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    Safer Food Better business (SFBB)

    Conceptually, as Wallace, Sperber, and Mortimore (2011, p. 4) purported, the regulations and consumer demand for safer foods started in the late 1960s as a way of managing food production and minimize safety risks. When businesses are left to operate using the conventional ways, there are high chances of breaching food safety regulatios. Therefore, commercial operators that ensure quality and safety can improve and control their products. Undeniably, such processes meet the needs of the target market and at the same time ensure compliance with the legal regulations (Karaman et. al 2011, p. 733). Markedly, food safety systems are integrated in the overall Total Quality Management (TQM) of business; thus should be implemented at all food production stages (Bas, Yuksel, & Cavusoglu 2005, p. 125).

    Some countries do not have mandatory regulation for implementation of the food safety management system, which is a critical issue in realizing SFBB. For example, a study indicated that many businesses have realized the need for FSMS that in turn reflects on a better performance (Lesley 2013, p. 131). From the systematic elements of HACCP principles; improving business performance is important, and obviously translates to improved sales and reputations. The notion of SFBB influences a number of business enterprises; for instance, Panisello and Quantick (2001, p. 166) highlighted them as small manufacturers, agricultural product processors, catering and restaurants, and industries in travelling and tourism. On a wider array, many businesses deal with food production or distribution; hence, their efficacy depends on whether………..

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