A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan

Survey on the implementation of HACCP for food industries in Selangor was conducted to obtain the numbers of food industries that had or are planning to implement HACCP in Selangor. This study took place because the Health Minister, Datuk Chua Jui Ming plans to make it mandatory to high-risk foods s...

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Main Author:	Bahtiar Nan, Mohd Syaiful
Format:	Thesis
Language:	English
Published:	2003
Online Access:	https://ir.uitm.edu.my/id/eprint/101134/1/101134.pdf
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id	my-uitm-ir.101134
record_format	uketd_dc
spelling	my-uitm-ir.1011342024-08-30T15:17:16Z A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan 2003 Bahtiar Nan, Mohd Syaiful Survey on the implementation of HACCP for food industries in Selangor was conducted to obtain the numbers of food industries that had or are planning to implement HACCP in Selangor. This study took place because the Health Minister, Datuk Chua Jui Ming plans to make it mandatory to high-risk foods such as dairy products, meats, eggs, fish and related items to come under Hazard Analysis and Critical Control Points (HACCP) certification once the Food Hygiene Regulation are gazetted within one year. This study is done in three levels of food industries, that is, small or traditional industry, medium scale industry, and big industries. Sampling was done randomly by getting the list of food industries from the FFM Directory, MBSA and FAMA 80 questionnaires were distributed to the food industries by hand, or posted. Only 40 questionnaires were returned. The study covers the constraints during the implementation of HACCP. Five main constraints were identified, they are inadequate basic hygiene, lack of expertise and information, human resource constraints, no expertise, information and/or technical support, and perceived and real financial constraints. In the mean time, the food industries needed expertise and information, adequate basic hygiene, and effective education and training programs to implement HACCP. This study also revealed that 97% of food industries in Selangor intend to implement HACCP in their organization. 2003 Thesis https://ir.uitm.edu.my/id/eprint/101134/ https://ir.uitm.edu.my/id/eprint/101134/1/101134.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Jusoh, Nonnah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Jusoh, Nonnah
description	Survey on the implementation of HACCP for food industries in Selangor was conducted to obtain the numbers of food industries that had or are planning to implement HACCP in Selangor. This study took place because the Health Minister, Datuk Chua Jui Ming plans to make it mandatory to high-risk foods such as dairy products, meats, eggs, fish and related items to come under Hazard Analysis and Critical Control Points (HACCP) certification once the Food Hygiene Regulation are gazetted within one year. This study is done in three levels of food industries, that is, small or traditional industry, medium scale industry, and big industries. Sampling was done randomly by getting the list of food industries from the FFM Directory, MBSA and FAMA 80 questionnaires were distributed to the food industries by hand, or posted. Only 40 questionnaires were returned. The study covers the constraints during the implementation of HACCP. Five main constraints were identified, they are inadequate basic hygiene, lack of expertise and information, human resource constraints, no expertise, information and/or technical support, and perceived and real financial constraints. In the mean time, the food industries needed expertise and information, adequate basic hygiene, and effective education and training programs to implement HACCP. This study also revealed that 97% of food industries in Selangor intend to implement HACCP in their organization.
format	Thesis
qualification_level	Bachelor degree
author	Bahtiar Nan, Mohd Syaiful
spellingShingle	Bahtiar Nan, Mohd Syaiful A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
author_facet	Bahtiar Nan, Mohd Syaiful
author_sort	Bahtiar Nan, Mohd Syaiful
title	A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
title_short	A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
title_full	A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
title_fullStr	A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
title_full_unstemmed	A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan
title_sort	survey on constraints in the implementation of haccp in food industries in selangor / mohd syaiful bahtiar nan
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2003
url	https://ir.uitm.edu.my/id/eprint/101134/1/101134.pdf
_version_	1811769133259292672

A survey on constraints in the implementation of HACCP in food industries in Selangor / Mohd Syaiful Bahtiar Nan

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