PRELIMINARY SURVEY ON HACCP SYSTEM APPLICATION IN THE FRAMEWORK OF SLAUGHTERHOUSES HYGIENE INVESTIGATION

摘要

The aim of this study was to evaluate the Food Safety Management System (HACCP system) implemented in Greek slaughterhouses, to examine the factors that influence, positively or negatively, the proper application of the system according to enterprises views. The study included 33 slaughterhouses located in the Greek territory. Two types of questionnaires were used (questionnaire for HACCP implementation evaluation consisting of 52 questions and questionnaire for the influencing factors consisting of 35 questions). The results showed that implementation of HACCP system in Greek slaughterhouses is not satisfactory, while their performance is better in prerequisite programmes implementation, as the later are analytically described in the Community Regulations. The lowest score was obtained for hazard analysis and control measures. At the same time, slaughterhouses which are only involved in rearing their own animals and do not provide slaughtering services to others seem to have better performance in HACCP evaluation. Likewise, slaughterhouses with certification have better performance than those without. With regard to the influencing factors, the results of the study showed that enterprises implement HACCP system mainly because of the law regulation, without understanding the possible benefits and without clear management commitment to increase safety of food production. According to the enterprises' response verification and installation costs are the most important. Furthermore, staff training on food safety does not seem to be considered by the managers as a factor of great importance, although it is an essential one for the proper implementation of the system.