Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma

• Main Authors: Abd Lataf, Dora Liyana, Mahyudin, Nor Ainy, Mohammad Rashedi, Ismail Fitry, Hariri, Rasiyuddin, Abdullah, Ahmad Zaki
• Format: Article
• Language: English
• Published: Faculty of Hotel and Tourism Management, Universiti Teknologi MARA 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/89152/1/KURMA.pdf; http://psasir.upm.edu.my/id/eprint/89152/; https://www.jthca.org/online-issues

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...