Nowadays, Concurrent Engineering (CE) is becoming more important as companies compete in the worldwide market. Reduced time in product development process, higher product quality, lower cost in manufacturing process and fulfilment of customers’ requirements are the key factors to determine the success of a company. To produce excellent products, the concept of Concurrent Engineering must be implemented. Concurrent Engineering is a systematic approach which can be achieved when all design activities are integrated and executed in a parallel manner. The CE approach has radically changed the method used in product development process in many companies. Thus, this paper reviews the basic principles and tools of Concurrent Engineering and discusses how to employ them. Similarly, to ensure a product development process in the CE environment to run smoothly and efficiently, some modifications of the existing product development processes are proposed; these should start from market investigation to detail design.
A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the range of mean bacterial counts from 0.18 to 0.47 log10 Colony Forming Units/cm2 during the three intervals of hand swabbing (before, during and after) preparation of ready-to-eat foods. However, the general indication of the microbiological quality (Aerobic Plate Count) was out of the standard (range of mean bacterial counts from 1.39 to 1.56 log10 Colony Forming Units/cm2) based on previous literature. This study highlighted that the food handler’s adherence to Good Manufacturing Practice and Sanitation Standard Operating Procedures was insufficient and suggested that attention should be emphasized on their practices at the intervals of school recess: before, during and after the preparation of ready-to-eat foods. In addition, there is also a need in the implementation of an effective HACCP program in Malaysia school foodservice operations.