Page 5 - E-MODUL KEAMANAN BAHAN MAKANAN

DAFTAR ISI

IDENTITAS PENULIS..................................................................................................................................ii
PETUNJUK PENGGUNAAN E-MODUL....................................................................................................iii

KATA PENGANTAR.....................................................................................................................................iv
DAFTAR ISI...................................................................................................................................................v

DAFTAR GAMBAR......................................................................................................................................vi
PETA KEDUDUKAN E- MODUL................................................................................................................viii

GLOSARIUM................................................................................................................................................ix

PENDAHULUAN...........................................................................................................................................1
A. Deskripsi.....................................................................................................................................................1

B. Petunjuk Penggunaan Modul......................................................................................................................1

C. Capaian Pembelajaran................................................................................................................................2

D. Tujuan Pembelajaran..................................................................................................................................2

PEMBELAJARAN.........................................................................................................................................3
PERTEMUAN PERTAMA.............................................................................................................................3

A. Pengertian Keamanan Bahan Makanan.....................................................................................................3

B. Jenis Bahaya dan Risiko Keamanan Pangan..............................................................................................5

C. Kontaminasi Silang....................................................................................................................................14

D. Penyakit Bawaan Makanan.......................................................................................................................18

PERTEMUAN KEDUA.................................................................................................................................28
E. Prosedur Identifikasi dan Pencegahan Bahaya Keamanan Pangan............................................................28

F. Standar, Prosedur, dan Praktik Kebersihan...............................................................................................32

G. Menangani dan Menyimpan Bahan Makanan..........................................................................................34

H. HACCP (Hazard Analysis Critical Control Point)....................................................................................36
EVALUASI.....................................................................................................................................................41

DAFTAR PUSTAKA......................................................................................................................................48

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