03351ntm a2200349 i 4500 MY-KuUP 20260115160356.0 t||||fr|||| 000 0 ta 260115t20252025my a|||fs|||| 000 0 eng d THE0010277 (Local) Hardback UMPSA eng UMPSA rda FIST .K43 2025 r Bc. Khairunisa Amirah Binti Jamaludin, author. Hazard analysis and critical control point tool for the food industry / Khairunisa Amirah Binti Jamaludin Kuantan, Pahang : UMPSA, 2025 © 2025 xiii, 124 pages : illustrations ; rdacontent text rdamedia unmediated rdacarrier volume rda text file PDF Faculty of Industrial Sciences and Technology Final Year Report (Bachelor of Occupational Safety and Health ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Include bibliographical reference Ensuring food safety is critical for the food industry, where compliance with Hazard Analysis and Critical Control Point (HACCP) standards is vital for public health and business sustainability. Small and medium-sized enterprises (SMEs), which play a significant role in the food supply chain, face substantial challenges in implementing HACCP. These challenges stem from financial constraints, limited resources, and a reliance on manual processes that are prone to inefficiencies and human error. While digitalization offers transformative potential for food safety management, barriers such as high costs, technical complexity, and resistance to change hinder its adoption among SMEs. This study aimed to address these issues by developing a digital HACCP aid-tool tailored for SMEs in Malaysia. The study involved constructing a HACCP framework that focused on the first, second, third, and seventh principles of HACCP. The tool incorporates features such as a risk matrix for hazard analysis, decision trees for critical control points, and automated record-keeping using Microsoft Access. Although the Content Validity Index (CVI) score (0.83) did not meet the acceptable threshold (1.00), significant improvements were made to the tool based on expert opinions, enhancing its content reliability. A case study involving a local SME specializing in beef patties demonstrated the tool's applicability, while expert feedback was used to validate its content and functionality. Usability testing yielded a high System Usability Scale (SUS) score of 85, indicating the tool's effectiveness and user-friendliness. By addressing the limitations of manual HACCP management and providing a cost-effective digital solution, this study contributes to the digitalization of food safety management systems (FSMS) for SMEs. The findings highlight the potential of the developed tool to enhance compliance, operational efficiency, and food safety practices, paving the way for broader adoption of digital FSMS in the food industry. Faculty of Industrial Sciences and Technology Dissertations Universities and colleges Dissertations Final Year Report Dissertations http://umpir.ump.edu.my/id/eprint/45528 lcc THESIS 0 0 lcc 0 0 10000 10000 2026-01-15 0 FIST .K43 2025 r Bc. T000003656 2026-01-15 16:04:57 2026-01-15 THESIS 103884 103890