Abstract:
Purpose: To examine food safety practices of ISO 22000, HACCP and necessity of GMP and
SSOP in food manufacturing and food servicing industries of Pakistan. To
management practices and awareness of the food safety system among food providers
Methodology: In this study survey method was adopted to collect the data. Web based
questionnaire was used to collect the data from the people easily available on the social
websites. Sample size of this study was 300 and sampling technique chosen was
sampling. To analyze the results frequencies and T. test was applied.
Findings: Results indicate that the level of knowledge and awareness about food safety
among employees and managers on food safety system is satisfactory. Mostly training
provided on GMPs, ISO 22000:2005 and HACCP; slight training was provided on SSOP.
According to the results the verifying and validation process of management practices
good and efficient. Findings further indicate that there is a lack of motivation and knowledge;
Lack of supplier confidence to provide raw material and lack of management commitment
were the huge barriers in implementing HACCP and ISO 22000:2005.
Implications: The study is considered quite useful for the management of food industry
organizations. Management can benefit from the study and further improve its safety
standards by taking appropriate measures including training and motivation enhancement
through recognition and incentives.
