Evaluasi Penerapan GMP dan SSOP Produksi Ayam Goreng di Salah Satu Restoran Cepat Saji Kota Bogor

IPB Repository

Show simple item record

dc.contributor.author Jenita Sari Br Sinuhaji
dc.date.accessioned 2012-04-16T01:07:28Z
dc.date.available 2012-04-16T01:07:28Z
dc.date.issued 2011
dc.identifier.uri http://repository.ipb.ac.id/handle/123456789/54184
dc.description.abstract Consumption trend has moved increase toward ready to eat food, and one of them is fried chicken product. During processing, poultry meat may be contaminated with many different foodborne pathogens. Implementation of Good Manufacturing Practices (GMP) can keep safety condition during the process. The main emphasis of GMP is food plant sanitation. In fact, product that was not appropriate the quality standards can not be sold to consumers. The objective of the research were to analysis the application of GMP and sanitation standard operating procedures (SSOP) on fried chicken production processing unit. This study had done on February-March 2011 with involved production process controlling, interviewed the managers and employee, collecting data and field observed. The result of GMP study, in accordance with Ministry of Health of Republic Indonesia 715/MENKES- /SK/V/2003, got the scores 78 from the maximum value 83. There was caused by several factors like location behind the restaurant, air conditioning systems and personal hygiene of employees. Monitoring of the implementation of GMP and SSOP were done by the manager on duty and periodic surveillance performed by the corporate center. en_US
dc.subject IPB (Bogor Agricultural University) en_US
dc.subject chicken fried product en_US
dc.subject GMP en_US
dc.subject SSOP en_US
dc.subject restaurant en_US
dc.subject fastfood en_US
dc.title Evaluasi Penerapan GMP dan SSOP Produksi Ayam Goreng di Salah Satu Restoran Cepat Saji Kota Bogor en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search


Advanced Search

Browse

My Account

Social Media