The main barriers of implementing HACCP system in Egypt by Sayed El Houshy

Presented By

Sayed Sayed El-Houshy

Master Degree Student

Hotel Studies Department

Faculty of Tourism & Hotels

Alexandria University

2013

The Main Barriers For The

Implementation of HACCP

System In Food Operations

1/4/2016Faculty of Tourism & Hotels

Outline

Introduction

Objectives of The Study

History of HACCP

Barriers of Applying HACCP System

How to overcome HACCP barriers?

Conclusion

1/4/2016Faculty of Tourism & Hotels 2

External

Barriers

Internal

Barriers

Introduction

Foodborne illness is increasing around the world.

Food should be safe from harmful substances from

farm to fork.

The HACCP system has been recognized as a cost

effective procedure for ensuring food safety.

The HACCP approach is to prevent hazards before

they happen.


Introduction (Cont.)

Despite the orchestrated efforts of international

institutions to implement HACCP. ONLY food

industries in more developed countries are

currently apt to implement this food safety tool.

Even the big food companies, may face difficult

challenges in implementing that system.

Because there are many barriers and difficulties

to implement the system in food plants.


Objectives of The Study

With this perspective, the purpose of this paper is to;

1. Investigate the main barriers of implementing

HACCP system in food service operations.

2. Propose the major strategies and approaches

that can be applied to overcome these barriers .

Through, gathering literature reported on this case.


History of HACCP

The HACCP concept had its origin in the USA , 1959, and

stands for "Hazard Analysis Critical Control Point".

The system grew out of a need to provide safe food for

(NASA).

„Robert Muller was the inventor of the HACCP standards

used by the food industry. „

„1971-The HACCP system was published and

documented in the USA.

Today, this approach is internationally accepted as a

food safety tool. FAO/WHO.


Barriers to HACCP Adoption

Despite the huge benefits of HACCP method, the literature suggests that successful implementation has been limited by many factors or barriers.

These barriers vary from country to country or from sector to sector.

Some may be due to internal factors in individual businesses, e.g. the level of knowledge or resources available to a business.

Others may be due to external factors, such as the availability of government or industry support.1/4/2016Faculty of Tourism & Hotels

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Classification of Barriers


Classification

of

Barriers

Industrial

BarriersOrganization

al Barriers

Internal

Barriers

External

Barriers

1. lack of

Awareness/Knowledge


Managers Guests Government

• Limited awareness amongst;

• Lack of experience & information in

relation to the importance of HACCP.

• The wrong perception of the value and

complexity of HACCP implementation.

2. Owner/ Manager Attitudes

Many restaurant owners and managers do NOT

understand the value of adopting a food safety

system.

Others have a complacent attitude (Perception that

current food safety control is sufficient).

Tendency to learn from other’s experience before

acting.

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1/4/2016

3. Human Resources

During the early stages of the HACCP plan

development, businesses need to commit

additional staff time and resources.

Extensive training programs

Additional labor costs.

Turnover rates 1/4/2016Faculty of Tourism & Hotels

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4. Financial Constraints

Implementation of HACCP impeded by internal

budgetary constraints.

High certification fees

Implementation and maintenance cost

Requires time and investment outlay.


5. Lack of Government

Commitment

Lack of governmental support.

Lack of clear policies

Inadequate communications between

authorities


The size ,Type of Ownership and

Affiliation

Perception that HACCP is NOT suitable for the

firm

Uncertainty about potential benefits from

HACCP

Perception that firm’s scale of operation is too

small for HACCP


The Certifiers and Verifiers Regulations

Lack of certifiers, especially localized ones.

Extensive documentation

Over-complex and extensive requirements.


Physical Facilities

Implementation of HACCP may require

improvements in the infrastructure and facilities.

Inadequate infrastructure and facilities

Lack of pre-requisites programs



1. Lack of government

commitment;

5. Lack of expertise and/or

technical support;

2. Absence of legal

requirements;

3. Lack of customer and

business awareness 7. Inadequate infrastructure

and facilities;

4. Human resource

constraints;

6. Financial constraints

and high cost.

The Major Barriers of Applying HACCP

System

8. Inadequate

communications

Figure (1:1); The Major Barriers of Applying HACCP

System

Overcoming Barriers

HOW to overcome HACCP implementation

barriers and promote this system?

A number of issues may need to be

considered with each barrier to promote

HACCP implementation.


Government Commitment

In this respect, one of the most important tasks of

governments is to raise the awareness of industry to;

The benefits and the need for introducing HACCP to

produce safe food.

Risks inherent in certain foodstuffs or production processes;

Costs, including compensation costs resulting from

production failure;

Value of HACCP in safeguarding the enterprise’s image

from any associated outbreaks and/or product recalls1/4/2016Faculty of Tourism & Hotels 19

Cont.

Assistance in the production of industry guides

Collection of data communication of information pertinent to implementation of HACCP.

Information on generic HACCP plans.

Adequate training is important for overcoming barriers

related to human resources.

Government and international organizations have an important role in educating consumers in this regard.


Conclusion

As a conclusion;

It is accepted and reported that there some

common and special barriers of implementing

HACCP system for many countries.

The difficulties vary from country to country or from

business sector to business sector.

In Egypt, insufficient funds and knowledge about

HACCP practices are considered the most encountered

barriers to develop HACCP system.


Questions …. !

The main barriers of implementing HACCP system in Egypt by Sayed El Houshy

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