Benefits and Barriers of Hazard Analysis of Critical Control Point Application in Food Industry in Mashhad

Document Type : Research Paper

Authors

• H. H
• M. GH
• M.M V
• N. SH

Abstract

The health issue is the most important issue in the process of food production and processing. Hazard Analysis of Critical Control Point (HACCP) in production and distribution centers of food products is among the most efficient method in ensuring food healthiness. Considering this fact,   in this study the benefits and the barriers for application of HACCP system are studied based on field data obtained from interview with 50 managers of food processing units in Mashhad in 1393. The results revealed that the overall benefit index for application of  HACCP system was 0.805 and safety index of the product was 0.92.  Technical-production, market, trade and economy were other important indices. Also, the overall index for the barriers of the system implementation was 0.64. Managers believed that lack of financial support by the government, the limitations for changing production line and budget restrictions were the main barriers for application of the system.  Based on the findings, government financial support, extending low-interest loans to production units, slight increase in the price of the products produced for units using HACCP system are suggested.

Keywords

• barriers
• benefits
• food safety
• Mashhad
• HACCP

20.1001.1.20086407.1394.7.26.3.0

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