Analysis of chinese buffet food handling based on HACCP procedure in Paradijs Oosterhout - Digital Collection of Petra Christian University

Consumers? demands of food hygiene in restaurant are increasing
especially in developed countries. On the other hand, there are also government
laws that must be obeyed to ensure of its citizen health. All of these matters are
greatly affecting the development of the food hygiene in restaurants, which make
them necessary to implement food safety managements.
In this thesis, by using Hazard Analysis and Critical Control Points
(HACCP), researchers will be analyzing food handling of Chinese Buffet in
Paradijs Oosterhout restaurant. Researchers will explained each part of the food
handling in the restaurant, starting from food storing, food processing until the
food is ready to be served to the guest, and then compare each one of the process
with HACCP standard. The data obtained by researchers through observation and
interview.
With the analysis result, researchers can identify the hygiene for each food
process and whether Paradijs Oosterhout food handling complied with the
government standards. Using these results, researchers can contribute valuable
information of the restaurant buffet food handling hygiene to the restaurant and to
Paradijs Oosterhout?s guests.

Keyword
hazard analysis and critical control points, haccp, food hygiene, foodborne illness

Category
s1 - Skripsi/Undergraduate Thesis (Program Manajemen Perhotelan)

Rights
Skripsi No. 02010271/HTL/2006; Mulyadi Susanto (33401004), Deni Kurniawan (33401156)
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