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    Tabel Monitoring Quality Control Pengolahan Makanan Cair Dan Snack

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    Renaldo Devan Septian
    This document monitors the quality control of processing liquid and snack foods. It records the temperature at different stages of processing including boiling, baking, steaming, mixing, chilling, and freezing. It also records the food samples, processing staff, and supervisors involved at each stage to ensure temperatures meet critical control point standards for enteral formulas, fruit juices, and snacks.

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    Tabel Monitoring Quality Control Pengolahan Makanan Cair Dan Snack

    Uploaded by

    Renaldo Devan Septian
    12 views1 page
    This document monitors the quality control of processing liquid and snack foods. It records the temperature at different stages of processing including boiling, baking, steaming, mixing, chilling, and freezing. It also records the food samples, processing staff, and supervisors involved at each stage to ensure temperatures meet critical control point standards for enteral formulas, fruit juices, and snacks.

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    quality control pengolahan makanan cair

    Original Title

    Tabel Monitoring Quality Control Pengolahan Makanan Cair dan Snack

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    This document monitors the quality control of processing liquid and snack foods. It records the temperature at different stages of processing including boiling, baking, steaming, mixing, chilling, and freezing. It also records the food samples, processing staff, and supervisors involved at each stage to ensure temperatures meet critical control point standards for enteral formulas, fruit juices, and snacks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    12 views1 page

    Tabel Monitoring Quality Control Pengolahan Makanan Cair Dan Snack

    Uploaded by

    Renaldo Devan Septian
    This document monitors the quality control of processing liquid and snack foods. It records the temperature at different stages of processing including boiling, baking, steaming, mixing, chilling, and freezing. It also records the food samples, processing staff, and supervisors involved at each stage to ensure temperatures meet critical control point standards for enteral formulas, fruit juices, and snacks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Monitoring Quality Control Pengolahan Makanan Cair dan Snack

    Suhu
    Jam Food Petugas
    Jenis Pengawas Keterangan
    Pengolahan Rebus Panggang Kukus Pencampuran Chiller Frezer Sampel Pengolah
    formula

    CCP Formula Enteral 100oC


    Suhu Pencampuran 70-80 oC
    CCP Juice Buah:
    Suhu Penyimpanan Buah 5-13 oC
    Suhu penyimpanan sebelum
    distribui 5-13 oC
    CCP Snack
    Suhu penyimpanan bahaya jika di
    chiller 55-15 oC dan di freezer
    Suhu Pengolahan: Renus : 90 –
    100 oC
    Panggang: 180 oC
    Kukus:>100 oC

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