Abstract:
The purpose of this study was to determine barriers for HACCP and food
safety programs in food businesses in Al-Ain. A lack of understanding of HACCP
was identified as one of the main barriers to its implementation. 61% reported that
they did not really know what HACCP was while 65% reported that it was too
complicated. Only 06.0% of managers said they had a food safety management
system. Lack of prerequisite programs (94%) was the key barrier identified for all
food businesses. While lack of knowledge about HACCP (91%), lack of time
(43%), staff turnover (87%), lack of employee motivation (73%), complicated
terminology (92%) and lack of personnel training (85%) was the other most
common barriers in food businesses. As a conclusion, lack of knowledge about
HACCP and other food safety programs were identified as the main barriers for
food safety in food businesses.
Lack of prerequisite programs and inadequate physical condition of the
facility were also identified as other barriers
