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Investigation of quality assurance and halal practices of food industries

A study on the quality control (QC) management and halal assurance systems implemented in different food industries in Penang, Malaysia was conducted using a mixed method approach (qualitative and quantitative). A total of 200 respondents from three food manufacturers were approached to investigate...

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Main Author: Lau, An Nee
Format: Undergraduate Final Project Report
Published: 2016
Online Access:http://discol.umk.edu.my/id/eprint/6555/
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spelling my.umk.eprints.65552022-05-23T08:47:55Z http://discol.umk.edu.my/id/eprint/6555/ Investigation of quality assurance and halal practices of food industries Lau, An Nee A study on the quality control (QC) management and halal assurance systems implemented in different food industries in Penang, Malaysia was conducted using a mixed method approach (qualitative and quantitative). A total of 200 respondents from three food manufacturers were approached to investigate their satisfactory level towards the QC management system implemented in their companies, their understanding towards the concept of halal and attitude towards halal food products. Swabbing tests were conducted to determine the cleanliness of working environment and workers’ hygiene. Moreover, the microbiological quality of finished goods from the companies was analyzed for total bacterial count. The swabbing tests of food contact surfaces (tabletops) revealed that only Company C (manufactures oat) and Company D (manufactures coffee powder) passed the Adencsine Triphosphate (ATP) hygiene test (≤ 10 RLU). The ATP swabbing tests conducted on all workers’ hands and aprons from all three manufacturing plants indicated a fall result (> 30 RLU). No ATP was detected on the packaging materials from all companies. The findings indicated that the QC management implemented in each company is capable of ensuring the safety and quality of the end products and verified by the microbiological tests conducted on the food samples. Besides, from the interview sessions conducted with the Quality Assurance (QA) staff in each manufacturing site, one generic Halal Critical Control Points (HCCPs) plan and four specific HCCP plans were developed for the manufacturing process of halal food products for each food company. 2016 Undergraduate Final Project Report NonPeerReviewed Lau, An Nee (2016) Investigation of quality assurance and halal practices of food industries. 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 A study on the quality control (QC) management and halal assurance systems implemented in different food industries in Penang, Malaysia was conducted using a mixed method approach (qualitative and quantitative). A total of 200 respondents from three food manufacturers were approached to investigate their satisfactory level towards the QC management system implemented in their companies, their understanding towards the concept of halal and attitude towards halal food products. Swabbing tests were conducted to determine the cleanliness of working environment and workers’ hygiene. Moreover, the microbiological quality of finished goods from the companies was analyzed for total bacterial count. The swabbing tests of food contact surfaces (tabletops) revealed that only Company C (manufactures oat) and Company D (manufactures coffee powder) passed the Adencsine Triphosphate (ATP) hygiene test (≤ 10 RLU). The ATP swabbing tests conducted on all workers’ hands and aprons from all three manufacturing plants indicated a fall result (> 30 RLU). No ATP was detected on the packaging materials from all companies. The findings indicated that the QC management implemented in each company is capable of ensuring the safety and quality of the end products and verified by the microbiological tests conducted on the food samples. Besides, from the interview sessions conducted with the Quality Assurance (QA) staff in each manufacturing site, one generic Halal Critical Control Points (HCCPs) plan and four specific HCCP plans were developed for the manufacturing process of halal food products for each food company.
format Undergraduate Final Project Report
author Lau, An Nee
spellingShingle Lau, An Nee
Investigation of quality assurance and halal practices of food industries
author_facet Lau, An Nee
author_sort Lau, An Nee
title Investigation of quality assurance and halal practices of food industries
title_short Investigation of quality assurance and halal practices of food industries
title_full Investigation of quality assurance and halal practices of food industries
title_fullStr Investigation of quality assurance and halal practices of food industries
title_full_unstemmed Investigation of quality assurance and halal practices of food industries
title_sort investigation of quality assurance and halal practices of food industries
publishDate 2016
url http://discol.umk.edu.my/id/eprint/6555/
_version_ 1763303713770831872
score 13.211869

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