Small businesses - Big risks: Current status and future direction of HACCP in Cyprus

Food Control

Volumn 19, Issue 5, 2008, Pages 439-448

  Violaris, Y ^a   Bridges, O ^b   Bridges, J ^b  

^a NICOSIA GENERAL HOSPITAL   (Cyprus)

^b Research for Sustainability   (United Kingdom)

Author keywords

Consumer protection; Cyprus; Food borne; Food hygiene; Food legislation; Food quality; Food safety; GHP; GMP; HACCP; Microbiological; Pathogen; Risk; Small business

Indexed keywords

EID: 36049001901     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.05.004     Document Type: Article

References (29)

1. Ababouch L. The role of government agencies in assessing HACCP. Food Control 11 (2000) 137-142
2. Banati D. The EU and candidate countries: How to cope with food safety policies?. Food Control 14 (2003) 69-93
3. Bridges J.W., and Bridges O. Integrated risk assessment and endocrine disrupters. Toxicology 205 (2004) 11-15
4. Commission of the European Communities (2000). White Paper on Food Safety, COM (1999) 719 final. http://ec.europa.eu/dgs/health_consumer/library/pub/pub06_en.pdf.
5. Dillon M., and Griffith C. How to HACCP: An illustrated guide. 2nd ed. (1996), Grimsby, MD Associates
6. Ehiri E.J., Morris P.G., and McEwen J. A survey of HACCP implementation in Glasgow: Is the information reaching the target?. International Journal of Environmental Health Research 7 (1997) 71-84
7. Feher I. Meeting EU standards in Eastern Europe: The case of the Hungarian agri-food sector. Food Control 13 (2002) 93-96
8. Fielding L.M., Ellis L., Beveridge C., and Peters A.C. An evaluation of HACCP implementation status in UK small and medium enterprises in food manufacturing. International Journal of Environmental Health Research 15 2 (2005) 117-126
9. Food Standards Agency. Strategy for a wider implementation of HACCP (Agenda item 4, 14.10.2001) (2001), Food Standards Agency, London
10. Gouvras G. Policies in place throughout the world: Action by the European Union. International Journal of Infectious Diseases 852 (2004) S21-S30
11. Jouve L.J. Moving on from HACCP. In: Brown M. (Ed). HACCP in the meat industry (2000), Woodhead Publishing Limited, Abington 293-317
12. Konecka-Matyjel E., Turlejska H., Pelzner U., and Szponar L. Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in Polish food production and processing plants. Food Control 16 (2005) 1-9
13. McAloon T.R. HACCP implementation in the United States. In: Mayes T., and Mortimore S. (Eds). Making the most of HACCP - Learning from others' experience (2000), Woodhead Publishing Limited, Abington 61-78
14. Mortimore S.E. How to make HACCP really work in practice?. Food Control 12 (2001) 209-215
15. Mortlock P.M., Peters C.A., and Griffith J.C. Food hygiene and hazard analysis critical control point in the United Kingdom food industry: Practices, perceptions, and attitudes. Journal of Food Protection 62 7 (1999) 768-792
16. Panisello P.J., and Quantick P.C. Technical barriers to hazard analysis critical control point (HACCP). Food Control 12 (2001) 165-173
17. Panisello J.P., Quantick C.P., and Knowles J.M. Towards the implementation of HACCP: Results of a UK regional survey. Food Control 10 (1999) 87-98
18. Papastephanou, Ch. (2002). Vegetables displayed in open markets "loaded" with lead. O Katanalotis (The Consumer), The Cyprus Consumer Association Magazine, 103, pp. 4-7.
19. Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur. Comm. 01.02.2002 L31, pp. 1-24.
20. Regulation (EC) No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Off. J. Eur. Comm. 01.02.2002 L31, pp. 1-24.
21. Regulation (EC) No. 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules. Off. J. Eur. Comm. 28.05.2004 L191, pp. 1-52.
22. Scipioni A., Saccarola G., Centazzo A., and Arena F. FMEA methodology design, implementation and integration with HACCP system in a food company. Food Control 13 (2002) 495-501
23. Schlundt J. Principles of food safety: Risk management. Food Control 10 4 (1999) 299-302
24. SSRC - Statistical Service of the Republic of Cyprus. Statistics of hotels and restaurants for 1999 (2000), Printing Office of the Republic of Cyprus, Nicosia
25. Taylor E. HACCP in small companies: A benefit or burden?. Food Control 12 (2001) 165-173
26. Tompkin R.B. Interactions between government and industry food safety activities. Food Control 12 (2001) 203-207
27. Unnevehr L. Food safety incentives in a changing world food system. Food Control 13 (2002) 73-76
28. Walker E., Pritchard C., and Forsythe S. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control 14 (2003) 169-174
29. Williams A.P., Smith R.A., Gaze R., Mortimore S.E., Motarjemi Y., and Wallace C.A. An international future for standards of HACCP training. Food Control 14 (2003) 111-121