A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]

• Main Authors: Ismail, Farahin, Azizi, Nor Hafiza Atiqah, Abdul Wahab, Nurul Sumi Hafizah, Md Daud, Wan Izzati
• Format: Student Project
• Language: English
• Published: 2010
• Subjects: H Social Sciences (General); Research
• Online Access: https://ir.uitm.edu.my/id/eprint/81914/1/81914.pdf; https://ir.uitm.edu.my/id/eprint/81914/

Winder, Richard E. and Judd, Daniel K defined quality as the ongoing process of building and sustaining relationships by assessing, anticipating, and fulfilling stated and implied needs. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearances which include size, shape, color, and flavor and also include internal factor such as chemical, physical, microbial. Food quality is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to Public Analysis. Public Analysis carries out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are subject to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also cleanliness requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.