Topic: “Barriers to HACCP Implementation: a Psychological Perspective“
Speaker: Joanne Taylor, HACCP Psychologist, International centre for HACCP Innovation, University of Salford

Abstract
In 2006, EU legislation was put in place requiring all food businesses to have a food safety management system based on Hazard Analysis Critical Control Point (HACCP) principles. This posed a major problem for the majority of the industry, who are small catering operations with limited resources and technical expertise. This research utilised in-depth psychological techniques through a 3 year iterative process of development, piloting, evaluation and review of a new system of HACCP for the catering industry. Semi structured narrative interviews were carried out with 22 catering managers to identify the practical and psychological barriers involved in implementing food safety management systems in catering. The managers were randomly selected from several areas in England and 100% agreed to be interviewed when approached. A model of 21 barriers was developed and used to assist in the development of a new, alternative system called the Salford Model.

Six months and three years following the implementation of the new system, managers still in post and available were interviewed to assess longitudinal change. At both the six month and three year periods, the system was shown to be highly successful in improving knowledge, attitude and behaviour and overcoming barriers to food safety management in the catering industry.

The new, alternative system was officially adopted and renamed Safer Food Better Business by the Food Standards Agency in 2005. It is now the recommended HACCP-based system for over 400,000 catering businesses nationwide.

Biography
Joanne Zaida Taylor is a HACCP Psychologist at the International Centre for HACCP Innovation, University of Salford. She has a BSc. in Psychology, a HACCP PGCert. and has recently completed a PhD on a the development and psychological evaluation of a new approach to HACCP for the catering industry (Safer Food Better Business). Joanne has seven years experience carrying out qualitative research in the field of food safety with particular reference to HACCP, both in the UK and overseas. She has pioneered the use of psychological ‘Narrative Interviews’ in the field of HACCP and her research work is recognised by the FAO/WHO of the UN. Joanne has published a range of HACCP textbooks and is the author of the latest Level 3 CIEH training package for implementing food safety procedures. She was a member of the original Food Standards Agency development team that created ‘Safer Food Better Business’ and currently leads a Postgraduate ‘HACCP for Catering’ course at the University of Salford.<back>