KEEPING SALMONELLA AWAY FROM FROZEN CURRY PUFF by NUR AMIRA ROSLI, NOR AINY MAHYUDIN

Keeping Salmonella Away from Frozen Curry Puff provides a detailed guide to food safety in the production of Malaysian frozen curry puffs. The book explores key aspects such as HACCP implementation, process validation, microbial shelf life, and factory layout design to ensure a safe and high-quality product. This resource is essential for food manufacturers, safety professionals, and researchers looking to enhance food safety standards in frozen food production.