This may be due to improperly trained or untrained personnel not following the principles correctly; it maybe the outcome of the HACCP study is not implemented within the workplace; or it may be that the implemented system fails though lack of maintenance, e.g. if a company implements a system and stops there paying little or no heed to changes that occur in the operation, then new hazards may be dismissed.
The effectiveness may also be lost if the company carries out the hazard analysis and then tries to make its findings fit existing controls.
HACCP is compatible with existing quality management systems but you must ensure that product safety is always given priority and that HACCP findings are not changed because they differ from existing operational limits.
Other problems may arise if HACCP is carried out by only one person, rather than a multi-disciplinary team or where it is done at the corporate level with little or no input from the processing facility.
HACCP was designed for food safety, and as we have outlined, safety should always come first, but the HACCP techniques are flexible and can be applied to other areas such as product quality work practices and to products outside the food industry.
Drawbacks of HACCP
