Charalambous, Marianna

Fryer, Peter J.

Panayides, Stephanos

Smith, Madeleine

Marianna Charalambous

Peter J. Fryer

Stephanos Panayides

Madeleine Smith

Crossref

Food Control

Implementation of Food Safety Management Systems in small food businesses in Cyprus

EU legislation requires that food businesses in all member states must implement a Food Safety Management System based on HACCP principles. Although manufacturers have used this system successfully for many years it has been less common in small and medium sized enterprises (SMEs), especially those in the food service sector. There are considered to be a number of barriers which small businesses find particularly difficult to overcome. This study assesses the impact of various Food Safety Management Systems in 50 small businesses in Cyprus. It compares food hygiene before, during, and after implementation of the food management systems, assesses the attitude of the Food Business Operators and the hygiene knowledge of the staff. Results show that the maximum improvement came when implementing the pre-requisite programmes and a bespoke HACCP plan but that a deterioration in standards could be identified when using more complex systems such as the CYS 244 standard or ISO 22000. Food Business Operator attitude started positively but became more negative as the complexity of the Food Safety Management System increased

University of Birmingham Research Portal

English

http://pure-oai.bham.ac.uk/ws/files/19748940/Charalambous_et_al_Implementation_food_safety_management_Food_Control_2015.pdf

Implementation of Food Safety Management Systems in small food businesses in Cyprus

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University of Birmingham Research Portal

University of Birmingham Research Portal