Using qualitative psychology to investigate HACCP implementation barriers

Eunice Taylor1, Joanne Zaida Taylor

  • 1School of Leisure, Hospitality and Food Management, University of Salford, Salford M6 6PU, UK.

Summary

Small businesses face challenges implementing Hazard Analysis Critical Control Point (HACCP) food safety systems. Key barriers include perceived difficulty, staff issues, and external problems, hindering effective food safety management.

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