Abstract:
Seafood exporting enterprises have to produce to the requirements of their
international markets and demonstrate acceptable conformity to food safety
regulations. The basic purpose of this study was to investigate the present status
of food safety programmes (HACCP) in seafood business in Sri Lanka and determine
the food safety practices and procedures related to the HACCP. The principle focus
was to find out the impact of HACCP, level of sanitation, labor, capital and traceability
on export penetration of the seafood export business in Sri Lanka. A structured
questionnaire was used to collect the primary data from purposely selected seafood
processing establishments in Sri Lanka (n=50). An analysis showed that 72% of the
export penetration was described by the selected dependent variables. Moreover,
findings highlighted that the level of HACCP observance, labor, capital, sanitation
(SANI 1) and traceability have positive correlation with export penetration while
poor sanitation (SANI 2) has a negative impact on export penetration.
