Browsing by Author "Yusoff, Md Saifullah Bin Md"

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    Advanced Information Systems in Supply Chain Management for Food Safety Control in Malaysian Small Food Businesses during Post Covid-19 Pandemic
    (Department of Marketing Management, Faculty of Commerce and Management Studies, University of Kelaniya, Sri Lanka., 2021) Zahari, Mohd Hafiz Bin Mohamad; Yusoff, Md Saifullah Bin Md; Wahab, Samsudin Bin
    The COVID-19 pandemic, produced by the SARS-CoV-2 virus, poses an unparalleled threat to the world. Environmental changes and epidemics cause problems for supply chain players. Due to the global spread of the COVID-19 outbreak, the supply chain has recently faced significant issues and challenges that directly impact its stages. The pandemic's influence on all parts of the food supply chain caused the disruption, which affected food production, food processing, transportation, and final demand to customers all at the same time. Workers' movement limitations, changes in consumer demand, the closure of food production facilities, restricted food trade policies, and financial pressures in the food supply chain all resulted affected by COVID-19. This study shows how small food businesses can limit food safety risks using advanced information technologies in supply chain management. Small-scale businesses consist of one owner running a business. The business owner sells products mostly supplied by the various suppliers. This type of business may have one to five employees helping the owner to manage the business. In small food businesses, they are retail operations like grocery stores or sundry shops selling fresh foods (fruits and vegetables) and raw meats (chicken and fish). This literature survey was carried out after a thorough examination of the current practices by the local businesses and identify how the importance of information systems towards their supply chain management. The paper concludes that information systems are critical in ensuring food safety. Sharing data and information across the food supply chain can help mitigate serious impacts and increase flexibility in the long run, especially during a pandemic. During this period of uncertainty, supply chain practitioners must understand appropriate food safety practices to make better decisions.
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    Food Safety Management in Malaysia: Issues and Prevention
    (Department of Marketing Management, Faculty of Commerce and Management Studies, University of Kelaniya, Sri Lanka., 2021) Yusoff, Md Saifullah Bin Md; Zahari, Mohd Hafiz Bin Mohamad; Wahab, Samsudin Bin
    The word pathogen is referred to the bacteria, virus or parasite that contaminate food and cause foodborne illness. Foodborne illness can be serious, and in certain cases, it became fatal. It harms not only humans but also the economical environment of a country. Foodborne illness has become a global issue. It affected almost all countries worldwide, including well-developed countries. However, the risks caused by foodborne illness can be reduced by knowing and practicing food safety management behaviours. Codex Alimentarius Commission (CAC) stated that “food safety is the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intended useage. Food safety can be described as a nutritious food that is clean in physical, chemical and microbiological aspects. This article reviewed the previous literature regarding the issues. Several factors are causing food contamination and lead to the spread of foodborne illness in Malaysia. It is important to identify the factors to prevent foodborne illness. These factors threaten the safe consumption of the food and make the food harmful to humans. Therefore, this article will discuss food safety management issues in Malaysia and recommend some prevention strategies against foodborne illness in Malaysia.