Table 5 The extent to which policy embodies the principles of HACCP among managers
Question | Response | Frequency, n = 50 | Percent |
|---|---|---|---|
HACCP principles part of food safety guidelines | Yes | 15 | 30.0 |
No | 35 | 70.0 | |
HACCP forming the basis of food safety policy | Yes | 12 | 24.0 |
No | 38 | 76.0 | |
Encourage practice of HACCP | Yes | 18 | 36.0 |
No | 32 | 64.0 | |
If no, why don’t you? | Low level of education | 20 | 62.5 |
Inadequate resources | 9 | 28.1 | |
Lack of legal backing | 3 | 9.4 | |
Records on procedures to ensure safe food | Yes | 14 | 28.0 |
No | 16 | 72.0 | |
Guidelines to check procedures | Yes | 11 | 22.0 |
No | 39 | 78.0 |