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

Marianna Charalambous; Peter J. Fryer; Stephanos Panayides; Madeleine Smith

doi:10.1016/j.foodcont.2015.04.004

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

Marianna Charalambous
, Peter J. Fryer
, Stephanos Panayides
, Madeleine Smith

Chemical Engineering

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

2180 Downloads (Pure)

Abstract

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.

Original language	English
Pages (from-to)	70-75
Number of pages	6
Journal	Food Control
Volume	57
Early online date	15 Apr 2015
DOIs	https://doi.org/10.1016/j.foodcont.2015.04.004
Publication status	Published - 1 Nov 2015

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Charalambous_et_al_Implementation_food_safety_management_Food_Control_2015
NOTICE: this is the author’s version of a work that was accepted for publication in Food Control. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Control, Vol 57, November 2015, DOI: 10.1016/j.foodcont.2015.04.004. Eligibility for repository checked
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title = "Implementation of Food Safety Management Systems in small food businesses in Cyprus",

abstract = "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.",

author = "Marianna Charalambous and Fryer, \{Peter J.\} and Stephanos Panayides and Madeleine Smith",

year = "2015",

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T1 - Implementation of Food Safety Management Systems in small food businesses in Cyprus

AU - Charalambous, Marianna

AU - Fryer, Peter J.

AU - Panayides, Stephanos

AU - Smith, Madeleine

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N2 - 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.

AB - 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.

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

Abstract

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