Febrianti C., Felicia and Sutanto-Darmadi, Fifi and Hartayanie, Laksmi (2006) CONCEPT DEVELOPMENT OF HACCP IMPLEMENTATION AT LAPIS LEGIT INDUSTRY IN SEMARANG. In: Proceeding the 6th National Student Conference. Program Teknologi Pangan Unika Soegijapranata. ISBN 978-979-8366-92-1
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Abstract
Food safety is the vital parameter among the food quality parameters. HACCP (Hazard Analysis Critical Control Point) is a systematic approach to identify and assess the hazards during the processing of food product and defines their measure controls. Principles used in HACCP will sustain the food industry management designing food safety assuring process production. HACCP concept could implemented in modern and big scale food industry to home industry and small scale food industry, like lapis legit production in Semarang. In order to ensure the food safety in food industry, there is a need to develop the implementation concept of HACCP during food manufacturing. The objective of this research is to develop HACCP concept implementation at lapis legit production in Semarang
| Item Type: | Book Section |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Industry and trade |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mas Teguh M. |
| Date Deposited: | 08 Sep 2015 20:59 |
| Last Modified: | 08 Sep 2015 20:59 |
| URI: | http://repository.unika.ac.id/id/eprint/2238 |
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