Table 7 Implementation of policies in the context of HACCP among managers
Frequency, n = 50 | Percent | ||
|---|---|---|---|
HACCP considered as a food safety measure | Yes | 25 | 50.0 |
No | 25 | 50.0 | |
Strategies used to Implementing HACCP | Through law enforcement | 1 | 2.0 |
Through education/training | 25 | 50.0 | |
Integrating with safety guidelines | 2 | 4.0 | |
None of the above | 12 | 24.0 | |
Law enforcement | 10 | 20.0 | |
Conduct training for food staff | Yes | 14 | 28.0 |
No | 36 | 72.0 | |
Number of times inspection is done | Twice a week | 3 | 6.0 |
Once a month | 8 | 16.0 | |
Once a week | 5 | 10.0 | |
Once a while | 34 | 68.0 | |
Method of Monitoring HACCP | Observation | 17 | 34.0 |
Through research process | 1 | 2.0 | |
No monitoring is done | 17 | 34.0 | |
HACCP considered a good food safety policy | Yes | 43 | 86.0 |
No | 7 | 14.0 | |
Effectiveness of monitoring | Very effective | 7 | 14.0 |
HACCP implementation | Not effective at all | 37 | 74.0 |
Somehow effective | 2 | 4.0 | |
None of the above | 4 | 8.0 | |
Factors impeding effectiveness | Inadequate logistics | 31 | 62.0 |
Lack of knowledge on HACCP | 17 | 34.0 | |
Political interference | 2 | 4.0 | |
Lack of planning | 0 | 0.0 | |