Barriers of HACCP team members to guideline adherence

A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors partic...

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Bibliographic Details
Published in:Food control 2005, Vol.16 (1), p.15-22
Main Authors: Azanza, Ma.Patricia V., Zamora-Luna, Myrna Benita V.
Format: Article
Language:English
Subjects:
Adherence
attitudes and opinions
Barrier model
food industry
food processing
food safety
food sanitation
guidelines
HACCP
HACCP guideline
human behavior
occupations
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Summary:A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors participated to assess barriers to guideline adherence. Non-awareness to HACCP guideline was a major barrier. The national government was recognized as key source of HACCP information. Commitment to adopt HACCP guideline was established. Also, the need for food processor management to understand that teams must be multidisciplinary to ensure guideline adherence has been established.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2003.10.009