Analysis on implementation of hazard analysis and critical control point in Restaurant and Brasserie De Kelderhof - Digital Collection of Petra Christian University

This thesis is made to fulfill the final requirements for our bachelor degree
at Petra Christian University cooperated with Christelijke Hogeschool Noord-
Nederland. The writers choose the topic Hazard Analysis and Critical Control
Point because it is a well known that as we working related to the food, we have
to make sure that the food that served is hygiene and safe to be consumed. The
research is take place in Restaurant and Brasserie De Kelderhof where our
traineeship is lasts. The writers do the research in two ways that are interview with
some people who directly connected to this matter and also do direct observation
in their daily operation. This thesis will discuss about hygiene system and food
handling system that implemented in Restaurant and Brasserie De Kelderhof.
From the observation and research, the writer can conclude that Restaurant
and Brasserie De Kelderhof has a good implementation in hygiene system and
food handling. They work based on Hazard Analysis and Critical Control Point to
keep the quality of their products.

Keyword
hazard analysis and critical control point, hygiene, sanitation, food

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

Rights
Skripsi No. 02010283/HTL/2006; Yenny Kristiani (33401079) Julianto Samual (33401181)
The resource(s) is/are owned by the Creator/Contributor.Reproduction & distribution for non-commercial purposes is permitted provided that the credit for the Creator/Contributor and the source are explicitly stated,and no alteration are made

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