How and why to implement haccp in food businesses in developing countries

Turkish Journal of Agriculture - Food Science and Technology, 3(6): 459-465, 2015
Turkish Journal of Agriculture - Food Science and Technology
www.agrifoodscience.com,
Turkish Science and Technology
How and Why to Implement HACCP in Food Businesses in Developing
Countries? Suggestions to Afghan Government and Private Sector
Sayed Mohammad Naim Khalid*
Independent Food Safety and Quality Consultant, Company Area, 5th
district, Kabul, Afghanistan
A R T I C L E I N F O A B S T R A C T
Article history:
Received 13 February 2015
Accepted 24 March 2015
Available online, ISSN: 2148-127X
In Afghanistan food safety is managed by several ministries including Ministry of Public
Health, Ministry of Agriculture, Ministry of Commerce and municipalities. There is no
food law but multiple ministerial decrees which ensure if GMP is implemented well.
There is no legal requirement to get food safety certification. Hazard analysis and critical
control point (HACCP) is recognized as a key part of food safety management practice in
the global food industry and can be applied at any stage of the food supply chain. This
article discusses accepted approaches to the application of HACCP principles for the
development, implementation, and maintenance of HACCP plan. It is intended as an
introduction to food safety system in Afghanistan, giving propositions to government on
how to apply the principles in a stepwise approach, and showing how HACCP benefit
public and private sector and also suggesting ways how to adapt this approach in the food
businesses.
Keywords:
Food business
HACCP
Food safety
Public health
Afghanistan
Introduction
The food industry in most countries is a major sector,
sometimes accounting for the highest proportion of the
gross domestic product (GDP). The food industry
comprises mainly small businesses which are responsible
for a large share of the food consumed. Food businesses
also provide a large share of the total employment in the
employment sector and make a vital contribution to the
economic well-being of the community at local level. The
national government aim for businesses to thrive
including the food business, but they must at the same
time protect public health. To this end, it is important to
develop a food safety policy and strategy for the
implementation of HACCP because most of food borne
diseases are due to poor handling practices (Adesokan et
al., 2015). While not food exporters, food businesses have
a strong impact on local and regional economies and a
potentially immense impact on the health of local
consumers and therefore national public health. The food
businesses in all level including small, medium and large
can implement HACCP. In 2001, the concept of defining
small businesses on the basis of their qualities was
introduced (Taylor, 2001):
 They serve local customers.
 They have a limited share of the available market.
 They are owned by one person or by a small group
of people.
 They are mostly owner-managed and independent
of ownership by larger groups of companies.
Government is responsible for public health (MoPH,
2009) and economic development; improvements in food
safety including the implementation of HACCP in food
businesses can have a positive effect in both areas.
Agriculture and the agribusiness sector make an important
contribution to the national economy of Afghanistan
(Rahimi, 2014). A wide range of stakeholders should
work towards the common goal of food quality and
safety. The stakeholders include government departments
(health, agriculture (Wong, 2007), education,
development, trade and industry/enterprise), scientific
institutes, food associations, trainers, advisors and
auditors. It also has external influences like buyers,
accreditation organizations and standard-setting agencies
(FAO, 2007; Wu, 2013). The public and private
partnership and coordination are necessary to be in place
for achieving good results (Klaeijsen, 2013; Herath and
Henson, 2005). The use of Hazard Analysis and Critical
Control Point (HACCP) based quality assurance has a
well-established place in controlling safety hazards in
food supply chains. It is an assurance system based on the
prevention of food safety problems and is accepted by
international authorities as the most effective means of
controlling food-borne diseases (Stanley et al., 2011).
In Afghanistan, the food safety culture is poor.
Nowadays media are mainly focused on “well eating” but
final consumer has no real strategy to fight hazards due to
food pathogens (Cecaro, 2014). Death and hospitalization
*
Corresponding Author:
E-mail: sayednaim@outlook.com

Khalid / Turkish Journal of Agriculture - Food Science and Technology, 3(6): 459-465, 2015
460
consequent to food poisoning infections are frequent and
represent a serious threat for all countries. A possible
solution could be give more responsibility to the final
consumer, using clear labels (Khalid, 2015) which
highlight products’ safety, similar to the Critical Control
Point (CCP) which are part of HACCP. This is extremely
important for young, old, pregnant women and immune
deficient people (YOPI) which are very sensitive to small
contaminations from bacteria (Khalid, 2012b). This
measure could actually reduce food poisoning, foodborne
disease and in turns decrease costs of health care (FAO,
2007; Anandappa, 2013). The purpose of this article is to
explore how HACCP and why HACCP is implemented in
other countries and propose solutions to Afghan
government to use this approach in the food businesses to
reduce the burden of food borne disease and get customer
satisfaction.
Overview of Food Sector in Afghanistan
According to a report of British Broad Casting (BBC),
municipalities are responsible for ensuring hygiene at
bakeries (Khelwatgar, 2009). Bakeries bring wheat flour
and keep it in the same place with no proper storage
practices. There are no standard hygiene practices, hand
washing facility is not available, air ventilation, ceiling,
floor and walls are not according to the Codex
requirements. The same is the situation of butchers’ shop.
There is no pest control system in place. Cleaning of
equipment, structure of floor, ceiling, walls and entry is
not according to basic requirement set by Codex standards
(Khalid, 2012; Khalid, 2014). In retail and whole sale
level almost every kind of food items perishable and Non-
perishable are found in the premise. The country imports
most of the cereal crops including wheat, rice and corn.
Edible oil is also imported from other countries (FICCI
and ESCAP, 2013). There are small number of Small and
Medium Enterprises which includes wheat milling,
cooking oil packaging, fruit processing, vegetable
processing (Shah, 2009), biscuit production, meat
storages/distribution and a huge number of bakeries. The
food retail shops and butcher shops need urgent attention
from policy makers. The processing activities are mainly
conducted in industrial parks like in Herat, Mazar, Kabul,
Kandahar and Nangrahar provinces (AISA, 2013). In
butcher shops there are some illegal activities like selling
of dog meat with fake label as mutton (Sabir, 2014). The
same is the case of street foods. The restaurants and hotels
are controlled by MoPH and Municipalities. Hygiene and
safety requirement including hand washing, pest control,
safe storage practices, waste control and cleaning plans
are not in place (Gulkohi, 2010; Eslah Newspaper, 2014).
Different legal documents are available but are not
enforced due to poor capacity, lack of political will and
fragmented control system and lack of clear
understanding of farm to table food safety approach
(Ayra, 2005; Zafar, 2005).
National Food Safety System in Afghanistan
Food safety is managed in absence of food safety law
but there are the Veterinary Law and the Public Health
Law which are touching the issue of food safety indirectly
(Khalid, 2014; MoPH, 2011; Hamid, 2015; Quraishi,
2012; NMFB, 2014). A brief list of the system
management is presented as below:
 Oversight responsibilities lies with Ministry of
Agriculture, Irrigation and Livestock (MAIL) (raw
food) and Ministry of Public Health (MoPH)
(processed food),
 National Medicine and Food Board with Food
Committee policy advisory role,
 Raw animal products are inspected by Animal
Health Directorate of MAIL,
 Raw plant products are inspected by Plant
Protection Directorate of MAIL,
 Processed food is inspected and controlled by
Quality Control Directorate of MoPH,
 Good Manufacturing Practices (GMP) compliance
checked by Environmental Health Directorate and
Health Law Enforcement Directorate of MoPH and
Municipality,
 Fortified foods regulatory affairs managed by
Public Nutrition Department of MoPH,
 Markets are controlled by MAIL, MoPH, Ministry
of Commerce and Municipalities,
 Food Standards are developed by Afghanistan
National Standard Authority (ANSA). There are
34 approved standards for some food commodities,
 Advisors from outside play significant role in food
safety issues,
 There is no enacted food law but a public health
law with focus on preventive health,
 There are more than 15 Ministerial Decrees
(Layha) on GMP and Good Hygiene Practice
(GHP) in the food services and processing sector,
 No mandatory food traceability,
 Random inspection of imports which is free,
 Importer pay for the quality/safety tests of further
inspection.
What is HACCP?
Hazard analysis critical control point (HACCP) is a
risk management (Gilling, et al., 2001) , science based
system (Featherstone, 2015) developed to control food
safety. It can be described as an operation-specific,
internally managed system of preventative control that
identifies, evaluates, and controls hazards of significance
to food safety (Goodrich-Schneider et al., 2012). While it
has a relatively long history, originating as a mean of
assuring the safety of meals produced for the first U.S.
manned space program in the 1960s, it is only in the last
10 years that it has emerged as the primary approach to
securing the safety of the food supply globally (Wallace,
2014). This is reflected in recommendation of HACCP by
organizations such as the International Commission on
Microbiological Specifications for Foods, and a Codex
Alimentarius Commission (Codex Alimentarius, 1993)
decision to recommend its use by both the food industry
and regulatory authorities. This latter development has
had a direct effect on the countries of the European Union

461
who have since built a requirement for risk management,
based on HACCP principles, into the operational
activities of all food businesses (Gilling et al., 2001).
The HACCP approach can be used in bakeries
(Trafialek and Kolanowski, 2014), dairies (Cusato et al.,
2013; FDA, 2007), cooking oil, hotels, restaurants (Wu,
2013; Khalid, 2012b), meat industry (Boland et al., 2001;
Maldonado-Siman, et al., 2014), food storages,
supermarkets, juice companies, chocolate company, ice
cream company (Lu et al., 2014), catering services
(Garayao et al., 2014) and agriculture products processing
companies (Anandappa, 2013).
The Food Safety Burden
Afghanistan is a country with a draft food law which
is still not enacted (Khalid, 2015). There are no clear data
on the food borne disease. Globally, data from WHO
suggest that food-borne disease (together with water) is a
significant contributor to mortality from diarrheal disease
as a result of which 2.2 million deaths occur annually
(FSA-UK, 2011). Each year, foodborne disease causes an
estimated 48 million illnesses, 325.000 hospitalizations
and 3.000 deaths in the United States of America (CDC,
2013), and 1 million cases, 20.000 hospitalizations and
500 deaths in England and Wales and it costs us nearly
£1.5 billion (FSA-UK, 2011). A recent OECD
(Organization for Economic Co-operation and
Development) report assumed that the burden of food-
borne disease is probably similar in most OECD
countries. Many countries, including developing
countries, lack strong surveillance and reporting systems
and therefore statistical estimates are not available.
Furthermore, food-borne disease often goes unreported,
with the result that the economic and health impacts are
greater than the figures suggest in many countries.
Improvements in the protection of public health rely on
improvements in the safety of food. In this regard,
governments, the food industry and consumers have a
shared responsibility to adopt the best practices for the
control of food safety hazards (FAO, 2007).
What are the problems that food business faces in
terms of implementing HACCP?
Food business face many challenges while developing
and implementing HACCP plans in their facilities. The
literature present different kinds of problems that hinder
either government or private sector to successfully
implement HACCP (Cusato et al., 2013; Stier et al., 2003;
SÖZEN and HECER, 2013; Mortimore, 2001; Rostron,
2012; Gilling et al., 2001; Miljkovic et al., 2009). Some
key problems are as below:
 Infrastructure and facilities: HACCP means
additional costs in upgrading facilities before the
system is even applied,
 Basic hygiene: Good hygienic practices tend to be
lacking. The problems include inadequate location,
layout or size of facility, non-cleanable structures,
old non-cleanable equipment and poor staff
training, easy access to potable water, safe disposal
of waste, difficulty to obtain raw materials from
reliable and affordable sources,
 Awareness and expertise: in Afghanistan the
government authorities just know the name of
HACCP not the way how it is implemented and its
importance,
 Education and training: For successful HACCP
implementation, the concept must be understood
by food business owners and managers,
 Lack of technical support: Food businesses often
lack the technical expertise required to implement
HACCP and may need external support,
 A shortage of appropriate and accurate advice and
guidance for businesses from government side,
 Human resources: In Afghanistan there is no
restaurants education and even food safety is not
incorporated in the faculties lecture,
 Financial issues: The annual income of an Afghan
is around $ 665 (World Bank, 2015) to $ 1100
(Mundi Index, 2014), therefore, financial
constraints are a practical barrier to implementing
HACCP. A study on the costs of the development
and implementation of HACCP, SSOP's,
Salmonella Performance Standards, and Generic E.
coli Process Control Testing for small meat and
poultry plants found out that it costs $0.009 per
pound in some of the USA states (Boland et al.,
2001),
 Government infrastructure and commitment:
government and its associated agencies and bodies
must be committed to HACCP systems. External
and internal commitment is important for the
development and implementation of a successful
HACCP initiative. An appropriate common policy
for the application of GHP/HACCP in food
businesses is needed to achieve uniformity among
trainers. Insufficient government commitment
(Wu, 2013), inadequate professional knowledge of
HACCP (including inadequately trained auditors),
poor coordination within government structures
and/or inconsistency in HACCP enforcement or
application are not conducive to the creation of a
food safety culture in which HACCP can thrive,
 Legal requirements: Food businesses can be
persuaded to implement HACCP when it is a legal
requirement and importantly properly enforced.
The presence alone of a legal requirement is not
sufficient to stir all food business owners into
affirmative action, but it can be considered part of
a framework to promote HACCP implementation.
The HACCP system can be made voluntary (FDA,
2007) or mandatory by government (Goodrich-
Schneider et al., 2012; Motarjemi et al., 2014),
 Low levels of literacy and use of multiple
languages amongst those working in the food
industry,
 Communication: Poor communication between
governments, industry and consumers impede the
introduction of HACCP. Communication
strategies–covering the content of the
communication as well as the channels for
communication–need to be part of any HACCP

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policy or strategy. Often the only point of official
contact with food business is through official
inspectors; if these people are not resourced,
trained and allowed to provide advice as well as
conduct official inspections, it can hamper a
national strategy aimed at increasing HACCP
implementation.
 Poor food safety culture. Now a-days media are
mainly focused on “well eating” but final
consumer has no real strategy to fight hazards due
to food pathogens. Media could educate on food
safety culture, especially categories of high risk
subjects (Cecaro, 2014). But quality of food is
considered more and more by consumers (CIRAD,
2013).
Role of Government and Potential Benefits
The role of Afghan government goes beyond adopting
and monitoring compliance with national food legislation:
the government should actively promote food safety
measures through the adoption of food safety
management systems such as HACCP. The success with
which food businesses establish and implement HACCP
may be directly related to the supporting environment
created by the government, including alliances with food
businesses. Food businesses face very significant
challenges when adopting HACCP, and active
intervention by the government is required. In
Afghanistan, the food business sector accounts for a
substantial part of the economic industry, makes an
important contribution to the national food supply and is
an important source of employment contributing to the
local economy. It is therefore important that a national
policy is adopted to increase levels of food safety in this
sector. At the same time, advocacy of the HACCP system
provides mutual benefits to the government, including
safer food and hence increased public health protection,
which in turn may increase the confidence of both
national consumers and exports. This, combined with
better opportunities to increase trade, results in economic
growth and national development.
What is The Role of Private Sector?
Food businesses bear the ultimate responsibility for
assuring the quality and safety of the foods they produce
(Khalid, 2012b; Massimo et al., 2013). The food must
reach the consumer in its intended state and there must be
adequate consumer information concerning the intended
use of the product. Food businesses are under growing
pressure from governments and buyers to demonstrate
that they implement effective systems to meet basic GHP
and HACCP requirements for food safety. Initial
responsibility for HACCP lies within the food industry, in
particular with management:
 Food must be produced in a hygienic manner.
 The source of incoming raw materials must be
considered.
 A risk-based approach –such as the HACCP
system– must be implemented to achieve food
safety.
Food businesses are also required to interact and
comply with government requirements regarding food
safety management systems, inspection and auditing.
Food industry associations give food businesses a
stronger voice in discussions with government and other
interested parties, and help work towards improving the
overall standard of a specific food sector. They can also
raise awareness, promote technical transfer of information
and increase provision of training.
It is recognized worldwide that the HACCP system:
 provides clear benefits to food businesses,
 enhances the safety of food; and
 reduces cases of food-borne disease.
Benefits resulting from the implementation of HACCP
systems have been identified (Fsai, 2009; Taylor, 2001;
CFS, 2007; IFC, 2011; Maldonado et al., 2005) and some
are described below:
 Staff and business owners gain confidence and are
better equipped for informed discussion on food
safety measures with food inspectors, third party
auditors, consultants, trading partners, consumers
and others,
 A HACCP system is essentially a management
tool and its development requires an investment
resulting in cost reductions to small food business
in the medium and long term: more efficient use of
staff, provision of adequate documentation and
reduced waste,
 The increased level of process control can result in
product consistency and improvements in
traceability, with beneficial cost implications for
food businesses as access to some markets is
increased and more customers are attracted,
 The development of a HACCP system can be a
valuable team-building exercise for a food
business; it can lead to improved education and
awareness of staff working in food businesses and
staff members are empowered when their input is
sought and valued; this in turn can have a positive
effect on the development of the food businesses,
as it demonstrates an ability to manage change,
 HACCP provides a basis for defence against
litigation and can bring reduced insurance costs,
 Better shine corporate image of the business (Wu,
2013)
How to measure successful implementation of
HACCP?
Indicators help us decide whether HACCP is being
successfully implemented; it is then possible to decide
whether targets have been achieved and to determine the
success. The relevant indicators depend on different
circumstances and the strategic approach adopted.
Research in this area is still in its infancy but some
indicators have been determined (FAO, 2007) and are
given below as guidance:
 History or track record of the food business:
o number of compliance violations;
o findings of enforcement officers; and
o number of associated food safety incidents,

463
 Number of consumer complaints (either by
business or by sector),
 Change in number of reported food-borne illnesses
associated with a business or sector,
 Number of certified businesses in a sector,
 Number of product recalls in a business or sector,
 Number of rejections or detentions in importing
countries,
 Number of new food businesses recorded as
having adopted HACCP,
 Results of inspection missions by foreign
competent authorities (where relevant). While not
strictly quantitative indicators, positive and
negative trends can be monitored by reviewing the
following:
o Assessment of on-site documentation and
records (appropriateness, accuracy and validity),
o Comparison study of business achievements
(based on risk management profile, scored
inspection report and grading scale),
Recommendations for Government
This article provides guidance on the application of
HACCP in food businesses; nevertheless, a logical
approach ensues and it goes without saying that a HACCP
system is based upon and should take into account basic
prerequisite programs (i.e. GHPs). Prerequisite programs
outline the measures taken to ensure that premises,
equipment, transport and employees do not contribute to
or become food safety hazards. Without these basic
principles (e.g. sanitation, pest control, personnel
practices), a risk-based system such as HACCP will fail.
The application of GHP and HACCP acknowledges two
schools of thought:
 All the basic prerequisite programs should be in
place in a food business before preparing a
HACCP plan,
 A risk-based approach to food safety management
can be applied by strengthening the GHP program,
while completing the HACCP plan,
 Which path to take (or whether to use a
combination of both) is a matter of national policy
with due regard to importing country requirements.
The basic GHP program is of prime importance for
food safety, as stressed in the fourth revision of the
Annex on HACCP (contained in the Codex
General Principle of Food Hygiene – FAO and
WHO, 2003),
 Prerequisite programs to HACCP, including
training, should be well established, fully
operational and verified in order to facilitate the
successful application and implementation of the
HACCP system,
 While following these guidelines and considering
the national policy options for the application of
HACCP in the food business sector, it is
necess0ary to take account of the existing food
hygiene controls in the food business sector being
targeted. What is the existing level of GHPs? Are
they adequate? Where is strengthening required?
 Government assessment through planned
inspection and auditing programs should review
the application of good hygiene principles as well
as other food safety management systems operated
by the food business. Where GHPs are inadequate,
the initial objective of HACCP in food business
should be basic hygiene improvement. Hazard
analysis can help focus on priority areas where
improved hygiene is necessary. A specific HACCP
plan –i.e. with identification of CCPs and control
charts– could be developed to increase confidence
in the control of parameters critical for food safety
(WHO, 2014).
Specific Recommendation
 Government needs to establish various food
standards for providing minimum safety standards
of food products,
 Legalize food control in country,
 Strengthen the skills of government inspectors to
ensure compliance to the set mandates,
 Must provide financial subsidies to the private
sector at initial stages,
 Build and maintain adequate food systems and
infrastructures (e.g. laboratories) to respond to and
manage food safety risks along the entire food
chain, including during emergencies,
 Foster multi-sectorial collaboration among public
health, animal health, agriculture and other sectors
for better communication and joint action.
Conclusion
HACCP is a useful tool to control hazards in food
premises, and in particular in those that proceed to
operations that are likely to introduce hazards when not
carried out properly. It can be applied throughout the food
chain from farm to final consumer. The HACCP allows
the principles to be implemented with the required
flexibility so as to ensure that it can be applied in all
circumstances. Though the initial investment will be high
but at long term both private sector and government will
gain more. Private sector will increase its sales in
domestic and international markets and get fame while
government will be able to reduce toll of foodborne
illnesses and reduce the public burden of human losses,
job losses and finally avoid economic losses. In order to
successfully implement HACCP, the government and
private sector needs to have rigid commitment and ensure
good hygiene and good manufacturing practices prior to
starting HACCP.
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