The Confusion of Design and Facilities in Good Manufacturing Practice Requirements among Industries in Malaysia

Mohd Bakri Jali; Maaruf Abdul Ghani; Norazmir Md Nor

doi:10.21834/e-bpj.v1i3.361

Authors

Mohd Bakri Jali SIRIM Training Services, Persiaran Dato Menteri, 40700 Shah Alam, Selangor, Malaysia . 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.v1i3.361

Keywords:

Food Safety, Food Hygiene, GMP, HACCP

Abstract

Food manufacturing operations need to fulfil regulatory requirements related to hygiene and Good Manufacturing Practice (GMP) to successfully market their products as safe and high quality products. GMP is a component of the food safety system to ensure the control of public hygiene and environmental conditions of the food production process. This study aims to investigate the confusion over design and facilities elements among food industries through qualitative technique. Design and facilities elements lay a firm foundation for GMP to ensure food hygiene and should be used in conjunction with each specific code of hygiene practice and guidelines.

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