Implementing HACP: Disadvantages And Challenges
1.1.7 Challenges of Implementing HACCP
Although the food manufacturing sector and large firms in catering and hospital sector in many countries have adopted HACCP and implemented its various guidelines, revelations by Griffith et al. (2010) was that there are concerns when it comes to HACCP implementation in smaller organizations such as hospitals. Consequently, a number of scholars have doubted its efficiency and reported various potential reasons for the reduction in HACCP efficiency and failures. The analysis of challenges faced in HACCP implementation revealed that elements such as management commitment, competence and knowledge, planning, training, resources, human resources and documentation were the main challenges identified. Each of these elements was ranked based on their effect on the efficiency of HACCP (Kassa et al. 2010).
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(2012) that lack of regulations or inadequate legal requirements, attitude, financial constraints and lack of competence were major challenges in the HACCP implementation in organizations. The practical experience has also demonstrated that to successfully install, verify, develop and monitor HACCP system effectively requires individuals and organizations to overcome the complex combination of technical, managerial and organizational hurdles which impede HACCP implementation. Getachew (2010) indicated that even the well equipped and largest food manufacturing companies that have significant resources, management skills and technical expertise also face the challenge of implementing HACCP, on the other hand, the small organization often consider the HACCP implementation challenges as potentially
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