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Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada

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  • Deepananda Herath

    (Department of Food Agricultural and Resource Economics, University of Guelph, Guelph, N1G 2W1, Ontario, Canada)

  • Spencer Henson

    (Department of Food Agricultural and Resource Economics, University of Guelph, Guelph, N1G 2W1, Ontario, Canada)

Abstract

This study explores the barriers that impede the adoption of hazard analysis and critical control point (HACCP) by food processing firms in Ontario, Canada. The study identifies four broad groupings of barriers to HACCP implementation, namely perceptions that HACCP is of “questionable appropriateness” to the firm, the scale of change required to achieve implementation, low priority given to enhancement of food safety controls, and financial constraints. The severity of these identified barriers differs significantly between firms that have implemented HACCP and those that have not. In particular, HACCP implementation is impeded significantly by barriers related to financial constraints. The most important driver promoting implementation is customer requirements for HACCP to be implemented in supplier facilities. [EconLit citations: D210, L600, L660]. © 2010 Wiley Periodicals, Inc.

Suggested Citation

  • Deepananda Herath & Spencer Henson, 2010. "Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada," Agribusiness, John Wiley & Sons, Ltd., vol. 26(2), pages 265-279.
  • Handle: RePEc:wly:agribz:v:26:y:2010:i:2:p:265-279 DOI: 10.1002/agr.20245
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    References listed on IDEAS

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    1. Massoud Karshenas & Paul L. Stoneman, 1993. "Rank, Stock, Order, and Epidemic Effects in the Diffusion of New Process Technologies: An Empirical Model," RAND Journal of Economics, The RAND Corporation, vol. 24(4), pages 503-528, Winter.
    2. Ronald J. Sutherland, 1991. "Market Barriers to Energy-Efficiency Investments," The Energy Journal, International Association for Energy Economics, vol. 0(Number 3), pages 15-34.
    3. Ladina Caduff & Thomas Bernauer, 2006. "Managing Risk and Regulation in European Food Safety Governance," Review of Policy Research, Policy Studies Organization, vol. 23(1), pages 153-168, January.
    4. Gruber, Edelgard & Brand, Michael, 1991. "Promoting energy conservation in small and medium-sized companies," Energy Policy, Elsevier, vol. 19(3), pages 279-287, April.
    5. DeCanio, Stephen J, 1998. "The efficiency paradox: bureaucratic and organizational barriers to profitable energy-saving investments," Energy Policy, Elsevier, vol. 26(5), pages 441-454, April.
    6. DeCanio, Stephen J., 1993. "Barriers within firms to energy-efficient investments," Energy Policy, Elsevier, vol. 21(9), pages 906-914, September.
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    Cited by:

    1. Martino, Gaetano & Bavorovà, Miroslava, 2014. "An Analysis of Food Safety Private Investments Drivers in the Italian Meat Sector," 2014 International European Forum, February 17-21, 2014, Innsbruck-Igls, Austria 199366, International European Forum on Innovation and System Dynamics in Food Networks.
    2. Jin, Shaosheng & Guo, Haiyue & Mao, Feiying & Zhou, Lin & Cheng, Guangyan, 2. "Willingness To Pay For Implementing Haccp Systems In China’S Small And Medium-Sized Food Enterprises," International Journal of Food and Agricultural Economics (IJFAEC), Alanya Alaaddin Keykubat University, Department of Economics and Finance, vol. 4(2).

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