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

• Main Author: Mustafa, Aisahatikah
• Format: Student Project
• Language: English
• Published: 2012
• Subjects: Food and food supply in relation to public health; Nutrition. Foods and food supply; Restaurants, cafeterias, tearooms, etc.
• Online Access: https://ir.uitm.edu.my/id/eprint/54571/1/54571.PDF; https://ir.uitm.edu.my/id/eprint/54571/

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 cont...