An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]

This study investigates the Malaysian food SMEs’ main motive in implementing the system. It also assesses the effectiveness of the system’s implementation in the SMEs through the managements’ and employees’ commitment and the benefits of the system to the companies’ productivity. Sample populations...

Full description

Bibliographic Details
Main Authors:	Mohd Zahari, Mohd Salehuddin, Jalis, Mohd Hairi, Othman, Zulhan
Format:	Article
Language:	English
Published:	Faculty of Hotel Management and Tourism, Universiti Teknologi MARA Selangor, Puncak Alam Campus 2009
Subjects:	Small business. Medium-sized business
Online Access:	http://ir.uitm.edu.my/id/eprint/19422/ http://ir.uitm.edu.my/id/eprint/19422/ http://ir.uitm.edu.my/id/eprint/19422/1/AJ_MUHAMMAD%20IZZAT%20ZULKIFLY%20JTHCA%2009.pdf

id	uitm-19422
recordtype	eprints
spelling	uitm-194222019-03-25T06:59:21Z http://ir.uitm.edu.my/id/eprint/19422/ An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.] Mohd Zahari, Mohd Salehuddin Jalis, Mohd Hairi Othman, Zulhan Small business. Medium-sized business This study investigates the Malaysian food SMEs’ main motive in implementing the system. It also assesses the effectiveness of the system’s implementation in the SMEs through the managements’ and employees’ commitment and the benefits of the system to the companies’ productivity. Sample populations were selected among the food SMEs that had implemented HACCP in the Klang Valley area. The face-to-face interview approach among the representative managers provided truly significant and in-depth information and it was found that the ‘customer requirement’ was the major motive of food SMEs in implementing HACCP, outnumbering the other motives identified. The managements’ and employees’ commitment after HACCP implementation were fairly satisfactory and HACCP offered numerous benefits for the companies’ productivity despite a few obstacles encountered during the implementation. Employees claimed that they were satisfied with the management’s commitment and were committed to their jobs after HACCP took place in their organization. Productivity experienced considerable improvement from HACCP implementation and the overall findings clearly indicate that HACCP is a good food safety system, and it is worthwhile for the other food SMEs toinvest in its implementation Faculty of Hotel Management and Tourism, Universiti Teknologi MARA Selangor, Puncak Alam Campus 2009-12 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19422/1/AJ_MUHAMMAD%20IZZAT%20ZULKIFLY%20JTHCA%2009.pdf Mohd Zahari, Mohd Salehuddin and Jalis, Mohd Hairi and Othman, Zulhan (2009) An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 1 (3). pp. 1-22. ISSN 2590-3837 http://www.jthca.org
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Small business. Medium-sized business
spellingShingle	Small business. Medium-sized business Mohd Zahari, Mohd Salehuddin Jalis, Mohd Hairi Othman, Zulhan An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
description	This study investigates the Malaysian food SMEs’ main motive in implementing the system. It also assesses the effectiveness of the system’s implementation in the SMEs through the managements’ and employees’ commitment and the benefits of the system to the companies’ productivity. Sample populations were selected among the food SMEs that had implemented HACCP in the Klang Valley area. The face-to-face interview approach among the representative managers provided truly significant and in-depth information and it was found that the ‘customer requirement’ was the major motive of food SMEs in implementing HACCP, outnumbering the other motives identified. The managements’ and employees’ commitment after HACCP implementation were fairly satisfactory and HACCP offered numerous benefits for the companies’ productivity despite a few obstacles encountered during the implementation. Employees claimed that they were satisfied with the management’s commitment and were committed to their jobs after HACCP took place in their organization. Productivity experienced considerable improvement from HACCP implementation and the overall findings clearly indicate that HACCP is a good food safety system, and it is worthwhile for the other food SMEs toinvest in its implementation
format	Article
author	Mohd Zahari, Mohd Salehuddin Jalis, Mohd Hairi Othman, Zulhan
author_facet	Mohd Zahari, Mohd Salehuddin Jalis, Mohd Hairi Othman, Zulhan
author_sort	Mohd Zahari, Mohd Salehuddin
title	An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
title_short	An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
title_full	An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
title_fullStr	An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
title_full_unstemmed	An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]
title_sort	investigative study into the hazard analysis of critical control point (haccp) implementation in small and medium-sized food manufacturing enterprises (smes) / muhammad izzat zulkifly...[et al.]
publisher	Faculty of Hotel Management and Tourism, Universiti Teknologi MARA Selangor, Puncak Alam Campus
publishDate	2009
url	http://ir.uitm.edu.my/id/eprint/19422/ http://ir.uitm.edu.my/id/eprint/19422/ http://ir.uitm.edu.my/id/eprint/19422/1/AJ_MUHAMMAD%20IZZAT%20ZULKIFLY%20JTHCA%2009.pdf
first_indexed	2023-09-18T23:02:32Z
last_indexed	2023-09-18T23:02:32Z
_version_	1777418268569501696

An investigative study into the Hazard Analysis Of Critical Control Point (HACCP) implementation in Small and Medium-Sized Food Manufacturing Enterprises (SMEs) / Muhammad Izzat Zulkifly...[et al.]

Similar Items