Barriers to implementing GMPS and HACCP in Lebanese food industries -

Abstract

This study identified the barriers and benefits that licensed Lebanese food industries face when implementing GMPs and HACCP. Barriers, benefits and certifying bodies were cross tabulated with size, location and type of industries to check whether these parameters have an impact on the food safety officer’s choices. It was predicted that cost, resistance to change and lack of knowledge would be the barriers selected by the majority of the industries. However, the results show that cost was a major barrier selected by all industries, while resistance to change and lack of knowledge were of very low percentages. The size and type of industries affect the choices of barriers, benefits and certifying bodies, while the location is not a determining factor. The major barriers of implementing GMPs and HACCP in Lebanese food industries are the cost, lack of prerequisite programs, and poor infrastructure and facilities. Benefits of implementing GMPs and HACCP differed among large and small industries. As for a supportive and certifying body, an independent authority is of great favor to the Lebanese food industries. These results were compared to global case studies. The study also pointed out the absence of government commitment and support in Lebanon, while it is vitally needed for enforcement. It also shed light on the lack of staff involvement and training when wanting to adopt a food safety management system. Much awareness is needed, as well as financial support and training, to provide the Lebanese industries with the required conditions to adopt GMPs and HACCP as their food safety management systems.