Page 4 - SANITASI HIGIENE: Buku Saku Digital

Daftar isi

Cover ................................................................................................

Kata Pengantar .............................................................................ii

Daftar Isi........................................................................................iii

1. Pengertian Higiene ..................................................................1

2. Pengertian Sanitasi ..................................................................2

3. Manfaat Higiene dan Sanitasi.................................................3

4. Faktor Faktor Yang Mempengaruhi.......................................4

5. Personal Higiene ......................................................................5

A. Kesehatan Penjamah Makanan..........................................6

B. Kebersihan Penjamah Makanan.........................................7

C. Kebiasaan Penjamah Makanan........................................10

6. Prinsip Higiene dan Sanitasi Makanan...............................11

A. Pemilihan Bahan Makanan...............................................11

B. Penyimpanan Bahan Makanan........................................11

C. Pengolahan Bahan Makanan...........................................11

D. Penyimpanan Makanan Masak........................................12

E. Pengangkutan Makanan....................................................12

F. Penyajian Makanan............................................................12

7. Bangungan/Lingkungan Produksi........................................13

8. Peralatan Produksi.................................................................18

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