Fielding L M, Ellis L, Beveridge C, Peters A C
Food Research & Consultancy Unit, School of Applied Sciences, University of Wales Institute, Cardiff, UK.
Int J Environ Health Res. 2005 Apr;15(2):117-26. doi: 10.1080/09603120500061583.
To reduce foodborne illnesses, hazard and risk-based quality management systems are essential. Small and medium sized companies (SMEs) tend to have a poor understanding of such systems and limited adoption of the Hazard Analysis Critical Control Point system (HACCP). The requirement for full HACCP implementation by 2006 will place an even greater burden on these businesses. The aim of this project is to assess the current levels of understanding of hazards and risks in SMEs in the manufacturing sector. A questionnaire survey was made of 850 SMEs, including microbusinesses. This determined the industry sector and processes carried out, whether the company operated hazard-based quality management and the knowledge of the technical manager regarding the associated hazards and risks. Follow-up visits to the manufacturing plant observed the processes and the operatives to determine their level of understanding. A benchmarking audit was carried out and each company was rated. The results show that the majority of respondents stated that they operated hazard analysis-based quality management. The ability of the respondents to correctly define a hazard or risk or identify different types of hazard was, however, poor. There was no correlation between business type and audit score. The microbusinesses did, however, perform significantly less well than the larger SMEs.
为减少食源性疾病，基于危害和风险的质量管理体系至关重要。中小企业往往对这类体系理解不足，采用危害分析与关键控制点体系（HACCP）的情况有限。到2006年全面实施HACCP的要求将给这些企业带来更大负担。本项目旨在评估制造业中小企业对危害和风险的当前理解水平。对包括微型企业在内的850家中小企业进行了问卷调查。这确定了行业部门和所开展的流程、公司是否实施基于危害的质量管理以及技术经理对相关危害和风险的了解情况。对制造工厂的后续走访观察了流程和操作人员，以确定他们的理解水平。进行了一次标杆审计并对每家公司进行了评级。结果显示，大多数受访者表示他们实施基于危害分析的质量管理。然而，受访者正确定义危害或风险或识别不同类型危害的能力较差。企业类型与审计得分之间没有关联。不过，微型企业的表现明显不如规模较大的中小企业。
