Factors influencing successful hazard analysis and critical control point (HACCP) implementation in hypermarket stores

Abstract

Purpose

In Taiwan, hypermarket stores should implement hazard analysis and critical control point (HACCP) according to regulations. The aim of this study was to investigate key factors influencing successful implementation of HACCP in hypermarket stores that prepare hot meals.

Design/methodology/approach

We used a survey design and thus posted four questionnaires to each of the 136 hypermarket stores in Taiwan (two questionnaires for employees and two for managers). Therefore, a total of 544 questionnaires were posted, and 188 responses were received, yielding a 34.6% response rate.

Findings

Food safety knowledge, teamwork, perceived cost, perceived benefit and leadership were tested. Binary logistic regression results indicated that food safety knowledge and teamwork were key factors related to successful HACCP implementation. Perceived cost, perceived benefit and leadership were not related to successful HACCP implementation. Control variables, such as number of full-time employees and number of products sold, were discovered to be related to successful HACCP implementation.

Originality/value

Overall, the findings of this study can help the hypermarket industry assess its current quality management practices and focus on food safety performance improvement.

Citation

Kuo, S.-C. and Hsiao, H.-I. (2021), "Factors influencing successful hazard analysis and critical control point (HACCP) implementation in hypermarket stores", The TQM Journal, Vol. 33 No. 1, pp. 1-15. https://doi.org/10.1108/TQM-09-2019-0231