Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification
DOI:
https://doi.org/10.21834/e-bpj.v1i2.251Keywords:
Food Safety, Food Hygiene, GMP, HACCPAbstract
Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.
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Copyright (c) 2016 Mohd Bakri Jali, Maaruf Abdul Ghani, Norazmir Md Nor
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