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Found 1 from your keywords: author=/I Nyoman Sujaya
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Aplikasi sistem haccp pada rumah makan/Restoran Di Kecamatan Denpasar Selatan…
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/I Nyoman Sujaya; I Wayan Suarta AsmaraI Nyoman Purna

HazardAna!ysis Critical Control Point (HACCP) is an approach to identify and quantify specific hazards for prevention and control offood processing to ensure food safety. HA CCP can be applied to the food chain rangingfrom primary producers to manufacturers end. For that understanding needs to start with the HA CCP training for food businesses and food industry and restaurants that share respo…

Edition
-
ISBN/ISSN
2087-1163
Collation
5p
Series Title
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Call Number
Jurnal Skala Husada, 9(1) 2012 : 79-83