Study questions food firms on HACCP experiences
23rd July 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.
Read the article in full at Foodproductiondaily.com