Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Khartoum-Sudan

Abstract

The purpose of this study was to determine implemented level of food safety system and identify problems and obstacles that hinder the implementation of the HACCP system in food businesses in the Khartoum state, this survey was conducted involving fifty employees. The most of the interviewed employees did not implemented food safety practices in food businesses, where twenty-four percent of respondents not recorded end-point temperature of all foods; sanitizer concentration usually was not checked in food businesses (14%). Employees of food businesses reported that did not developing procedures for storing food (30%), In addition they were recorded refrigerator/freezer units temperature (24%), personal hygiene (10%) ,cleaning and disinfection (12%). Also they (20%) did not send food samples or swabs (28%) to the laboratory for testing bacterial contamination. The study indicated difficulties and barriers for the implementing of HACCP and food safety systems, lack of knowledge on HACCP (82%), lack of cost (72%) lack of time (46%). Also there was no enough support from the authority’s (80%). The employees (56%) had volume paperwork, but they were needed simple guidelines (82%). While most of interviewers locking personnel training (92%).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.