Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.565900
Title: The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management in a multinational organisation
Author: Wallace, Carol Anne
Awarding Body: University of Central Lancashire
Current Institution: University of Central Lancashire
Date of Award: 2009
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Abstract:
The Hazard Analysis and Critical Control Point system (HACCP) is the internationally accepted mechanism for control of foodborne disease through food safety assurance. It is a generally held belief that HACCP is best applied by a multidisciplinary team, thus delivering a stronger food safety system than could be developed by individuals working alone. However, the origins and reasons for the use of HACCP teams in the historical record are unclear and where are no studies into the effectiveness of HACCP team decision-making. Similarly, HACCP training is believed to be fundamental to successful HACCP implementation; however there are few objective measures of the standards of training or of the effectiveness of learning. This is compounded by a lack of internationally agreed tools to measure the effectiveness of HACCP systems in practice. Whilst literature on barriers to HACCP application, particularly in small and less developed businesses, is strong, the reasons for HACCP success or failure in manufacturing companies are less well understood. Multinational manufacturers generally work across, not only national and regional boundaries, but also cultural dimensions, however international projects such as HACCP application may be initiated without consideration of how different cultural factors within the organisation could affect the project's success. Due to the limited literature on HACCP success factors and the absence of previous studies considering the potential impact of national or regional culture, it is important to gain an understanding of and share the experiences of multinational companies that have applied HACCP. In the setting of a multinational food company, this research has developed new tools,assessed HACCP knowledge levels, investigated HACCP team decision-making processes, assessed the validity of working HACCP Plans and considered how cultural and organisational dimensions impact HACCP application. This multifaceted approach has facilitated deconstruction of HACCP learning and development, leading to an understanding of key factors involved in effective HACCP in a global manufacturing context. This thesis makes a theoretical contribution by extending the understanding of the HACCP application process in international manufacturing. It provides insights that will underpin future policies for HACCP application and makes practical recommendations for effective HACCP within the diverse cultures of international business.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.565900  DOI: Not available
Keywords: B Philosophy (General)
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