Malaysia Food Safety Concern - Bringing HACCP to the Community

Risyawati Mohamed Ismail*, Fatin Aiman Abd Latiff and Mastora Mustafar
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Risyawati Mohamed Ismail*: Asian Halal Institute, School of Technology Management & Logistics, College of Business. Universiti Utara Malaysia, 06010, Sintok Kedah
Fatin Aiman Abd Latiff: Asian Halal Institute, School of Technology Management & Logistics, College of Business. Universiti Utara Malaysia, 06010, Sintok Kedah
Mastora Mustafar: Asian Halal Institute, School of Technology Management & Logistics, College of Business. Universiti Utara Malaysia, 06010, Sintok, Kedah

The Journal of Social Sciences Research, 2018, 202-207 Special Issue: 6

Abstract: Food safety has become a huge concern among health authorities in Malaysia due to its serious impact. Despite effort from the health authorities, cases of food borne illness are still happening through the countries. This resulted in several quarters aiming to bring HACCP to the communities including small, free-lance food business owners which usually not under the authority’s radar. However, while HACCP works in controlling food production in manufacturing facilities, repeating the same feat seems colossal on the much smaller food operators. The more complex system and practices of smaller food operator needed a massive orchestrated effort from all part of the society.

Keywords: HACCP; Food safety; Food borne illness; Malaysia; Food. (search for similar items in EconPapers)
Date: 2018
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