Gambaran Waktu Tunggu, Suhu, dan Total Bakteri Makanan Cair di RSUP Dr. Kariadi Semarang

Authors

  • Atiq Yunita
  • Indah Wulandari
  • Aranta Fridintya

DOI:

https://doi.org/10.36408/mhjcm.v2i2.102

Abstract

Latar belakang : Penyelenggaraan makanan di rumah sakit wajib
melakukan pengendalian mutu salah satunya dengan dengan
menerapkan Hazard Analysis Critical Control Point (HACCP).
HACCP dilakukan dengan pendekatan pencegahan bahaya, salah
s a tu n ya m e n ge n d a l i ka n b a h a ya b i o l o gi s s e p e rti
perkembangbiakan bakteri dalam makanan. Waktu tunggu dan
suhu merupakan parameter kritis dalam menilai laju
pertumbuhan bakteri. Penelitian ini bertujuan untuk
mendiskripsikan waktu tunggu, suhu, dan total bakteri pada
makanan cair di Unit Pembuluh Darah Jantung dan Stroke di RSUP
Dr. Kariadi Semarang

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Published

2014-10-02

How to Cite

1.
Yunita A, Wulandari I, Fridintya A. Gambaran Waktu Tunggu, Suhu, dan Total Bakteri Makanan Cair di RSUP Dr. Kariadi Semarang. Medica Hospitalia J. Clin. Med. [Internet]. 2014 Oct. 2 [cited 2024 Nov. 22];2(2). Available from: http://medicahospitalia.rskariadi.co.id/medicahospitalia/index.php/mh/article/view/102

Issue

Vol. 2 No. 2 (2014): Med Hosp; Mei 2014

Section

Original Article

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