Identification and Quantification of barriers to HACCP implementation: Evidence from the Ontario Food Processing Sector

This article explores the barriers that prevent the adoption of HACCP system by food processing firms in Ontario, Canada. The study identifies four key groups of barriers that prevent firms from adopting HACCP system in their food safety control programs, namely questionable appropriateness, scale of change, low priority and financial constraints. The severity of barriers is significantly different between the HACCP implementers and non-implementers while such differences are substantially higher for the barriers that have been grouped into questionable appropriateness of HACCP system relative to other barriers.

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Selected Paper 136803

 Record created 2017-04-01, last modified 2018-01-22

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