Beyond Cost: Key Drivers of HACCP Acceptance in Malaysian Food Manufacturing

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Abstract
Ensuring food safety through Hazard Analysis and Critical Control Points (HACCP) is critical for Malaysia’s food industry to meet both domestic regulations and global market standards. This study applies the Technology Acceptance Model (TAM) to identify which organizational and perceptual factors most strongly influence HACCP adoption among Malaysian food producers. Employing a convergent mixed-methods design, quantitative data were analysed using SPSS to assess relationships among top management support, perceived cost, perceived benefits, perceived ease of use, and perceived usefulness, while in-depth interviews provided qualitative insights into implementation experiences. The findings in this study indicates that perceptions on perceived benefits of implementing HACCP and the system ease of use are the main motivation behind successful implementation of the system and the cost is not the crucial barrier. The role of top management remains important and critical in ensuring the commitment towards HACCP implementation throughout the company. These findings accentuate the magnitude of benefit awareness and user-friendly HACCP system design as part of the deployment strategies. For policymakers and regulatory agencies, this study also highlights the need for higher support for management engagement initiatives and optimization of HACCP process, in order to bolster the food safety control system in Malaysia and further increase our position as a competitive food exporter nation.

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