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A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]

Winder, Richard E. and Judd, Daniel K defined quality as the ongoing process of building and sustaining relationships by assessing, anticipating, and fulfilling stated and implied needs. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external facto...

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Main Authors: Ismail, Farahin, Azizi, Nor Hafiza Atiqah, Abdul Wahab, Nurul Sumi Hafizah, Md Daud, Wan Izzati
Format: Student Project
Language:English
Published: 2010
Subjects:
H Social Sciences (General)
Research
Online Access:https://ir.uitm.edu.my/id/eprint/81914/1/81914.pdf
https://ir.uitm.edu.my/id/eprint/81914/
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id my.uitm.ir.81914
record_format eprints
spelling my.uitm.ir.819142023-07-27T16:51:42Z https://ir.uitm.edu.my/id/eprint/81914/ A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al] Ismail, Farahin Azizi, Nor Hafiza Atiqah Abdul Wahab, Nurul Sumi Hafizah Md Daud, Wan Izzati H Social Sciences (General) Research Winder, Richard E. and Judd, Daniel K defined quality as the ongoing process of building and sustaining relationships by assessing, anticipating, and fulfilling stated and implied needs. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearances which include size, shape, color, and flavor and also include internal factor such as chemical, physical, microbial. Food quality is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to Public Analysis. Public Analysis carries out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are subject to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also cleanliness requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. 2010 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/81914/1/81914.pdf A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]. (2010) [Student Project] (Submitted)
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 H Social Sciences (General)
Research
spellingShingle H Social Sciences (General)
Research
Ismail, Farahin
Azizi, Nor Hafiza Atiqah
Abdul Wahab, Nurul Sumi Hafizah
Md Daud, Wan Izzati
A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
description Winder, Richard E. and Judd, Daniel K defined quality as the ongoing process of building and sustaining relationships by assessing, anticipating, and fulfilling stated and implied needs. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearances which include size, shape, color, and flavor and also include internal factor such as chemical, physical, microbial. Food quality is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to Public Analysis. Public Analysis carries out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are subject to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also cleanliness requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.
format Student Project
author Ismail, Farahin
Azizi, Nor Hafiza Atiqah
Abdul Wahab, Nurul Sumi Hafizah
Md Daud, Wan Izzati
author_facet Ismail, Farahin
Azizi, Nor Hafiza Atiqah
Abdul Wahab, Nurul Sumi Hafizah
Md Daud, Wan Izzati
author_sort Ismail, Farahin
title A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
title_short A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
title_full A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
title_fullStr A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
title_full_unstemmed A study on food quality in UiTM Sarawak / Farahin Ismail ... [et. al]
title_sort study on food quality in uitm sarawak / farahin ismail ... [et. al]
publishDate 2010
url https://ir.uitm.edu.my/id/eprint/81914/1/81914.pdf
https://ir.uitm.edu.my/id/eprint/81914/
_version_ 1772815642921009152
score 13.211869

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