Abstract
Seafood exporting enterprises have to produce to the requirements of their international markets and demonstrate acceptable conformity to food safety regulations. The basic purpose of this study was to investigate the present status of food safety programmes (HACCP) in seafood business in Sri Lanka and determine the food safety practices and procedures related to the HACCP. The principle focus was to find out the impact of HACCP, level of sanitation, labor, capital and traceability on export penetration of the seafood export business in Sri Lanka. A structured questionnaire was used to collect the primary data from purposely selected seafood processing establishments in Sri Lanka (n=50). An analysis showed that 72% of the export penetration was described by the selected dependent variables. Moreover, findings highlighted that the level of HACCP observance, labor, capital, sanitation (SANI 1) and traceability have positive correlation with export penetration while poor sanitation (SANI 2) has a negative impact on export penetration. Key words: seafood; exports of Sri Lanka; HACCP; compliance DOI: 10.4038/suslj.v8i1.1851 Sabaramuwa University Journal Vol. 8(1); December 2008, pp 61-77
Highlights
Sri Lankan fresh and processed marine food producers and shippers face continuously growing demands on quality, regarding both product and process attributes
The basic requirement for the HACCP implementation in Sri Lanka began with good manufacturing practices (GMP) and follows international standards
The concluding remarks start with the fact that, the HACCP system is important for maintaining food safety in seafood exports industry, yet it seems that the HACCP system is not implemented widely in Sri Lanka
Summary
Sri Lankan fresh and processed marine food producers and shippers face continuously growing demands on quality, regarding both product and process attributes. The first ones concern attributes such as color, size, flavor, freshness, homogeneity and other intrinsic characteristics these can be directly observed on the marine products at all different stages of the production chain, from harvest to consumption (Sanchez, 2004). Process attributes cannot be observed after the specific production process is concluded; they include characteristics such as geographical origin, environment protection, hygiene and food safety (Sanchez, 2004). The companies can adopt specific, product oriented quality approaches (such as brands, product certifications and labels) or more generic management-oriented approaches
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