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Abstrak
This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.
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Hak cipta artikel dimiliki oleh jurnal AKSIOLOGIYA
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-NonKomersial 4.0 Internasional.
Referensi
- Ahmed, A. 2009. Good manufacturing practices. ISBT Science Series. 4(1), 6–10.
- Cairncross, S., Hunt, C., Boisson, S., Bostoen, K., Curtis, V., Fung, I. C., and Schmidt, W. P. 2010. Water, sanitation and hygiene for the prevention of diarrhoea. International Journal of Epidemiology. 39: i193–i205.
- Clasen, T., Bartram, J., Colford, J., Luby, S., Quick, R., and Sobsey, M. 2009. Comment on “Household Water Treatment in Poor Populations: Is There Enough Evidence for Scaling up Now?†Environmental Science & Technology. 43: 5542–5544.
- Costa Dias, M. A., Sant’Ana, A. S., Cruz, A. G., Faria, J. de A. F., Fernandes de Oliveira, C. A., & Bona, E. 2012. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control. 24: 199–205.
- Fewtrell, L., Kaufmann, R. B., Kay, D., Enanoria, W., Haller, L., and Colford, J. M. 2005. Water, sanitation, and hygiene interventions to reduce diarrhoea in less developed countries: a systematic review and meta-analysis. The Lancet Infectious Diseases. 5: 42–52.
- Le Gentil, C., Sylla, Y., and Faille, C. 2010. Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures. Journal of Food Engineering. 96: 37–42.
- Muhandri, T., dan Kadarisman, D. 2012. Sistem Jaminan Mutu Industri Pangan. Bogor: IPB Press.
- Pruss, A., Kay, D., Fewtrell, L., & Bartram, J. (2002). Estimating the Burden of Disease from Water, Sanitation, Hygene at a Global Level. Environmental Health Perspectives. 110: 537.
- Ropkins, K., and Beck, A. J. 2000. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science & Technology. 11:10–21.
Referensi
Ahmed, A. 2009. Good manufacturing practices. ISBT Science Series. 4(1), 6–10.
Cairncross, S., Hunt, C., Boisson, S., Bostoen, K., Curtis, V., Fung, I. C., and Schmidt, W. P. 2010. Water, sanitation and hygiene for the prevention of diarrhoea. International Journal of Epidemiology. 39: i193–i205.
Clasen, T., Bartram, J., Colford, J., Luby, S., Quick, R., and Sobsey, M. 2009. Comment on “Household Water Treatment in Poor Populations: Is There Enough Evidence for Scaling up Now?†Environmental Science & Technology. 43: 5542–5544.
Costa Dias, M. A., Sant’Ana, A. S., Cruz, A. G., Faria, J. de A. F., Fernandes de Oliveira, C. A., & Bona, E. 2012. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil. Food Control. 24: 199–205.
Fewtrell, L., Kaufmann, R. B., Kay, D., Enanoria, W., Haller, L., and Colford, J. M. 2005. Water, sanitation, and hygiene interventions to reduce diarrhoea in less developed countries: a systematic review and meta-analysis. The Lancet Infectious Diseases. 5: 42–52.
Le Gentil, C., Sylla, Y., and Faille, C. 2010. Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures. Journal of Food Engineering. 96: 37–42.
Muhandri, T., dan Kadarisman, D. 2012. Sistem Jaminan Mutu Industri Pangan. Bogor: IPB Press.
Pruss, A., Kay, D., Fewtrell, L., & Bartram, J. (2002). Estimating the Burden of Disease from Water, Sanitation, Hygene at a Global Level. Environmental Health Perspectives. 110: 537.
Ropkins, K., and Beck, A. J. 2000. Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science & Technology. 11:10–21.