Exploring Incentives for the Adoption of Food Safety Controls: HACCP Implementation in the U.K. Dairy Sector
This article explores the incentives that motivate the adoption of food safety controls by businesses through a study of HACCP adoption in the U.K. dairy processing sector. The study identifies four key factors that have motivated the adoption of HACCP, namely, internal efficiency, commercial pressure, external requirements, and good practice. Respondents to the survey are clustered according to the relative importance of these factors in their adoption decision. Four clusters are identified and related to the characteristics of firms, including firm size and type of products manufactured. The results indicate that there are systematic differences in the HACCP adoption process between individual firms.
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Document Type: Research Article
Affiliations: Centre for Food Economics Research, Department of Agricultural and Food Economics, University of Reading
Publication date: September 1, 2000