Hazard Analysis Critical Control Point (HACCP) Certification Hurdles Among Malaysia’s Small and Medium Enterprises (SMEs)

Al-Busaidi, M. A., & Jukes, D. J. (2016). Hazard analysis and critical control point (HACCP) in seafood processing: An analysis of its application and use in regulation in the Sultanate of Oman. Food Control, 73, 900–915. https://doi.org/10.1016/j.foodcont.2016.09.042
Azanza, M. P. V., & Zamora-Luna, M. B. V. (2005). Barriers of haccp team members to guideline adherence. Food control, 16(1), 15-22.
Bengul, S. S., & Yilmaz, C. (2018). Effects of customer complaint management quality on business performance in service businesses: An application in Turkish banking sector. Bogazici Journal Review of Social, Economic and Administrative Studies, 32(2), 77-100.
Braun, S., & Hadwiger, K. (2011). Knowledge transfer from research to industry (smes) – an example from the food sector. Trends in Food Science and Technology, 22, 90-96.
Darwish, S. (2014). The Role of Universities in Developing Small and Medium Enterprises (SMEs): Future Challenges for Bahrain. International Business and Management, 8(2), 70-77.
Fotopoulos, C., Kafetzopoulous, D., & Gotzamani, K. (2011). Critical factors for effecive implementation of the haccp system: a pareto analysis.British Food Journal, 113(5), 578-597.
Goedhuys & Sleuwaegen. (2013). The impact of international standards certification on firm performance in less developed countries. Retrieved from https://lirias.kuleuven.be/bitstream/123456789/425442/3/2014-11-04+-+isc+com.pdf
Gong, S., Ma. C., Yang, Y., Bai, L., & He, L. (2009). Cost-benefit analysis of haccp implementation in chinese slaughtering and meat product rocesing industry. International Federation for Information Processing, 295, Computer and Computing Technologies in Agriculture II, Vol 3, eds. D. Li, Z. Chunjiang, (Boston: Springer), pp. 1681–1689
Juno, W., & Risyawati, M. I. (2013). Implementation benefits and challenges for Malaysia food manufacturers: A case study for haccp certified company. Prosiding Simposium Pengurusan Teknologi, Operasi dan Logistik (SIPTIK IV), Universiti Utara Malaysia. Retrieved from https://www.researchgate.net/publication/321146028_IMPLEMENTATION_BENEFITS_AND_CHALLENGES_FOR_MALAYSIA_FOOD_MANUFACTURES_A_CASE_STUDY_ON_HACCP_CERTIFIED_COMPANY on February 26, 2020.
Kahindi, B. B. (2016). Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in Tanzania (Master’a thesis, Western Kentucky University, Kentucky, United States of America). Retrieved from
https://digitalcommons.wku.edu/cgi/viewcontent.cgi?article=2566&context=theses
Ko, W. H. (2013). The relationship among food safety knowledge, Attitudes and self-reported haccp practices in restaurant employees. Food control, 29(1): 192-97.
Maskus, Otsuki., & Wilson. (2005). The costs of complying with foreign product standards for firms in developing countries. World Bank Policy Research Working Paper, (No 3590).
Mayes, T., & Mortimore, S. (2001). Making the most of haccp. 1st Ed., Woodhead Publishing, England
Mortimore, S., & Wallace, C. (1998). HACCP?: A Practical Approach. Aspen Publication, Maryland.
Noor, H. N. Z., Aziz, N. A., Zulkifli, N., & Taip, F. S. (2014). 2nd International Conference on Agricultural and Food Engineering , CAFEi2014, Agriculture and Agricultural Science Procedia 2, 328-336.
Potoski & Prakash. (2009). Information Asymmetries as Trade Barriers: ISO 9000 Increases International Commerce. Journal of Policy Analysis and Management, 28(2), 221–238. https://doi.org/10.1002/pam
Pun, K. F., & Bhairo-Beekhoo, P. (2008). A 14-step strategy of haccp system implementation in snack food manufacturing. The Journal of the Association of Professional Engineers of Trinidad & Tobago, 37(1), 48-59.
Sikora, T., & Strada, A. (2007). Safety and Quality Assurance and Management Systems in Food Industry: An Overview. Book Chapter, 582(1), 85–95. https://doi.org/10.1007/s10750-006-0556-7
SME Corporation Malaysia. (2018). SME Report 2018. Retrived from http://www.smecorp.gov.my/index.php/en/resources/2015-12-21-11-07-06/sme-annual-report
Taylor. (2001). HACCP in small companies: Benefit or burden? Food Control, 12(4), 217-222. https://doi.org/10.1016/S0956-7135(00)00043-8
Topilova, J., & Bystricky, P. (2015). Why haccp might sometimes become so weak or even fail, International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?”. Procedia Fodd Science 5, 296-299.
Unnevehr & Jensen. (1996). HACCP as a regulatory innovation to improve food safety in the meat industry. American Journal of Agricultural Economics 78 (3), 764–769., 78(3), 764–769.
Y?lmaz, C., Varnal?, K., & Kasnako?lu, B. T. (2016). How do firms benefit from customer complaints. Journal of Business Research, 69, 944-955.

In-Text Citation: (Razak & Daud, 2020)
To Cite this Article: Razak, A. R. A., & Daud, N. M. (2020). Hazard Analysis Critical Control Point (HACCP) Certification Hurdles Among Malaysia’s Small and Medium Enterprises (SMEs). International Journal of Academic Research in Business and Social Sciences, 10(5), 893–899.

Copyright: © 2020 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode