113 No. 5, pp. 578-597. https://doi.org/10.1108/00070701111131700