Use this URL to cite or link to this record in EThOS: https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.740161
Title: Factors constraining the implementation of hazard analysis in small and medium sized food businesses in the London Borough of Camden
Author: Dawkins, Peter William
ISNI:       0000 0004 7224 6974
Awarding Body: London South Bank University
Current Institution: London South Bank University
Date of Award: 2015
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Abstract:
Regulation 4.(3) of the Food Safety (General Food Hygiene) Regulations 1995 introduced a HACCP based food safety management system known as hazard analysis into UK food safety legislation. During the period of the research the regulation was revoked and replaced by Article 5 of Regulation EU 852/2004 which introduced a similar but more stringent requirement. Such food safety management systems introduced descriptive legislation into food safety legislature and were a distinct departure from the long established command and control prescriptive legislation. The research had three main purposes. The first was to assess the constraints that hindered the implementation of food safety management systems within small/medium sized (SME) food businesses. The second was to identify the main motivator amongst food business operators (FBOs) for the implementation of food safety management systems within their food businesses. The third purpose was to determine an optimum compliance model, in terms of enforcement and support that the London Borough of Camden (LBC) as the food authority could introduce to maximise the uptake of HACCP based food safety management systems within SME food businesses of the study populations. The research established that constraints existed that hindered the implementation of food safety management systems. The constraints reflected the general shortcomings amongst FBOs in relation to their capacity to understand HACCP based concepts and their unwillingness to implement a concept that they generally considered alien to them. The research further established that the uptake and implementation of HACCP based food safety management systems was increased by the food authority providing practical assistance and support in the form of an Intervention Project. Such support focused on the implementation component of the food safety management system with the analysis component playing a subordinate role. In a deregulatory climate where legislation is likely to be introduced which will result in the enforcement powers of food authorities being significantly curtailed. A cooperative educational approach by the food authority in the achievement of regulatory compliance will be an increasingly viable option as a tool to facilitate the implementation of HACCP based food safety management systems within SME food businesses.
Supervisor: Burns, Tony ; Man, Dominic Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.740161  DOI:
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