Integration of HACCP principles in developing centralised kitchen concept towards safer foods in Junior Science Colleges in Perak and Kedah, Malaysia
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...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/113666/1/113666.pdf |
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| Summary: | 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 safety assurance program, very short food shelf-life, and
time-consuming. The cook-chill method is the most efficient system for a central kitchen
where foods are cooked, packaged, and rapidly chilled before transported to satellite
kitchens. MARA Junior Science Colleges (MJSCs) in Perak and Kedah were selected
because these states has the most number of MJSCs in Malaysia and the proposed
centralised kitchen is located in Perak. The objectives of this study are (i)to evaluate the
food safety and hygiene knowledge, attitude, and practices (KAP) of food handlers and
managers in MJSCs; (ii)to develop a hazard analysis critical control point (HACCP)
system for cook-chill centralised kitchen; (iii)to validate the cooking process using
isothermal inactivation method; (iv)to validate the rapid chilling process by evaluating
microbial growth before and after chilling process; and (v) to validate the cold storage
by real-time shelf-life study on cook-chill beef kurma. Food safety KAP surveys were
administered to MJSCs kitchen food handlers using a self-administered questionnaire,
on-site observation, and personal interview. Development of a HACCP system and
improvement on current Standard Operating Procedures for the cook-chill central
kitchen in preparation of the cook-chill beef cooked in spices dish were based on
MS1480:2019. Validation for cooking of beef was determined using the isothermal
inactivation method whereby whole muscle beef inoculated with Salmonella Enteritidis
and Salmonella Typhimurium was cooked in four different temperatures at different time
intervals. Bacteria's survival rate was plotted. Multi-point mapping was used to identify
hot spot in blast chiller in the validation of rapid chilling process. The cold storage shelflife
validation of cook-chilled beef kurma was carried out for 4-days using a real-time
shelf life study and microbiological, physicochemical, and sensory quality were
determined. This study shows that all food handlers (n=134) have excellent knowledge,
a positive attitude, and good self-reported practices regarding food safety and hygiene
with a mean percentage(SD) score of 65.2%(12.7), 92.3%(16.2), and 73.0%(15.0)
respectively. However, on-site observation conducted shows some practices are different
from the ones reported by the food handlers. Three processes were determined as CCPs,
which are the cooking of beef, rapid chilling, and cold storage. The D-values for the
cooking of whole muscle beef are D58
o
C=5.41min, D60
o
C=2.03min, D62
o
C=0.46min and
D64
o
C=0.18min. The validation of rapid chilling found that there is no significant
difference in microbial growth befor and after chilling process of beef kurma at 0-3oC
for <120 minutes. In the cold storage shelf-life validation, the microbiological quality
food tested was within the acceptable limit for all 4-days. By using the duo-trio test,
panellists could differentiate between the freshly cooked beef kurma and cook-chill beef
kurma (p<0.05). Findings from this study present an insight into food safety towards the
implementation of the HACCP principles and food preparation in developing a cookchill
centralised kitchen concept in schools’ foodservice operations. |
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