Purpose: The study addresses the level of adoption of ISO 9000 and the HACCP system within certified (TIF) Mexican pork meat packers with export sales along with the identification of benefits and restraints associated to these quality systems.
Methods: The 21 registered TIF packers were approached and 95.2% of them filled out the structured questionnaire. Information obtained was on implementing and operating costs, benefits, plant and specific processes characteristics. Data was subjected to statistical analyses by univariate and tabulate procedures of SAS.
Results: All TIF packers had the HACCP System operating in their plants, while only 30% of them had also ISO 9000 in full operation. On average, 75% of the production is exported to a market of 13 countries and 15% goes to a high-income sector of the Mexican society. Access to international market, better product quality, and lower customer complaints were the three major reasons for implementing the HACCP system within the plants. Staff training was pointed out as the major constraint and microbiological testing as the highest cost of operation. The main benefit was a competitive position as supplier in the international market due to lower microbial counts in the products sold.
Significance: TIF Mexican pork packers are aware of the commercial benefits derived from the implementation of food safety protocols in their plants and operating processes.