Topic: Difficulties and Barriers for the implementation of Hazard Analysis and Critical Control Points (HACCP) and Food Safety Systems in Saudi Arabian Restaurants
The thesis is about (Difficulties and Barriers for the implementation of Hazard Analysis and Critical Control Points (HACCP) and Food Safety Systems in Saudi Arabian Restaurants
1.1. OBJECTIVE OF THE STUDY
The purpose of this study is to identify the difficulties and barriers of implementing effective food safety systems such as HACCP in the restaurant market. This goal is reached based on a number of objectives, which culminate in the achievement of the research goal. The following are the objectives of the study.
1.1.1. To establish what percentage of restaurants in Saudi Arabia implementing and maintain the right standards of HACCP system.
1.1.3. To investigate the role of the Saudi’s Government in ensuring the effectiveness of HACCP implementation in restaurants.
1.1.4. To study, learn and understand the motivations in implementing HACCP system in both new and old restaurants throughout the country.
1.1.6. To propose a potential solution(s) to the difficulties faced by restaurants in implementing the food safety systems.
1.1.7. To draw good strong conclusions which address a positive change in the implementation of the HACCP System in the restaurants?
1.2. PURPOS OF THE STUDY
