Reducing the burden of HACCP on SMEs

Despite the acknowledged contribution of Small and Medium Enterprises (SMEs) to the food industry there is increasing evidence that Hazard Analysis Critical Control Point (HACCP) implementation is limited in this sector, with the burden of implementation perceived as potentially insurmountable. Using an action research methodology, this in-depth, government funded research project took the form of a two stage, 18 month investigation into methods of reducing burdens of HACCP on SMEs. Stage one indicted that SMEs see HACCP as a difficult, complex set of activities requiring great amounts of time effort and with few, if any, perceived benefits. In stage two, however, with the help of research tools developed, a number of SMEs completed HACCP and many made good progress on a tight timescale. This research thus concludes that SMEs can achieve HACCP if they are provided with sufficient guidance and support in a context of general consensus of HACCP terminology and requirements. Recommendations are made, many of which have been subsequently adopted by the UK Food Standards Agency.