SMALL- and medium-scale enterprises (SMEs) in the food business must continually upgrade their knowledge on proper standards of food processing, hygiene and certification to remain globally competitive, said National SMI Consultative Centre (Nasmic) executive director K.T. Tan.
“Food operators, especially those serious about exporting their foodstuff, should comply with international standards such as the Hazard Analysis of Critical Control Points (HACCP),” he told StarBiz in Kuala Lumpur.
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