{"_buckets": {"deposit": "91699bf0-53b7-4214-bcc8-e688bbcce3a1"}, "_deposit": {"created_by": 12, "id": "9394", "owner": "12", "owners": [12], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "depid", "value": "9394"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00009394"}, "author_link": [], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "A Model HACCP Plan for Small Scale Production of Baby Food", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The development and quality evaluation of brown rice and vegetables based baby food will be intended as complementary infant food for children aged between the first 6 months and one year of life. Local indigenous raw materials such as brown rice, red lentils, orange-fleshed sweet potatoes and spinach leaves were used in the formulation of baby food powder. The main aim of this research is to design a Hazard Analysis and Critical Control Point (HACCP) plan for baby food powder production. A hazard analysis system was adopted and critical control points in each processing step were determined. A sample generic HACCP plan was recommended. Three Critical Control Points (CCPs) in the processing; cold storage of raw materials; pressure cooking and packaging were identified. A HACCP plan was completed with perquisite programs dealing with the identified hazards."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Indigenous raw materials"}, {"interim": "HACCP"}, {"interim": "Critical control points"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2024-04-18"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Zo Khua Vak(11 to 22).pdf", "filesize": [{"value": "475 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 475000.0, "url": {"url": "https://meral.edu.mm/record/9394/files/Zo Khua Vak(11 to 22).pdf"}, "version_id": "06c6b2a2-d224-43fb-aa05-5526c789c149"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "2022", "subitem_journal_title": "University of Yangon Research Journal", "subitem_pages": "11-22", "subitem_volume": "11, No. 2"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Zo Khua Vak"}, {"subitem_authors_fullname": "Khin Swe Oo"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2022-12-31"}, "item_title": "A Model HACCP Plan for Small Scale Production of Baby Food", "item_type_id": "21", "owner": "12", "path": ["1582967436313"], "permalink_uri": "https://meral.edu.mm/records/9394", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2024-04-18"}, "publish_date": "2024-04-18", "publish_status": "0", "recid": "9394", "relation": {}, "relation_version_is_last": true, "title": ["A Model HACCP Plan for Small Scale Production of Baby Food"], "weko_shared_id": -1}