INVOTEC
Vol 6, No 2 (2010)

Hazard Analysis Critical Control Point (HACCP) Sebagai Model Kendali Dan Penjaminan Mutu Produksi Pangan

Cartwright, Lien Maulina (Unknown)
Latifah, Diah (Unknown)

Article Info

Publish Date
05 Apr 2017

Abstract

This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of pastry; 2) Evaluate how the supervision and quality control in the processing of pastry, and 3) evaluate the basic feasibility and level of implementation of HACCP Processing Unit pastry. This research use descriptive method. In collecting observations and interviews. The results give an idea as follows: 1) The stages in the processing Pastry has adopted 7 principles of HACCP; 2) Supervision and quality control in the manufacture of pastry is in compliance with the HACCP concept, 3) the basic feasibility and level of implementation of HACCP in the processing of consecutive Pastry as follows: good, good and excellent.

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Journal Info
INVOTEC
Website

Abbrev

invotec

Publisher

Universitas Pendidikan Indonesia

Subject

Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Energy

Description

INVOTEC Merupakan jurnal bidang Pendidikan Teknologi dan Kejuruan yang terbit dua kali dalam setahun yaitu pada bulan Februari dan Agustus. INVOTEC memuat hasil penelitian bidang Pendidikan Teknologi dan Kejuruan dengan kontributor dari Dosen, Guru, Mahasiswa dan Praktisi yang relevan. INVOTEC ...