TY  - JOUR
T1  - Implementation of the Hazard Analysis and Critical Control Point (HACCP) in Malaysia
AU - Nor, Norazmir Md AU - Jaliabc, Mohd Bakri AU - Ghani, Maaruf Abdul 
JO  - Journal of Engineering and Applied Sciences
VL  - 11
IS  - 8
SP  - 1774
EP  - 1778
PY  - 2016
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2016.1774.1778
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2016.1774.1778
KW  - Food safety
KW  -food hygiene
KW  -GMP
KW  -HACCP
KW  -Malaysia
AB  - HACCP System is a food safety assurance system through 7 principles to control the biological, chemical and physical hazards. HACCP system in Malaysia is executed based on the MS 1480 : 2007-Hazard Analysis Critical Control Point and prerequisite programmes according to MS 1514 : 2009-Good Manufacturing Practice (GMP) For Food. The involvements of Small and Medium Enterprises (SMEs) play a significant role in the food processing sub-sector in the country. A wide range of certification schemes has been developed for HACCP and GMP which involves ministries, government agencies and the private sector. Various guidelines as a reference also developed by ministries and government agencies involved in the certification programs offered to SMEs. Development of quality assurance programs and food safety are intended to meet the level of achievement of the SMEs in the provision of quality and safe food.
ER  -