Susanto, Mulyadi and Kurniawan, Deni (2006) Analysis of chinese buffet food handling based on HACCP procedure in Paradijs Oosterhout. Bachelor thesis, Petra Christian University.Full text not available from this repository.
Consumers? demands of food hygiene in restaurant are increasing especially in developed countries. On the other hand, there are also government laws that must be obeyed to ensure of its citizen health. All of these matters are greatly affecting the development of the food hygiene in restaurants, which make them necessary to implement food safety managements. In this thesis, by using Hazard Analysis and Critical Control Points (HACCP), researchers will be analyzing food handling of Chinese Buffet in Paradijs Oosterhout restaurant. Researchers will explained each part of the food handling in the restaurant, starting from food storing, food processing until the food is ready to be served to the guest, and then compare each one of the process with HACCP standard. The data obtained by researchers through observation and interview. With the analysis result, researchers can identify the hygiene for each food process and whether Paradijs Oosterhout food handling complied with the government standards. Using these results, researchers can contribute valuable information of the restaurant buffet food handling hygiene to the restaurant and to Paradijs Oosterhout?s guests.
|Item Type:||Thesis (Bachelor)|
|Uncontrolled Keywords:||hazard analysis and critical control points, haccp, food hygiene, foodborne illness|
|Date Deposited:||23 Mar 2011 18:48|
|Last Modified:||29 Mar 2011 14:25|
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