• Karen Luz Y. Teves Assistant Professor, Dept. of Food Science & Technology, Visayas State University, Visca, Baybay City, Leyte, Philippines




HACCP, Micro and Small Scale Food Companies, GMP


A review of the country’s micro and small scale food companies revealed that Hazard Analysis Critical Control Point (HACCP) implementation and certification is hindered due to common issues problems and gaps also experienced by some neighboring countries such as limited financial capability, lack of prerequisite program such as hygiene and sanitation in the factory, limited HACCP knowledge and technical competence, proper training, lack of external support from the government and industry associations, management problems like commitment, motivation, and interest in the long-term benefits of HACCP to the company, and lack of government infrastructure and support. Initiatives done by the government to assist small-scale food industries through the Department of Trade and Industry Accreditation Program is one way to encourage voluntary HACCP certification in the food industry. Other HACCP interventions done by the government were cited. Challenges and problems encountered should never hinder the small scale companies’ aim to upgrade its food safety systems. With adequate knowledge and expertise, strong government support and commitment, the companies’ will and interest to adjust to EU and US food legislation, HACCP implementation in small-scale food companies will be achieved and will open avenues to product quality improvement, ensured consumer protection, export opportunities and profit maximization.


Adalba, R. M. (2005). Small and Medium Enterprises Access to Finance: Philippines. A Philippines Institute for Development Studies Discussion Paper Series No. 2012-15. Accessed at http://www.pids.gov.ph on August 14, 2014

Azanza, M. P. (2004). Philippine Foodborne-Disease Outbreaks. Journal of Food Safety, 26(2006), 92–102

Bhat, Ramesh. (2013). A FAO Consultant’s Summary Report on the status of countries in implementing GMP and HACCP. http://www.fao.org/fileadmin/templates/rap/files/meetings/2014/140623-haccp-summary.pdf Accessed September 9, 2014.

Bureau of Small and Medium Business Development (2001). The State of Philippine Small and Medium Enterprises. http://www.dti.gov.ph/bsmbd/fagsl.html Accessed August 20, 2014

Capanzana, M. V., C. S. Quindara, J. Y. de Leon and R. T. Verdadero (1999). Survey of the Food Processing Industries in Key Areas of the Philippines in 1998, paper presented at the 29th Series and Technology, Taguig, Metro Manila, Philippines

Chavez, L. (2006). Food safety problems from industrial point of view: Philippine Perspective. Accessed at: https://www.wageningenur.nl/upload_mm/e/c/1/06136c84-e947-4f30-a701-3a68ca0e5cca_k7.pdf on Nov 8, 2014 Department of Trade and Industry (DTI) (2013). http://www.dti.gov.ph

FAO (2004). Report on Prioritization And Coordination Of Capacity Building Activities Food Safety Control System In Malaysia. FAO/WHO Regional Conference On Food Safety For Asia And The Pacific, Seremban, Malaysia, 24-27 May 2004 Accessed at:http://www.fao.org/docrep/MEETING/006/AD700E.HTM on Nov 7, 2014

FAO/WHO (2006). FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses. FAO Food and Nutrition Paper, 86.

Ragasa, C., Thorns bury, S. and S. Joshi. (2013). Sustainability of EU Food Safety Certification: A Survival Analysis of Firm Decisions. An IFPRI Discussion Paper 01296 October 2013 Accessed at: http://www.ifpri.org/sites/default/files/publications/ifpridp01296.pdf on Nov 7, 2014

Taylor, E. (2001). HACCP in small companies: benefit or burden? Journal of Food Control, 12 (2001), 217-222http://dx.doi.org/10.1016/S0956-7135(00)00043-8

Vito, F. R. (2005). In: Quality Enhancement in Food Processing Through HACCP (Hazard Analysis and Critical Control Point). Asian Productivity Organization Report of the APO Study Meeting on Quality Enhancement in Small and Medium Food Processing Enterprises through HACCP. Accessed at http://www.apo-tokyo.org/publications/wp-content/uploads/sites/5/agr-14-haccp.pdf on Nov 6, 2014

Yeap, S. E. (2003). The Application of Haccp in the Fish Processing Industry in Southeast Asia. Copyright 2003. Marine Fisheries Research Department, Southeast Asian Fisheries Development Center Accessed at http://www.seafdec.org/documents/haccp-fish-processing-industry-southeast-asia.pdf on Nov 6, 2014




How to Cite

Teves, Y. K. (2016). HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CERTIFICATION OF MICRO AND SMALL SCALE FOOD COMPANIES IN THE PHILIPPINES . MATTER: International Journal of Science and Technology, 2(1), 32–41. https://doi.org/10.20319/mijst.2016.21.3241