Page 7 - E-MODUL KEAMANAN BAHAN MAKANAN

DAFTAR GAMBAR

Gambar 28. Acid..........................................................................................................................23

Gambar 29. Temperatur...........................................................................................................24

Gambar 30. Time........................................................................................................................24

Gambar 31. Oxygen...................................................................................................................25

Gambar 32. Moisture.................................................................................................................25

Gambar 33. Daging.....................................................................................................................28

Gambar 34. Unggas....................................................................................................................29

Gambar 35. Ikan...........................................................................................................................29

Gambar 36. Telur.........................................................................................................................30
Gambar 37. Susu..........................................................................................................................30

Gambar 38. Makanan kaleng...................................................................................................31
Gambar 39. Sayuran dan buah...............................................................................................31

Gambar 40. Penggunaan APD yang benar.........................................................................32
Gambar 41. Menjaga higienitas pribadi yang benar.......................................................33

Gambar 42. Penggunaan sarung tangan sekali pakai....................................................33

Gambar 43. Label penyimpanan............................................................................................35

Gambar 44. Pohon penentuan HACCP................................................................................37

Gambar 45. Menentukan batas kritis...................................................................................37

vii