Hygiene Monitoring System 2011

  1. Kenapa Cleaning Dilakukan?
    • —Melepaskan sisa-sisa kotoran pada permukaan alat produksi, yang merupakan nutrisi untuk pertumbuhan mikroba.
    • —Proses cleaning yang efektif merupakan dasar bagi terjaganya kualitas dan keamanan produk pangan.
    • Memperbaiki kualitas dan daya tahan produk serta mengurangi resiko terjadinya produk gagal (reject).
  2. Metoda Pembersihan
    • —Pembersihan manual
    • Pembersihan mekanis
      — – CIP ( Cleaning in Place )
      — – COP ( Cleaning Out of Place )
    • Sanitasi/Desinfeksi
      — – SIP ( Sanitation in Place )

Informasi lebih lanjut silahkan download presentasi berikut : Hygiene Monitoring System 2010

Lihat juga artikel : 1. Food Control , 2. Scientific Paper on Food Control

About Cipta Indo Medica

A Trusted Partner in Chemical and Medical Suppliers for Industry, Hospital, Hotel, Office, Laboratory, Farming etc
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