Академический Документы
Профессиональный Документы
Культура Документы
6 DAFTAR PUSTAKA
Anonim. (2003). Keamanan Pangan. Republika Online Selasa 9 Desember 2003. Retrieved
from www.republika.co.id.
Banwart, G. J. (1999). Basic Food Microbiology Second Edition. Chapman & Hall. New
York.
CGMP Regulations. (1999). 21 CFR Part 110- Current Good Manufacturing Practice in
Manufacturing, Packing, or Holding Human Food. U.S. Food and Drug Administration.
Cundith, C.J., C.R. Kerth, W.R. Jones, T.A. McCaskey and D.L. Kuhlers.(2002). Air-
cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant.
Journal of Food Science: Vol. 67(3), 1170-1174.
Dillon, M and C. Griffith. (1996). How to Audit, Verifying Food Control System. M. D
Associates. United Kingdom.
Egan M.B.; M.M. Raats; S.M. Grubb; A. Eves; M.L. Lumbers; M.S. Dean; M.R. Adams.
(2007). A review of food safety and food hygiene training studies in the commercial sector.
Journal of Food Control 18, 1180–1190.
Fajarratri, D. A. (2008). Perubahan Tingkat Cemaran Bakteri Sate Ayam Semur Pada
Berbagai Perlakuan Penyajian : Sebuah Studi Simulasi. Universitas Katolik Soegijapranata.
Food and Drug Administration.(2005). 2005 Food Code. United States Public Health Service.
Washington, DC. Retrieved from URL: http://www.cfsan.fda.gov/~dms/fc05-toc.html
IFST. (1991). Food and Drink – Good Manufacturing Practice : A Guide to Its Responsible
Management 3rd Edition. Institute of Food Science and Technology. London.
Jay, J.M. (2000). Modern Food Microbiology 6ed. An Aspen Publication. New York.
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Perpustakaan Unika
Kartika, B. (1991). Sanitasi Dalam Industri Pangan. Pusat Antar Uni Pangan dan Gizi. UGM.
Yogyakarta.
Longreϑ, K & G. Armbruster. (1996). Quantity Food Sanitation. John Wiley and Sons, Inc.
New York.
MacDougall, J. (1997). Hati-hati Mikroba dalam Makanan. Retrieved at 18th October 2002
from The World Wide Web http://www.kompas.com/9701/19/IPTEK/hati.htm
Marriot, N. G. (1997). Essential of Food Sanitation. Chapman and Hall. New York.
Mudjajanto, E. S. & D. M. Sari. (2004). Keamanan Mikrobiologi dan Cemaran Logam Berat
(Pb dan Cu) Makanan Jajanan Di Bursa Kue Subuh Pasar Senen, Jakarta Pusat. Jurnal Media
Gizi & Keluarga edisi 28(1), 64-69.
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Perpustakaan Unika
Nicolaides, L. (2000). Private Sector Systems for Providing Quality Assurance: From “Good
Practices” to HACCP to Total Quality Management. Proceedings of the International
Workshop. Montpellier.
Pelczar & R.D. Reid. (1958). Microbiology. McGraw-Hill Book Company. Inc.
Roday, S. (1999). Food Hygiene and Sanitation. Tata McGraw Hill Publishing Co. Ltd. New
Delhi.
Sasimartoyo, T. P dan S. Irianti. (2006). Integrasi Sanitasi dengan Analisis Bahaya dan Titik
Pengawasan Kritis. BPPT. Jakarta
Shapton, D.A. and N. F. Shapton. (1991). Principles and Practices for the Safe Processing of
Foods. Butterworth-Heinemann Ltd. Oxford.
Subratty, A. H; M. Chan Sun & H. K Kassean. (2003). A Need for Healthy Canteens in
Secondary Schools in Mauritius. Journal of Nutrition and Food Science 33(5), 208-212.
Sudarsono, T. (2008). Studi Penerapan Sanitasi pada Tahap Serving dan Cleaning di
Waroeng Semawis Semarang. Universitas Katolik Soegijapranata Semarang.
Sunarto. (2002). Pelatihan Pengendalian Mutu Produk Makanan dan Minuman untuk Ekspor.
Pendidikan dan Pelatihan Ekspor Indonesia. Departemen Perindustrian dan Perdagangan
bekerjasama dengan Forum Pengembangan Ekonomi dan Sumber Daya Jawa Tengah dan
Balai Latihan Koperasi dan Sumber Daya Jawa Tengah. Semarang.
Sutton, G.H.C. (2004). Enumeration Of Total Airborne Bacteria, Yeast And Mold
Contaminants And Identification Of Escherichia coli O157:H7, Listeria spp., Salmonella
spp., And Staphylococcus spp. In A Beef And Pork Slaughter Facility. University of Florida.
Retrieved from URL: http:// etd.fcla.edu/UF/UFE0006613/ cosenza_g.pdf
Syarief, R. (1996). Kesiapan Teknologi Pangan Menyongsong Era Globalisasi dalam Pangan
dan Gizi Ilmu Teknologi Industri dan Perdagangan Internasional. Sagung Seto bekerjasama
dengan Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor.
Perpustakaan Unika
Troller, J.A. (1993). Sanitation in Food Processing Second Edition. Academic Press, Inc.
USA.
Volk, W.A & M.F, Wheeler. (1993). Basic Microbiology 5th Edition. (Terjemahan
Mikrobiologi Dasar Edisi ke-5, diterjemahkan oleh Markhan, MSc). Penerbit Erlangga.
Jakarta
WHO. (1996). Essential Safety Requirements for Street-Vended Foods. WHO. Roma.
WHO. (2003). WHO Global Strategy for Food Safety: Safer Food for Better Health. WHO.
Geneva.
Wibowo, A. D. (2008). Studi Penerapan GMP (Good Manufacturing Practices) Pada Proses
Pendinginan, Pemotongan dan Pengemasan Pada Sebuah Industri Lapis Legit di Semarang.
Universitas Katolik Soegijapranata Semarang.
Winarno, F. G. dan Surono. (2002). HACCP dan Penerapannya dalam Industri Pangan. M-
Brio Press. Bogor.
Wirtanen, G., H. Miettinen, S. Pahkala, S. Enbom & L. Vanne. (2002). Clean Air Solutions in
Food Processing. VTT Publication 482. Retrieved from URL: http://
www.vtt.fi/inf/pdf/publications/2002/P482.pdf