DETERMINANTS OF IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT PROJECT IN FOUR SELECTED GOUDA CHEESE PROCESSING FIRMS IN RWANDA
Journal Title: European Journal of Business and Social Sciences - Year 2017, Vol 6, Issue 6
Abstract
Hazard Analysis and Critical Control Point system implementation has been made mandatory among other compulsory standards in Rwanda since July 2013 as per Ministerial instructions No 21/2013 of 03/07/2013. However there are still some challenges for cheese processors to implement the said food safety system and those challenges are attributed to poor infrastructure, lack of skilled personnel and poor implementation of government regulations and National standards. This research aimed at identifying determinants of implementation of HACCP Project and came up with information that will help cheese processors and related government regulators to find solution for existing food safety problems. The research carried out in four selected Gouda cheese processing firms in Rubavu namely Fromagerie La Reine, Fromagerie Ingabo, Muhe Farm and Gishwati Farm. The specific objectives for this research were to determine effect of infrastructures development on implementation of HACCP Project, to measure effect of workforce skills involved in cheese processing firms on implementation of HACCP Project and to examine effect of documentation requirements on implementation of HACCP project. Descriptive research design was used for this study. The target population of this study was 67 employees from four selected Gouda Cheese processing units from Rubavu District. The study used census in data collection as the whole population used since it is was small. Data were collected using questionnaires. Data for the years 2015-2017 were used for this research. Collected Data were processed using SPSS software. Multiple regression model was used to analyze data. Based on the information drawn from findings the researcher concluded that the effects of all three variables under study (infrastructure development, skills of HACCP workforce, and documentations requirements) on the implementation of HACCP are significant. He found out that the model is responsible of 57.7% variation in Implementation of HACCP. The remaining 42.3% are due to other factors not supported by this model. Therefore, based on research findings, it is important that all stakeholders involved in HACCP project implementation should work hand in hand to ensure that infrastructure development improved, skills of HACCP workforce are enhanced, and documentations requirements for HACCP implementation are met.
Authors and Affiliations
Jean de Dieu KAMURASE| Jomo Kenyatta University of Agriculture and Technology, Dr. Paul Kariuki| Jomo Kenyatta University of Agriculture and Technology
Keywords
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