DAFTAR ISI

Halaman
DAFTAR ISI .................................................................................................

DAFTAR LAMPIRAN .................................................................................

iii

I. PENDAHULUAN ....................................................................................

1.1 Latar Belakang ..............................................................................

1.2 Tujuan ...........................................................................................

1.3 Kontribusi......................................................................................

1.4 Keadaan Umum Perusahaan .........................................................

1.4.1
1.4.2
1.4.3
1.4.4

Sejarah perusahaan ...............................................................

Lokasi dan tata perusahaan ..................................................
Strukur organisasi ................................................................
Ketenagakerjaan ...................................................................

3
6
7
8

II. TINJAUAN PUSTAKA ...........................................................................

10

2.1 Keamanan Pangan (Food Safety) ..................................................

10

2.2 Sistem Manajemen Keamanan Pangan .........................................

12

2.3 Good Manufacturing Practices (GMP) ........................................

13

2.4 Sanitation Standard Operatinng Procedures (SSOP)...................

16

2.5 Pre Requisite Program (PRP) .......................................................

20

2.6 Produksi Leo Snack Kentang ........................................................

34

III. METODE PELAKSANAAN..................................................................

37

3.1 Tempat dan Waktu ........................................................................

37

3.2 Bahan dan Alat ..............................................................................

37

3.3 Tahapan Pelaksanaan ....................................................................

37

IV. HASIL DAN PEMBAHASAN ..............................................................

38

4.1 Kesesuaian Aspek Sistem Higiene Pada Penerapan Pre Requisite

Program ........................................................................................

38

4.1.1 Pembersihan dan sanitasi .....................................................

4.1.2 Higiene personil ...................................................................
4.1.3 Pengendalian hama...............................................................

38
41
44

4.2 Ketidaksesuaian Aspek Sistem Higiene Pada Penerapan Pre Requisite

Program ........................................................................................
46

4.2.1 Pembersihan dan sanitasi .....................................................

4.2.2 Higiene personil ...................................................................

46
48

V. KESIMPULAN DAN SARAN ...............................................................

49

5.1 Kesimpulan ...................................................................................

49

5.2 Saran ..............................................................................................

50

DAFTAR PUSTAKA

DAFTAR LAMPIRAN
Lampiran

Halaman

1. Checklist Aspek Higiene Pre Requisite Program .....................................

52

2. Proses Pencucian Tangan ..........................................................................

82

3. Poster Peringatan Cuci Tangan .................................................................

83

4. Panduan Penggunaan Topi dan Masker ....................................................

84

5. Rambu-rambu GMP Awareness ...............................................................

85

6. Denah Lokasi PT. GarudaFood Putra Putri Jaya (GPPJ) Lampung..........

86