I couldn't understand the parts I highlighted in red, so I stopped at the last sentence of that paragraph.Catering
service asis the last defense of sorts in the food chain, which makes this sector as thea critical point before the food product reaches the consumer. consumer consumes the product.Therefore, catering serviceneeds special attention to keep the food canthat is to be served to the consumer safe. ly.One of the quality management systems to ensure thethat food is safe for consumption is Hazard Analysis and Critical Control Points (HACCP). HACCP is a method to eliminate or preventreduce hazards to an acceptable level by proposing several control measures through analyzing hazards in each processing step. HACCP was first lyintroduced by the Pillsbury Company, together with the National Aeronautics and Space Administration (NASA) and the US Army Laboratories. It was initially used to ensure the safety of thefood for astronauts during their journey in thespace and later this methodwas used to ensure thefood safety for the general public.
The increasing demand
offor halal food has led theto an increasing number of catering services toproviding it. Halal food.According to the Pew Research Center, in 2015,Muslims populationin 2010 isaccounted for 23.2% of the world population, and in 2050, that figure will reach 29.7%. of world population. This number will increase by 6.5%.This issuecan magnify the challenge of meeting the demand for halal food products, raisea new problem,since Halal food must meet certain conditions under Halal dietaryand religious requirements. Therefore, a special attention must be put to ensure the food provided is meeting the Halal dietary requirements. ThisThese halal dietary requirements encompassdemand the permitted eaten foodmeat are slaughtered according to Shariah law, and halal does notmust not contain any prohibited meat such as that from pigs, dogs, pests, predator birds, and poisonous animals. Unfortunately, the classic HACCP was introduced to ensure the food is safe by only analyzing three main hazards - biological hazards, chemical hazards, and physical hazards. In 2013, Kohilavani et al. introduced Hazard and Haram Analysis Critical Control Point (HHACCP), a new approach byincorporating presencethe concept of haram substances as part of hazard analysis to deal with the halal dietary requirements problem.
thesmall business, the other things that should be considered are the requirement of compliance of prerequisite program before applying HACCP. Many small businesses likein catering serviceare not ready to implement HACCP methodology, due to lack of preparation or strong foundation as mentioned before, which is prerequisite program. Mortimore and Wallace (2013) explained that although we donít have any prerequisite program we can start from principle one of the HACCP, hazard analysis. By doing this, it can give us some benefits by knowing the hazards may exist in the process and give us preventive move to control the incoming hazards.
This study will assess the food safety in the one of Indonesian Halal restaurant located in Taipei. HHACCP methodology will be used to analyze four main hazards in the process, namely biological hazard, chemical hazard, physical hazard and presence of haram substance. Finally, HHACCP control plan will be built to summary the HCCPs/CCPs and related hazard, critical limits, monitoring procedures, and corrective action procedures. This study will also compare before and after improvement of the proposed control measures.
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