Hazard Analysis Critical Control Point (HACCP): Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises

Muhammad Izzat Zulkifly, Mohd Salehuddin

ISBN 10: 3843360936 / ISBN 13: 9783843360937

Published by LAP LAMBERT Academic Publishing 2010-10-31, 2010

About this Item

Seller Inventory # 6666-IUK-9783843360937

Bibliographic Details

• Title: Hazard Analysis Critical Control Point (HACCP): Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises
• Publisher: LAP LAMBERT Academic Publishing 2010-10-31
• Publication Date: 2010
• Language: English
• ISBN 10: 3843360936
• ISBN 13: 9783843360937
• Binding: Paperback
• Condition: New

About this title

Synopsis

Today's food supply has become more global and more food products have emerged on to the market. Thus consumer awareness of the quality and safety of the foods has increased tremendously. Realizing the current trends, many food manufacturers, including food SMEs have acknowledged that a combination of food quality and safety approaches and processing methods are crucial in ensuring the best quality and safety of foods produced before they reach the end users. They have therefore turned their attention to a system that has been widely accepted locally and internationally called HACCP. This book highlights the empirical investigation on the motive of small and medium-sized food manufacturing enterprises in implementing the HAACP, its effectiveness and the benefits of the system on the companies' productivity.

About the Author

MUHAMMAD IZZAT ZULKIFLY and MOHD SALEHUDDIN Authors are lecturer at the Faculty of Hotel and Tourism Management, University Technology MARA, Shah Alam, Malaysia. Besides teaching, both are actively undertaking research and supervising post graduate students in hospitality, foodservice, culinary and gastronomic.