The Confusion in Complying with Good Manufacturing Practice Requirements in Malaysia

被引：1
作者：
Jali, Mohd Bakri [1 ,2 ]
Ghani, Maaruf Abdul [2 ]
Nor, Norazmir Md [3 ]
机构：
[1] SIRIM Training Serv, Persiaran Dato Menteri, Shah Alam 40700, Selangor, Malaysia
[2] Univ Kebangsaan Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi, Selangor, Malaysia
[3] Univ Teknol MARA, Fac Hlth Sci, Puncak Alam 42300, Selangor, Malaysia
来源：
2016 UKM FST POSTGRADUATE COLLOQUIUM | 2016年 / 1784卷
关键词：
Food safety; GMP; design and facilities; FOOD; SYSTEM; DESIGN; HACCP;
D O I：
10.1063/1.4966770
中图分类号：
O59 [应用物理学];
学科分类号：
摘要：
Food manufacturing operations need to fulfil regulatory requirements related to hygiene and good manufacturing practices (GMP) to successfully market their products as safe and quality products. GMP based on its ten elements used as guidelines to ensure control over biological, chemical and physical hazards. This study aims to investigate the confusion for design and facilities elements among food industries. Both qualitative and quantitative techniques are used as systematic tools. Design and facilities elements lay a firm foundation for good manufacturing practice to ensure food hygiene and should be used in conjunction with each specific code of hygiene practice and guidelines.
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页数：6
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