Journal Article (Refereed)
Reducing the burden of HACCP on SMEs.
Taylor, E & Kane, K 2005, 'Reducing the burden of HACCP on SMEs. ', Food Control.
Small and medium enterprises (SMEs) make a substantial contribution to food production and retail, but the evidence suggests that their implementation of Hazard Analysis Critical Control Point (HACCP) systems is limited, This paper describes an 18-month, government- funded research project carried out in the northwest of England during 1998-1999, which aimed to identify methods by which the burdens of HACCP on SMEs could be reduced. Initially, the SMEs consulted saw HACCP as a difficult, complex set of activities requiring great amounts of time and effort, with few, if any, benefits. With the help of research tools developed, however, a number of these businesses completed HACCP within a short time. The authors conclude that SMEs can achieve HACCP if they are provided with sufficient guidance and support on HACCP terminology and requirements. Many of the recommendations made by the authors have already been adopted by the UK Food Standards Agency.
MAFF funded research
Vol 16, Iss 10
833 - 839.