INCUBATOR PROGRAM TRAINING REPORT

2013

MOHANRAJ A/L SUPPARAMANIAM

BACHELOR OF ENGINEERING ENTREPRENEURSHIP

SCHOOL OF BUSINESS INNOVATION AND

TECHNOPRENEURSHIP
UNIVERSITI MALAYSIA PERLIS

INCUBATOR PROGRAM TRAINING REPORT

(BIT291/4)

AT
UNIPEQ SDN BHD,
Block A, UKM MTDC Technology Centre,
Universiti Kebangsaan Malaysia,
43600 Bangi,
Selangor.

NAME
MATRIC NO
PROGRAM

:
:
:

ACADEMIC SESSION

MOHANRAJ A/L SUPPARAMANIAM

111220750
BACHELOR OF ENGINEERING
ENTREPRENEURSHIP
2012/2013

INCUBATOR PROGRAM TRAINING REPORT

(BIT291/4)

AT

UKM CETAK
Aras Bawah, Bangunan Penerbit UKM,
University Kebangsaan Malaysia,
43600 Bangi,
Selangor.

NAME
MATRIC NO
PROGRAM

:
:
:

ACADEMIC SESSION

MOHANRAJ A/L SUPPARAMANIAM

111220750
BACHELOR OF ENGINEERING
ENTREPRENEURSHIP
2012/2013

TABLE OF CONTENTS

ACKNOWLEDMENT

ABSTRAK

ABSTRACK

CHAPTER 1: INTRODUCTION
1.0 : INDUSTRIAL BACKGROUND (UNIPEQ )

1-8

1.1 : INDUSTRIAL BACKGROUND (UKM CETAK)

9 - 14

CHAPTER 2: MANAGEMENT
2.0 : ORGANIZATION CHART

15

2.1 : TRAINING SCHEDULE

16

CHAPTER 3: SENSORY EVALUATION TRAINING

3.0 : SENSORY EVALUATION
3.1 : METHOD OF SENSORY EVALUATION

17
18 - 20

3.2 : SENSORY QUESTION

20

3.3 : METHOD SELECTION

21

3.4 : PRODUCT EVALUATION PROCEDURES

22

3.5 : RATING SCALA

22 - 24

3.6 : APPALICATION

25

3.7 : BENEFIT

26

3.8 : SUMMARY

26

CHAPTER 4: HALAL AWARENESS TRAINING

4.0 : HALAL AWARENESS

27

4.1 : TIPS FOR PLANNING MEALS/SNACKS/REFRESHMENTS

28

4.2 : HALAL CERTIFICATION

28 - 32

4.3 : BENEFIT HALAL CERTIFICATION

32 - 33

4.4 : COMPLIANCE TO HALAL REQUIREMENTS

33

4.5 : EMPLOYEES UNDERSTANDING ON HALAL REQUIREMENTS

33

4.6 : HALAL ADVISOR

34

4.7 : SUMMARY

34

CHAPTER 5: HACCP TRAINING

5.0 : PURPOSE HACCP TRAINING

35 - 36

5.1 : FOODBORNE ILLNESS RISK FACTORS

36 - 37

5.2 : ACTIVE MANAGERIAL CONTROL

37 - 38

5.3 : HACCP PRINCIPLES BEING USED IN RETAIL AND

FOOD SERVICE
5.4 : SEVEN PRINCIPLES OF HACCP
5.5 : SUMMARY

38 - 39
39 42
43

CHAPTER 6: ADOBE ACROBAT PDFs

6.0 : INTRODUCTION

44

6.1 : OBJECTIVES

44

6.2 : A LITTLE BIT ABOUT ADOBE

45

4.3 : DEFINITIONS

45

6.4 : CREATING STATIC PDFs

45

6.5 : CREATE PDFs FROM FILE

46- 48

6.6 : CREATE A PDF FROM A SCANNED DOCEMENT

48-49

6.7 : RUN SPELL CHECK

49

6.8 : SUMMARY

50

CHAPTER 7: EDITING/ ENHANCING THE SCANNED IMAGES U SING

ADOBE PHOTOSHOP
7.0 : INTRODUCTION

51

7.1 : GETTING STARTED

51 - 52

7.2 : INTERFACE LAYOUT

53 - 54

7.3 : PALETTES

54 - 59

7.4 : TOOLBOXS

59

7.5 : SELECTION TOOLS

60

7.6 : ALTERATION TOOLS

61 - 62

7.7 : ADDITION TOOLS

62

7.8 : DRAWING AND SELECTION TOOLS

63

7.9 : COLOR BOXES AND MODES

64

7.10 : CROPPING

64 - 68

7.11 : RESIZING

68 - 71

7.12 : CORRECTING

71 76

7.12 : SAVING

77

7.13 : SUMMARY

78

CHAPTER 8 : OBSERVATION AND RESULTS

8.0 : DISCUSSION

79

8.1 : SUGGESTION

80

CHAPTER 9 : APPENDIX AND REFERENCE

9.0 : REFERENCE

81

9.1 : APPENDIX
APPENDIX 1 (SENSORY EVALUTION)

82

APPENDIX 2 (SENSORY EVALUTION)

83

APPENDIX 3
(JAKIMs HALAL CERTIFICATION FLOW CHART)

84

 APPENDIX 4
(PROCESS PREPARING FOR USE BIZHUB PRESS 1250)
APPENDIX 5 (TOOLBAR ADOBE PHOTOSHOP)
APPENDIX 6 (PHOTO EDITING PROCESS)

85 - 86
87
88

ACKNOWLEDMENT

Firstly, I would take my lecturers those are help me a lot to complete my incubation
programmed with successfully about 12 weeks. I would like to dedicate this report to my
lecturer, Puan Tengku Suriani Binti Tengku Yaakub and Mr. Juraij. There is no doubt in my
mind that without her continued support and counsel I could not have completed this report.
And most of all to the Almighty God who gives me strength and good health while doing
this report.
Secondly, I want thank my parents who are allowed me to carry out this incubation
training which is so far from my home by providing me transport to attend my attend my
incubation training. I am really proud to myself because having parents like them because
they trust on me that I can complete this incubation programmed in 3 months period. They is
no allowance provided for me and my parents fully support me to handle any financial
problem until the end of this training.
I would like to acknowledge the inspirational instruction and guidance of Cik Sufha
Hafiana Esa from UNIPEQ SDN BHD because of accept me to do incubation training at that
institute. As a supervisor, she has been given me a deep appreciation and support to
complete my incubation training. I also want to thank to all staff who taking care for my
safety and teach many talents how carry out activities at that station. Finally, I would also
like to acknowledge the support and assistance given me by my friends. They have been
very generous in their support and many of them have contributed ideas, feedback and
advice.

ABSTRAK
Selama 12 minggu dalam industri latihan, saya telah belajar beberapa jenis aktiviti
seperti analisis makmal, menganjurkan kursus dan menguruskan pejabat. Kali pertama, saya
melihat sebuah syarikat yang menyediakan perkhidmatan yang berkaitan dengan analisis
keselamatan makanan, latihan teknikal dan perundingan. Ia telah ditubuhkan pada tahun
1994 dan diperbadankan di bawah Suruhanjaya Syarikat Malaysia pada tahun 2009. Makmal
UNIPEQ adalah makmal bertauliah. Skim Akreditasi Makmal Malaysia dengan ISO / IEC
17025 pada tahun 2006. Sejak penubuhannya, pelbagai agensi kerajaan dan syarikat-syarikat
makanan telah mendapat perkhidmatan daripada UNIPEQ sehingga sekarang. UNIPEQ
menawarkan tiga perkhidmatan utama seperti analisis makmal, latihan dan merunding
(perundingan). Untuk perkhidmatan makmal, UNIPEQ beroperasi dengan cekap dalam
pelbagai analisis berkaitan makanan seperti analisis proksimat, gula, vitamin, logam berat,
mineral, lemak seperti profil asid lemak, analisis air, madu dan banyak lagi. Di samping itu,
analisis mikrob juga ditawarkan sebagai Jumlah Kiraan Plat, koliform, E. Coli,
Staphylococcusaurous, yis dan kulat, Salmonella sp. dan lain-lain untuk memastikan
makanan yang selamat dan bebas daripada mikroorganisma yang tambahan dangerous.Di,
UNIPEQ juga menyediakan kursus-kursus yang meliputi pelbagai aspek keselamatan
makanan di mana-mana kursus-kursus ini boleh dipegang sama ada di rumah atau di tempat
di atas permintaan pelanggan. Dalam hujung minggu itu, saya juga belajar bagaimana untuk
menggalakkan UNIPEQ SDN.BHD, menganjurkan seminar dan juga kerja-kerja
menguruskan pentadbiran pejabat.

ABSTRACT

For 12 weeks in the training industry, I have learned a number of types of activities
such as laboratory analysis, organizing courses and manage the office. The first time, I see a
company that provides services related to food security analysis, technical training and
consulting. It was established in 1994 and was incorporated under the Companies
Commission of Malaysia in 2009. UNIPEQ laboratory is accredited laboratory. Laboratory
Accreditation Scheme of Malaysia with ISO / IEC 17025 in 2006. Since its inception,
various government agencies and food companies have been getting service from UNIPEQ
until now. UNIPEQ offers three main services such as laboratory analysis, training and
consults (consultation). For laboratory services, UNIPEQ operate efficiently in a variety of
food-related analysis such as proximate analysis, sugars, vitamins, heavy metals, minerals,
fats such as fatty acid profiles, analysis of water, honey and many more. In addition,
microbial analysis is also offered as Total Plate Count, Coliform, E. Coli, Staphylococcal cu
aurous, yeast and fungi, Salmonella sp. and others to ensure that food is safe and free from
microorganisms that dangerous. In additions, UNIPEQ also provide courses covering
various aspects of food security in any of these courses can be held either in-house or on-site
at the request Customer. In a week the end, I also learn how to promote the UNIPEQ
SDN.BHD, organized a seminar and also the work of managing office administration.

CHAPTER 1

INTRODUCTION

1.0 Industrial background

UNIPEQ Co., Ltd. is a food quality research under the National University of Malaysia
who provide services related to food security analysis, technical training and consulting. It
was established in 1994 and was incorporated under the Companies Commission of
Malaysia in 2009. UNIPEQ laboratory is accredited laboratory Laboratory Accreditation
Scheme of Malaysia with ISO / IEC 17025 in 2006. Since its inception, various government
agencies and food companies have been getting service from UNIPEQ until now.
UNIPEQ offers three main services such as laboratory analysis, training and consultation
(consultation). For laboratory services, UNIPEQ operate efficiently in a variety of foodrelated analysis such as proximate analysis, sugars, vitamins, heavy metals, minerals, fats
such as fatty acid profiles, analysis of water, honey and many more. In addition, microbial
analysis is also offered as Total Plate Count, Coliform, E. Coli, Staphyloccous aureus, yeast
and fungi, Salmonella sp. and others to ensure that food is safe and free from harmful
microorganisms.

In addition, UNIPEQ also provide courses covering various aspects of food security in
any of these courses can be held either in-house or on-site in accordance with customer
demand. Some of the courses or training offered by this company is like;
i. Food allergens: Control, Regulatory & Labelling issues
ii. Food Labelling: A Practical Approach
iii. Cleaning & Sanitation
iv. HACCP: Principle & Applications
v. GMP & Halal
vi. ISO 22000: Document Control
vii. Packaging & Shelf Life: A Practical Guide
viii. Practical in Food Microbiology
ix. GMP: Getting Ready for HACCP
Not only that, now UNIPEQ also offers programs related to halal such as Halal
Awareness, Ethics Halal, Halal Awareness: Train of Trainers, and also Halal: A Practical
Approach in Internal Auditing.
UNIPEQ also offer consulting services for companies in need of advice as an
example in the implementation of Good Manufacturing Practise (GMP) and Hazard
Analysis and Critical Control Point (HACCP).

1.0.1 Vision
To be a market leader in the enhancement of food quality and safety
1.0.2 Mission
To offer consistent and reliable service quality for laboratory, training
and consultancy to the food and related industries
1.0.3 Goals
To synergize on UKMs expertise and facilities to translate knowledge into tools and
Systems this can facilitate in the creation of niche, high end products and services for
the food industry and for UNIPEQ to move into the blue ocean.

1.0.4 Type of Industry

The institutes main thrusts are to provide services related to food security analysis,
technical training and consulting. It was established in 1994 and was incorporated under the
Companies Commission. In addition, UNIPEQ also provide courses covering various
aspects of food security in any of these courses can be held either in-house or on-site in
accordance with customer demand

1.0.5 The main functions of UNIPEQ:

To provide courses covering various aspects of food security in any of these courses
can be held either in-house or on-site in accordance with customer demand

To serve as a laboratory services that operate efficiently in a variety of food-related

analysis.

To provide offers programs related to halal.

To offer consulting services for companies in need of advice as an example in the

implementation of Good Manufacturing Practice (GMP) and Hazard Analysis and
Critical Control Point (HACCP).

Location Map of UNIPEQ-MTDC, Bangi

1.1 Industrial background

UKM Holdings Sdn Bhd (UKMHSB) is a wholly-owned company of Universiti
Kebangsaan Malaysia and act as a holding company to plan and monitor the establishment
of subsidiaries when deemed appropriate. UKM Holdings Sdn Bhd was incorporated in
April 2000 and commenced operations on January 2, 2001. UKMH core business based on
education, consultancy & research, health management, technology transfer and hospitality.
UKM Holdings was established with the aim of:

Conduct business activities with full use of the expertise of resources owned SMEs

Plan, implement, coordinate and monitor the operations and activities of the SME
business

Identify business opportunities that can be explored by the private sector, both from
within and outside the country as well as government bodies

UKM Group Holdings

UKM Health Sdn Bhd (Health Management)

SME Consultancy Sdn Bhd (Consultation and Research)

UKM Engineering Consultants and Architects Sdn Bhd (Consulting Engineering

and Architecture)

UKM Technology Sdn Bhd (Technology Transfer)

Poet Puri Sdn Bhd (Accommodation, Catering and Facilities Seminar)

Educational Extension Center (Executive and Continuing Education Program)

Talent Enhancement Academy (TEA) (Academy of Personality Development and

Self-Management)

UKM Print (Printing Services)

1.1.1 Introduction UKM PRINT

National University of Malaysia is a university academic publishing imprints placed
under the Office of the Chancellery. Publisher SMEs administered by the University
Publications Committee, chaired by the Deputy Vice Chancellor, Academic Affairs. At this
time led by a UKM Publishers Publication Officer is responsible to the Vice-Chancellor and
Chairman of Council of the University Author. Author Conference University task to decide
whether a manuscript has quality content and is suitable for scientific publication.
Publication committee was established in 1970 and at the meeting in January 1971 it was
decided that all scientific publications / academic in the form of books, journals, etc.
undertaken in universities should be channeled through Conference Author University.
Since 1989 Vice Chancellor officially appoint members of the Council of Authors and also
heads the university journal editor.Now UKM Publishers change under UKM Holdings. So
it new name is UKM Print (UKM CETAK)start from 22 julai 2013.

1.1.2

Mission
Form an organization that became a conduit and disseminator of indigenous
corpus of knowledge and thought Bangi sound and effective fit with the
current challenges of globalization through publishing.

1.1.3

Concept
Be the leader of scholarly publications and university publications in
scholarly communication world.

10

1.1.4

Goals
Malaysiana empower indigenous knowledge as well as Malay as the
language of knowledge through scientific publications and university
publications.

1.1.5

Obtaining Basic Manuscript

UKM Print centric publishing original works in the Malay language. In the
meantime, work in English or other languages and translation into Malay
language is also given consideration. Publishers accept work in almost all
branches of science with a focus on the use of the work especially for
students, scholars, researchers, government officials, professionals and fans.

1.1.6

Help authors
In order to encourage more people to write and produce quality books,
limited financial assistance available for UKM staff in the process of
completing their work. Help writing a work that is given to not more than
RM750. Publisher also provides illustrations preparation assistance not
exceeding RM500. UKM staff who desire to help to serve abastak, table of
contents and some sample chapter manuscript that was written.

11

1.1.7 Budget and Staff

UKM Print financial resources came from provision universities placed in a
special revolving fund for scientific publication. This year UKM Print has 5
employees, 2 of whom are professional officers. In 1992, the University has
spent a total of about RM150, 000 for the purchase of the latest DTP system.
This system is used for page layout and they mengaturhuruf / computerized
layout.
1.1.8 Royalti And Honorarium
Basically published books will be given royalty rate of 10% -20% of the price
paid by the amount of print books. In publications, contributors are not given
any honorarium or royalties, unless of-prin. While for other forms of
publication, a number of small honorarium paid, especially to the editor of a
paper (volume editor) or general editors do editing work.
1.1.9 Basic and regulations
All services must be bound by the Central Publishing activities of the
University includes teaching and learning, research, lectures, publications,
administration, student affairs, national culture and religion (Islam).

12

1.1.10 Role

The function of a print publication that publishes and publications for scholarly
publication requirements and other university publications.

Plan and set the publishing and printing of university policy. Serve as "electronic
publishing facility / multimedia".

Develop the concept of "production" and "production" other than the present
conventional design using information technology more vigorously.

Produce scientific issues and other university publication in conventional and digital
form as follows:
a) Books, monographs, journals printed offset
b) Books, monographs, journals printed online digital technology
c) Issuance of electronic online journals / website.
d) Digital documentation Malaysiana collection of scientific material.
e) Digital documentation of the University's research report.
f) Malay corpus construction pioneered digital collections.
g) Thesis in digital publishing.

Develop new products covering teaching and learning materials, lectures and
publications on the Web.

Provide educational technology tools for teaching and learning and other SME
business. for example:
a) Video conferencing.
b) Lecture material on the Web site
c) The use of digital technology in their lectures.

The role and function as publisher UKM Publisher, monographs and scholarly
journals universities will be maintained as in the existing regulations.

13

Carry out secretarial functions for the three committees as follows:

a) Author of a special session to consider the University of scholarly publishing
university policy and consider publishing scholarly works through UKM
Publisher will continue to run with existing regulations;
b) Committee (and printing) will be a coordinator of publications and other
derivative products. (The new rules of the Publications Committee will be
issued).

Provide training for academic staff in the provision of teaching and learning
materials, including training in the field of writing and publishing in particular for
publishing multimedi

14

CHAPTER 2
MANAGEMENT

2.0 Organization Chart

DR. SITI NOORBAIYAH ABDUL MALEK
CHEIF EXECUTIVE OFFICER

ASLINDA ARIS

PERSONAL/ ADMIN ASST

SHARMILAA TAN

BUS. DEV & MKT SENIOR EXECUTIVE

YUHANA JUNUS

CONSULTANCY EXECUTIVE

SITI JULIAH MISWAN

FINANCE/ ADMIN EXECUTIVE

NOOR AZINAH MAAMIN

MOHD N. EFFENDIE

LABORATORY SENIAR EXECUTIVE

SHOBA MANYAM
LAB EXECUTIVE

FAUZI MAMAT

TRAINING EXECUTIVE

TRAINING EXECUTIVE

ZAKIAH MOHD YUSOF

LAB EXECUTIVE

ROHAYA OTHMAN
LAB ASST

MOHD TAUFIK ZAINAL ABIDIN

LAB ASST
MOHD KAMAL HAFIZ YUSOFF
LAB ASST

MOHD HASHIM KAMARUDDIN

LAB ASST

15

2.1 Training Schedule

Training schedule (17 June 2013 - 07 September 2013)
Centre

Officers

Date

Cik Sufha Hafiana Esa

Training Department

&

17/06/2013 21/06/2013

Pn. Fakhirah Roslan

Cik Sufha Hafiana Esa
Training Department

&

24/06/2013 -28/06/2013

Pn. Munarwarah Hamdan

Cik Sufha Hafiana Esa
Training Department

&

01/07/2013 - 12/07/2013

Pn. Munarwarah Hamdan

En.Prabhu
Consultancy Department

Customer Department
Customer Department
Customer Department

&
Cik Sufha Hafiana Esa

15/07/2013 - 19/07/2013

Pn. Sharmilaa Tan

22/07/2013- 02/08/2013

Pn. Sharmilaa Tan

05/08/2012 - 16/08/2012

Pn. Sharmilaa Tan

19/08/2012 - 05/09/2012

16

CHAPTER 3
SENSORY EVALUATION TRAINING

3.0 Sensory Evaluation

Sensory evaluation is a field that measures product attributes perceived by the human
senses. The inherent variability of human responses has led to special methods and
procedures for their measurement. Understanding the type of response being measured is
important for designing research. Different methods have been developed, and by
understanding the core principles of usage for these methods, one can improve the quality of
the human measurement. The data then becomes more useful for developing and
maintaining successful products.
Measurements using people as the instruments are sometimes necessary. The food
industry had the first need to develop this measurement tool as the sensory characteristics of
flavor and texture were obvious attributes that couldnt be measured easily by instruments.
Starting in the 1940s, the first trained panels were developed in an effort to make
measurements of food more to objective, given the inherent subjectivity and variability of
human to evaluators. Eventually the field of Sensory Evaluation emerged, and was applied
to a variety of other product types. The following definition written by the Sensory Division
of the Institute of Food Technologists has held up well over the years.
This applies to a range of products, including cosmetics, household cleaners, paper
products, fabrics, tobacco products, pharmaceuticals, automobiles, etc., with more
applications all the time. Anything that has sensory characteristics perceived by one or more
of the human senses can be measured. The question is how to design methods that deliver
consistent, reproducible results.

17

3.1 Method of Sensory Evaluation

3.1.1 Descriptive Analysis
The first attempts to use people as measurement tools were made with trained panels
that measured the intensities of sensations from food samples without the like or dislike
response. For example, saltiness was rated for intensity only, not how well it was liked.
Other more complicated attributes, like caramel flavor or cohesive texture required
training panelists so that they were all describing the same thing consistently. Various ways
of training panelists have been developed, and the methods are generally referred to as
Descriptive Analysis. It is the most analytical method, and describes attribute intensities
without assessing liking for them.
3.1.2 Acceptance Tests
The other human response to products is, of course, liking or acceptability. These
tests are usually referred to as Acceptance Tests, and are best done with a large group of
respondents because of the subjective nature of the response. The general population can
vary greatly in product preferences, so it is important to use respondents representative of
product users or the target market. Non-users could easily provide different results that
would mislead product decisions. In acceptance tests, validity is the primary issue as it is
predictive of marketplace success. As an example of how these two methods differ, below is
a plot measuring intensity of a sensation versus liking of that sensation:

18

Figure 1: Differ between two methods

The plot shows how intensity of an attribute, e.g. saltiness, can increase with higher
concentrations, while liking for the attribute reaches a peak and then declines. This general
pattern occurs quite commonly, although the pattern varies with the attribute and its
interaction with other attributes. Measurement of the intensity response is best done with
small trained panels using Descriptive Analysis. These panels measure specific sensations,
without emotion (no like/dislike), and make them more objective and reproducible.
Descriptive Analysis panels are typically 8-10 respondents, so they are too small a group for
measuring liking and potentially unrepresentative of the target market. This leads to the need
for both methods in many situations.
The liking response is more variable than intensity, because it is an emotional
response based on a variety of factors. Acceptance tests done with appropriate respondents
provide liking scores for the products, and related information. Marketing strategies can also
be explored in this type of research. Since the respondents are not trained, they have
limitations in describing specific sensations.

19

3.1.2 Discrimination Tests

The third broad category of sensory tests is Discrimination Tests. Often referred to as
difference tests, they are designed to measure the likelihood that two products are
perceptibly different. One of the most common types is the Triangle test, in which the
evaluator receives three samples, among which two are the same and one is different. The
task is to identify the different sample. Evaluators perform best if they are familiar with the
type of test, and might be trained panelists. Responses from the evaluators are tallied for
correctness, and statistically analyzed to see if there are more correct than would be
expected due to chance alone. This test is generally best as a screening tool, because of the
high risk that samples may be slightly different when a no difference result is found. This
leads to an important point for sensory testing Different test methods answer different
questions, so you must be clear about what questions you are asking.

3.2 Sensory Questions

Questions about products are what lead to the need for testing that measures human
responses. These are just a few questions that come up frequently, many others occur when
circumstances change. For example, questions may be asking:
How is your product different from others in the marketplace?
Is the latest formulation different from the last one?
How do formula and processing changes affect the product?
What changes occur in the product as it ages?
What are the likes and dislikes for the product?
Will the product user remember the products sensory characteristics?

20

3.3 Method Selection

Determining the type of test to use can be difficult, as one may tend to choose the
familiar or convenient method. Having clear objectives based on the questions that are
trying to answer should dictate the test method. Often there have more than one question
should need to answer, and must make choices about methods based on the resources and
time. Often both an Acceptance test and a Descriptive Analysis panel are required.
Acceptance tests measure liking for test products, while Descriptive Analysis panels more
precisely measure the product attribute intensities. Despite attempts to collect both intensity
and liking on specific attributes are usually best measured separately. Using the wrong
method can give the information, but may not answer the question.

Table 1: Types of Method and Question

21

3.4 Product Evaluation Procedures

Test samples for human evaluation require special attention to minimize the many
biases that can occur. Blind codes, such as 3 digit numbers, are used to mask sample
identity. The order (sequence) that samples are evaluated is balanced across respondents so
each sample is evaluated 1st, 2nd, 3rd .Nth as equally as possible. Order bias cannot be
eliminated, but can be blocked across respondents to reduce its effects. Score sheets should
be designed to facilitate ease of evaluation and not be too long. Both physiological and
psychological fatigue is considered in the sample evaluation protocol, and enough time
between samples for recovery of the senses. Ratings for samples are influenced by the
context in which they are evaluated, and scores are relative to the other samples in the test.
Because scores are not absolutes, a control or reference sample may need to be included for
data interpretation.

3.5 Rating Scales

Acceptance tests usually involve category scales, most commonly hedonic scales that
are 9 points in length. The midpoint is neutral, and the other points reflect increasing or
decreasing degrees of like or dislike. There are many variations on the Hedonic scale, but
the classic 9-point scale has seen the most use. Considering the need for the distance
between points to be perceived as equivalent, the words under each were researched to make
them as equally spaced as possible.

Figure 2: Acceptance Test Scales

22

In most cases Descriptive Analysis panels use graphic line scales to rate intensities
so that the panelists are not limited to discrete points. These scales can increase
discrimination among samples, and are usually preferred by the panelists. They require later
conversion to numerical measurements via manual or scanning entry of the results if direct
computer entry is not available.

Figure 3: Descriptive Analysis Panels

3.5.1 Data Analysis

There are many ways to analyze data, and sensory results can be particularly
challenging due to people as the measurement tool. Test respondents dont always perform
as expected, or participate when needed, leading to missing data. Understanding how
responses change due to product differences versus change due to panelist differences is
important. Replication is a good way to assess Descriptive Analysis results to evaluate
panelists for consistency and agreement with other panelists. Acceptance tests usually have
disagreement between respondents, and the challenge may be to decide if they represent
different market segments (see histograms below). Scale usage in acceptance tests varies
from panelist to panelist, and balanced block designs where each respondent sees all
products help to minimize this difference. Significance of results from Discrimination tests
can be determined from tables of probabilities based on sample size and number of correct
responses. The use of parametric statistics for rating scale data has been debated, since the
criteria for usage (normally distributed data) is not always met. In most cases the benefits of
using parametric vs. non-parametric analysis outweigh the disadvantages. Examining the

23

distributions and variance in the data is always important and might indicate reason to use
nonparametric methods.

Figure 4: Data Analysis Respond Results

For most tests involving rating scales, Analysis of Variance (ANOVA) is used for
analyzing the results, followed by post hoc tests for means separation of specific samples.
E.g. Duncans, SNK, LSD, etc. Correlation and regression between attributes may also be
done, and sometimes it is helpful to apply data reduction techniques such as Principle
Component Analysis (PCA), Factor Analysis, etc. Designed experiments can be useful for
generating sample sets to understand technical variables that affect sensory attributes, and
allow for more statistically powerful analysis of the results. The most complicated analysis
involves regression to relate liking scores to Descriptive Analysis. A sample set that varies
on the important sensory attributes is then necessary to understand key drivers of liking and
build a model that is predictive for future use.

24

3.6 Applications
A few applications for sensory evaluation are detailed in the table as below:

Table 2: Applications for Sensory Evaluation

25

3.7 Benefits
Human measurements are variable, but can be made more reliable if appropriate
methods and procedures are used. As with any testing, resources are needed for good
measurements. Sensory data can facilitate good decisions on a variety of issues, and the
improvement in the quality of the information collected will have long-term value for
product decisions.
3.8 Summary
The field of sensory evaluation is relatively new, and requires a variety of skill sets
ranging from science, mathematics, business, physiology and psychology. While Food
Science was the first area to use sensory methods extensively, they have spread widely to
other products that have attributes perceived by the senses. Methods to improve the
measurement of human responses have been developed and keep getting better. Different
methods provide different types of information, so it is important to identify the question
you are asking to design and execute testing that yields the human measurements you need.

26

CHAPTER 4
HALAL AWARENESS TRAINING
4.0 HALAL Awareness
The food industry is an evergreen industry and halal food is the latest trend in the
world market. Customers demand for halal food is increasing not only in the Islamic
countries but also in Europe and America. Demand for halal food is estimated at US$150
billion a year with the increase in world Muslim population to an estimated 2 billion people.
Taking into account the increase of halal product market, the Malaysian Government intends
in making Malaysia a regional halal hub. Food manufacturers in Malaysia should take this
opportunity to increase the countrys halal products for export purposes.
The Government has, since 2003, streamlined the implementation of the Halal
Certification. The Department of Islamic Development Malaysia (JAKIM), is now the lead
agency in the conferment of the halal certificates and labels at both the federal and state
level. JAKIM is responsible for issuing the certificates for halal products for exports and
imports, while the state governments issue halal certificates for local consumption. A new
Halal label was also introduced in 2003 for the purpose of coordinating the use of a
uniformed label at federal as well as state level. Earlier the fifteen different labels used by
the states and JAKIM had caused confusion among applicants and importers. The new label
when issued by the state will bear a state code in the label, while the label issued by JAKIM
will not have any code number. The new label has been registered under the Trade Mark Act
1976 and the Trade Mark Regulations 1997.

27

4.1 Tips for Planning Meals/Snacks/Refreshments

1.

Food traditions and dietary habits are affected by religion and culture. Ask the
participants or group leader if anyone has special dietary needs.

2.

Display the Halal certification symbol, food ingredient label or Halal store cash
receipt.

3.

Provide a vegetarian entre using legumes as an alternative to meat dishes.

4.

Read food labels carefully and regularly when purchasing food, as ingredients can
change without notice.

4.2 HALAL Certification

Halal food certification refers to the examination of food processes in its preparation,
slaughtering, and cleaning, processing, handling, disinfecting, storing, transportation and
management practices. The application of halal should apply to all stages of processing
"from farm to table".
Many foods are clearly Halal or clearly Haram. However, certain foods are difficult
to classify because of the ingredients they contain. Check for Halal certification or read food
labels. Check carefully each time you buy food products, as manufacturers may change
ingredients without notice. For meat and poultry to be Halal, it must be slaughtered
according to Islamic dietary laws (Zabihah). Serving appropriate vegetarian or plant-based
foods is encouraged. For more information and food choices, please see the Halal Foods
(Permitted Foods). Most foods are considered Halal except the following:

28

4.2.1 Haram Foods (Not Permitted)

Pork and its by-products e.g. gelatin, lipase, pepsin

Meat from animals not slaughtered according to the Islamic dietary law

Alcohol and foods prepared with alcohol e.g. candies and cakes that include alcohol
such as rum cake

Foods made with pure or artificial vanilla extract (vanilla is prepared with alcohol)

Foods containing blood and blood by-products e.g. blood pudding

Foods made with any of the following: whey prepared with non-microbial enzyme,
rennet, animal shortening, monoglycerides and diglycerides from an animal source,
sodium stearoyllactylate, L-cysteine.

29

Table 3: Permitted Halal Food List

30

Table 4: Not Permitted Food Types List (Haram Food)

31

4.2.2 HALAL Web Site Information

To investigate further specific foods or ingredients, call the manufacturer of the
product or refer to these Web sites:
www.eat-halal.com
www.isnacanada.com.
www.ifanca.org
www.emro.who.int/publications/index.htm
These Web sites contain third-party information provided through links to other
Internet sites. Toronto Public Health is not responsible for the content of these sites and does
not necessarily endorse the information presented there.

4.3 Benefit HALAL Certification

Halal certification provides the following benefits:
i.

Consumer confidence it allows the consumers to make an informed choice of their

purchase

ii.

Competitive advantage manufacturers can use it as a marketing tool to secure

bigger market share as halal food is suitable for both Muslims and non- Muslims. At
international level, it can enhance the marketability of the products especially in
Muslim countries.

iii.

Quality it indicates that the food product not only fulfills halal requirements, but
also strict hygiene practices

iv.

For the authority it provides a mechanism to audit and monitor halal food. The
Halal Certification process is shown in Appendix 1.

32

The Malaysian Standard MS 1500 on Halal food preparation and operation provides
guidelines and reference for the halal certification. It is expected to draw more interest from
the manufacturers to obtain the halal certification. As for the consumer, this standard can be
used as a reference as well as information on halal food.

4.4 Compliance to HALAL requirements

With the certification, manufacturers are obliged to act responsibly to maintain the
halal status of the food they produce. Manufacturers must ensure during all phases of the
production, the raw materials, equipment, tools and materials used must not be unwanted,
mixed with any unwanted material or has been in contact with unwanted materials. The
product and raw materials used must also be safe and will not cause harm to the health.
Ensuring a product is halal is not only limited to the materials and ingredients used.
Halal requirements cover all aspects of preparation, processing, packaging, distribution and
all related processes. Any equipment found to be in contact or contaminated with non halal
materials must be cleansed according to the Syariah requirements. In Halal food, cleanliness
and hygiene is very closely related to food safety. This is an important prerequisite halal
certification and the requirement covers personal hygiene, attire, equipment and working
environment.
4.5 Employees Understanding on HALAL requirements
All employees required to be trained to understand the halal concept, as well as their
roles and responsibilities in ensuring the products are handled accordingly. Manufacturers
are encouraged to establish quality assurance units to monitor all requirements of halal are
complied with at all time, especially in critical areas such as procurement. The unit should
also ensure that any non-compliance is immediately rectified.

33

4.6 HALAL Advisor

Establishment of an advisory panel competent in related Syariah requirements on
halal is also encouraged. This panel can be referred to for new product development so that
early control can be put in place.

4.7 Summary
The halal food issue is a sensitive and serious matter to the Muslims. Halal
certification will help boost the confidence of the Muslim consumers that the food and
product they purchase are not only halal but also hygienic and safe.
As Malaysia has a huge potential to develop the halal food industry and become a
halal food hub, manufacturers should take the opportunity to enhance their production
technology and systems to produce and market halal products. As Malaysias Halal
certification scheme is recognized worldwide due to its stringent criteria, manufacturers
should leverage on this advantage to be more competitive.

34

CHAPTER 5

HACCP TRAINING

5.0 Purpose HACCP Training

There is no doubt that the state, local, or tribal health inspector, play a significant
role in reducing foodborne illness in a jurisdiction, the job can be overwhelming at times
due to diminishing resources, increasing workload with limited staff, and growing liability.
Many of organization are continually forced to reassess priorities due to increased media
attention on food safety, threats from emerging pathogens, and food security, while being
challenged to do more with less while maintaining organization professional integrity.
Although the majority of these challenges are beyond to control, the allocation of the
inspectional time is one element that can change and continue to use to as advantage.
Organization may undoubtedly become frustrated when find the same violation at the same
establishment, inspection after inspection. Organization also may be able to change this
pattern by focusing the inspection on the violations most likely to cause foodborne illness
and by assisting retail and food service operators in the development or enhancement of
food safety management systems to reduce the recurrence of these violations.
This Manual was written to provide a "roadmap" for evaluating retail and food
service establishments based on the application of HACCP principles. The acronym
HACCP stands for Hazard Analysis and Critical Control Point. It is a preventive
approach implemented by industry to control food safety hazards. Using HACCP principles

35

during inspections will help to assist an organization in evaluating the effectiveness of food
safety management systems implemented by industry.
Many regulatory jurisdictions are already conducting risk-based inspections using
HACCP principles and other innovative approaches. This Manual is based on experience
gained from many of these approaches and is provided. The regulatory food safety
professional, to help an organization enhance the effectiveness of the inspections by
incorporating a risk-based approach.

5.1 Foodborne Illness Risk Factors

In an ideal world, determining the effectiveness of a retail and food service
regulatory program would be based on the occurrence of foodborne illness within that
jurisdiction. The occurrence of foodborne illness is, however, underreported, making it an
unreliable program measurement. As an alternative, the occurrence of foodborne illness risk
factors can be used to gauge program effectiveness. The foodborne illness risk factors are:

Food from Unsafe Sources

Inadequate Cooking

Improper Holding Temperatures

Contaminated Equipment

Poor Personal Hygiene

Until recently, there were no standardized, systematically-compiled statistics for the

incidence of occurrence of foodborne illness risk factors in retail or food service facilities.
As a result, implementation of food safety management systems designed to improve
conditions leading to out-of-control risk factors was difficult.
FDA completed a project designed to fill this information void and published its
results in the Report of the FDA Retail Food Program Database of Foodborne Illness Risk

36

Factors. The report, commonly referred to as the FDA Baseline Report, is provided to
regulators and industry with the expectation that it will be used to focus greater attention and
increased resources on the control of risk factors.

5.2 Active Managerial Control

The term active managerial control is used extensively throughout this Manual to
describe industrys responsibility for developing and implementing food safety management
systems to reduce the occurrence of foodborne illness risk factors. Although the term may be
new to some, the basic management principles are probably already being used in the dayto-day operations of most of the establishments the regulate.
Active managerial control means the purposeful incorporation of specific actions or
procedures by industry management into the operation of their business to attain control
over foodborne illness risk factors. It embodies a preventive rather than reactive approach to
food safety through a continuous system of monitoring and verification.
There are many tools that can be used by industry to provide active managerial
control of risk factors. Elements of an effective food safety management system may include
the following:

Certified food protection managers who have shown a proficiency of required

information by passing a test that is part of an accredited program.

Standard operating procedures (SOPs) for performing critical operational

steps in a food preparation process such as cooling.

Recipe cards that contain the specific steps for preparing a food item and the
food safety critical limits such as final cooking temperatures that need to be
monitored and verified.

Purchase specifications.

Equipment and facility design and maintenance.

37

Monitoring procedures.

Record keeping.

Employee health policy for restricting or excluding ill employees.

Manager and employee training.

On-going quality control and assurance.

Specific goal-oriented plans, like Risk Control Plans (RCPs) that outline
procedures for controlling specific foodborne illness risk factors.

5.3 HACCP Principles Being Used in Retail and Food Service

For several decades, food safety professionals have recognized the importance of
HACCP principles for controlling risk factors that directly contribute to foodborne illness.
Within the retail and food service industries, the implementation of these science-based food
safety management principles varies. Many multi-unit corporations and institutions, as well
as independent operators, have developed effective food safety management systems that
incorporate the seven principles of HACCP.
The products made in retail and food service operations are as varied as the methods
and processes used to make them. The resources available to retail and food service
operators to help them with identifying and controlling the risk factors particular to their
operations also vary. Due to this diversity, implementation of textbook HACCP is
impractical in most retail and food service operations.
Like many other quality assurance programs, the principles of HACCP provide a
common-sense approach to identifying and controlling problems. Consequently, many
food safety management systems at the retail level incorporate some, if not all, of the
principles of HACCP. Given the diversity of retail and food service operations, however, it
is important for you to recognize that there is more than one correct application of
HACCP principles. Regulatory inspection programs must be flexible enough to operate in a
complementary and effective manner in this dynamic retail environment.

38

The DRAFT FDA Voluntary National Retail Food Regulatory Program Standards establish
a framework that regulatory agencies can use to

Design and manage a comprehensive, risk-based retail food safety program.

Provide direction and focus on the causative factors of foodborne illness based on
HACCP principles.

Reinforce sanitation, operational, and environmental prerequisite programs.

5.4 Seven Principles of HACCP

5.4.1. Hazard Analysis
A hazard is anything which may cause harm to your customers. There are three
types of hazards:a. Biological Hazards
Biological hazards include food poisoning bacteria such as Salmonella, E.
coli and Bacillus cereus, which are hazardous because they can:

survive inadequate cooking

multiply to harmful levels in food given the right conditions

spread from raw foods to ready to eat foods (cross

contamination)

b. Chemical Hazards
Chemical hazards may be present on certain foods in the form of pesticides or
cleaning residues. Chemical hazards may also arise from incorrect storage
and misuse of cleaning chemicals or rodent bait. Not using food grade
equipment may also contaminate the food.

39

c. Physical Hazards
Physical hazards include contamination from foreign bodies like glass, wood,
metal, hair, flies etc. To identify all the hazards associated within your
business, you may wish to consider what process steps are applicable to your
business. Organization will need to think about the three hazards at each
stage/process step of the operation. For example;

purchase/receipt/collect

delivery

storage

preparation

cooking

cooling

storage

service

40

5.4. 2. Critical Control Points (CCPs)

CCPs are the stages of your process where the hazards must be controlled for the
food to be safe to eat.
5.4.3. Critical Limit
Critical limits are specified safety limits at your CCPs, which separates acceptable
(safe food) from unacceptable (unsafe food). Critical limits are usually numerical
values based on scientific finding. Example: Critical limit for the storage of foods in a
fridge as below;
i.

0-50C

ii.

80C

iii.

this is good practice but the food stored at this temperature is not critical
this is the critical limit

100C

this has exceeded the critical limit and is potentially unsafe

5.4.4. Monitoring
Monitoring procedures would need to be established to ensure hazards are controlled
at CCPs. Such monitoring activity may involve temperature checks, visual inspection
and time recording. Monitoring forms are available from the Managing Food Safely
pack.

41

5.4.5. Corrective Action

Corrective action are procedures to be taken when monitoring (at CCPs)has identified
that the critical limit has been or is likely to be exceeded. Such action must either
make the food safe or prevent its entry into the food chain. For example, the fridge
temperature is 100C. Your corrective action may state to; monitor in one hour,
relocate the food to another fridge operating at or below 80C, call the manager/owner,
call the fridge engineer.
5.4. 6. Verification
This involves taking an overview of your HACCP based system to ensure it is
working effectively. It is checking that the checks already done are true and effective
at controlling your hazards. For example, Managers weekly checks and food sampling
would be verification procedures.
5.4.7. Documentation
A HACCP based system must have appropriate documentation to demonstrate it is
working effectively. These will usually incorporate HACCP charts, work
instructions, written procedures/policies, training records, monitoring records,
sampling records, invoices, receipts etc.
a. Review
To ensure the HACCP is working effectively, it is important to review the
food safety system at regular intervals. This may be when there is a change of
menu, a complaint, a new product, a new premise or a visit from the
Environmental Health Officer.

42

5.5 SUMMARY
The ultimate responsibility for food safety at the retail level lies with retail and food
service operators and their ability to develop and maintain effective food safety management
systems. The goal of this Manual is to provide organization with a practical, HACCP-based
approach to evaluate industrys active managerial control of foodborne illness risk factors. It
is essential that regulatory program managers design an inspection program based on
HACCP principles that guides and supports their field staff in assisting operators with
incorporating these principles into their routine activities. Since food safety management
systems are designed by retail and food service operators to best meet their own needs,
organization will need to use a risk-based methodology during the inspections to uncover the
systems being used and to evaluate their effectiveness.

43

CHAPTER 6

ADOBE ACROBAT PDFs

6.0 Introduction
PDF stands for portable document format. A portable document format (PDF) can be
read on any computer and any platform (Windows, Mac, and UNIX). There are a variety of
programs which read PDFs, the most common being Adobe systems such as Adobe Acrobat
Professional, Adobe Reader, Adobe InDesign, etc. PDFs are particularly useful for those in
the information fields. Once a file or document is converted to a PDF, the look is
preserved exactly as it was intended. This includes fonts, spacing, marginal notes, etc.
Another positive function of PDFs is the ability to compress the files. This function is handy
in the case that you are putting together a large document with text and graphs and which
needs to be emailed to fellow classmates.
6.1 Objectives
Learn to create static PDFs on PC or Mac
Learn to add edit functions to static PDFs on PC or Mac

44

6.2 A Little bit about adobe

There are many different Adobe products. The ones will use in UKM CETAK are
Adobe Acrobat Reader, Adobe Acrobat Professional, and Adobe Acrobat InDesign.
Adobe Acrobat Reader is a product that can be downloaded for free from the Adobe
website, http://www.adobe.com. In this program, can read and print PDFs.
Adobe Acrobat Professional is the most versatile program for the beginning user. In this
program, can create static PDFs. At the same time can also edit or add comments to PDFs.
Adobe Acrobat Designer is the program in which create dynamic PDFs.
6.3 Definitions
PDF is Portable Document Format. The document that can be read on any type of
computer and on any platform as long as the reading software is available. Example: Adobe
Acrobat Reader or Adobe Acrobat Professional. This is software that is free to download.
However, users are not allowed to access or change the program code. Example: Adobe
Acrobat Reader. Example: the text of a scanned file
6.4 Creating static PDFs
There are several ways to create static PDFs. There are as below:

create a PDF by converting a file

create PDF by converting multiple files

create PDF by converting a website

create PDF by scanning a document

45

6.5 Create PDFs from file

6.5.1 Method 1
This is the most basic method of converting a saved file to a PDF. The saved file can
be saved in a variety of programs, from any of the Microsoft Office products to the very
basic text editing programs, like Text Edit. First, open Adobe Acrobat Professional. On the
icon toolbar, there will see an icon labeled Create PDF tag. Click on this and a menu will
appear. Choose the first option, From File. Alternatively, that can type Control + N. (On
Mac, Apple + N). A browse window will pop up, allowing searching for the file. After
found the correct file, click on the file name and click Open.

Figure 5: Convert a saved file to a PDF

46

6.5.2 Method 2
Lets say you are working in an open application of one of the Microsoft Office
products, (such as Word, Excel, or PowerPoint). If want to convert your source document to
a PDF, so can easily email it. This is an easy method to do that. Once the source document is
open, click on Convert to Adobe PDF icon on the Adobe toolbar. If the toolbar is not
visible, got to the View menu, Toolbars, Adobe Acrobat PDF Maker.
Once clicked on the Convert to Adobe PDF icon, a window will pop up ask to save
the file. Only a saved file can be converted. So if do not agree to save the file when this
window pops up, the file that will be converted is the last saved copy of the document. After
there have agreed (or not) to save the file, a menu will pop up prompting to choose a
location to save to. After chosen the location, click Save. The file will then convert to a
PDF. To view the new PDF, click on View File, and the document will open in Adobe
Acrobat Pro.

6.5.3 Method 3
This method could be used when you are in other word processing applications.
Lets say working on coding HTML in Text Edit. There is a want to colleague the look at
the code and give feedback, but do not want this colleague to be able to directly edit the text.
In this case, converting to a PDF would be important, because the colleague could read the
document but could not directly edit it. First, open the source document. On the tool bar,
open the File menu and select Print or Control + P. (On Mac, Apple + P). After the Print
window pops up, select as print Adobe PDF and click OK.
A menu will pop up prompting to choose a file name and a location to save the file.
Notice on the bottom of this window that the file is being saved as PDF. After done this,

47

click save. This step uses a function similar to save as to convert the saved file to a saved
PDF. To open the file as a PDF, open Adobe Acrobat Pro. Within the File menu, select
Open and browse for the location where saved the converted file.

6.6 Create a PDF from a scanned document

There are several ways to create a PDF from a scanned document. In this tutorial,
you will learn the method which is based out of Acrobat Pro. Additionally, this tutorial will
specify the process using the scanners available in the I-School IT lab. Although the basics
will probably be the same for most scanners, some variation can be expected. First, make
sure a scanner is hooked up to the PC. The lab scanners connect by USB ports. Also, make
sure the scanner is plugged in and turned on. To begin converting a scan able document to a
PDF, go to the Create PDF icon on the icon bar and scroll down to From Scanner. A
window will pop up prompting you to choose a scanner. Before moving on, lets take a look
at this window to find out what everything means:
a) Scanner

Here you choose which scanner to use. Generally, there will only be one
choice unless more than one scanner is connected to the computer youre
using.

b) Scan

Here you decide whether to scan 1 side only (specified as Front Side) or
both sides. The flatbed scanners available in the IT lab can only scan one side
at a time.

c) Destination

For the purposes of this tutorial, Destination is not an option. Just as an

FYI, however, this option is used if you are scanning a document to be added
to a PDF which is already open.

48

d) Recognize Text Using OCR

OCR stands for Optical Character Recognition. This is a process by which a

computer can read scanned text as if it was written in computer language.

e) Add Tags to Document

This is an option by which tags can be added to documents as headings,

thereby facilitating an increased accessibility for disabled users.

Then choose a scanner and click Scan. Here, the scanner software will temporarily
take over. In the lab, this is Epson software. Follow the prompts through until the document
has been scanned. This will consist of 2 processes. The first scan tells the software what
kind of graphics are on the document with black/white or color, text only, line art or
photographs and how the software should accommodate this structure.
The second scan actually scans the document into a file. After the document is
scanned, a window will pop up prompting you to continue with further scanning or not. If
you have more pages to scan, click Next. If have one page to scan, click Done.
After clicking Done, your scanned document will appear as a PDF.
6.7 Run spell-check
In Acrobat Pro, the spell-check function applies only to the comments add. To spellcheck the original text which was converted to a PDF, check the documents spelling in the
source document (Word, Text Edit, etc.). If want to check the spelling of the comments, go
to the Edit menu and select Check spelling.

49

6.8 Summary
Adobe products, Acrobat Pro in particular, are used in a variety of settings for a
variety of purposes. It is an application which is more and more being utilized in the
academic setting. Knowing how and when to use Acrobat Pro can save a lot of time in the
long run.

50

CHAPTER 7

Editing / Enhancing the Scanned Images

Using Adobe Photoshop

7.0 Introduction
Adobe Photoshop is a popular image editing software that provides a work
environment consistent with Adobe Illustrator, Adobe InDesign, Adobe Photoshop and other
products in the Adobe Creative Suite. This is an introduction to using Adobe Photoshop.
Here will learn how to get started, how to use the interface, and how to modify images with
basic editing skills.
7.1 Getting started
Begin by opening Adobe Photoshop. On a PC, click Start > Programs > Adobe >
Photoshop, or click on the shortcut on the desktop. On a Mac, click Go > Applications >
Adobe Photoshop > Photoshop shown in or click the icon in the Dock.
Then setting up the document correctly from the start will make the job much easier
as work through the project. This will require some advanced planning. For example, if the
final output will be a brochure, it may need to set up the document to be horizontal and
double-sided. To create a new document, click File > New. This will open the Document
Setup dialog box.
Here will be able to name of the file, set up the correct page size and orientation for y
document. Options include, but are not limited to:

51

a) Page Size and Orientation

Change the page size by typing in new values for width and height. Page size
represents the final size that may want after bleeds or trimming other marks
outside the page. In the Preset dropdown menu can find such common sizes
as letter, legal, tabloid, etc. Typing in exact values for Height and Width
gives more control over the size and orientation of page.

b) Resolution

Resolution is the number of pixels on a printed area of an image. The higher

the resolution, the more pixels there are on the page, the better the quality of
the image. However, high resolution increases the size of the file. The
standard recommended resolution for printed images is 150-300, for Web
images it is 72.

c) Color Mode

Choose a color mode that will best fit the project. For example, when making
a graphic for a web site, choose RGB. When making an image for print
chooses CMYK.

d) Background Contents

Choose the background with white, color or transparent. When entered all of
the document settings, click Ok.

At last, opening an image from a disk. If the image is saved on a disk or to the
computer, select File > Open, and then navigate to the disk drive/file where the image is
saved. Choose the image file and click Open. At this point, may want to save the image
under a different name so that can always have the original to fall back on in case of a
mistake. To save the file, select File > Save As and type in the new name of the file in the
dialogue box.

52

7.2 Interface Layout

Figure 6: This is the layout of Adobe Photoshop interface

a) Menu Bar

If look at the top of the screen will see the Menu bar (Figure 6), which
contains all the main functions of Photoshop, such as File, Edit, Image,
Layer, Select, Filter, Analysis, 3D, View, Window, and Help.

b) Toolbar

Most of the major tools are located in the Toolbar for easy access.

c) The Image

The image will appear in its own window once open a file.

d) Image Name

The name of any image that open will be at the top of the image window as
shown above.

53

e) Palettes

Palettes contain functions that help to monitor and modify images. By

default, palettes are stacked together in groups. These are the palettes that are
usually visible: Color, Adjustments and Layers. If none of the palettes are
visible, go to Window in the Menu bar and choose the palettes that need.

7.3 Palettes
7.3.1 Color, Swatches, Style
The Color palette (Figure 7) displays the current foreground and background colors
and RGB values for these colors. The sliders to change the foreground and background
colors in different color modes. It can also choose a color from the spectrum of colors
displayed in the color ramp at the bottom of the palette.

Figure 7: Color palette

In the Swatches palette (Figure 8) can choose a foreground or background color and
add a customized color to the library.

Figure 8: Swatches palette

54

The Styles palette (Figure 9) allows viewing, selecting, and applying preset layer
styles. By default, a preset style replaces the current layer style. It can use the styles in the
palette or add own using the Create New Style icon.

Figure 9: Styles palette

7.3.2 History
The History palette (Figure 10) stores and displays each action performed allowing
jump to any recent stage of the image alteration. The alterations should be created during the
current working session. After saving or closing the document, the History palette clears all
the contents. Each time you apply a change to an image, the new state of that image is added
to the palette. It is important to know that once click on any of the previous stages, all the
changes that were made after it will be lost.

Figure 10: History palette

55

7.3.3 Adjustments
The Adjustment layers palette give you the ability to apply an effect to a group of
layers in Photoshop, and then can edit that effect later, while preserving the original layers.

Figure 11: Adjustments palette

7.3.4 Layers
Layers let organize the work into distinct levels that can be edited and viewed as
individual units. Every Photoshop document contains at least one layer. Creating multiple
layers lets easily control how the artwork is printed, displayed, and edited. It will use the
Layers palette (Figure 12) often while creating a document, so it is crucial to understand
what it does and how to use it.

Figure 12: Layer palette

56

a) Layer Visibility

The eye shows that the selected layer is visible. Click on or off to see or to
hide a layer.

b) Layer Locking Options

Click the checkered square icon to lock Transparency, click the brush icon to
lock the Image, click the arrow icon to lock the Position, and click the lock
icon to lock all options.

c) Layer Blending Mode

Defines how the layers pixels blend with underlying pixels in the image. By
choosing a particular blending mode from the drop-down menu you can
create a variety of special effects.

d) Fill

By typing in a value or dragging the slider you can specify the transparency.

e) Opacity

By typing in a value or dragging the slider, you can specify the transparency
of the entire layer.

f) Layer Lock

The icon shows when the layer is locked and disappears when it is unlocked.
Double-click the icon to unlock the layer.

57

g) Layer Options Menu

Click the black triangle to display the following options: New Layer,
Duplicate Layer, Delete Layer, Layer Properties, etc. Some of the options are
presented as icons at the bottom of the Layers palette.

h) Link Layers

Can be used to link layers together.

i) Layer Styles

If a layer has a style, an F icon shows at the bottom of the Layers palette.
Click the little black triangle to see style options.

j) Layer Mask

Allows you to hide certain parts of the layer, which can then be revealed by
using the paintbrush and the white paint color to expose portions of the layer.

k) Layer Set

This option helps to organize images with multiple layers. Click the icon to
create a folder for several layers.

l) Create New Fill or Adjustment Layer

Have the same opacity and blending mode options as image layers and can be
rearranged, deleted, hidden and duplicated in the same manner as image
layers. Click the icon and select an option to create a new fill or adjustment
layer.

m) Create New Layer

Click this icon to create a new layer.

58

n) Delete Layer

To delete a layer, select a layer in the Layers palette and drag it to the trash
can icon, or select a layer and click the icon.

7.4 Toolbox
If used other Adobe products, such as Illustrator or InDesign, it should be familiar
with the toolbox in Adobe Photoshop as it shares some of the tools from these applications.
If there are new users of Adobe products, it should keep in mind that it might not need to use
all of the tools. It is only the basic tools will be discussed in-depth.
Some tools in the toolbar have additional hidden tools. These tools have small
black triangles in the right-hand corner. To view the hidden tools, click and hold down on
any tool that has a gray triangle in the corner (Figure 13).

Figure 13: Hidden tools

59

7.5 Selection Tools

a) Move

Used to select and move objects on the page. Click the tool button, and then
click on any object on the page wish to move.

b) Marquee

Selects an object by drawing a rectangle or an ellipse around it. Click the tool
button; choose a rectangular or an elliptical marquee. Drag the marquee over
the area of the image you wish to select.

c) Lasso

Selects an object by drawing a freehand border around it. Click the tool
button, drag to draw a freehand border around the area of the image wish to
select.

d) Magic Wand

Selects all objects in a document with the same or similar fill color, stroke
weight, stroke color, opacity or blending mode. By specifying the color range
or tolerance, it can control what the Magic Wand tool selects.

e) Crop

Click the tool button, then click and drag the tool over the part of the image
that want to keep. Resize the selected area dragging the squares at the sides
and corners. Click the Return/Enter key when it crop box is sized correctly.

f) Eye Dropper

Takes color samples from colors on the page and displays them in the Color
Boxes. Select the tool, click on the color in the image that wish to sample.
The Color Box will display this color.

60

7.6 Alteration Tools

a) Healing Brush

Corrects small blemishes in scanned photos. Select the tool; hold down the
ALT key and left-click on the base color that need to heal. Then left-click
over the blemish.

b) Brush

Draws brush strokes of different thicknesses and colors. Select the tool. Then
click on the selected area, drag to draw lines. Use the Options bar to change
the brush, mode, opacity and flow.

c) Clone Stamp

Takes a sample of an image and applies over another image, or a part of the
same image. Select the tool. Hold down the ALT key and left-click on a
certain point of the document where it want to start the copy point. Then, put
the mouse over whatever part of the new document that want the picture to
go to. Hold down the left mouse button and drag the mouse across the page to
copy the picture.

d) Art History Brush

Paints over an image using the source data from a specified history state or
snapshot. Select the tool; specify the brush, blending mode, opacity, style,
area and tolerance.

e) Eraser

Removes part of an existing path or stroke. It can use the Erase tool on paths.
Text can only be erased when rasterized. Select the tool, click on the part of
the image you wish to erase. Drag to erase pixels.

61

f) Paint Bucket

Applies a color fill to a selected part of the image or to an entire layer. Select
a layer that wish to apply the paint bucket to, click the tool button, click on
them starting point, and click the area that wish to fill.

g) Blur

Blurs the sharp edges of an image. Select an area where it wishes to apply the
tool. Click the tool button and choose the brush, mode, and strength. Drag the
brush along the edges.

7.7 Additional Tools

a) Hand

Allows moving around within the image. Select the tool, click on the spot on
the page, hold the mouse button down, and drag to move in the area.

b) Magnify

Magnifies or reduces the display of any area in your image window. Select
the tool, choose Zoom In or Zoom Out in the Options bar, and click on the
area of the image wish to magnify or reduce.

62

7.8 Drawing and selection tools

a) Path Selection

Selects paths and path segments. Select the tool, click anywhere on the path.

b) Type

Types text on a page. Every time you click the Type Tool on a new portion
of the page, a new layer will be created.

Select the type tool, click on the page and begin to type. You can specify the
font and size in the Options bar. You can also resize and transform the text
box by dragging the squares at the sides and corners. Use the Move Tool to
move the text on the page.

c) Pen

Draws smooth-edged paths. Select the tool, click on the page and drag to
draw a path. Click and drag the anchor points to modify the path.

d) Line Shape

Draws a straight line. Other shapes that are hidden in this tool are: Rounded
Rectangle Tool, Ellipse Tool, Polygon Tool, Line Tool, and Custom Shape
Tool. Select the tool, click and drag on the page to draw a line.

63

7.9 Color Boxes and Modes

The foreground color appears in the upper color selection box and represents a color that
is currently active. The background color appears in the lower box and represents an inactive
color.

To change the foreground color, click the upper color selection box in the
Toolbox.

To change the background color, click the lower color selection box in the
Toolbox.

To reverse the foreground and background colors, click the Switch Colors
icon (the arrow) in the toolbox.

To restore the default foreground and background colors, click the Default
Colors icon (the little black and white boxes) in the toolbox.

7.10 Cropping
Cropping is one of the most basic editing techniques that can improve your images.
Cropping helps to bring out the most important features in your image and focus the
viewers attention on these features. Cropping also allows you to make your image a
standard photo size. There are several ways to crop images in Adobe Photoshop:
a) Cropping with the Crop Tool
b) Cropping to a specific size
c) Cropping with the Marquee Tool

64

7.10.1 Cropping with the Crop Tool

The Crop Tool allows making a precise selection of an image wish to edit. To crop
with the Crop Tool, follow these steps:
1) Open the image wish to crop (see Getting Started for detailed instructions).
2) Select the Crop Tool from the Toolbox (see Selection Tools for location and
description).
3) It will automatically select the entire image. Drag the edges to fit the dimensions
desire (Figure 14).

Figure 14: Cropping border

4) Resize the border by dragging the squares at the sides and corners until satisfied with
the way of the image looks.
5) Once completely satisfied with cropped image, press Enter.
6) Rotate the cropping border. Move the cursor outside the border; will see how it turns
into a double-headed arrow (Figure 15). Drag the arrows in the directions that wish
to rotate the selection.

65

Figure 15: Rotating the cropping border

7.10.2 Cropping to a specific size

If wish to print the digital photos or other images on standard size photo paper, it will
have to crop the images to a specific size, such as 8x10. To crop an image to a specific size,
do the following:
1) Open the image that wishes to crop.
2) Select the Crop Tool from the Toolbox.
3) In the Options bar, specify the values for Width and Height (Figure 16).

Figure 16: Crop Tool Options bar

4) Click in the image and drag the cropping border. Notice that the border is
constrained. It cannot make it wider or longer than the specified values (Figure 17).
For example, if entered 8 for Width and 10 for Height, whatever size make the
border, the area within it will fit on an 8x10 photo.

66

Figure 17: Cropping to a specific size

5) Once completely satisfied with the cropped image, press Enter.

7.10.3 Cropping with the Marquee Tool

If are in a hurry and need just a simple crop, may be able to use the Marquee Tool
and a menu command. To crop with the Marquee Tool, follow the steps below:
1) Open the image wish to crop.
2) Select the Rectangular Marquee Tool from the Toolbox (see Selection Tools).
3) Click and drag the mouse to draw a marquee around the area wish to crop (Figure
18).

Figure 18: Drawing a marquee

67

4) In the main menu, go to Image > Crop (Figure 19). The image will be immediately
cropped.

Figure 19: Image > Crop

7.11 Resizing
Resizing in Photoshop can help to print the images in standard photo sizes, resize
and preserve the high quality of digital photos, and enlarge small images to a poster size.
7.11.1 Resizing to a specific size
To resize your image to a preset size, follow the steps below:
1) In the main menu, go to File > New.
2) In the New dialog box, click on the Preset dropdown menu. There will see several
preset sizes, such as 2x3, 4x6 and 5x7. Remember that 72 ppi is fine for online
images, but a ppi of 150-300 is better for printed images (Figure 20).

68

Figure 20: Preset size in the new dialog box

3) Choose the size that wish and click OK.

7.11.2 Resizing digital photos

Digital photos usually have large dimensions but low resolution, 72 ppi, which
affects their quality when their size is decreased or increased. When printed, the photos with
the changed size will look pixilated. To resize the digital photos without losing the quality,
follow these steps:
1) Open the digital photo wish to resize.
2) In the main menu, go to View > Rulers. There will see the dimension of photo
(Figure 21).

Figure 21: Dimensions of a digital photo

69

3) In the main menu, go to Image > Image Size.

4) In the Image Size dialog box, check the Resample Image box off (Figure 22). Type
in desired resolution (anything between 150 and 300 ppi). The photo is now 3.208 x
3.083 inches.

Figure 22: Changing resolution

7.11.3 Enlarging
If want to make the digital photo into a poster size image, may can do it in the Image
Size dialog box. However, just increasing the dimensions will make the image appear blurry
and pixilated. To enlarge the image without losing the quality, follow these steps:
1) Open the digital image wish to enlarge.
2) In the main menu, go to Image > Image Size.
3) In the Image Size dialog box, make sure the Resample Image box is checked off and
choose Bicubic Smoother from the dropdown box (Figure 23).

70

Figure 23: Increasing the size by 10 percent

4) Change the Document Size measurements to Percent. Type in 110. This will increase
the size of the image by 10 percent (Figure 23).
5) Continue enlarging by 10 percent until is satisfied with the size.

7.12 Correcting
Digital cameras tend to cause various problems, such as red eye or hot spots, if
use flash, or underexposure, if dont. In Photoshop, may can correct these problems, as well
as adjust the overall color of the digital photo.
7.12.1 Red Eye Removal
The digital camera flash is located right above the lens, which causes the red-eye;
however, it can be fix the photos easily in Photoshop. To remove the red eye, follow the
steps below:
1) Open a photo wish to correct.
2) Select the Zoom Tool from the Toolbox. Click and drag a rectangle around the eye
(Figure 24).

71

Figure 24: Red eye zoomed in

3) Make sure the default Foreground and Background colors are black and white.
4) Click and hold on the little black triangle of the Healing Brush Tool button and select
the Red EyeTool (Figure 25).

Figure 25: Red Eye Tool

5) Click on the red part of the eye and paint, holding down the mouse button. Then will
see how the red will disappear (Figure 26).

Figure 26: Red eye corrected

72

7.12.2 Hot Spot Removal

Using a flash can also cause shiny areas on peoples faces or the flash to reflect on
shiny surfaces. To correct this problem, follow the steps below:
1) Open the photo wish to correct.
2) Select the Clone Stamp Tool from the Toolbox.
3) In the Options bar, change the Blend Mode from Normal to Darken (Figure 27).

Figure 27: Setting the options for the Clone Stamp Tool
4) Set the Opacity to 50 percent.
5) Choose a soft-edged brush, set the diameter to 40 or 50.
6) Hold down the Shift key and click in the clean area (without hot spots) to get a
sample of color (Figure 28).

Figure 28: Clone Stamp selection

7) Paint over the hot spot, the light area will gradually darken (Figure 29).

Figure 29: Corrected image

73

7.12.3 Adding Flash

If took pictures indoors without a flash, they will turn out underexposed and dark. To
fix underexposed photos, follow these steps:
1. Open a digital photo wish to correct (Figure 30).

Figure 30: Underexposed photo

2) In the main menu, go to Layers > Duplicate. In the next window, name the layer
Layer 1.
3) Make sure Layer 1 is selected in the Layers palette. Select Image from the menu,
select Adjustments and select Exposure (Figure 31). Select the amount of exposure.
The whole image will lighten.

Figure 31: Changing the Blending Mode

74

4) Keep duplicating Layer 1 until are satisfied with the image (Figure 32).

Figure 32: Corrected photo

7.12.3 Color Adjustment

Color adjustment options in Photoshop can help to make the digital photos look more
natural. To color correct the images, follow these steps:
1) Open the image wish to correct.
2) In the main menu, go to Image > Adjustments > Levels. There will show a dialog
box displaying a diagram of the colors in image (Figure 33). The black triangle is
for shadows, the gray is for mid tones, the white is for highlights. In the Channels
dropdown menu, may can choose between RGB. These indicate whether changes
effect all the colors, or just one (red, green, or blue).

Figure 33: Levels dialog box

75

3) Make sure the Preview box is checked off. Choose the channel you wish to change
and drag the triangles. Dragging the black triangle to the right will make the shadows
in your photo darker. Dragging the white triangle to the left will make the highlights
in your photo lighter, and dragging it to the right will make the mid tones darker.
You will be able to see the changes in your image. Figure 34 shows an
underexposed photo. By correcting the highlights and making the image lighter, we
are able to make the photo appear much brighter (Figure 35).

Figure 34: Underexposed photo

Figure 35: Corrected photo

76

7.13 Saving
Remember to save the work often. Saving frequently lessens the risk of losing the
work that has been doing. To save the Photoshop document, do the following:
1) Click File > Save As.
2) Navigate to the place would like the document to be saved by using the drop down
menu and the navigation window.
3) Enter the name of the document in the Save As text field.
4) Choose a format to save the project in from the Format drop-down menu (Figure
36)

Figure 36: Saving a document

5) Click the Save button in the bottom right corner of the dialogue box.
6) Check to make sure that the document is saved in the place intended.

77

7.14 Summary
Photoshop has many powerful features, but practice is necessary to use all the tools
proficiently. This workshop has covered some of the basic image editing tasks using
Photoshop. The images include a wide range of settings and each setting produces a
different effect. The example above shows only one of these effects and always practice
more effects and tones. The best practice for the imaging process is to start by taking some
images based on the guidelines mentioned above and use it to create own images with good
quality.

78

CHAPTER 8
OBSERVATION AND RESULTS

8.0 Discussion
For 1 months I underwent training at UNIPEQ Pvt. Ltd., I have learned many new
things such as food analysis that I never do, such as helping Extraction Direct analysis of fat
and dietary fiber. I also learned how to communicate with customers, gain experience by
doing Business Development co UNIPEQ staff, make sampling in food premises and
knowing the techniques involved in food samples as well as to experience organizing and
providing training courses for representatives food companies. I do not deny that the three
departments in UNIPEQ Pvt. Ltd. is the Department of Laboratories, Department of Training
and Consultancy Department has been covering the scope to be learned and experienced by a
student of Engineering Enterpreneurship. All these departments have helped me in
understanding more about the ins and outs of the food industry and its needs. Hopefully all
the knowledge and experience that I have here will help bucket and prepare myself to face the
working world soon.
For another 1 months I underwent training in UKM PRINT I have learned many
new things such as making quotation, delivery order and invoice. I also learned how to
communicate with customers, gain experience by doing business with staff development
UKM PRINT, making sampling to obtain customer consent before performing printing
process. I do not deny that at UKM PRINT has the scope to be learned and experienced by a
student of Engineering Entrepreneurship. All this matter has helped me in understanding
more about the in and out of the printing industry. Hopefully all the knowledge and
experience that I have here will help bucket and prepare yourself to face the working world
soon.

79

8.1 Suggestion
Suggestions for improvement of my: i.

Laboratory Department, may be better if the chemicals are arranged by category,

alphabetically, and expiry date so that the chemicals are closer to the expiry date of
first use and easier to find.

ii.

In the microbiology laboratory, for my suggestion is better if UNIPEQ take a more

experienced staff in the field of microbiology to help existing staff to work in the lab
can be done more efficiently. If existing staff due to vacations emergency, laboratory
work can still proceed by microbes other staff.

iii.

Training Department, the initial setup might like module will facilitate the operations
of the program will be held.

iv.

For the Department of Counseling, when the draft Manual of GMP customers send
back to UNIPEQ for correction, it is better if the consultant sat down with clients and
discuss further things need to be changed. By the way, it is much clearer and easier
preparation of the next user who meet the criteria required by the customer.

80

CHAPTER 9

APPENDIX AND REFERENCE

9.0: Reference
I.
II.

http://www.unipeq.com.my/
https://www.facebook.com/UNIPEQ?hc_location=timeline

III.

http://www.wikipedia.com/

IV.

http://www.foodtestinglab.com/

V.
VI.
VII.

http://www.foodtest.co.uk/
http://www.northlandlabs.com/northlands/Default.aspx
http://www.cit.cornell.edu/atc/materials/FLEX/photoshop/references.shtml

81

7.1

Appendix
(i)

Processes Preparing Sampling For Sensory Evaluation.

Example of Seri Murni Oil for Company Sime Darby

1. Steel Cup

2. Steep Cup filled with sand

4. Filled the Oil In a Bowl

3. Choose Oil of Sampling

5. Filled in the Oil in glass Cup and Cover

6. Arrange the Sampling in Drying

With Aluminum Paper

Oven for 30 minutes before use

82

(ii)

Processes Preparing Sampling For Sensory Evaluation.

Example of Preparing Nuts/ Butter/Biscuits

1. Arrange Small cup in Tray

2. Choose Oil to use

4. Arrange the Cup Filled with

3. Filled the Oil in Bowl

Oil in Drying Oven

(Oil only use this method)

5. Set the temperature Oven to 50C

83

iii.

JAKIMs Halal Certification Flow Chart

84

iv.

Process Preparation For Use Bizhub Press 1250

a) Turning On Machine

Open the front cover

Turn on main power switch

Turn on sub power switch

85

b) Turning Off Machine

Turn on sub power switch

Open the front cover

Turn on main power switch

86

v.

Toolbar Adobe Photoshop

87

vi.

Photo editing process

Checking color level

Color adjust box

Adjust the red color bar

Adjust the green color bar

Check the brightness tones

Different after work done at right side

88