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01463nam a2200241Ia 4500 |
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10.21834-e-bpj.v1i3.361 |
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220223s2016 CNT 000 0 und d |
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|a The Confusion of Design and Facilities in Good Manufacturing Practice Requirements among Industries in Malaysia
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|c 2016
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|z View Fulltext in Publisher
|u https://doi.org/10.21834/e-bpj.v1i3.361
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|a 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. (C) 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd.
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|a BARRIERS
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|a food hygiene
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|a food safety
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|a FOOD SAFETY
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|a GMP
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|a HACCP
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|a HACCP SYSTEM
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|a IMPLEMENTATION
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|a SAFETY MANAGEMENT-SYSTEMS
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|a Ghani, MA
|e author
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|a Jali, MB
|e author
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|a Nor, NM
|e author
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