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Background: Hazard Analysis Critical Control Point (HACCP) system due to decrease health hazards of food during processing steps and monitoring procedures, corrective measures, records, and verifications.
Objective: To to identify overall safety measures and Perspectives of workers and staffs about Hazard Analysis Critical Control Point (HACCP) application and to identify association between variables and Hazard Analysis Critical Control Point. (HACCP) system application.
Patients and Methods: It is a descriptive, cross sectional design. The study will be conducted in ice (Ice Land) factory for ice cream in Erbil, from first October 2019 to first April 2020, non-probability purposive sampling technique used to select 100 staffs and workers in the factory. The tool was contained four main parts. The tool was viewed to panel of experts for validity data was analyzed by the application of SPSS program version 23.
Results: There were three levels (poor, fair and good) of Perspectives and safety measures used among participants about Hazard Analysis Critical Control Point (HACCP), and there was no statistical association between variables and Perspectives of HACCP system and safety measures during working in the factory.
Conclusion: Most of the participants have fair level regarding using safety measures and their Perspectives about application HACCP system and there was No statistical association between variables and safety measures, Perspectives about (HACCP system) application
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