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.