1. The document discusses the main barriers to implementing Hazard Analysis and Critical Control Points (HACCP) systems in food operations. It identifies several internal barriers like lack of awareness, financial constraints, and inadequate facilities as well as external barriers including lack of government support and expertise. 2. To overcome these barriers, the document recommends that governments increase awareness of HACCP benefits, provide training resources and assistance to businesses, and educate consumers. Addressing issues related to specific barriers like human resources or infrastructure is also important to promote wider HACCP adoption. 3. In conclusion, the barriers to HACCP implementation vary between countries and industries but insufficient funds and knowledge about HACCP practices are common challenges, particularly

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
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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 …. !