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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.
International Journal of Environmental Health Research
|December 9, 2003
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.
Area of Science:
- Food Safety Management
- Small Business Operations
- Qualitative Research Methods
Background:
- Hazard Analysis Critical Control Point (HACCP) is a widely adopted food safety system.
- Despite scientific support, successful HACCP implementation remains limited, particularly in small businesses.
- There is a lack of in-depth qualitative research exploring barriers to HACCP implementation.
Purpose of the Study:
- To explore the psychological and practical barriers small business owners encounter when implementing HACCP.
- To identify key themes hindering successful HACCP adoption in small enterprises.
- To provide insights for improving HACCP implementation strategies.
Main Methods:
- Conducted four in-depth narrative interviews with small business owners.
- Employed non-prescriptive analysis of interview data.
- Utilized qualitative psychological research methods to examine implementation factors.
Main Results:
- Identified five key themes acting as barriers: HACCP perceived as difficult, burdensome, and unnecessary.
- Revealed that staff-related and external problems significantly hinder implementation.
- Demonstrated the complexity of issues operating at knowledge, attitude, and behavioral levels.
Conclusions:
- Successful HACCP implementation requires addressing perceived difficulty, necessity, and external/staff-related challenges.
- Understanding the interplay of knowledge, attitude, and behavior is crucial for effective HACCP adoption.
- Targeted interventions are needed to overcome identified barriers and improve food safety management in small businesses.
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