Layout design for food safety improvement of frozen crispy chicken curry puff processing
Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary Design...
| Main Authors: | , , , |
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| Format: | Article |
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Universitatea "Dunarea de Jos" din Galati
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102080/ |
| _version_ | 1848863708904685568 |
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| author | Rosli, Nur Amira Mahyudin, Nor Ainy Selamat, Jinap Mahmud Ab Rashid, Nor Khaizura |
| author_facet | Rosli, Nur Amira Mahyudin, Nor Ainy Selamat, Jinap Mahmud Ab Rashid, Nor Khaizura |
| author_sort | Rosli, Nur Amira |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary Design Checklist was used in evaluating the establishment of hygiene zone, and workers and material flow. A new layout was developed using activity relationship analysis. The result revealed that hygiene zone establishment of the existing layout was 38.5%. The worker and material flows were poorly controlled with a score of 22.5%. The workstation arrangement in the new layout was developed in the true order of product flow based on closeness rating. The new layout scores higher marks in the application of hygiene zone (78.8%) and worker and material flow (90%) in most criteria compared to the existing layout. The new layout created new workstations and provided new facilities such as a separate change room, travel pathway, and access to high hygiene zone areas to avoid contamination risk and mix of worker traffic. Overall, new layout development produced an improved layout design in terms of workstation arrangement, hygiene zone segregation, and worker and material flow in solving SME layout problems. |
| first_indexed | 2025-11-15T13:37:13Z |
| format | Article |
| id | upm-102080 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:37:13Z |
| publishDate | 2022 |
| publisher | Universitatea "Dunarea de Jos" din Galati |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1020802023-08-22T03:41:01Z http://psasir.upm.edu.my/id/eprint/102080/ Layout design for food safety improvement of frozen crispy chicken curry puff processing Rosli, Nur Amira Mahyudin, Nor Ainy Selamat, Jinap Mahmud Ab Rashid, Nor Khaizura Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary Design Checklist was used in evaluating the establishment of hygiene zone, and workers and material flow. A new layout was developed using activity relationship analysis. The result revealed that hygiene zone establishment of the existing layout was 38.5%. The worker and material flows were poorly controlled with a score of 22.5%. The workstation arrangement in the new layout was developed in the true order of product flow based on closeness rating. The new layout scores higher marks in the application of hygiene zone (78.8%) and worker and material flow (90%) in most criteria compared to the existing layout. The new layout created new workstations and provided new facilities such as a separate change room, travel pathway, and access to high hygiene zone areas to avoid contamination risk and mix of worker traffic. Overall, new layout development produced an improved layout design in terms of workstation arrangement, hygiene zone segregation, and worker and material flow in solving SME layout problems. Universitatea "Dunarea de Jos" din Galati 2022 Article PeerReviewed Rosli, Nur Amira and Mahyudin, Nor Ainy and Selamat, Jinap and Mahmud Ab Rashid, Nor Khaizura (2022) Layout design for food safety improvement of frozen crispy chicken curry puff processing. University of Galati "Dunarea de Jos". Fascicle VI. Food Technology. Annals, 46 (1). 52 - 66. ISSN 1843-5157; ESSN: 2068-259X https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/5412 10.35219/foodtechnology.2022.1.05 |
| spellingShingle | Rosli, Nur Amira Mahyudin, Nor Ainy Selamat, Jinap Mahmud Ab Rashid, Nor Khaizura Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title | Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title_full | Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title_fullStr | Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title_full_unstemmed | Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title_short | Layout design for food safety improvement of frozen crispy chicken curry puff processing |
| title_sort | layout design for food safety improvement of frozen crispy chicken curry puff processing |
| url | http://psasir.upm.edu.my/id/eprint/102080/ http://psasir.upm.edu.my/id/eprint/102080/ http://psasir.upm.edu.my/id/eprint/102080/ |