Main Findings Of Survey

Only 48 per cent of respondents had heard of HACCP, the legal standard for food safety management.

38 per cent felt they should be responsible for developing their food safety management system. Most believed it was the responsibility of regulatory authorities.

74 per cent claimed they had a safety management system. Some 19 per cent of these said they had no formal review.

Only 39 per cent identified compliance with legislation as a benefit of safety management. Prevention of food poisoning was more often cited (60 per cent).

84 per cent claimed all their food handlers had been trained or instructed.

Basic food hygiene training was identified as the main training priority, followed by HACCP training.