Survey on the awareness of the integration of hazard analysis critical control point (HACCP) and halal certification system in the food service industry in Malaysia

This survey was carried out to study the awareness of food safety in the food service industry and also to the integration of hazard analysis critical control point (HACCP) and halal certification system. This survey involved 150 respondents of which 44 of them have replied to the questionnaire sent. The survey was carried out by interviewing and sending out a questionnaire to the selected organizations. For the interview method a face - to - face interview and telephone interview were conducted. The questionnaire was hand delivered and also through the mailed or electronically administered. The respondents were chosen randomly from addresses obtained from the yellow pages, internet and Malaysia Directory of Halal book. From the survey, it showed 63.6 % of the respondents surveyed have stated that food safety issues are important in their organization. The respondents surveyed have implemented one of the food safety practices that is the GMP System. From the survey, we concluded that most of the food service industries have not implemented the HACCP System in their organization, as only 2.3% of the respondents have implemented the HACCP System.