PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PEMBUATAN KERIPIK TEMPE

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PEMBUATAN KERIPIK TEMPE

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Malang is one of the industrial centers of tempe chips. To maintain the quality and food safety, analysis is required to identify the hazards during the production process. This study was conducted to identify the hazards during the production process of tempe chips and provide recommendations for d...

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Bibliographic Details
Main Authors: Rahmi Yuniarti, Wifqi Azlia, Ratih Ardia Sari
Format: Article
Language:English
Published: Muhammadiyah University Press 2015-06-01
Series:Jurnal Ilmiah Teknik Industri
Subjects:
food safety
HACCP
GMP
SSOP
Online Access:http://journals.ums.ac.id/index.php/jiti/article/view/627

Internet

http://journals.ums.ac.id/index.php/jiti/article/view/627

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