Implementation of HACCP plan for small scale production of Kelantan's traditional dishes

• Other Authors: Soon, Jan Mei (Editor), Yip, Foo Win (Editor), Mariam Firdhaus Mad Nordin (Editor), Sim, Kheng Yuen (Editor)
• Format: Book
• Language: English
• Published: Kota Bharu, Kelantan Universiti Malaysia Kelantan 2014
• Subjects: Hazard Analysis and Critical Control Point (Food safety system); Food > Safety measures
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 143 pages illustrations 22 cm
• Bibliography: Includes bibliographical references (pages 143)
• ISBN: 9789675782756

This compilation of book chapters signifies the efforts of undergraduate students from the bioindustrial technology programmes who participated with the local community (particularly in Jeli district) in a two-way learning process. The students benefited tremendously from the locals by learning of art preparing traditional Kelantan's dishes, whilst the locals are currently more aware about Good Hyegiene Practices and Hazard Analysis Critical Control Point (HACCP).This book also serves to document the various preparation methods of traditional Kelantan's dishes whilst highlighting the hyegenic and critical points in ensuring food safety.