Summary
This study investigates the Malaysian food SMEs' main motive in implementing the system. It also assesses the effectiveness of the system implementation in the SMEs through the managements' commitment, 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. Face-to-face interview approach among the representative managers has 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, outnumbered the other motives identified. The managements' and employees' commitment after HACCP implementation were fairly satisfactory and HACCP offered numbers of benefits on the companies' productivity despite a few obstacles encountered during the implementation. Employees' claimed that they were satisfied with the managements' commitment and committed to their job after HACCP took place in their organization. Productivity experienced a lot of improvement from HACCP implementation. The overall findings clearly indicate that HACCP is a good food safety system and it is worth for the other food SMEs to invest for its implementation.
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Extract
An Investigative Study Into the Hazard Analysis of Critical Control Point (Haccp) Implementation in the Small and Medium-Sized Food Manufacturing Enterprises (Smes)
1. Introduction
Global society is experiencing a gradual awakening of food consciousness particularly of its quality and safety. Over the passage of time, changes in the philosophy of, approach to and preparation of food are forcing the food industry to use new ideas to maintain food quality and safety standards, yet meet the needs of society. As with other countries, food safety is becoming an important issue in Malaysia for several reasons such as consumer awareness and the outbreak of food borne illnesses (Selamat, Shamsudin and Dulatti, 2003). However, before discussing on the issue, it is noteworthy to start with the definition of the words 'SME' in the context of manufacturing sector in Malaysia. SMEs are refer to small and medium-sized enterprises with the annual sales turnover of less than RM25 million with fulltime employees from 5 to 150 (SMIDEC, 2007). Ghani (2001) noted that SMEs are also regarded as businesses that generally serve local customers which have a limited share of the available market and are usually owned by one person or by a small group of people.SMEs accounted for 96.6 percent or 37,866 enterprises of total establishments in the manufacturing sector. Approximately, 34.9 percent of the total output of this sector or RM 191.6 billion was contributed by the SMEs. The food and beverage manufacturing accounted for 15 percent or almost 5680 establishments, making it the third largest sub-sector after textiles and apparels and also metal and non-metallic products (Department of Statistics, 2006). Interestingly, the food and beverages contribution in term of output is the highest among all sub sectors, accounting for 44.1 percent or RM 84.4 billion. In addition, it is reported that the food and beverages sector is one of the major sources of employment in the country as they engaged more than half of the work force of SMEs.Owing to their sheer numbers, size and nature of operations, the role of SMEs particularly food manufacturing (food SMEs) in promoting endogenous sources of growth and strengthening the infrastructure for accelerated economic expansion...See the full content of this document
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