STUDY OF THE PROCESS OF IMPLEMENTATION OF HACCP IN DAIRY PROCESSORS
Keywords:
Dairy, quality managementAbstract
This research had as main objective to study the process of implementing HACCP system in dairy processors in order to identify the motivations, expected benefits and key management factors and identify restrictive institutional, technological and management factors which limit its performance. The method used was the multi case study. The main motivation for the adoption of the HACCP system was related with the aim for development of quality control functions, quality assurance functions and quality policy and strategy functions. Among the key elements to implement the HACCP system the commitment of the direction with the team responsible for the implementation program, the mobilization of the necessary financial resources, the human resources quali? cation and the ability of managers to react to indicators of no-conformity are especially important. The main constraining factors to the system performance were related to the presence of con? icting organizational values to the nature of quality systems adoption, to dificulties in documents handling, to the maintenance of the team involved in the program and the lack of communication and alignment among the different enterprise sectors which are related with this quality system implementation. Finally, the evolution of legislation and inspection system brings out new challenges that stimulate the effectiveness of the system and may require the development of new technical partnerships between representatives of the dairy processing companies and research institutions.Downloads
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