Bibliographic citations
Sotomayor, K., (2022). Identificación de barreras y dificultades en la implementación del HACCP en empresas de Lima Metropolitana con validación técnica por DIGESA [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5304
Sotomayor, K., Identificación de barreras y dificultades en la implementación del HACCP en empresas de Lima Metropolitana con validación técnica por DIGESA []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5304
@misc{renati/248725,
title = "Identificación de barreras y dificultades en la implementación del HACCP en empresas de Lima Metropolitana con validación técnica por DIGESA",
author = "Sotomayor Quispe, Karen",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
The purpose of this study was to identify and evaluate the barriers and difficulties in the development and implementation of the HACCP system. Food processing companies located in Lima-Metropolitan that account official technical validation of the HACCP plan formed the basis for this study. The method of data collection was that of the questionnaire. The main barriers and difficulties identified were: Inadequate infrastructure conditions in the company; Increase in financial resources; lack of prerequisite programs; employees' perception of the value of HACCP; and the lack of commitment of managers with food security. In order to define the underlying structure between the most relevant barriers and difficulties considered by the respondents, the exploratory factor analysis (AFE) was carried out, taking four factors (latent variables) that explained 66.7% of the total variability of 19 selected items. Which was confirmed with the confirmatory factor analysis (AFC). The factors were labeled as: Barriers and difficulties at the organizational / managerial level (F1); Barriers and difficulties in execution / implementation (F2); Barriers and difficulties at the management level (F3); and Barriers and difficulties in adapting the new design / redesign (F4). It was also identified what food safety practices the participating companies have; of which the highest degree of implementation was for the BPM manual and the lowest degree of implementation was that employees fully recognize the importance and criticality of any food safety hazard. Most respondents identified the prevention of food poisoning; compliance with legislation, legal requirements; and increase the company's reputation as the main benefits of having a food safety system such as HACCP. In addition, the answers most mentioned by respondents on how it could improve food security in the company were on commitment and training.
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