Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.]

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 / Dora Liyana Abd Lataf … [et al.]. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 12 (1). pp. 1-18. ISSN 1985-8914 ; 2590-3837

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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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Item Type: Article
Creators:
Creators
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Abd Lataf, Dora Liyana
UNSPECIFIED
Mahyudin, Nor Ainy
UNSPECIFIED
Mohammad Rashedi, Ismail Fitry
UNSPECIFIED
Hariri, Rasiyuddin
UNSPECIFIED
Abdullah, Ahmad Zaki
UNSPECIFIED
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
T Technology > TX Home economics > Nutrition. Foods and food supply > Examination and analysis. Composition. Adulteration
T Technology > TX Home economics > Nutrition. Foods and food supply > Examination and analysis. Composition. Adulteration > Dietary studies, food values, experiments, tests, etc.
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Hotel and Tourism Management
Journal or Publication Title: Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
UiTM Journal Collections: UiTM Journal > Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
ISSN: 1985-8914 ; 2590-3837
Volume: 12
Number: 1
Page Range: pp. 1-18
Official URL: https://www.jthca.org/
Item ID: 32312
Uncontrolled Keywords: Hazard Analysis, CCP, HACCP, Beef Curry, Beef Kurma, School Kitchen
URI: https://ir.uitm.edu.my/id/eprint/32312

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32312

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