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# 178088
USD 16.50 (Book Not in Ready Stock, will take 45-60 days to source and dispatch)
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IMPLEMENTATION OF HACCP PLAN : FOR SMALL SCALE PRODUCTION OF KELANTAN'S TRADITIONAL DISHES

Author :  SOON JAN MEI, MARIAM FIRDAUS BINTI MAD NORDIN, SIM KHENG YUEN, YIP FOO WIN

Product Details

  • Country Malaysia
  • Publisher UMK PUBLISHED
  • ISBN9789675782756
  • FormatHardBound
  • LanguageMalay
  • Year of Publication2014
  • Bib. Infovi, 146p.
  • Shipping Charges(USD)

Product Description

This compilation of book chapters signifies the efforts of undergraduate students from the bioindustrial technology programmes who participated with the local community (particularly in Jeli district) in a two-way learning process. the students benefited tremendously from the locals by learning art preparing traditional Kelantan's dishes, whilst the locals are currently more aware about Good Hygiene Practices and Hazard Analysis Critical Control Point (HACCP). This book also serves to document the various preparation methods of traditional Kelantan's dishes whilst highlighting the hygienic and critical points in ensuring food safety.

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