Page 9 - Pedoman Produksi dan Distribusi Pangan Olahan Pada Masa SDK Covid-19 di Indonesia
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DAFTAR ISI
SAMBUTAN ..................................................................................... ii
KATA PENGANTAR ....................................................................... iv
TIM PENYUSUN ............................................................................. vi
DAFTAR ISI ................................................................................... vii
DAFTAR GAMBAR ....................................................................... viii
A. PENDAHULUAN .................................................................... 1
B. SANITASI PANGAN ............................................................... 3
C. PERSONEL............................................................................ 7
D. PEMBATASAN JARAK FISIK (PHYSICAL DISTANCING) .... 10
E. KOMUNIKASI, INFORMASI,DAN EDUKASI (KIE) ............... 13
F. DISTRIBUSI DAN RITEL ...................................................... 15
G. PROTOKOL UNTUK PENGUNJUNG ................................... 26
H. PEMANTAUAN KEPATUHAN .............................................. 26
I. PENUTUP ............................................................................ 27
DAFTAR PUSTAKA ...................................................................... 28
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