Petunjuk Praktis Penerapan Sistem Jaminan Keamanan Pangan Berbasis HACCP di Rumah Makan dan Restoran

Sugiono

doi:10.14203/press.8

Petunjuk Praktis Penerapan Sistem Jaminan Keamanan Pangan Berbasis HACCP di Rumah Makan dan Restoran

Authors

Sugiono

Lembaga Ilmu Pengetahuan Indonesia

DOI: https://doi.org/10.14203/press.8

Keywords:

sistem, keamanan pangan, haccp

Synopsis

Regulation and guidance on food safety based on SNI ISO CAC/RCP 1:2011 including Hazard Analysis and Critical Control Point (HACCP) are profoundly explained within the book. Through this book, food companies would be assisted to assure that the processing, storing and transporting environments are clean and that no unacceptable substances enter the food product.

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Author Biography

Sugiono, Lembaga Ilmu Pengetahuan Indonesia

Pendidikan : SD II Balapulang, Tegal
SMP Negeri Slawi, Tegal
SMA Negeri Slawi, Tegal
S1 Fisika ITB, Angkatan 1975 Pengalaman : Optical designer
Consultant on Preparation of Testing Laboratory Accreditation based on International Standard
Quality management system consultant
Technical Committee on Basic Standards Kegiatan : Penelitian di bidang instrumentasi optik dan sistem mutu

References

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