Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman

Food Control

Volumn 73, Issue , 2017, Pages 900-915

  Al Busaidi, Moza A ^a   Jukes, David J ^a   Bose, Shekar ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Food safety and quality; HACCP; Oman; Pre requisite programmes; Seafood; Trade

Indexed keywords

EID: 84992111296     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.09.042     Document Type: Article

References (23)

1. Al-Busaidi, M.A., Jukes, D.J., Assessment of the food control systems in the Sultanate of Oman. Food Control 51:0 (2015), 55–69, 10.1016/j.foodcont.2014.10.039.
2. Al-Busaidi, M.A., Jukes, D.J., Bose, S., Seafood safety and quality: An analysis of the supply chain in the Sultanate of Oman. Food Control 59:0 (2016), 651–662, 10.1016/j.foodcont.2015.06.023.
3. Bai, L., Ma, C.-L., Yang, Y.-S., Zhao, S.-K., Gong, S.-L., Implementation of HACCP system in China: A survey of food enterprises involved. Food Control 18:9 (2007), 1108–1112, 10.1016/j.foodcont.2006.07.006.
4. Bas, M., Ersun, A.S., Kivanc, G., Implementation of HACCP and prerequisite programs in food businesses in Turkey. Food Control 17:2 (2006), 118–126, 10.1016/j.foodcont.2004.09.010.
5. Bas, M., Yuksel, M., Cavusoglu, T., Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 18:2 (2007), 124–130, 10.1016/j.foodcont.2005.09.002.
6. Doménech, E., Amorós, J.A., Pérez-Gonzalvo, M., Escriche, I., Implementation and effectiveness of the HACCP and pre-requisites in food establishments. Food Control 22:8 (2011), 1419–1423, 10.1016/j.foodcont.2011.03.001.
7. FAO/WHO, Assuring food safety and quality: Guidelines for strengthening national food control systems (FAO/WHO, Trans.). 2003, FAO, Rome, Italy Food and Nutrition Paper 76.
8. Food and Veterinary Office, Overview report: Better HACCP implementation., 2015, Publications Office of the European Union, Luxembourg http://europa.eu/index_en.htm.
9. FSB, Fiishery statistics book. 2015, Fisheries Statistics and Information Department: Ministry of agriculture and Fisheries, Sultanate of Oman.
10. Jin, S., Zhou, J., Ye, J., Adoption of HACCP system in the chinese food industry: A comparative analysis. Food Control 19:8 (2008), 823–828, 10.1016/j.foodcont.2008.01.008.
11. Karaman, A.D., Cobanoglu, F., Tunalioglu, R., Ova, G., Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study. Food Control 25:2 (2012), 732–739, 10.1016/j.foodcont.2011.11.041.
12. Khatri, Y., Collins, R., Impact and status of HACCP in the Australian meat industry. British Food Journal 109:4–5 (2007), 343–354, 10.1108/00070700710746768.
13. Likert, R., A technique for the measurement of attitudes. Archives of Psychology 140 (1932), 1–55.
14. Maldonado-Siman, E., Bai, L., Ramirez-Valverde, R., Gong, S., Rodriguez-de lara, R., Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises. Food Control 38 (2014), 109–115, 10.1016/j.foodcont.2013.10.017.
15. Maldonado, E.S., Henson, S.J., Caswell, J.A., Leos, L.A., Martinez, P.A., Aranda, G., et al. Cost–benefit analysis of HACCP implementation in the Mexican meat industry. Food Control 16:4 (2005), 375–381, 10.1016/j.foodcont.2004.03.017.
16. Ministerial Decision, Fishery quality control regulation 12/2009. 2009, Ministry of Agriculture and Fisheries Wealth, Muscat, Sultanate of Oman.
17. Mol, S., Erdogan, B.E., Ulusoy, S., Survey into the characteristics, working conditions and deficiencies of Turkish seafood processing firms. Turkish Journal of Fisheries and Aquatic Sciences 14:3 (2014), 705–712, 10.4194/1303-2712-v14_3_13.
18. Qatan, S., Evaluating the governance system of seafood quality and safety: A survey-based case study of seafood industries in the sultanate of Oman. (Master of Science), 2010, Sultan Qaboos University, Sultanate of Oman.
19. Qatan, S., Bose, S., Mothershaw, A., Stakeholders’ views on the status of the fish quality and safety regulatory schemes the case of the sultanate of Oman. British Food Journal 117:4 (2015), 1303–1314, 10.1108/bfj-12-2013-0359.
20. Qijun, J., Batt, P.J., Barriers and benefits to the adoption of a third party certified food safety management system in the food processing sector in Shanghai, China. Food Control 62 (2016), 89–96, 10.1016/j.foodcont.2015.10.020.
21. Ropkins, K., Beck, A.J., Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science and Technology 11:1 (2000), 10–21, 10.1016/S0924-2244(00)00036-4.
22. Tomasevic, I., Smigic, N., Djekic, I., Zaric, V., Tomic, N., Rajkovic, A., Serbian meat industry: A survey on food safety management systems implementation. Food Control 32:1 (2013), 25–30, 10.1016/j.foodcont.2012.11.046.
23. Zaibet, L., Compliance to HACCP and competitiveness of Oman fish processing. International Food and Agribusiness Management Review 3 (2000), 311–321.