The HACCP System: An Analysis of Its Benefits and Shortcomings in Business Practices in the Era of the SARS COV-2 Pandemic

Silviu Ionuţ Beia (), Mariana Bran () and Mihai Dinu ()
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Silviu Ionuţ Beia: University of Agronomic Sciences and Veterinary Medicine
Mariana Bran: Bucharest University of Economic Studies
Mihai Dinu: Bucharest University of Economic Studies

Ovidius University Annals, Economic Sciences Series, 2020, vol. XX, issue 2, 229-234

Abstract: The HACCP system is the world's leading food quality assurance system. Its history and benefits are widely recognized and further debated. However, in the context of the current SARS CoV-2 pandemic, few studies address the extent to which companies in the food industry are prepared for risks such as the deliberate release of this virus into the food circuit. Acts of terrorism of this kind are not new to democratic states, and their impact and prevention are the subject of other approaches, namely TACCP (Threats 'Analysis and Critical Control Points) and VACCP (Vulnerabilities' Analysis and Critical Control Points - focused on vulnerabilities in the food chain). This paper aims to discuss the characteristics and limitations of the HACCP system, as well as the paradigms proposed by the new approaches. We believe that this theorization is necessary to signal the need for increased efforts to monitor threats that may come from criminal organizations.

Keywords: HACCP; TACCP; VACCP; risks in the food circuit; SARS CoV-2 (search for similar items in EconPapers)
JEL-codes: Q18 (search for similar items in EconPapers)
Date: 2020
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