Page 4 - E-MODUL ELEMEN KESEHATAN DAN KESELAMATAN KERJA

KUIS.............................................................. 9

BAB II PERSONAL HYGIENE, FOOD

HYGIENE, KITCHEN HYGIENE................ 7

A Pengertian Personal Hygiene...................................... 10

B Hubungan Penjamah Makanan dengan Penyakit

pada Makanan........................................................... 10

C Peraturan Dasar Hygiene Perorangan Sebagai
Penjamah Makanan................................................... 10

D Video Penerapan Personal Hygiene ........................... 10

BAB II PERSONAL HYGIENE, FOOD

HYGIENE, KITCHEN HYGIENE................. 14

A Pengertian Food Hygiene............................................. 14

B Tujuan Food Hygiene.................................................. 14

C Prinsip Food Hygiene.................................................. 15

D Contoh Penerapan Food Hygiene............................... 15

BAB II PERSONAL HYGIENE, FOOD

HYGIENE, KITCHEN HYGIENE................. 19

A Pengertian Dapur ( Kitchen)........................................ 19

B Pengertian Hygiene Dapur ( Kitchen Hygiene)............ 19

C Fungsi Dapur.............................................................. 19

D Persyaratan Dapur...................................................... 19

E Prinsip Pembersihan Ruang Dapur............................. 20

F Video Penerapan Kitchen Hygiene............................... 21

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