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Kotoba Pengolahan Makanan > Bab 2: 食品衛生(kebersihan makanan) > Flashcards

Bab 2: 食品衛生(kebersihan makanan) Flashcards

1
Q

食品衛生

A

kebersihan/keamanan makanan

しょくひんえいせい

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2
Q

衛生

A

kebersihan

えいせい

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3
Q

食品

A

makanan

しょくひん

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4
Q

食べて

A

makan

たべて

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5
Q

人

A

orang

ひと

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6
Q

病気

A

sakit

びょうき

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7
Q

ケガ

A

cedera, luka

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8
Q

基本

A

dasar

きほん

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9
Q

次

A

selanjutnya

つぎ

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10
Q

行動

A

tindakan

こうどう

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11
Q

手洗い

A

mencuci tangan

てあらい

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12
Q

作業服

A

pakaian kerja

さぎょうふく

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13
Q

服

A

pakaian, baju

ふく

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14
Q

作業

A

kerja, bekerja

さぎょう

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15
Q

手袋

A

sarung tangan

てぶくろ

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16
Q

手

A

tangan

て

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17
Q

正しい

A

benar

ただしい

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18
Q

着用

A

memakai

ちゃくよう

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19
Q

清潔な設備

A

fasilitas/perlengkapan yang bersih

せいけつなせつび

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20
Q

設備

A

perlengkapan, fasilitas

せつび

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21
Q

清潔な

A

Bersih, Rawat

せいけつな

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22
Q

機械

A

mesin

きかい

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23
Q

器具

A

peralatan

きぐ

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24
Q

使う

A

menggunakan

つかう

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25
Q

原材料

A

bahan baku (raw)

げんざいりょう

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26
Q

決まります

A

ditentukan, diputuskan

きまります

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27
Q

温度

A

suhu

おんど

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28
Q

保管

A

jaga, simpan, pelihara

ほかん

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29
Q

作る

A

membuat

つくる

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30
Q

作業場

A

bengkel, loka karya, area kerja

さぎょうじょう

31
Q

共通

A

umum, kesamaan

きょうつう

32
Q

行う

A

melakukan, dilakukan

おこなう

33
Q

基本的

A

pada dasarnya

きほんてき

34
Q

的

A

target, tujuan

てき

35
Q

衛生管理

A

managemen kebersihan

えいせいかんり

36
Q

管理

A

management, pengelolaan

かんり

37
Q

一般衛生管理

A

management kebersihan umum

いっぱんえいせいかんり

38
Q

一般

A

umum

いっぱん

39
Q

重要

A

penting

じゅうよう

40
Q

5S / 5R

A

整理（せいり）= ringkas
整頓（せいとん）= rapi
清掃（せいそう）= resik
清潔（せいけつ）= rawat
習慣付け（しゅうかんづけ）= rutinitas・しつけ = rajin

41
Q

整理

A

ringkas

せいり

5S / 5R

42
Q

整頓

A

rapi

せいとん

5S / 5R

43
Q

清掃

A

resik

せいそう

5S / 5R

44
Q

清潔

A

rawat, bersih

せいけつ

5S / 5R

45
Q

習慣付け・しつけ

A

rutinitas・rajin

しゅうかんづけ・しつけ

5S / 5R

46
Q

施設

A

fasilitas

しせつ

47
Q

作業者

A

pekerja, buruh

さぎょうしゃ

48
Q

上

A

atas

うえ

49
Q

種類

A

macam, jenis, tipe

しゅるい

50
Q

特徴

A

ciri, karakteristik

とくちょう

51
Q

応じて

A

tergantung pada, sesuai

おうじて

52
Q

特に

A

terutama, khususnya

とくに

53
Q

工程

A

proses, memproses

こうてい

54
Q

重要管理点

A

management titik kontrol penting・critical control point (CCP)

じゅうようかんりてん

55
Q

組み合わせて

A

dalam kombinasi

くみあわせて

56
Q

合わせて

A

bersama

あわせて

57
Q

組み

A

berkumpul

くみ

58
Q

による

A

oleh, disebabkan

59
Q

翻訳

A

terjemahan

ほんやく

60
Q

危害要因分析重要管理点

A

analisis bahaya dan management titik kontrol penting・hazard analysis and critical control point (HACCP)

きがいよういんぶんせきじゅうようかんりてん

61
Q

点

A

titik, nilai, point

てん

62
Q

分析

A

analisa, analisis

ぶんせき

63
Q

危害要因

A

faktor bahaya

きがいよういん

64
Q

要因

A

faktor (utama), penyebab

よういん

65
Q

危害

A

bahaya, ancaman

きがい

66
Q

プラン

A

rencana (plan)

67
Q

CCP

A

critical control point

menentukan proses yang penting berdasarkan jenis makanan/minuman dan karakteristik area kerja, perlengkapan/fasilitas, mesin yang akan diproduksi

68
Q

HACCP

A

hazard analysis and critical control point

kombinasi dari managemen kebersihan umum & critical control point (CCP)

69
Q

ハザード

A

bahaya (Hazard)

70
Q

原因

A

penyebab

げんいん

71
Q

含まります

A

termasuk

ふくまります

72
Q

活動

A

aktifitas, kegiatan, gerakan

かつどう

73
Q

について

A

tentang, mengenai

74
Q

学習

A

mempelajari

がくしゅう

Kotoba Pengolahan Makanan (21 decks)

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