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Y. Violarisa, , , O. Bridgesb and J. Bridgesb (2007) Small businesses – Big risks: Current status and future direction of HACCP in Cyprus

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Research for Sustainability, Guildford, UK

Document:

Abstract
Food safety practices and procedures, in the new Member States, are being scrutinized closely both by the public and the European Commission. HACCP is increasingly relied on to ensure food safety in both food producing and catering businesses. Public concern in Cyprus about safety and quality of food has been growing and food businesses have to review their safety procedures more rigorously. Our survey shows that the size of business is the best indicator of application of HACCP and that small businesses are lagging behind in ensuring safety of their products due to financial constraints. According to our survey implementation level of the HACCP system in food businesses in Cyprus is approximately 17%. Awareness of potential hazards in food production and food handling is very limited. The recognition of the full potential of the HACCP system for ensuring food safety requires assistance from the Cyprus Government and the EU Commission.

Keywords: HACCP, Food safety; Food quality; Food hygiene; Cyprus, Small business, Risk, Food legislation, Food borne, Consumer protection

Relevance to our study:
The paper and survey describes the increasing significant of certification in agirbusiness. The paper provide usefull information relating to the project. That the competent authority is responsible for the training of oficial in order more knowledge with their expanded roles. Therefore more more authorities and training will be required for adequate coordination and inspection in the whole supply chain.

Relevancy on a scale from 1 to 5 = 4

Review status:
Review started on 2009–07–08
Reviewed by

Comments: