Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification


  • Mohd Bakri Jali
  • Maaruf Abdul Ghani
  • Norazmir Md Nor




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.

© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

Keywords: Food safety; food hygiene; GMP; HACCP


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How to Cite

Jali, M. B., Abdul Ghani, M., & Md Nor, N. (2016). Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification. Environment-Behaviour Proceedings Journal, 1(2), 15-21. https://doi.org/10.21834/e-bpj.v1i2.251



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