食品伙伴網(wǎng)導(dǎo)讀：研究者訪問(wèn)了加拿大安大略省的八家中小型食品企業(yè)，了解他們對(duì)HACCP的態(tài)度。通過(guò)對(duì)高管和廠主、食品安全研究人員的一系列采訪，發(fā)現(xiàn)了在食品工業(yè)中，決策者為何會(huì)借助于HACCP。


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食品伙伴網(wǎng)已對(duì)本文進(jìn)行了全文翻譯，請(qǐng)移步國(guó)際食品專欄的“關(guān)于加拿大食品企業(yè)在HACCP經(jīng)歷中問(wèn)題的研究”

原文報(bào)道：
Study questions food firms on HACCP experiences
By Guy Montague-Jones, 08-Jul-2010

A study looking at the views of staff and managers at food plants on HACCP has identified preparation for future regulation as the key motivating factor and staffing the number one challenge.

Researchers interviewed employees and owners at eight small and medium sized food manufacturers in Ontario, Canada, to uncover their attitudes towards HACCP.

Hazard Analysis Critical Control Point (HACCP) has risen in popularity over recent years as a preventative approach to food safety.

Through a series of interviews with senior managers and owners, food safety researchers identified why decision makers in the food industry are turning to HACCP.

Motivating factors

Writing in the Food Control journal, the scientists said most of the interviewees cited the likelihood of future regulation as a primary motivator.

Otherwise, avoidance of food safety problems was a major concern. In this respect, one plant manager noted how helpful it is that HACCP is not just an internal program.

“The good thing about HACCP is that it makes you accountable to an outside body so there is no compromise. I don’t have to be the one verifying it, the auditor is and everybody is aware of the ramifications if things don’t pass when the auditor comes in.”

At the companies where HACCP certification had been achieved, there was widespread agreement that food safety awareness had increased among employees.

Although one food safety manager said the HACCP experience had created tension between managers who were either for or against the program, most interviewees were positive about the effects of HACCP.

In addition to better food safety awareness, respondents mentioned improved consumer confidence and more standardised processes as benefits.

When it came to implementation, all personnel identified commitment of senior staff as the key to success. In addition to providing sufficient financial support, this means that managers and owners musts “walk the talk” and wear hair nets and wash hands as they enter production areas.

Staffing challenges

Getting the right staff in place is also crucial. Lack of in-house experience meant that three of the eight plants surveyed had failed in their first attempt to implement HACCP. One certified plant had worked towards HACCP for two years and had replaced the quality manager twice in that time.

But expertise is not all that matters. One respondent said it is important to get people involved who like the paperwork and the details.

“The biggest challenge we’ve had was in the documentation process. It wasn’t actually getting the food safety systems working but the actual documentation process.”

Another staffing issue identified by senior managers and owners related to the hiring of someone to champion the HACCP program. Smaller companies in particular complained that it was difficult to find someone who knew about HACCP and was willing to work for the salary on offer.

One interviewee said: “We got a ton of applications but everyone wanted between $60,000 - $100,000 to do HACCP and traceability to just take care of the paperwork on it. To me, this seems completely out of line especially for such a new program and you won’t be hiring somebody who has any real knowledge or background because it’s such a new thing.”

Further down the company food safety managers and coordinators complained about lack of time to write and implement programs. At five of the companies consulted, the language barrier was also mentioned as a problem when it came to training production workers about HACCP.