Barreras y dificultades para la implementación del sistema HACCP en empresas de alimentos de Lima, Perú
Resumen
En Perú, solo el 1 % de empresas de alimentos y bebidas cuentan con validación técnica del plan HACCP. La baja adhesión a los sistemas de inocuidad plantea el objetivo de identificar las principales barreras y dificultades para la implementación del sistema HACCP. La recolección de datos se realizó por medio de un cuestionario a 32 empresas. Para definir la estructura subyacente entre las barreras y dificultades identificadas se realizó el análisis factorial exploratoria y confirmatoria a partir de 19 ítems seleccionados, identificándose cuatro factores que explicaron el 66,7 % de la variabilidad total. Al evaluar su importancia, las barreras y dificultades a nivel organizacional/ gerencia (F1) y en la adaptación (F4), como infraestructura y percepción de los empleados se consideraron más relevantes que los atributos con respecto a la ejecución (F2), donde se ve instancias de procesos singulares como el tiempo, rotación del personal, tecnología, entre otros.
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