Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.]
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 whe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi Mara Selangor
2020
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| Online Access: | https://ir.uitm.edu.my/id/eprint/32312/ |
| _version_ | 1848807991452631040 |
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| author | Abd Lataf, Dora Liyana Mahyudin, Nor Ainy Mohammad Rashedi, Ismail Fitry Hariri, Rasiyuddin Abdullah, Ahmad Zaki |
| author_facet | Abd Lataf, Dora Liyana Mahyudin, Nor Ainy Mohammad Rashedi, Ismail Fitry Hariri, Rasiyuddin Abdullah, Ahmad Zaki |
| author_sort | Abd Lataf, Dora Liyana |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T22:51:37Z |
| format | Article |
| id | uitm-32312 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:51:37Z |
| publishDate | 2020 |
| publisher | Universiti Teknologi Mara Selangor |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-323122020-07-22T01:30:13Z https://ir.uitm.edu.my/id/eprint/32312/ Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] jthca Abd Lataf, Dora Liyana Mahyudin, Nor Ainy Mohammad Rashedi, Ismail Fitry Hariri, Rasiyuddin Abdullah, Ahmad Zaki Nutrition. Foods and food supply Examination and analysis. Composition. Adulteration Dietary studies, food values, experiments, tests, etc. 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. Universiti Teknologi Mara Selangor 2020-02 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/32312/1/32312.pdf 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.]. (2020) Journal of Tourism, Hospitality & Culinary Arts (JTHCA) <https://ir.uitm.edu.my/view/publication/Journal_of_Tourism,_Hospitality_=26_Culinary_Arts_=28JTHCA=29.html>, 12 (1). pp. 1-18. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/ |
| spellingShingle | Nutrition. Foods and food supply Examination and analysis. Composition. Adulteration Dietary studies, food values, experiments, tests, etc. Abd Lataf, Dora Liyana Mahyudin, Nor Ainy Mohammad Rashedi, Ismail Fitry Hariri, Rasiyuddin Abdullah, Ahmad Zaki Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title | Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title_full | Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title_fullStr | Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title_full_unstemmed | Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title_short | Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf … [et al.] |
| title_sort | hazard analysis and critical control point (ccp) determination in cook-chilled beef curry and beef kurma / dora liyana abd lataf … [et al.] |
| topic | Nutrition. Foods and food supply Examination and analysis. Composition. Adulteration Dietary studies, food values, experiments, tests, etc. |
| url | https://ir.uitm.edu.my/id/eprint/32312/ https://ir.uitm.edu.my/id/eprint/32312/ |