DAFTAR ISI

Halaman
HALAMAN JUDUL.................................................................................................................i

HALAMAN PENGESAHAN.................................................................................................ii

KATA PENGANTAR............................................................................................................iii

DAFTAR ISI.............................................................................................................................v

DAFTAR TABEL..................................................................................................................vii

BAB I PENDAHULUAN

A. Latar Belakang........................................................................................................1
B. Rumusan Masalah...................................................................................................2
C. Tujuan.....................................................................................................................2
1. Tujuan Umum...................................................................................................2
2. Tujuan Khusus..................................................................................................2
D. Manfaat..................................................................................................................3

BAB II TINJAUAN PUSTAKA

A. Keamanan Pangan..................................................................................................4
B. Sistem Jaminan Mutu dan Keamanan Pangan........................................................4
C. HACCP..................................................................................................................7

BAB III HASIL PENERAPAN HACCP

A. Analisa Masalah.....................................................................................................11
B. Faktor Penghambat dan Pendukung......................................................................11
C. Rencana Penerapan................................................................................................12
D. Identifikasi Bahaya dan Cara Pencegahan.............................................................14
E. Analisa Bahaya Pada Produk.................................................................................17
F. Analisa Bahaya Pada Proses..................................................................................18
G. Analisa HACCP pada Produk...............................................................................18
H. Analisa HACCP pada Proses Pengolahan Masakan..............................................19

BAB IV HASIL DAN PEMBAHASAN.............................................................................20

BAB V KESIMPULAN DAN SARAN

A. Kesimpulan..........................................................................................................22

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 B. Saran....................................................................................................................23

DAFTAR PUSTAKA...........................................................................................................24

LAMPIRAN

A. Dokomentasi.........................................................................................................25

DAFTAR TABEL

Tabel. 3.1 Identifikasi Bahaya dan Cara Pencegahan pada bahan Pregedel jagung ............. 14

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Tabel. 3.2 Identifikasi Bahaya dan Cara Pencegahan pada Alat pembuatan Pregedel jagung 15
Tabel. 3.3 Analisa Bahaya pada Produk ............................................................................... 17
Tabel. 3.4 Analisa Bahaya pada proses produksi .................................................................. 18