SF6021 - Understanding Barriers to the Effective Implementation of HACCP in the Ontario Food Processing Sector

Researcher:

Dr. S. Henson, Dept. of Ag. Economics & Business, University of Guelph

Objective:

To improve the understanding of the factors influencing adoption of HACCP by food processing enterprises in Ontario and to identify effective strategies through which barriers to adoption can be alleviated.

Expected Benefits:

1. A better understanding of the process of HACCP implementation, the associated firm-level costs and benefits and the nature and extent of barriers that can inhibit implementation in the context of the food processing sector in Ontario.
   

2. A series of strategies through which barriers to the adoption of HACCP might be overcome in an effective and cost-efficient manner, integrated into a framework that can be directly applied by OMAF and the food processing sector directly.

Summary of Research Results:

Researchers in the Dept. of Agricultural Economics and Business, UofG have spent two years examining the process of HACCP implementation in the Ontario food processing sector. After having interviewed a number of food safety managers in various sectors and completed a survey, this research provides the most detailed analysis of HACCP implementation in the food processing sector in Canada. The results highlight the importance of production, supervisory and managerial staff to the successful implementation of HACCP. Broadly, staff time he costs of staff time was considered the predominant cost of both implementing and operating/maintaining HACCP. These costs were generally higher than had been expected when planning to implement HACCP. Perhaps contrary to what many perceive, the costs of investment in new equipment and consultants came through as far less significant costs.

Staff motivation was also the predominant problem associated with HACCP implementation, alongside record-keeping and process management. More specifically, the need for staff retaining and the lack of staff motivation were considered key issues influencing the HACCP implementation process in food processing facilities. At the same time, however, one of the major benefits from having implemented HACCP was increased awareness among staff of food hygiene/safety issues, in turn this enhanced the motivation of staff to maintain enhanced food safety controls.

The results of the research highlight the need for training materials through which the obviously significant staffing issues associated with the implementation of HACCP might be addressed. These might focus on the key organisational and motivational challenges aimed at production and other supervisors and managers. Further, dialogue between managers that have successfully implemented HACCP and those that are considering such as move should be encouraged and facilitated in order to identify 'best practices' that address staffing issues in particular.

If you would like further information on the research feel free to contact Dr Spencer Henson at the University of Guelph (519-824-4120 extension 53134; shenson@uoguelph.ca).