The study looked at why small meat processing businesses in the UK struggle to implement food safety systems like HACCP. Researchers studied two SMEs to see how well they followed HACCP rules and found that it helped them make safer meat products. They also found that lack of money, technical resources, and staff can make it hard for SMEs to use HACCP effectively. By comparing their findings with existing research, the study identified ways to improve food safety in small meat processing businesses.