Section outline

◄PENGHARGAAN

    • Rujukan Modul 1

      • Alimenti Food Science Ltd. (2021). HACCP physical hazards. https://alimenti.co.uk/haccp-growing-food-businesses/haccp-physical-hazards/
      • Azizi, M. (2023). What are foodborne viruses? News-Medical. https://www.news-medical.net/health/What-are-Foodborne-Viruses.aspx
      • Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia. (2023). Bahagian Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/xs/index.php
      • Hello Doktor. (2021). Awas! Ada alergen tersembunyi dalam makanan, ini antara senarainya. https://hellodoktor.com/keadaan-alergi-autoimun/alahan-makanan/alergen-tersembunyi-dalam-makanan/

      Rujukan Modul 2

      • Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia. (2023). Bahagian Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/xs/index.php
      • National Restaurant Association. (2019). ServSafe food handler guide (6th ed.). National Restaurant Association.

      Rujukan Modul 3

      • Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia. (2023). Bahagian Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/xs/index.php
      • National Restaurant Association. (2019). ServSafe food handler guide (6th ed.). National Restaurant Association.

      Rujukan Modul 4

      • Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia. (2023). Bahagian Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/xs/index.php
      • National Restaurant Association. (2019). ServSafe food handler guide (6th ed.). National Restaurant Association.

      Rujukan Modul 5

      • Bahagian Keselamatan dan Kualiti Makanan, Kementerian Kesihatan Malaysia. (2023). Bahagian Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/xs/index.php
      • National Restaurant Association. (2019). ServSafe food handler guide (6th ed.). National Restaurant Association.
      • Unilever Food Solutions. (2024). Suhu ideal untuk menyimpan & memasak hidangan. https://www.unileverfoodsolutions.com.my/ms/inspirasi-chef/keselamatan-makanan/suhu-ideal-untuk-menyimpan-and-memasak-hidangan.html

      Rujukan Modul 6

      • Singapore Food Agency. (n.d.). Amalan pengurusan haiwan perosak yang baik. https://www.nea.gov.sg/docs/default-source/our-services/good-pest-management-practices_malay-version.pdf

◄PENGHARGAAN