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 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.