https://doi.org/10.4081/ijfs.2012.785

RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES

Vol. 1 No. 3 (2012)
Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 8 August 2012
HACCP implementation, GHP and GMP program, micro-businesses food companies, food safety requirements.
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Authors

T. Civera
lucia.zoppi@pagepress.org
Dipartimento di Patologia animale- Grugliasco (Torino)., Italy.
D. Nucera
Dipartimento di Patologia animale- Grugliasco (Torino)., Italy.
A. Bellio
Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta – SC Controllo Alimenti e Igiene delle Produzioni., Italy.
M. Botosso
Dipartimento di Patologia animale- Grugliasco (Torino)., Italy.
M. Mora
Dipartimento di Patologia animale- Grugliasco (Torino)., Italy.
R. Goi
ASLTO5 SC Servizio Veterinario di Area B., Italy.
B. Griglio
ASLTO5 SC Servizio Veterinario di Area B., Italy.
The research was aimed at collecting information on food safety knowledge by operators of small and less developed food businesses. This will allow to reveal what are the real drawbacks in HACCP application in these realities. Fifty meat producing plants located in Piedmont region were involved. In all the plants a questionnaire with questions on HACCP system was submitted. The analysis of the collected answers, evidenced that 42% of the operators needed to perform structural modifications in order to address the HACCP measures, whereas 40% applied modifications in working procedures. The most frequent shortcoming (44% of the answers) of the HACCP system was represented by the applicability of Good Manufacturing Practices, and the most difficult control measure to be applied was the prevention of the cross-contaminations (40% of the answers). The information gathered within this project allowed to evidence the real needs of the micro businesses in the application of HACCP plan. These results can be useful for the institutions, which could elaborate HACCP alternative systems, able to better fulfil food safety requirements and Food Business Operator needs.

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How to Cite

1.
Civera T, Nucera D, Bellio A, Botosso M, Mora M, Goi R, Griglio B. RESPONSIBILITIES OF FOOD BUSINESS OPERATORS RELATED TO FOOD SAFETY: CONCERNS RELATED TO HACCP IN MICRO-BUSINESSES FOOD COMPANIES. Ital J Food Safety [Internet]. 2012 Aug. 8 [cited 2024 Nov. 23];1(3):19-23. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.3.19

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