Abstract: HACCP System is a food safety assurance system through 7 principles to control the biological, chemical and physical hazards. HACCP system in Malaysia is executed based on the MS 1480 : 2007-Hazard Analysis Critical Control Point and prerequisite programmes according to MS 1514 : 2009-Good Manufacturing Practice (GMP) For Food. The involvements of Small and Medium Enterprises (SMEs) play a significant role in the food processing sub-sector in the country. A wide range of certification schemes has been developed for HACCP and GMP which involves ministries, government agencies and the private sector. Various guidelines as a reference also developed by ministries and government agencies involved in the certification programs offered to SMEs. Development of quality assurance programs and food safety are intended to meet the level of achievement of the SMEs in the provision of quality and safe food.
Norazmir Md Nor, Mohd Bakri Jaliabc and Maaruf Abdul Ghani, 2016. Implementation of the Hazard Analysis and Critical Control Point (HACCP) in Malaysia. Journal of Engineering and Applied Sciences, 11: 1774-1778.