Aplikasi sistem haccp pada rumah makan/Restoran Di Kecamatan Denpasar Selatan Tahun 2011 | Perpustakaan dan Galeri Kebijakan Kesehatan

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Aplikasi sistem haccp pada rumah makan/Restoran Di Kecamatan Denpasar Selatan Tahun 2011

; I Wayan Suarta Asmara - Nama Orang; I Nyoman Purna - Nama Orang; /I Nyoman Sujaya - Nama Orang;

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 responsibility in food safety.
The research objective to determine the effect of training on the application of HACCP infood stalls and restaurants in the District of South Denpasar. Particular goal was to determine sanitary food stalls and restaurant, impart knowledge and skills in the application of HACCP for food stalls and restaurant, evaluate the effect of training on the application ojHACCP in food stalls and restaurant. The study used a research design with Action Research approach, whereby the chosen method directly applied to the reality on the ground. Data was collected through observation, interviews, evaluation of interventions / training and evaluation of the implementation of HACCP before and after the intervention. Conducted a descriptive analysis and statistical tests with paired t-test.
The results showed that the average after a given intervention participants increased by 44,42%. The results were analyzed statistically by paired t-test, showed significant difference knowledge of the food stalls/restaurant manager on the HACCP before and after the intervention/training; p=0.000 (p

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Belum memasukkan lokasi Jurnal Skala Husada, 9(1) 2012 : 79-83

A0003192

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Judul Seri: -
No. Panggil: Jurnal Skala Husada, 9(1) 2012 : 79-83
Penerbit: Surabaya : Poltekes Surabaya., 2012
Deskripsi Fisik: 5p
Bahasa
ISBN/ISSN: 2087-1163
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: -
Subjek: sanitation
FOOD HANDLING
CONSUMER PRODUCT SAFETY
Info Detail Spesifik: -
Pernyataan Tanggungjawab: -

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