IMPLEMENTATION OF THE HAZARD ANALYSIS AND SYSTEM CRITICAL CONTROL POINT (HACCP) TO SUPPORT SUSTAINABILITY OF CLASS FOOD INDUSTRY MSMES MEDIUM (CASE STUDY: BAKERY X)
This study aims to support the sustainability of Micro, Small, and Medium Enterprises (MSMEs) through the implementation of Hazard Analysis Critical Control Point (HACCP) at Bakery X. The objectives of this research are to identify the food management system currently in place at Bakery X, evalua...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Subjects: | |
| Online Access: | https://digilib.itb.ac.id/gdl/view/84786 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |