interzect
New member
- Joined
- Nov 17, 2015
- Member Type
- Student or Learner
- Native Language
- Indonesian
- Home Country
- Indonesia
- Current Location
- Taiwan
Catering service as the last defense in the food chain makes this sector as the critical point before the consumer consumes the product. Therefore, catering service need a special attention to keep the food can be served to the consumer safely. One of the quality management systems to ensure the food is safe for consumption is Hazard Analysis and Critical Control Points (HACCP). HACCP is a method to eliminate or prevent hazard to an acceptable level by proposing several control measures through analyzing hazard in each processing step. HACCP was firstly introduced by 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 the food for astronauts during their journey in the space and later this method used to ensure the food safety.
The increasing demand of Halal food, led the increasing number of catering service to provide Halal food. According to PewResearchCenter in 2015, Muslim population in 2010 is 23.2% of world population and in 2050 will reach 29.7% of world population. This number will increase by 6.5%. This issue can raise a new problem, since Halal food must meet a certain condition under Halal dietary requirements. Therefore, a special attention must be put to ensure the food provided is meeting the Halal dietary requirements. This Halal dietary requirements encompass the permitted eaten food are slaughtered according to Shariah law and does not contain any prohibited meat such as 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 hazard, biological hazard, chemical hazard, and physical hazard. In 2013, Kohilavani et all, introduced Hazard and Haram Analysis Critical Control Point (HHACCP), a new approach by incorporating presence of haram substance as part of hazard analysis to deal with the Halal dietary requirements problem.
In the small business, the other things that should be considered are the requirement of compliance of prerequisite program before applying HACCP. Many small businesses like catering service are 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 don’t 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.
The increasing demand of Halal food, led the increasing number of catering service to provide Halal food. According to PewResearchCenter in 2015, Muslim population in 2010 is 23.2% of world population and in 2050 will reach 29.7% of world population. This number will increase by 6.5%. This issue can raise a new problem, since Halal food must meet a certain condition under Halal dietary requirements. Therefore, a special attention must be put to ensure the food provided is meeting the Halal dietary requirements. This Halal dietary requirements encompass the permitted eaten food are slaughtered according to Shariah law and does not contain any prohibited meat such as 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 hazard, biological hazard, chemical hazard, and physical hazard. In 2013, Kohilavani et all, introduced Hazard and Haram Analysis Critical Control Point (HHACCP), a new approach by incorporating presence of haram substance as part of hazard analysis to deal with the Halal dietary requirements problem.
In the small business, the other things that should be considered are the requirement of compliance of prerequisite program before applying HACCP. Many small businesses like catering service are 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 don’t 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.
