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EMAIL: r.riyanto76@gmail.com, mr.rudiriyanto@gmail.com
ALAMAT: Hanya untuk kalangan teman sendiri, silahkan hubungi 085310135381 untuk minta alamat saya
TLP: 085310135381
PEKERJAAN: Online Marketer
SKILL: Internet marketing, jadi buat agan-agan yang punya produk bagus dan potensial untuk dijual silahkan hubungi saya, saya akan coba bantu sebisa saya. Pernah juga ikut training untuk jadi AUDITOR HACCP dan pernah menjadi INTERNAL AUDITOR untuk ISO 9001, ISO 14000, HACCP, SMK3, komplit ya.. he6x...
TAWARAN KEAHLIAN:
Buat Anda (atau perusahaan) yang membutuhkan keahlian untuk membantu setting Hazard Analysis & Critical Control Points (HACCP) pada lingkup perusahaan Anda, saya siap membantu sampai proses akreditasi selesai atau bahkan seterusnya untuk maintenance HACCP di tempat atau perusahaan Anda
silahkan hubungi saya di 085310135381
ABOUT AUTHOR:
Rudi Riyanto is a researcher at Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (Balai Besar Penelitian dan Pengembangan Pengolahan Produk Kelautan dan Perikanan/ BBP4BKP) with a focus on food safety fishery products specifically for chemical food safety. Already resulted several patents related to food safety particularly rapid test (test kit) equipment design. Rudi Riyanto also made consulting services in particular the use of food additives preservatives as one of the guiding service of food safety, especially in the field of fisheries products.
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (BBP4KP) is the research center belonging government to make a product from fisheries and marine material. Many research is doing there include food product and nonfood product.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Fish processing research on BBP4BKP can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.
Rudi Riyanto is a researcher at Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (Balai Besar Penelitian dan Pengembangan Pengolahan Produk Kelautan dan Perikanan/ BBP4BKP) with a focus on food safety fishery products specifically for chemical food safety. Already resulted several patents related to food safety particularly rapid test (test kit) equipment design. Rudi Riyanto also made consulting services in particular the use of food additives preservatives as one of the guiding service of food safety, especially in the field of fisheries products.
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (BBP4KP) is the research center belonging government to make a product from fisheries and marine material. Many research is doing there include food product and nonfood product.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Fish processing research on BBP4BKP can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.
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