The use of HACCP in temperature control of food storage in the refrigerator and freezer / Aisahatikah Mustafa

Mustafa, Aisahatikah (2012) The use of HACCP in temperature control of food storage in the refrigerator and freezer / Aisahatikah Mustafa. [Student Project] (Unpublished)

Abstract

Introduction: Hazard assessment and critical control points (HACCP) is worldwide considered as an effective method of guaranteeing food safety, which can be applied throughout the food chain from primary production to final consumption. Temperature control in food storage is one of the critical control point that should be considered when applied HACCP in the production of food. Refrigeration is one of the methods for controlling temperature in food by reducing the rate at which changes occur in food. These changes can be microbiological, physiological, biochemical and physical.
Methodology: This study was conducted at cafeteria at UiTM Puncak Alam and Shah Alam. The measurement of temperatures was taken at 30 refrigerator and 30 freezer. The study design used was cross-sectional study. The portable digital probe thermometer was used to measure the temperature refrigerator and freezer air. SPSS v18 (Statistical Package for the Social Sciences) was used for completing the statistical analysis part.
Results: There is no significant difference between refrigerator temperature at UiTM Puncak Alam Cafeteria and UiTM Shah Alam Cafeteria where (p = 0.901). Besides, there is no significant difference between freezer temperature at UiTM Puncak Alam Cafeteria and UiTM Shah Alam Cafeteria where ( p= 0.63). The temperature in the refrigerator was complied with Food Hygiene Regulation 2009 which is below 10 °C. Most of food handler has poor knowledge on temperature control in food storage and unaware about their refrigerator temperature.
Conclusion: In conclusion, the study showed that the means of temperatures in the refrigerator is followed temperature standard by Food Hygiene Regulation 2009 while the means of temperatures in freezer is not complied with standard. Implementation of HACCP in temperature control of food storage in refrigerator and freezer can easily control the critical limit in the food storage process.

Metadata

Item Type: Student Project
Creators:
Creators
Email / ID Num.
Mustafa, Aisahatikah
2008403296
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Abd Rahman, Nasaruddin
UNSPECIFIED
Thesis advisor
Hussain, Hazilia
UNSPECIFIED
Subjects: R Medicine > RA Public aspects of medicine > Public health. Hygiene. Preventive Medicine > Food and food supply in relation to public health
T Technology > TX Home economics > Nutrition. Foods and food supply
T Technology > TX Home economics > Restaurants, cafeterias, tearooms, etc.
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Health Sciences
Programme: Bachelor in Environmental Health and Safety
Keywords: HACCP, Refrigerator, Freezer, Temperature, Critical limit, Food Storage
Date: July 2012
URI: https://ir.uitm.edu.my/id/eprint/54571
Edit Item
Edit Item

Download

[thumbnail of 54571.PDF] Text
54571.PDF

Download (1MB)

Digital Copy

Digital (fulltext) is available at:

Physical Copy

Physical status and holdings:
Item Status:

ID Number

54571

Indexing

Statistic

Statistic details