This Study aims to determine the effect of application Good Manucturing Practices (GMP) and preparation Sanitation Standard Operational Procedure (SSOP) on processing frozen squid, Hazard Analysis Critical Control Point (HACCP) system as a moderating variable. The results research that love been carried out show influence implementation Manufacturing (GMP), Sanitasi squid. However, is not able ...

ORAL PRESENTATIONS of the advised control measures on the Salmonella prevalence at the farm based on this research due to the limited number of farms. The adjusted HACCP methodology is useful to determine weak points and the control measures in a structured way for, in this case, reducing the risk of introduction and spread of Salmonella at a pig finishing farm. The decision trees are a useful ...