Critical Success Factors for Effective HACCP systems

Abstract

Nowadays, technology moves rapidly to transform the world and has fast tracked globalization in all aspects of our lives. The food industry supply chain is not left behind in adopting technologies to produce various types of food due to the changing modern lifestyle. In order to fulfill the demands of consumers, some food producers that are more profit oriented have produced food that do not comply with the regulations and guidelines for producing safer food. Therefore, in view of this issue, Food Safety Management System, such as the Hazard Analysis Critical Control Point system, was introduced in 2002 by the European Union intended to protect the public health from food fraud. However, currently there are many factors that contribute to the barriers that food producers face in implementing the HACCP system. The barriers that are faced by the food producers impact the effectiveness of the HACCP system. Hence, the objective of this paper is to identify the critical success factors (CSF) for the effectiveness of the HACCP system in the food industry. This paper also presents a proposed research model that also covers the effectiveness of HACCP systems on operational performance