Purpose: With the introduction of HACCP and the inclusion of the concept of self-control, Italian and European food companies has gone from a control on the final product to a preventive control of the entire chain. Italian and European food companies are characterized by a small dimension. We will try to explain how in the EU Union characterized by micro enterprises, it was possible to adapt to a radical regulatory change.
Methods: By analyzing a sample of 2,000 companies, it is understood that the main obstacle to change was represented in 85% of the total by a lack of understanding of the new language used; 10% of companies who understood the law, did not know, how to face the new manifold costs; the remaining 5% could see the new rule as an imposition, a stretch made by the EU Union. The new regulations were transformed from simple sheets in black and white in color-rich designs manual that transformed the concepts in friendly characters.
Results: The new approach has been amazing. In just two years, 95% of companies has adapted easily to the new European regulations. The remaining 5% is divided into 60% of micro-businesses that have managed to change in another year's time, and 40% who underwent change and closed.
Significance: Resistance to change is a physiological human defense mechanism. The success of a behavior change is based into understand what needs to be done and why. A winning proposition, not only must reach the goal, but must take root and then sprout.