Barriers of HACCP team members to guideline adherence

A cognitive-behavior model to evaluate barriers to HACCP guideline adherence by HACCP team members was developed. It was based on the theory of experiential learning where knowledge, attitude and behavior must be sequentially overcome. Twenty-seven HACCP team members from four food processors participated to assess barriers to guideline adherence. Non-awareness to HACCP guideline was a major barrier. The national government was recognized as key source of HACCP information. Commitment to adopt HACCP guideline was established. Also, the need for food processor management to understand that teams must be multidisciplinary to ensure guideline adherence has been established.