<p>This study aims to determine the control of critical points in production pasteurized milk CV. Cita Nasional by implementing Hazard Analysis Critical Control Point (HACCP) system. This research was descriptive qualitative with aim exploring data depth and specifically. The collection techniques used were interviews observation. Interviews conducted each part Furtherstep observation col...

In the past, control of human health hazards in fresh food of animal origin has generally depended on traditional principles of hygiene, with few attempts to draw quantitative associations between hygiene activities and their outcomes in terms of human health. However, “modernization” of food hygiene programs for fresh foods of animal origin is now a commercial and regulatory goal in a number o...

As public and private demand for food safety grows, firms need to be able to evaluate the optimal (least-cost) combinations of interventions to reduce pathogens. We use data from input suppliers to hog packing firms and from meat science studies to examine the cost function for pathogen reduction. An economic optimization model is used to explore the trade offs in achieving multiple pathogen re...

Hazard analysis and critical control point (HACCP) is a preventive system to ensure food safety. This enables product protection error correction, reduces costs due quality defects overcontrol of the final product. Collecting data using in-depth interviews, field observations, study documents owned by research object. The HACCP applied noni juice production line in UD Manjur Makmur Lumajang. th...