Developing a hazard analysis worksheet in a small food business with the application of a T-shaped matrix diagram

Abstract

Based on the information obtained from quality/food safety managers, hazard analysis worksheets (HAWs) and flow diagrams were identified, using the ABCD method, as the elements which generate the most extended areas of food safety management systems (FSMSs) based on HACCP procedures. In order to simplify this part of documentation, a shortened form of HAWs designed on the basis of a T-shaped matrix diagram (T-HAWs) was developed. T-HAWs were implemented on a trial basis in three small food businesses (SFBs) for a period of six months. After five months, documentation users evaluated the suitability of both the classic and the new forms of HAWs. The evaluation results were expressed in a numerical form as the documentation usability index (DUI), which values for the classic HAWs amounted from 0.55 to 1.1, and for T-HAWs ranged from 1.3 to 1.8. Student's t-test confirmed the existence of significant differences of the DUI values between both evaluated forms of the HAWs.The study demonstrates that the FSMSs documentation area may be a subject of research aimed at simplifying and reducing the volume of system documents through the use of effective methods and management tools. The T-HAWs developed in this work, in combination with a simplified flow diagram, provided an opportunity for a significant reduction in the classic HACCP plan, which may facilitate the implementation and application of the Codex HACCP principles and HACCP-based procedures in SFBs. Even though the T-HAWs were positively assessed by the users of HACCP documentation, certain limitations were identified, therefore the results of this study should be regarded as preliminary investigations which require to be continued with a greater number of SFBs representing a greater range of food industry sectors included.