Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

ABSTRACT Background: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HA...

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Bibliographic Details
Main Authors: Annisa Salsabila Setya Budi, Trias Mahmudiono
Format: Article
Language:English
Published: Universitas Airlangga 2021-09-01
Series:Amerta Nutrition
Subjects:
food and nutrition
food safety management
food service management
Online Access:https://e-journal.unair.ac.id/AMNT/article/view/22516

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