publication . Article . 2016

Quality assurance and halal control points for the food industry

Lau, An Nee; Jamaludin, Mohd Hafiz; Soon, Jan Mei;
Open Access English
  • Published: 01 Jun 2016
  • Publisher: Emerald
  • Country: United Kingdom
Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal food products. Adenosine triphosphate (ATP) swabbing tests were conducted...
free text keywords: D610, D620, Food Science, Nutrition and Dietetics, Food products, Medicine, business.industry, business, Food hygiene, Food contact, Food industry, Hygiene, media_common.quotation_subject, media_common, Quality assurance, Food processing, Manufacturing process
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publication . Article . 2016

Quality assurance and halal control points for the food industry

Lau, An Nee; Jamaludin, Mohd Hafiz; Soon, Jan Mei;