Study On The Influencing Factors And Benefit Of HACCP For Food Companies

With the increased focus of food safety, Hazard Analysis Critical ControlPoint(HACCP)is widely used in food companies. An influencing factors-benefitsmodel based on the cognitive-behavior model and the performance results of theBaldrige Award Categories is proposed to identify the factors and to evaluate thebenefits of HACCP in food companies. A questionnaire survey is taken among thefood companies in Tianjin, and three different structured questionnaires weredeveloped and used to survey managers, HACCP members and staffs, respectively.Through statistical analysis, it proves that the leader’s attitude, the company’scondition, the implementation process and the external environment are the fourfactors that influence the implementation of HACCP in the company, especially theleader’s attitude. The significant benefits for the company are the improvements ofproduct’s quality and safety, process, social responsibility. Finally, somerecommendations are developed for the implementation of HACCP in foodcompanies.