Abstract
The impact of Cyprus' economic crisis on the hazard analysis and critical control point (HACCP) system's implementation in small and medium-sized food enterprises (SMFEs) is investigated. Ninety food premises with an operational HACCP system are analysed. This study also includes a comparative evaluation of the results of an earlier survey carried out before the 2012 economic crisis. The results indicate that the majority of the businesses were negatively affected by the economic crisis, which compromised the correct implementation of the HACCP process, with unknown health consequences, not only for the Cypriot citizens, but also for the citizens from other countries who consumed Cyprus' products. Another key finding is most of the respondents' statement that they would terminate full implementation of the system due to financial constraints. The government's financial support and flexibility in the implementation of the HACCP system seem to be essential for SMFEs.
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