Abstract:Research about evaluation and implementation HACCP document of frozen tuna saku product Focus at HACCP document evaluation, used descriptive qualitative method and quantitative test from level histamine value in fresh tuna was received and pathogen bacterium at fresh water and also presentage of level improve with audited result of implementation from revised HACCP document. Revised of HACCP document frozen tuna saku, to show two critical control point the first at phase recieving fresh tuna as raw material wi… Show more
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