Identification and analysis of difficulties in the implementation of HACCP in Russian food industry enterprises

Elena Chernova,Tatiana Bazhenova,Larisa Tsupranova,Irina Bazhenova,Valeria Bychenkova,J Smyatskaya

doi:10.1051/e3sconf/202016101076

Elena Chernova, Tatiana Bazhenova + Show 4 more

Open Access

https://doi.org/10.1051/e3sconf/202016101076

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Abstract

The article shows the difficulties and risks that arise when implementing the HACCP system in Russian enterprises of the food industry. An expert group of specialists of different profiles and competencies identified the risks using the brainstorming method. An analysis of the risks that arise during the development and implementation of a food safety system based on the principles of HACCP showed that according to the source of occurrence, they are divided into two groups: external and internal. External risks include the risks posed by the state, which, according to experts, are the most significant. These include: poor educational work; lack of explanatory materials on the preparation and implementation of the system; lack of harmonization of HACCP requirements with the regulatory framework of the Russian Federation; complex terminology, complex presentation of information, etc. Internal risks include risks from the management and personnel of catering enterprises: a formal approach to the creation and implementation of the system, a low level of education for linear personnel, an imperfect incentive system, non-compliance with discipline in maintaining records and documents of the system, etc. The article describes actions to minimize the identified types of risks.

Highlights

Since February 15, 2015, all enterprises of the Russian Federation that manufacture food products, including enterprises of the food industry, are obliged to carry out their activities in accordance with the requirements of HACCP [1, Article 10, paragraph 2]
In Taiwan, a study was conducted on the relationship between knowledge in the field of food safety and the practical use of HACCP system by restaurant workers
The aim of the study is to identify the risks arising from the construction, implementation and implementation of FSMS in the food industry of the Russian Federation

Summary

Introduction

Since February 15, 2015, all enterprises of the Russian Federation that manufacture food products, including enterprises of the food industry, are obliged to carry out their activities in accordance with the requirements of HACCP [1, Article 10, paragraph 2]. Despite the fact that more than four years have passed, most public catering enterprises, especially small and medium ones, continue to experience difficulties in developing and implementing a food safety management system (hereinafter - the FSMS). It is required to note that manufacturers in different countries are experiencing difficulties in implementing the FSMS. Many researchers believe that all the difficulties in the implementation of the FSMS are related to a lack of understanding or ignorance of the principles of implementation of HACCP [2,3,4]. In Taiwan, a study was conducted on the relationship between knowledge in the field of food safety and the practical use of HACCP system by restaurant workers. It is shown that great attention should be paid to teaching the principles of HACCP to managers of enterprises [6]. Frequent staff changes, lack of staff motivation, complicated terminology and inadequate staff training are obstacles for the successful implementation of HACCP [4]

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