Cover Image

Implementation of Good Hygiene Practices for Small Scale Production of Local Food

The hygienic aspect of food premise is very important to ensure safety of food. This study was undertaken to assess the pre- and post-implementation of Good Hygiene Practices (GHP} of selected food premise. The determination of the aerobic plate count (APC), yeast and mould count (YMC), total colifo...

Full description

Saved in:
Bibliographic Details
Main Author: Siti Syahida Mohd Sukarno
Format: Undergraduate Final Project Report
Published: 2015
Online Access:http://discol.umk.edu.my/id/eprint/6199/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.umk.eprints.6199
record_format eprints
spelling my.umk.eprints.61992022-05-23T08:45:47Z http://discol.umk.edu.my/id/eprint/6199/ Implementation of Good Hygiene Practices for Small Scale Production of Local Food Siti Syahida Mohd Sukarno The hygienic aspect of food premise is very important to ensure safety of food. This study was undertaken to assess the pre- and post-implementation of Good Hygiene Practices (GHP} of selected food premise. The determination of the aerobic plate count (APC), yeast and mould count (YMC), total coliform and Escherichia coli were carried out to reveal the hygienic level of the food. There were differences on microbiological analyses of pre- and post-implementation of GHP. The results showed that the aerobic plate counts (CFU/g) for pre- and post- implementation of GHP were 3.65 + 0.95 CFU/g and 3.58 + 0.88 CFU/g. On the other hand, microbiological analyses of yeast and mould of pre and post-implementation of GHP were 3.47 + 1.15 CFU/g and 3.18 + 1.14 CFU/g. However, total coliform and E.coli have unsatisfactory results in which 100% coliform were detected before GHP implementation where as 86.7% coliform were detected post- implementation of GHP. Besides that, the Good Hygiene Practices survey was carried out. The field observations consisted of demographic, personal hygiene and hygiene of food processing plant. The results of survey showed may yg n hiene practices were not implemented in food premise. important reduce diseases potential and other health risks. GHP can GHP ismportant to food reduce contamination of food from bacteria. 2015 Undergraduate Final Project Report NonPeerReviewed Siti Syahida Mohd Sukarno (2015) Implementation of Good Hygiene Practices for Small Scale Production of Local Food. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description The hygienic aspect of food premise is very important to ensure safety of food. This study was undertaken to assess the pre- and post-implementation of Good Hygiene Practices (GHP} of selected food premise. The determination of the aerobic plate count (APC), yeast and mould count (YMC), total coliform and Escherichia coli were carried out to reveal the hygienic level of the food. There were differences on microbiological analyses of pre- and post-implementation of GHP. The results showed that the aerobic plate counts (CFU/g) for pre- and post- implementation of GHP were 3.65 + 0.95 CFU/g and 3.58 + 0.88 CFU/g. On the other hand, microbiological analyses of yeast and mould of pre and post-implementation of GHP were 3.47 + 1.15 CFU/g and 3.18 + 1.14 CFU/g. However, total coliform and E.coli have unsatisfactory results in which 100% coliform were detected before GHP implementation where as 86.7% coliform were detected post- implementation of GHP. Besides that, the Good Hygiene Practices survey was carried out. The field observations consisted of demographic, personal hygiene and hygiene of food processing plant. The results of survey showed may yg n hiene practices were not implemented in food premise. important reduce diseases potential and other health risks. GHP can GHP ismportant to food reduce contamination of food from bacteria.
format Undergraduate Final Project Report
author Siti Syahida Mohd Sukarno
spellingShingle Siti Syahida Mohd Sukarno
Implementation of Good Hygiene Practices for Small Scale Production of Local Food
author_facet Siti Syahida Mohd Sukarno
author_sort Siti Syahida Mohd Sukarno
title Implementation of Good Hygiene Practices for Small Scale Production of Local Food
title_short Implementation of Good Hygiene Practices for Small Scale Production of Local Food
title_full Implementation of Good Hygiene Practices for Small Scale Production of Local Food
title_fullStr Implementation of Good Hygiene Practices for Small Scale Production of Local Food
title_full_unstemmed Implementation of Good Hygiene Practices for Small Scale Production of Local Food
title_sort implementation of good hygiene practices for small scale production of local food
publishDate 2015
url http://discol.umk.edu.my/id/eprint/6199/
_version_ 1763303662508048384
score 13.211869

Similar Items