Implementation of ISO-22000 in Spain: obstacles and key benefits

Abstract

Purpose

The purpose of this paper is to analyze the status of the implementation of ISO 22000 in the food industry in Spain. The study identifies the main difficulties faced by firms during the adoption process, the benefits obtained, and the most influential benefits on firms overall satisfaction with ISO 22000.

Design/methodology/approach

A questionnaire was developed to identify the difficulties and benefits for ISO 22000 implementation. Data were collected among 189 Spanish certified firms. Factor analysis and multiple linear regression were used.

Findings

ISO 22000 is used by firms operating in all links of the food chain (FC). Size of the firm is not a factor that determines its implementation. Exporter firms are more attracted to ISO 22000 certification. All sample firms experienced difficulties throughout the implementation process, being those related with time and money the most relevant. The benefits which most contributed to the firms’ satisfaction were internal in nature, in particular, those related to improved efficiency and food safety.

Practical implications

Despite the many difficulties, both material and organizational, that sample firms experienced in implementing ISO 22000, and the complexity of the standard, the overall satisfaction is high.

Originality/value

The sample analyzed comprised certified firms, including representatives of all links in the FC from farm to table. Prior research specifically aimed at analyzing ISO 22000 implementation and its benefits is very scarce.

Citation

Escanciano, C. and Leticia Santos-Vijande, M. (2014), "Implementation of ISO-22000 in Spain: obstacles and key benefits", British Food Journal, Vol. 116 No. 10, pp. 1581-1599. https://doi.org/10.1108/BFJ-02-2013-0034