Date of Award


Degree Type


Degree Name

Bachelor of Science Honours


Faculty of Communications, Health and Science

First Advisor

Dr Ajay Shah


The purpose of this study was to identify and develop a suitable quality assurance system based on Hazard Analysis Critical Control Points (HACCP), which was implemented to the ‘cook-freeze' operation, currently employed at Healthcarc Foods. In addition, the quality assurance system was implemented as a systematic approach to food quality, and as a means of ensuring food safety. The samples, which consisted of all the chicken dishes, were used in the development of the HACCP plans comprising of flowcharts and HACCP control charts. These dishes are regarded as 'high risk', in terms of microbiological growth, and therefore, were chosen to be monitored. The research was conducted in the following way: l) the chicken recipes were reviewed; II) the ingredients required for each chicken recipe were listed; Ill) all the procedures employed in the production of each chicken dish were analysed; and IV) the personnel responsible for each particular operation were observed and informally interviewed. The information collected throughout the conduct of the study provided the groundwork for the development of a flowchart and HACCP control chart for each chicken dish. The study shows that certain areas within the 'cook-freeze' operation need improving or changing. Therefore, a number of recommendations have been put forward.