Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

• Main Authors: Annisa Salsabila Setya Budi, -, Trias Mahmudiono, -
• Format: Article PeerReviewed
• Language: English; English; English
• Published: Universitas Airlangga 2021
• Subjects: R Medicine
• Online Access: https://repository.unair.ac.id/124877/1/Artikel%20C45.pdf; https://repository.unair.ac.id/124877/2/turnitin.pdf; https://repository.unair.ac.id/124877/3/C45_Validasi_merged.pdf; https://repository.unair.ac.id/124877/; https://e-journal.unair.ac.id/AMNT/; https://doi.org/10.20473/amnt.v5i3.2021.211-222
• Institution: Universitas Airlangga

Background: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), incl...