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An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek

This study was conducted in order to obtain information on the Quality Systems practised in the local food industries. The data obtained from this study were then utilized to study the needs by the local food industries and potential students on the setting up of an Advanced Diploma (Degree) course...

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Main Authors: Mohd. Som, Halimahton Zahrah, Abd. Rashid, Norizzah, Ab. Malek, Siti Noorbaiyah
Format: Research Reports
Language:English
Published: 1998
Subjects:
Nutrition. Foods and food supply
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Online Access:https://ir.uitm.edu.my/id/eprint/61711/1/61711.PDF
https://ir.uitm.edu.my/id/eprint/61711/
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spelling my.uitm.ir.617112023-06-07T02:01:35Z https://ir.uitm.edu.my/id/eprint/61711/ An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek Mohd. Som, Halimahton Zahrah Abd. Rashid, Norizzah Ab. Malek, Siti Noorbaiyah Nutrition. Foods and food supply Hospitality industry. Hotels, clubs, restaurants, etc. Food service This study was conducted in order to obtain information on the Quality Systems practised in the local food industries. The data obtained from this study were then utilized to study the needs by the local food industries and potential students on the setting up of an Advanced Diploma (Degree) course in Food Quality Management at Institut Teknologi MARA. The surveys were conducted on the local food industries and related government agencies, and potential students. The results obtained from the survey on the "Management of Food Quality in the Malaysian Food Industries" indicated that almost all the respondents applied Quality Systems in their daily operations. Among the Quality Systems, Good Manufacturing Practices or GMP and Hazards Analysis Critical Control Point or HACCP appeared to be the two major systems implemented, followed by ISO 9000s. For most of the respondents, these Quality Systems were being implemented at the processing line, raw material intake, packaging stage and product storage. Besides the production area, the respondents also practised Quality Systems in their management, marketing and distribution, and administration. The survey on the "Feasibility Study on the setting up of an Advanced Diploma (Degree) course in Food Quality Management" indicated that almost all the respondents agreed with the setting up of such course. Most of the potential students surveyed were interested to enrol in this course, which was preferred to be conducted on a full time basis. The respondents felt that the potential candidates must have at least a Diploma in Food Science and Technology while those with Microbiology, Nutrition or Dietetics background could also be considered. The respondents also agreed with the duration of the course suggested, which was 2 years or 4 semesters. All the proposed core subjects on Quality and Quality Management received favourable response from the respondents. The respondents also agreed on the inclusion of Science and Technology subjects, Management subjects, and Industrial Training. 1998 Research Reports NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/61711/1/61711.PDF An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek. (1998) [Research Reports] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Nutrition. Foods and food supply
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
spellingShingle Nutrition. Foods and food supply
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Mohd. Som, Halimahton Zahrah
Abd. Rashid, Norizzah
Ab. Malek, Siti Noorbaiyah
An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
description This study was conducted in order to obtain information on the Quality Systems practised in the local food industries. The data obtained from this study were then utilized to study the needs by the local food industries and potential students on the setting up of an Advanced Diploma (Degree) course in Food Quality Management at Institut Teknologi MARA. The surveys were conducted on the local food industries and related government agencies, and potential students. The results obtained from the survey on the "Management of Food Quality in the Malaysian Food Industries" indicated that almost all the respondents applied Quality Systems in their daily operations. Among the Quality Systems, Good Manufacturing Practices or GMP and Hazards Analysis Critical Control Point or HACCP appeared to be the two major systems implemented, followed by ISO 9000s. For most of the respondents, these Quality Systems were being implemented at the processing line, raw material intake, packaging stage and product storage. Besides the production area, the respondents also practised Quality Systems in their management, marketing and distribution, and administration. The survey on the "Feasibility Study on the setting up of an Advanced Diploma (Degree) course in Food Quality Management" indicated that almost all the respondents agreed with the setting up of such course. Most of the potential students surveyed were interested to enrol in this course, which was preferred to be conducted on a full time basis. The respondents felt that the potential candidates must have at least a Diploma in Food Science and Technology while those with Microbiology, Nutrition or Dietetics background could also be considered. The respondents also agreed with the duration of the course suggested, which was 2 years or 4 semesters. All the proposed core subjects on Quality and Quality Management received favourable response from the respondents. The respondents also agreed on the inclusion of Science and Technology subjects, Management subjects, and Industrial Training.
format Research Reports
author Mohd. Som, Halimahton Zahrah
Abd. Rashid, Norizzah
Ab. Malek, Siti Noorbaiyah
author_facet Mohd. Som, Halimahton Zahrah
Abd. Rashid, Norizzah
Ab. Malek, Siti Noorbaiyah
author_sort Mohd. Som, Halimahton Zahrah
title An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
title_short An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
title_full An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
title_fullStr An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
title_full_unstemmed An awareness study on the management of food quality in the Malaysian food industries / Halimahton Zahrah Mohd. Som, Norizzah Abd. Rashid and Siti Noorbaiyah Ab. Malek
title_sort awareness study on the management of food quality in the malaysian food industries / halimahton zahrah mohd. som, norizzah abd. rashid and siti noorbaiyah ab. malek
publishDate 1998
url https://ir.uitm.edu.my/id/eprint/61711/1/61711.PDF
https://ir.uitm.edu.my/id/eprint/61711/
_version_ 1768011472437248000
score 13.211869

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