Impact and status of HACCP in the Australian meat industry

A number of food safety systems have been implemented in Australia but information regarding the motivators, constraints, costs and benefits of Hazard Analysis and Critical Control Point (HACCP) as a food safety programme, as well as novel verification methods in the meat industry, has been lacking.

Semi‐structured reviews were used as part of an industry‐level study of 50 per cent of businesses.

Results show that the benefits of food safety systems incorporating HACCP within the meat industry in Australia have been widespread and significant. In particular, Australian firms reported a reduction in rejects/rework/out of specification products, reduction in customer complaints, improved product hygiene, improved morale and an increase in overseas markets. However, this has been at the cost of refurbishment for small businesses, training and the exiting of firms that have not complied/been able to comply with the HACCP requirements.

Most of the costs involved with HACCP could not be recouped in the short‐term. Also, the unwillingness of small firms to participate in the research had repercussions on the outcome.

This article helps to define the HACCP system and will be of interest to those involved in the implementation of it.