Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma
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 wh...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Hotel and Tourism Management, Universiti Teknologi MARA
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89152/ http://psasir.upm.edu.my/id/eprint/89152/1/KURMA.pdf |
| _version_ | 1848860784759668736 |
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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 | UPM 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 | 2025-11-15T12:50:44Z |
| format | Article |
| id | upm-89152 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:50:44Z |
| publishDate | 2020 |
| publisher | Faculty of Hotel and Tourism Management, Universiti Teknologi MARA |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-891522021-09-03T22:03:25Z http://psasir.upm.edu.my/id/eprint/89152/ Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma Abd Lataf, Dora Liyana Mahyudin, Nor Ainy Mohammad Rashedi, Ismail Fitry Hariri, Rasiyuddin Abdullah, Ahmad Zaki 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. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89152/1/KURMA.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. Journal of Tourism, Hospitality & Culinary Arts, 12 (1 spec.). 456 - 473. ISSN 2229-8517; ESSN: 2590-3837 https://www.jthca.org/online-issues |
| spellingShingle | 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 |
| title | Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma |
| title_full | Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma |
| title_fullStr | Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma |
| title_full_unstemmed | Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma |
| title_short | Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma |
| title_sort | hazard analysis and critical control point (ccp) determination in cook-chilled beef curry and beef kurma |
| url | http://psasir.upm.edu.my/id/eprint/89152/ http://psasir.upm.edu.my/id/eprint/89152/ http://psasir.upm.edu.my/id/eprint/89152/1/KURMA.pdf |