Integration of HACCP principles in developing centralised kitchen concept towards safer foods in Junior Science Colleges in Perak and Kedah, Malaysia

• المؤلف الرئيسي: Abd Lataf, Dora Liyana
• التنسيق: أطروحة
• اللغة: English
• منشور في: 2022
• الموضوعات: Hazard Analysis and Critical Control Point (Food safety system); Food - Safety measures; School lunchrooms, cafeterias, etc.- Safety measures
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/113666/1/113666.pdf; http://psasir.upm.edu.my/id/eprint/113666/

Students aged 7 to 17 years were exposed to the risk of food poisoning, which aref associated with unhygienic preparation of foods sold and served in schools. The problem with the current conventional foodservice system is it poses high microbiological risk of food safety issues, has no food safe...