Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP

Abstract

This paper demonstrated the implementation of a Cook-Chill central kitchen to automate the preparation of traditional mixed rice dish (MRD) and its food hazard analysis based on Hazard Analysis and Critical Control Point (HACCP) program. The preparation of the MRD is commonly associated with the traditional home-style kitchen, tedious manual processes and uncontrolled food hazards that caused serious illness including fatalities. In this paper, the conventional preparation of the dishes was transformed into a central kitchen operation with the Cook-Chill technologies that are able to prepare up to 600 meals/day with a shelf-life of 5 days and no meals wastage. With the HACCP plan, eight critical control points (CCPs) were determined at the thermal processing, portioning, rapid chilling, product storage and dispatch, whereby all CCPs were concerned with the microbiological hazards. The results indicate the possibility to modernize the local dish preparation into efficient mass production without compromising food safety through the HACCP plan. The study was also meant to demonstrate the feasibility of turning the complicated traditional cooking preparation into a modern gastronomy system with three-fold higher in productivity/day and create the awareness on the importance of setting up a systematic food safety system. Importantly, during the set-up, correct food hazards were identified and control measures were implemented for preventing the foodborne illness problem.

Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage

“…However, after being stored for 15 days at 20±2 ℃, the yeast count significantly increased to 3.8 ×10 4 CFU/g, while the mold count reached 9.0 ×10 3 CFU/g. These counts exceeded the maximum allowable limit of 1.0 ×10 2 CFU/g for yeast and mold in ready-to-eat foods, as stated in the Food and Drug Administration Food Code (Hasnan & Ramli, 2020). The growth of yeast and mold in the GC samples was feasible since their acid/alkaline requirement for growth was quite broad, ranging from pH 2 to above pH 9.…”

Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories

“…Metaxopoulos et al [10] also showed that the HACCP system and GHP were applied in Greece via the meat industry and proved the importance of safety assurance programs' application together with high-quality raw materials, product handling and staff training. Additionally, Hasnan and Ramli [44] demonstrated that the HACCP system allows suitable handling activities, hygienic conditions and effective safety procedures, which presents valuable knowledge for entrepreneurs. Furthermore, Wang et al [45] showed that the effective HACCP system and plan can eliminate chemical and microbiological contaminants in vacuum-packed sauced pork.…”

The Use of the Насср System in the Production of Meat Products With Chlorella Microalgae

“…Salmonella spp. та E. coli є мезофільними організмами, які найкраще ростуть за помірних температур в діапазоні 5-46 °C [12].…”