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| 01. PEDOMAN PENYUSUNAN RENCANA HACCP BAGI INDUSTRI PANGAN |
15.000,00 |
| 02. Model HACCP Plan Industri Nata de Coco Siap Santap |
10.000,00 |
| 03. Model HACCP Plan Industri Udang Beku |
10.000,00 |
| 04. Model Generik HACCP Industri Kecap |
10.000,00 |
| 05. Model HACCP Plan Industri Chicken Nugget |
10.000,00 |
| 06. Model HACCP Plan Industri Cassava Crackers |
10.000,00 |
| 07. Model Generik HACCP Industri Sari Buah |
10.000,00 |
| 08. Model HACCP Plan Industri Es Krim |
10.000,00 |
| 09. Model HACCP Plan Industri Orange Juice |
10.000,00 |
| 10. Model HACCP Plan Industri Sosis Sapi |
10.000,00 |
| 11. Model Generik HACCP Industri Saus Cabe |
10.000,00 |
| 12. Model Generik HACCP Industri Saus Tomat |
10.000,00 |
| 13. Model HACCP Plan Industri Sirup Diet |
10.000,00 |
| 14. Model HACCP Plan Industri Susu UHT |
10.000,00 |
| 15. HACCP DAN PENERAPANNYA DALAM PRODUK BAKERY |
10.000,00 |
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