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    Aisyah Othman
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    This document outlines an assignment for students in a food microbiology and safety course to design a Hazard Analysis Critical Control Point (HACCP) decision tree for a daily menu in a hospital. The assignment instructs students to define potential microbiological hazards, critical control points, and critical limits. Students are asked to identify hazards and assess their severity, and identify monitoring points in the food flow. An example daily menu for a pregnant woman with gestational diabetes is provided, as well as potential food products for analysis. The written report is due on May 1st, 2023 and students will present their HACCP decision tree orally with PowerPoint slides and be assessed on both.

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    This document outlines an assignment for students in a food microbiology and safety course to design a Hazard Analysis Critical Control Point (HACCP) decision tree for a daily menu in a hospital. The assignment instructs students to define potential microbiological hazards, critical control points, and critical limits. Students are asked to identify hazards and assess their severity, and identify monitoring points in the food flow. An example daily menu for a pregnant woman with gestational diabetes is provided, as well as potential food products for analysis. The written report is due on May 1st, 2023 and students will present their HACCP decision tree orally with PowerPoint slides and be assessed on both.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views4 pages

    Assignment 1

    Uploaded by

    Aisyah Othman
    This document outlines an assignment for students in a food microbiology and safety course to design a Hazard Analysis Critical Control Point (HACCP) decision tree for a daily menu in a hospital. The assignment instructs students to define potential microbiological hazards, critical control points, and critical limits. Students are asked to identify hazards and assess their severity, and identify monitoring points in the food flow. An example daily menu for a pregnant woman with gestational diabetes is provided, as well as potential food products for analysis. The written report is due on May 1st, 2023 and students will present their HACCP decision tree orally with PowerPoint slides and be assessed on both.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    CONFIDENTIAL

    Faculty of Health Sciences


    Bachelor of Nutritional Sciences (Honors)
    Bachelor of Dietetics (Honors)
    NDD 21102
    Food Microbiology and Safety
    INDIVIDUL ASSIGNMENT

    This assignment is to examine the experiences of students in an active learning individual


    work exercise in recognize the types of potentially hazardous foods thatcommonly require
    a HACCP system to ensure product is safe to be consume.

    Design and develop a HACCP decision tree for ONE (1) specific daily menu in Hospital
    (example in Appendix. 1). Identify the steps involved in implementing a HACCP system:

    1) Define: Microbiological Hazard; Microbiological Critical Control Point and


    Microbiological Critical Limit.
    2) List Microbiological Hazard (risk factors) related to each product analyzed.
    3) Assess hazards (risk factors) in order of severity.
    4) Identify points in the flow of food to be monitored.

    Each student was assigned to do research and prepare slides for approximately 5 minutes’
    oral presentation. Student will be assessed based on PowerPoint slides and oral
    presentation. The written report should be submitted to lecturer on May 1st, 2023.

    1
    CONFIDENTIAL

    Faculty of Health Sciences


    Bachelor of Nutritional Sciences (Honors)
    Bachelor of Dietetics (Honors)
    NDD 21102
    Food Microbiology and Safety
    Cadangan menu harian untuk ibu yang ada GDM:

    Sarapan
    1 gelas susu rendah lemak + 1 cawan oats
    atau
    1 cawan mee/kuew teow/mihun sup + 1 gelas susu rendah lemak + setengah biji epal
    atau
    1 keping capati + 2 sudu makan kuah dhal + 1 gelas susu rendah lemak + setengah biji
    manga

    OR

    Minum pagi
    1 keping roti mil penuh bakar + 1 sudu teh marjerin + 1 kotak mancis daging cincang
    berempah + 1 cawan teh
    atau
    1 ketul pau ayam + 1 cawan milo O
    atau
    2 biji karipap kecil berinti daging + 1 cawan teh O

    OR

    Makan tengahari
    1 cawan nasi putih + 1 cawan bayam tumis air + 1 ekor ikan selar masak asam pedas +
    setengah biji jambu batu + air kosong
    atau
    1 cawan nasi ayam + 1 peha ayam panggang + 1 mangkuk sup + 3 keping tomato segar
    + 1 helai daun salad + 1 biji oren + air kosong
    atau
    1 setengah cawan spaghetti + 1 senduk sos ayam + 1 mangkuk salad + 1 biji oren + air
    kosong

    OR

    Minum petang
    3 keping biskut krim kraker + 3/4 cawan yogurt rendah lemak + 1 potong betik
    atau
    1 biji karipap + 1 gelas susu rendah lemak + setengah biji epal
    atau
    2 biji popia basah kecil + 1 gelas susu rendah lemak + 1 biji oren

    OR

    2
    CONFIDENTIAL

    Makan malam
    1 cawan nasi putih + 2 ketul daging masak kicap + 1 senduk kangkung tumis air + 1
    potong betik + air kosong
    atau
    1 cawan nasi goreng + 1 ketul peha ayam + 1 senduk kobis goreng + 1 potong tembikai
    susu + air kosong
    atau
    1 mangkuk kuew teow tomyam + 2 ketul daging + 1 potong tembikai susu + air kosong

    OR

    Produk Makanan
    Cencalok
    Budu
    Tempoyak
    Rempeyek
    Kopi Hipster

    3
    CONFIDENTIAL

    Faculty of Health Sciences


    Bachelor of Nutritional Sciences (Honors)
    Bachelor of Dietetics (Honors)
    NDD 21102
    Food Microbiology and Safety
    Minum malam
    3 keping biskut marie + 1 gelas susu rendah lemak
    atau
    1 keping roti putih + 1 keping keju rendah lemak
    atau
    1 biji muffin coklat + 1 gelas susu rendah lemak

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