中小食品製造業者におけるHACCP導入の課題と対策

抄録

This paper clarified five facts based on the interview of two small and medium-size food manufacturers which had applied HACCP. (ⅰ) Hazard analysis, critical control point decisions, and critical limit settings were conducted without reference to the previous procedures. (ⅱ-1) People not in the HACCP team were not educated well. (ⅱ-2) The person in charge was isolated and the top manager was lonely. (ⅲ) Support from local governments contributed significantly. (ⅳ) They hesitated to cost. From these findings, three solutions were proposed. (Ⅰ)Acquiring validation skills with the support of local governments. (Ⅱ)Encouraging commitment of the top management. (Ⅲ)Arranging support system based on close collaboration among industry, government and academia.