The implementation of hazard analysis critical control point (HACCP) in small and medium Malaysian food industries context for better business performance.

Siti Zulaiha Atikah , Mohamad (2013) The implementation of hazard analysis critical control point (HACCP) in small and medium Malaysian food industries context for better business performance. Project Report. UTeM. (Submitted)

Text THE IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL 24 PAGES.pdf Download (6MB)

Abstract

HACCP is stands for Hazard Analysis Critical Control Point. It is a scientific, rational and systematic approach for the identification, assessment and control of hazard. It is applicable to all food businesses involve preparation, processing, manufacturing, packaging, storage, distribution and handling for sale or supplies of foodstuff in any sector in the food chain. Some Malaysian food industry does not applied HACCP in their company and do not understand about it. This is because they do not know the impact and the effectiveness of HACCP system towards their company. Implementation ofHACCP system by food businesses will go a long way towards ensuring that food products are safe for consumption. In this research, the important of HACCP can be determined for better business performance in Malaysian food industry especially in Small and Medium Industry (SMI). A series of interview and questionnaire survey was conducted to collect respondents' answers, while data collected was analysed and quantitatively and qualitatively. For the result, this research will provide valuable information regarding the HACCP theory and the advantages of HACCP. The conclusion is HACCP system can increase the effectiveness and give a good impact towards the company.

Actions (login required)

View Item