Tillämpningen av HACCP hos små verksamheter
(2014) MVEK03 20141Studies in Environmental Science
- Abstract
- There is an international agreement that Hazard Analysis and Critical Control Points, HACCP, is an established management system for food safety. The HACCP system supplies the food safety with confidence so that it can be effectively managed. It works as a tool to control and prevent hazards rather than to rely on end-product inspection and testing. EU hygiene regulations require that this system should be applied throughout the food chain, except primary producers.
There is evidence that the implementation of HACCP is limited in the small food business sector. The limitations are related to education, access to expertise and lack of not only engagement from within the companies, but resources, such as time and money. The purpose of this... (More) - There is an international agreement that Hazard Analysis and Critical Control Points, HACCP, is an established management system for food safety. The HACCP system supplies the food safety with confidence so that it can be effectively managed. It works as a tool to control and prevent hazards rather than to rely on end-product inspection and testing. EU hygiene regulations require that this system should be applied throughout the food chain, except primary producers.
There is evidence that the implementation of HACCP is limited in the small food business sector. The limitations are related to education, access to expertise and lack of not only engagement from within the companies, but resources, such as time and money. The purpose of this study is to investigate this system's implementation in the given sector and if such requires a HACCP plan. Also, I investigate how implementation is currently being done in business around Lund, Sweden. For this, 11 business companies in the city were interviewed, a project designed to provide a better understanding of the owners' knowledge and attitudes towards food safety. The burdens that come with implementing the system, alongside the interviews, are then discussed.
In this study I came to realize that, although most of the businesses have elementary prerequisite programmes in place, there is a lack of understanding of the HACCP system. These owners believe the measures they already take suffice for food safety and therefore, no HACCP plan is needed. By this, small business can only achieve HACCP if guidance and support are given.
Conclusion made in this study are that the majority of small business sector do not need to maintain a permanent procedure/-s based on HACCP principles, if they are already involved with the prerequisite programmes. Moreover, if these prerequisite programmes are in place, properly, then food safety can already be achieved. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/4464175
- author
- Gabore, Alexandra LU
- supervisor
-
- Eva Jonsson LU
- organization
- course
- MVEK03 20141
- year
- 2014
- type
- M2 - Bachelor Degree
- subject
- keywords
- Food safety, HACCP in small businesses, Implementation of HACCP in small businesses, HACCP principles.
- language
- Swedish
- id
- 4464175
- date added to LUP
- 2014-07-01 13:25:28
- date last changed
- 2014-07-03 13:36:21
@misc{4464175,
abstract = {{There is an international agreement that Hazard Analysis and Critical Control Points, HACCP, is an established management system for food safety. The HACCP system supplies the food safety with confidence so that it can be effectively managed. It works as a tool to control and prevent hazards rather than to rely on end-product inspection and testing. EU hygiene regulations require that this system should be applied throughout the food chain, except primary producers.
There is evidence that the implementation of HACCP is limited in the small food business sector. The limitations are related to education, access to expertise and lack of not only engagement from within the companies, but resources, such as time and money. The purpose of this study is to investigate this system's implementation in the given sector and if such requires a HACCP plan. Also, I investigate how implementation is currently being done in business around Lund, Sweden. For this, 11 business companies in the city were interviewed, a project designed to provide a better understanding of the owners' knowledge and attitudes towards food safety. The burdens that come with implementing the system, alongside the interviews, are then discussed.
In this study I came to realize that, although most of the businesses have elementary prerequisite programmes in place, there is a lack of understanding of the HACCP system. These owners believe the measures they already take suffice for food safety and therefore, no HACCP plan is needed. By this, small business can only achieve HACCP if guidance and support are given.
Conclusion made in this study are that the majority of small business sector do not need to maintain a permanent procedure/-s based on HACCP principles, if they are already involved with the prerequisite programmes. Moreover, if these prerequisite programmes are in place, properly, then food safety can already be achieved.}},
author = {{Gabore, Alexandra}},
language = {{swe}},
note = {{Student Paper}},
title = {{Tillämpningen av HACCP hos små verksamheter}},
year = {{2014}},
}