| Autor: |
Jayadi, Yusma Indah, Dewi, Nikmah Utami, Nasir, Muhammad, Puspitasari, Ayu Astari, Hermiyanti, Kurniawan, Herman |
| Předmět: |
|
| Zdroj: |
Indian Journal of Public Health Research & Development; Dec2018, Vol. 9 Issue 12, p1431-1437, 7p |
| Abstrakt: |
Unsafe food threatens global health and puts everybody at risk. Fried Onion is a home industry product in Palu City, Indonesia. Due to its popularity, it is distributed cross the country and overseas. The main material of fried onion is raw onion which can easily be contaminated by biological, physical and chemical contaminants. This study is a descriptive observational study to examine the implementation of Good Manufacturing Practices and Hazard Analysis Critical Control Point (HACCP) at one of famous fried onion home industries in Palu City using a observational descriptive study. The GMP assessment was conducted by using a Self-Assessment Questionnaire on good manufacturing practices by Food Supplement Europe. The study found that eventhough the observed home industry has implemented the GMP, it still needs improvements in terms of transportation and distribution aspects. It is also found that the Critical Control Points of this industry are in the stages of washing the onion, frying stage I and drying the onion. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
