Juno, Wong and Mohamed Ismail, Risyawati (2013) Implementation benefits and challenges for Malaysia food manufactures: A case study on HACCP certified company. In: Simposium Pengurusan Teknologi, Operasi & Logistik (SIPTIK IV), 14-16 Mei 2013, Foyer Perpustakaan Sultanah Bahiyah UUM.

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Abstract

Hazard Analysis and Critical Control Point (HACCP) is a preventive system in assuring the safety of food products and finished products for consumption.The aim of this research is to study the benefits and challenges of HACCP implementation on food manufacturers.This study highlighted the procedures of the implementation, objectives of implementing this system and the problem of implementing this system.This research was conducted through interview on a HACCP certified company in Kedah.The result of this interview showed that the biggest challenges of implementing this system are communication issue that is related language barriers, staff motivation and lack of awareness.The outcome of this research showed that through the implementation of HACCP, there are reduction in customer complaints, sales increase and products quality improvement.

Item Type:	Conference or Workshop Item (Paper)
Additional Information:	Penyunting Fadhilah Mat Yamin, Noorulsadiqin Azbiya Yaacob, Chong Khai Lin, Faizatul Akmar Abdul Nifa & Suria Musa. e-ISBN 978-983-2078-77-7 Anjuran Pusat Pengajian Pengurusan Teknologi dan Logistik (STML) dengan kerjasama Pusat Kerjasama Universiti-Industri (CUIC) Diterbitkan oleh: Universiti Utara Malaysia 06010 UUM Sintok, Kedah MALAYSIA
Uncontrolled Keywords:	Food safety, HACCP, benefits, challenges
Subjects:	T Technology > TS Manufactures
Divisions:	College of Arts and Sciences
Depositing User:	Dr. Risyawati Mohamed Ismail
Date Deposited:	17 Aug 2014 02:18
Last Modified:	17 Aug 2014 02:18
URI:	https://repo.uum.edu.my/id/eprint/11599

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