Implementation benefits and challenges for Malaysia food manufactures: A case study on HACCP certified company

• Main Authors: Juno, Wong, Mohamed Ismail, Risyawati
• Format: Conference or Workshop Item
• Language: English
• Published: 2013
• Subjects: TS Manufactures
• Online Access: http://repo.uum.edu.my/11599/1/p93.pdf; http://repo.uum.edu.my/11599/

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.