1. Materi Kuliah
|
Pertemuan ke |
Pokok Bahasan |
|
1 |
PENGANTAR MANAJEMEN KESELAMATAN PANGAN |
|
2 |
HIGIENE SANITASI PANGAN |
|
3 |
FOOD BORNE DISEASE |
|
4 |
KONTAMINASI BAHAN PANGAN |
|
5 |
SAFETY & SANITATION IN FOOD PREPARATION |
|
6 |
AIR UNTUK PANGAN |
|
7 |
Ujian Tengah Semester |
|
8 |
BAHAN TAMBAHAN PANGAN |
|
9 |
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) |
|
10 |
GOOD MANUFACTURING PROCESS (GMP) |
|
12 |
KESELAMATAN KERJA DI DAPUR |
|
13 |
SISTEM JAMINAN HALAL |
|
14 |
Ujian Akhir semester |