Constraints of hazard analysis and critical control points (HACCP) system in Al-ain city AbuDhabi

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