Hazard analysis and critical control point (CCP) determination in cook-chilled beef curry and beef kurma / Dora Liyana Abd Lataf ... [et al.]

• 主要な著者: Abd Lataf, Dora Liyana (著者), Mahyudin, Nor Ainy (著者), Mohammad Rashedi, Ismail Fitry (著者), Hariri, Rasiyuddin (著者), Abdullah, Ahmad Zaki (著者)
• フォーマット: 図書
• 出版事項: Universiti Teknologi Mara Selangor, 2020-02.
• 主題: Article; PeerReviewed
• オンライン･アクセス: Link Metadata

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 whe...