The main barriers of implementing HACCP system in Egypt

1. Presented By
Sayed Sayed El-Houshy
Master Degree Student
Hotel Studies Department
Faculty of Tourism & Hotels
Alexandria University
2013
The Main Barriers For The
Implementation of HACCP
System In Food Operations
1/4/2016
Faculty of Tourism & Hotels

2. Outline
 Introduction
 Objectives of The Study
 History of HACCP
 Barriers of Applying HACCP System
 How to overcome HACCP barriers?
 Conclusion
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External
Barriers
Internal
Barriers

3. Introduction
 Foodborne illness is increasing around the world.
 Food should be safe from harmful substances from
farm to fork.
 The HACCP system has been recognized as a cost
effective procedure for ensuring food safety.
 The HACCP approach is to prevent hazards before
they happen.
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4. Introduction (Cont.)
 Despite the orchestrated efforts of international
institutions to implement HACCP. ONLY food
industries in more developed countries are
currently apt to implement this food safety tool.
 Even the big food companies, may face difficult
challenges in implementing that system.
 Because there are many barriers and difficulties
to implement the system in food plants.
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5. Objectives of The Study
 With this perspective, the purpose of this paper is to;
1. Investigate the main barriers of implementing
HACCP system in food service operations.
2. Propose the major strategies and approaches
that can be applied to overcome these barriers .
 Through, gathering literature reported on this case.
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6. History of HACCP
 The HACCP concept had its origin in the USA , 1959, and
stands for "Hazard Analysis Critical Control Point".
 The system grew out of a need to provide safe food for
(NASA).
 „Robert Muller was the inventor of the HACCP standards
used by the food industry. „
 „1971-The HACCP system was published and
documented in the USA.
 Today, this approach is internationally accepted as a1/4/2016Faculty of Tourism & Hotels
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7. Barriers to HACCP Adoption
 Despite the huge benefits of HACCP method, the
literature suggests that successful implementation has
been limited by many factors or barriers.
 These barriers vary from country to country or from
sector to sector.
 Some may be due to internal factors in individual
businesses, e.g. the level of knowledge or resources
available to a business.
 Others may be due to external factors, such as the
availability of government or industry support.1/4/2016Faculty of Tourism & Hotels
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8. Classification of Barriers
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Classification
of
Barriers
Industrial
Barriers
Organization
al Barriers
Internal
Barriers
External
Barriers

9. 1. lack of
Awareness/Knowledge
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Managers Guests Government
• Limited awareness amongst;
• Lack of experience & information in
relation to the importance of HACCP.
• The wrong perception of the value and
complexity of HACCP implementation.

10. 2. Owner/ Manager Attitudes
 Many restaurant owners and managers do NOT
understand the value of adopting a food safety
system.
 Others have a complacent attitude (Perception that
current food safety control is sufficient).
 Tendency to learn from other’s experience before
acting.
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11. 3. Human Resources
 During the early stages of the HACCP plan
development, businesses need to commit
additional staff time and resources.
 Extensive training programs
 Additional labor costs.
 Turnover rates
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12. 4. Financial Constraints
 Implementation of HACCP impeded by internal
budgetary constraints.
 High certification fees
 Implementation and maintenance cost
 Requires time and investment outlay.
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13. 5. Lack of Government
Commitment
 Lack of governmental support.
 Lack of clear policies
 Inadequate communications between
authorities
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14. The size ,Type of Ownership and
Affiliation
 Perception that HACCP is NOT suitable for the
firm
 Uncertainty about potential benefits from
HACCP
 Perception that firm’s scale of operation is too
small for HACCP
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15. The Certifiers and Verifiers
Regulations
 Lack of certifiers, especially localized ones.
 Extensive documentation
 Over-complex and extensive requirements.
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16. Physical Facilities
 Implementation of HACCP may require
improvements in the infrastructure and facilities.
 Inadequate infrastructure and facilities
 Lack of pre-requisites programs
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1. Lack of government
commitment;
5. Lack of expertise and/or
technical support;
2. Absence of legal
requirements;
3. Lack of customer and
business awareness
7. Inadequate infrastructure
and facilities;
4. Human resource
constraints;
6. Financial constraints
and high cost.
The Major Barriers of Applying HACCP
System
8. Inadequate
communications
Figure (1:1); The Major Barriers of Applying HACCP
System

18. Overcoming Barriers
 HOW to overcome HACCP implementation
barriers and promote this system?
 A number of issues may need to be
considered with each barrier to promote
HACCP implementation.
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19. Government Commitment
 In this respect, one of the most important tasks of
governments is to raise the awareness of industry to;
 The benefits and the need for introducing HACCP to
produce safe food.
Risks inherent in certain foodstuffs or production processes;
Costs, including compensation costs resulting from
production failure;
Value of HACCP in safeguarding the enterprise’s image
from any associated outbreaks and/or product recalls1/4/2016Faculty of Tourism & Hotels
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20. Cont.
 Assistance in the production of industry guides
 Collection of data communication of information pertinent
to implementation of HACCP.
 Information on generic HACCP plans.
 Adequate training is important for overcoming barriers
related to human resources.
 Government and international organizations have an
important role in educating consumers in this regard.
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21. Conclusion
As a conclusion;
 It is accepted and reported that there some
common and special barriers of implementing
HACCP system for many countries.
 The difficulties vary from country to country or from
business sector to business sector.
 In Egypt, insufficient funds and knowledge about
HACCP practices are considered the most encountered
barriers to develop HACCP system.
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22. Questions …. !