[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-17076":3,"doc-seo-17076":27},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"file_id":15,"file_url":16,"file_type":17,"file_size":18,"view_count":19,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"table_of_contents":24,"faqs":24,"seo_title":13,"seo_description":14,"update_tm":25,"read_time":26},17076,687197100911,"Himbo","https://ap-avatar.wpscdn.com/avatar/a000239b6f1da00475?_k=1775820430993990792",7,"Healthcare","PENGANTAR FOod Borne Disease dan Hazard Analysis Critical Control Point (HACCP)","Membahas faktor utama penyebab Food Borne Disease (FBD), termasuk pendinginan dan pemanasan yang tidak tepat, kontaminasi makanan mentah, penanganan oleh pekerja yang terinfeksi, proses pemasakan yang kurang, penyimpanan pada suhu hangat yang tidak sesuai, pemanasan kembali dengan suhu tidak tepat, sumber makanan tidak aman, serta kontaminasi silang. Menguraikan pengertian HACCP sebagai sistem identifikasi bahaya spesifik dan cara pencegahannya, serta kegunaannya untuk menjamin food safety, mencegah penarikan makanan, meningkatkan kepercayaan konsumen/pasien, dan mencegah pemborosan biaya.","cbCaimjVtbZnLEY6","https://ap.wps.com/l/cbCaimjVtbZnLEY6","pdf",1729084,3,1,49,"Indonesian","id","",1776579276,123,{"code":4,"msg":28,"data":29},"ok",{"site_id":30,"language":23,"slug":31,"title":13,"keywords":24,"description":14,"schema_data":32,"social_meta":66,"head_meta":69,"extra_data":71,"updated_unix":25},105,"introduction-to-food-borne-disease-and-hazard-analysis-critical-control-point-haccp",{"@graph":33,"@context":65},[34,50],{"@type":35,"itemListElement":36},"BreadcrumbList",[37,41,45,47],{"item":38,"name":39,"@type":40,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":42,"name":43,"@type":40,"position":44},"https://docshare.wps.com/document/","Document",2,{"item":46,"name":12,"@type":40,"position":19},"https://docshare.wps.com/document/healthcare/",{"item":48,"name":13,"@type":40,"position":49},"https://docshare.wps.com/document/introduction-to-food-borne-disease-and-hazard-analysis-critical-control-point-haccp/17076/",4,{"url":48,"name":13,"@type":51,"author":52,"headline":13,"publisher":54,"fileFormat":57,"description":14,"dateModified":58,"datePublished":59,"encodingFormat":57,"isAccessibleForFree":60,"interactionStatistic":61},"DigitalDocument",{"name":9,"@type":53},"Person",{"url":38,"name":55,"@type":56},"DocShare","Organization","application/pdf","2026-05-31","2026-04-19",true,{"@type":62,"interactionType":63,"userInteractionCount":19},"InteractionCounter",{"@type":64},"ViewAction","https://schema.org",{"og:url":67,"og:type":68,"og:title":13,"og:site_name":55,"og:description":14},"https://docshare.wps.com/document/introduction-to-food-borne-disease-and-hazard-analysis-critical-control-point-haccp/17076","article",{"robots":70,"canonical":67},"index,follow",{"doc_id":7,"site_id":30}]