Food safety and quality management in beekeeping: the ADI Apicoltura case

The HACCP methodology is referred to by various organizations as the system of analysis and control of health risks associated with a food product. It is a systematic approach to the identification, evaluation and control of those steps in food manufacturing that are critical to product safety. Currently, HACCP principles are the basis of most food quality and safety as-surance systems (Codex Alimentarius, EU and US food legislation, most private standards). Ex-periences and literature highlighted a number of barriers to the successful implementation and operation of HACCP in SMEs, such as inadequate knowledge, time-related issues relating to monitoring and recording, excessive documentation. On the other hand, the HACCP principles represent an opportunity for SMEs to familiarize with the basic principles of Total Quality Management and, consequently, to adopt them in all the other activities increasing their com-petitiveness. Considering the above mentioned aspects, the aim of this chapter is to show, by means of a case study, how a SME can successfully overcome the possible barriers to adopt the HACCP and use it as a tool to become familiar with the principles of Total Quality Man-agement. The chapter is structured as follows. After the introduction, section 2 describes the principles of HACCP and the main barrier to their application in SME. Sections 3 and 4 illustrate the case of ADI Apicoltura, a SME operating in the industry of beekeeping, which has success-fully adopted the HACCP. Conclusion provides some reflections upon the key factors of the success in adopting HACCP and its contribute to the competitiveness of the firm investigated.