IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
Background: In the production process, small accidents often occur between fellow workers in the production area, such as workers colliding with each other during the transfer process from one process to the next which causes the product to spill and workers fall, causing injury. PT. XYZ is a compan...
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| Formato: | article |
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Universitas Airlangga
2021
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| Acceso en línea: | https://doaj.org/article/8bc5310b7d5d474d8f24b40103917a78 |
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