META-ANALYSIS AS A TOOL FOR BARRIERS IDENTIFICATION DURING HACCP IMPLEMENTATION TO IMPROVE FOOD SAFETY

摘要

The objectives of the study were twofold, i.e. to evaluate methodological approaches of analyzed papers and to identify, cluster, and classify barriers to HACCP system implementation using meta-analysis as methodological tool. Hazard Analysis and Critical Control Point (HACCP) is a science-based system of risk management designed to control food safety. HACCP is based on seven basic principles, which present an important tool in combating food borne disease. Articles for analysis were initially selected in the major on-line database for the field, namely "Food Science and Technology Abstract". Other databases were also used, including Commonwealth Agricultural Bureau and Co-operative Online Bibliographic System and Services. Selection was based on scientific excellence of the journal as well as on the method applied within the study. Main keywords to select appropriate scientific and technical articles were "HACCP", "barrier" and "implementation". Main results of methodological inquiry revealed that the most frequent methods used in scientific articles were quantitative ones. Among qualitative methods, the "narrative interview" was used most often, while among quantitative methods survey was used most frequently. Whereas narrative interview enables in-depth analysis of implicit role of individual actor in HACCP system, survey methods estimate frequency distributions of particular behaviours or attitudes in observed population. Lately, when analyzing implicit role of an individual in ensuring food safety, a psychological approach became important. The main goal of methodological analysis is to propose advances in research models that would tackle both qualitative and quantitative issues at the same time and offer new insights into barriers in HACCP system implementation. After analyzing the barriers to efficiency of the system, we identified elements that enabled us to cluster barriers into groups and identify the influence of specific elements on HACCP system efficiency. This paper is offering a novel approach to terminological classification of identified barriers, which will open new dimensions in assuring common language among food safety professionals in the future.