Application of Knowledge Management in HACCP performance: A Systematic Review
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Abstract
Hazard Analysis and Critical Control Points (HACCP) is a preventive and protective system that assures the safe manufacturing of food products. It helps in preventing, reducing, or eliminating food hazards. These food safety hazards could be physical, chemical or biological. HACCP performance is measured against the development of budget, staffing decisions, pricing, costing, and packaging in the food manufacturing industry. Therefore, this paper reviews the management of various knowledge areas in the HACCP performance method. The literature will be collected using research databases like EBSCOhost Online Research Databases, FSTA (Food Science and Technology Abstracts), Nutrition and Food Sciences database, Food & Beverage Industry Databases, Databases for Food Science and Human Nutrition, The EFSA Comprehensive European Consumption Database, Hospitality & Tourism Complete (EBSCO), IBIDS, International Bibliographic Information on Dietary Supplements, Annual Reviews Nutrition, ABI/INFORM Collection (ProQuest), etc. The primary areas of knowledge management in HACCP areHACCP methods; performance measures which include both internal and external measures; verification; relationship among HACCP, ISO9000; and regulation of this relationship. Nevertheless, the effective implementation of HACCP in the organizations has several challenges like lack of knowledge about cost of HACCP, management support in terms of knowledge dissemination, people as resource for successful implementation. This paper would systematically review the primary areas of knowledge management in HACCP and the challenges and barriers in effective implementation of HACCP in the food industry. The research gap thus recognized from the review is expected to provide directions for future research on knowledge management in HACCP performance methods.
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