An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]

• 主要な著者: Mohd Zahari, Mohd Salehuddin, Jalis, Mohd Hairi, Othman, Zulhan
• フォーマット: 論文
• 言語: English
• 出版事項: Faculty of Hotel Management and Tourism, Universiti Teknologi MARA Selangor, Puncak Alam Campus 2009
• 主題: Small business. Medium-sized business
• オンライン･アクセス: http://ir.uitm.edu.my/id/eprint/19422/1/AJ_MUHAMMAD%20IZZAT%20ZULKIFLY%20JTHCA%2009.pdf; http://ir.uitm.edu.my/id/eprint/19422/; https://www.jthca.org/

This study investigates the Malaysian food SMEs’ main motive in implementing the system. It also assesses the effectiveness of the system’s implementation in the SMEs through the managements’ and employees’ commitment and the benefits of the system to the companies’ productivity. Sample populations...