بررسی منافع و موانع پذیرش سیستم تجزیه تحلیل خطر در نقاط کنترل بحرانی در صنایع غذایی مشهد

محورهای موضوعی : فصلنامه علمی -پژوهشی تحقیقات اقتصاد کشاورزی

هانی حمزه کلکناری ¹ (دانشجوی کارشناسی ارشد رشته اقتصاد کشاورزی، دانشگاه فردوسی مشهد)
محمد قربانی ² (استاد گروه اقتصاد کشاورزی، دانشگاه فردوسی مشهد)
محمد مهدی وریدی ³ (استادیار گروه صنایع غذایی، دانشگاه فردوسی مشهد.)
ناصر شاهنوشی فروشانی ⁴ (استاد گروه اقتصاد کشاورزی، دانشگاه فردوسی مشهد.)

تاریخ دریافت : 1394/05/18 تاریخ پذیرش : 1394/05/18 تاریخ انتشار : 1394/05/01

کلید واژه: مشهد, موانع, مزیت‌ها, ایمنی مواد غذایی, HACCP,

چکیده مقاله :

با توجه به این که مهم­ترین اصل در روند تولید و فرآوری مواد غذایی، سلامت محصول است، یکی از کارآمدترین روش­ها برای تضمین سلامت و کنترل کیفیت غذا، به­کارگیری روش نوین تجزیه و تحلیل خطر نقاط کنترل بحرانی (HACCP) در مراکز تهیه و توزیع مواد غذایی است. با توجه به این مهم، در این مطالعه منافع و چالش­های فراروی عملیاتی شدن سیستم HACCP با استفاده از اطلاعات میدانی50 پرسشنامه از واحدهای تولیدی در مشهد به روش نمونه­گیری تصادفی     طبقه­بندی شده و مصاحبه حضوری با مدیران و مسئولان فنی کارخانه­ها در سال 1393 بررسی شده است. نتایج حاصل نشان داد که شاخص کل منافع حاصل از پذیرش سیستم HACCP برابر 805/0 می­باشد که شاخص ایمنی محصول تولیدی با مقدار 92/0 از دیدگاه مدیران واحدهای تولیدی از همه مهم­تر بود. بعد از آن شاخص­های فنی- تولیدی، بازار و تجارت و اقتصاد تولید قرار گرفتند. همچنین شاخص کل موانع اجرای سیستم HACCP نیز 64/0 محاسبه شد که از دیدگاه مدیران اساسی­ترین موانع برای پذیرش سیستم HACCP، عدم پشتیبانی مالی دولت،  محدودیت­های تغییر خط تولید، و محدودیت­های بودجه­ای می­باشند. با توجه به یافته­ها، پشتیبانی مالی از سوی دولت و دادن وام­های کم­بهره به واحدها و افزایش اندک قیمت محصول تولیدی صنایع دارای گواهینامه سیستم HACCP به برنامه­ریزان این عرصه پیشنهاد شده است.
طبقه­بندی JEL : I12، I15

چکیده انگلیسی:

The health issue is the most important issue in the process of food production and processing. Hazard Analysis of Critical Control Point (HACCP) in production and distribution centers of food products is among the most efficient method in ensuring food healthiness. Considering this fact,   in this study the benefits and the barriers for application of HACCP system are studied based on field data obtained from interview with 50 managers of food processing units in Mashhad in 1393. The results revealed that the overall benefit index for application of  HACCP system was 0.805 and safety index of the product was 0.92.  Technical-production, market, trade and economy were other important indices. Also, the overall index for the barriers of the system implementation was 0.64. Managers believed that lack of financial support by the government, the limitations for changing production line and budget restrictions were the main barriers for application of the system.  Based on the findings, government financial support, extending low-interest loans to production units, slight increase in the price of the products produced for units using HACCP system are suggested.

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