Citation
Abd Lataf, Dora Liyana and Mahyudin, Nor Ainy and Mohammad Rashedi, Ismail Fitry and Hariri, Rasiyuddin and Abdullah, Ahmad Zaki
(2020)
Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma.
Journal of Tourism, Hospitality & Culinary Arts, 12 (1 spec.).
456 - 473.
ISSN 2229-8517; ESSN: 2590-3837
Abstract
The first principle of HACCP, the hazard analysis, was conducted to identify the potential hazards associated with food production at all stages, assess the likelihood of occurrence and severity of the hazards and to identify control measures. The determination of critical control point (CCP) is when control can be applied and is essential to prevent, eliminate or reduce the identified food safety hazard to an acceptable level. In this study, the hazard analysis and CCP determination for cook-chilled beef curry and beef kurma in a centralised kitchen were carried out. By using the process steps decision tree in MS1480:2007 standard, two processes were determined as CCPs, which were the boiling process and rapid chilling process.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology Halal Products Research Institute |
| Publisher: | Faculty of Hotel and Tourism Management, Universiti Teknologi MARA |
| Notes: | Sustainability, Safety and Security (3S)- Crunch Time Ahead for Hospitality, Tourism, and Travel Industry Hospitality and Tourism Conference 2019 |
| Keywords: | Hazard analysis; CCP; HACCP; Beef curry; Beef kurma; School kitchen |
| Depositing User: | Ms. Nuraida Ibrahim |
| Date Deposited: | 03 Sep 2021 22:02 |
| Last Modified: | 03 Sep 2021 22:03 |
| URI: | http://psasir.upm.edu.my/id/eprint/89152 |
| Statistic Details: | View Download Statistic |
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