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

Authors

  • Mohd Bakri Jali Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
  • Maaruf Abdul Ghani Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
  • Norazmir Md Nor Faculty of Health Sciences, Universiti Teknologi MARA, 42300 Puncak Alam, Selangor, Malaysia

DOI:

https://doi.org/10.21834/e-bpj.v1i2.251

Keywords:

Food Safety, Food Hygiene, GMP, HACCP

Abstract

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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Published

2016-06-28

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

Issue

Section

Commercial / Retail / Services Environment

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