HACCP system and economic growth of the producing companies of San Martín, Peru
DOI:
https://doi.org/10.51252/race.v2i2.599Keywords:
food quality, trade, control, economic development, food safetyAbstract
The HACCP system is a purification approach aimed at ensuring food safety by consolidating good hygienic practices. This study focused on analyzing its impact on the economic growth of the producing companies in the Chamber of Commerce, Production, and Tourism of San Martin, Tarapoto. A descriptive-correlational study was conducted. The results indicate that the majority of the companies implement around 53% of the activities related to the HACCP system, demonstrating a regular state of implementation. Furthermore, economic growth was classified as low in 42%, medium in 32%, and high in only 26% of the cases. The design dimension of HACCP did not show a significant relationship with economic growth, but the implementation of assessments and HACCP control influenced the "output" and "results" dimensions. Despite a significant relationship between the HACCP system and economic growth, no significant contribution was observed due to the partial implementation of the system.
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Copyright (c) 2023 María Raquel Ruíz-Cárdenas, Cindy Marelly Orbe-Pezo, Pierre Vidaurre-Rojas, Teresa del Pilar López-Sánchez, Juan Carlos Ludeña-Cardenas
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