Analysis of hazard analysis critical control point procedures on handling raw food: case study Japanese Restaurant X

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Analysis of hazard analysis critical control point procedures on handling raw food: case study Japanese Restaurant X

Rahardjo, Finna - Personal Name; Manik, Dewanta - Personal Name;

Food service establishment should concern about food safety. This research is conducted to evaluate food handling safety procedure especially HACCP Procedure on handling raw food, especially in Japanese resraturant XYZ operational. The purpose of this research is to and at the same time improves standard food safety procedure and personnel hygiene quality in handling raw food in the food service industry. According to the research at Japanese restaurant XYZ, it can be seen that the most important parts in the food service establishment, especially in Japanese restaurant which served raw food as their signature items are hygiene and cleanliness, followed by place (restaurant), service, and presentation of food.

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B00413 (wh) Available

Detail Information

Series Title: -
Call Number: 413
Publisher: : Swiss German University., 2008
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): HTM
Specific Detail Info: -
Statement of Responsibility: -

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