A survey of HACCP implementation in Glasgow: Is the information reaching the target?

The hazard analysis critical control point (HACCP) system is a food safety control strategy which could contribute greatly to the prevention and control of food-borne diseases if widely accepted and correctly implemented. This paper reports the findings of a survey which assessed food business operators' knowledge of, attitudes to, and opinions about, the HACCP strategy introduced into food legislation in the UK through the Food Safety (General food hygiene) regulations of 1995. The study was conducted, using the structured interview method. Seventy food business operators in Glasgow were interviewed by means of a questionnaire. Fifty-nine per cent of the food business operators have not heard about HACCP; only 27% claimed to have received literature on the strategy, while 67% indicated that they would need assistance in identifying hazards, critical control points (CCPs), and monitoring procedures in their processes. The findings of the study suggest that the presence of a legal control in the statute book is on its own, insufficient to secure significant change, and highlight the need for greater emphasis on the educational, rather than the traditional enforcement approach.