Regulatory Compliance with HACCP Standards for Argi-Food Businesses: The Case of KAMELO FOOD Company

Purpose: This study concentrated on analyzing hazards, identifying, and implementing Operational Prerequisite Programs (PRPO), along with Critical Control Points (CCP). Design/Methodology/Approach: HACCP Hazard Analysis and Critical Control Points has become synonymous with ensuring food safety, representing a systematic and preventative approach widely recognized and embraced. This method excels in eliminating biological, chemical, physical, and allergenic hazards through anticipation and prevention rather than relying on analysis and inspection of the final product. To implement this project, we have chosen a qualitative approach through action research method. Findings: The implementation aligns with the formal requirements outlined in the interministerial decree 7th decree dated on December 1st, 2020, which establishes the conditions and methods for implementing the (HACCP) system. Practical Implications: Upon completion of our study, we successfully identified a singular CCP which is the presence of physical hazards (such as metal or glass) and established five PRPOs in order to enhance the operational management. Originality/Value: Numerous studies have explored the HACCP method within the agri-food sector, and pertinent research has been carried out across various domains, including the medical field, with a specific focus on radiotherapy centers. In conducting the literature review, our emphasis was on two pivotal topics, the HACCP method and his impact on hygiene which is an original research to the best of our knowledge.