|
HACCP considered as a food safety measure
|
Yes
|
25
|
50.0
|
|
No
|
25
|
50.0
|
|
Strategies used to Implementing HACCP
|
Through law enforcement
|
1
|
2.0
|
|
Through education/training
|
25
|
50.0
|
|
Integrating with safety guidelines
|
2
|
4.0
|
|
None of the above
|
12
|
24.0
|
|
Law enforcement
|
10
|
20.0
|
|
Conduct training for food staff
|
Yes
|
14
|
28.0
|
|
No
|
36
|
72.0
|
|
Number of times inspection is done
|
Twice a week
|
3
|
6.0
|
|
Once a month
|
8
|
16.0
|
|
Once a week
|
5
|
10.0
|
|
Once a while
|
34
|
68.0
|
|
Method of Monitoring HACCP
|
Observation
|
17
|
34.0
|
|
Through research process
|
1
|
2.0
|
|
No monitoring is done
|
17
|
34.0
|
|
HACCP considered a good food safety policy
|
Yes
|
43
|
86.0
|
|
No
|
7
|
14.0
|
|
Effectiveness of monitoring
|
Very effective
|
7
|
14.0
|
|
HACCP implementation
|
Not effective at all
|
37
|
74.0
|
|
Somehow effective
|
2
|
4.0
|
|
None of the above
|
4
|
8.0
|
|
Factors impeding effectiveness
|
Inadequate logistics
|
31
|
62.0
|
|
Lack of knowledge on HACCP
|
17
|
34.0
|
|
Political interference
|
2
|
4.0
|
|
Lack of planning
|
0
|
0.0
|
