Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses

One hundred and two small and medium sized food businesses in the UK were quantitatively assessed for hazard analysis critical control point (HACCP) and prerequisite programme (PRP) implementation. The assessment was conducted in person using a generic HACCP-PRP questionnaire from the point of ingredient purchase through to consumer service. Since the questionnaire was completed on the business premises, managers’ claims regarding food safety issues could be verified. Scores were awarded for the implementation of time, temperature and cross contamination controls. These parameters were considered as essential for the control of microbial hazards. Temperature control was the activity least likely to be implemented due to 60% of businesses using domestic refrigerators for commercial purposes and only 40% having temperature probes. The survey revealed that only 65% of businesses kept any form of records. These were primarily temperature logs and delivery notes which were kept for up to 10 years with no apparent reason. The study showed that the proposed European Union legal requirement of full (seven stage) HACCP in all businesses may present problems for small and medium sized multi-product businesses lacking in-house knowledge and access to experts.