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Kotoba Pengolahan Makanan > Bab 2: 一般衛生管理 (Management Keamanan Umum)-施設の衛生管理(management kebersihan fasilitas dll) > Flashcards

Bab 2: 一般衛生管理 (Management Keamanan Umum)-施設の衛生管理(management kebersihan fasilitas dll) Flashcards

1
Q

一般衛生管理

A

management keamanan/kebersihan umum

いっぱんえいせいかんり

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2
Q

一般

A

umum

いっぱん

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3
Q

衛生

A

kebersihan, keamanan

えいせい

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4
Q

管理

A

management, pengelolaan

かんり

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5
Q

食品

A

makanan

しょくひん

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6
Q

作る

A

membuat

つくる

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7
Q

作業場

A

bengkel, loka karya, area kerja

さぎょうじょう

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8
Q

作業

A

kerja, bekerja

さぎょう

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9
Q

共通

A

umum, kesamaan

きょうつう

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10
Q

行う

A

melakukan, dilakukan

おこなう

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11
Q

施設

A

gedung, fasilitas

しせつ

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12
Q

衛生管理

A

management kebersihan/keamanan

えいせいかんり

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13
Q

設備

A

fasilitas, peralatan

せつび

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14
Q

器具

A

peralatan

きぐ

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15
Q

作業者

A

pekerja, buruh

さぎょうしゃ

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16
Q

原材料

A

bahan baku (raw)

げんざいりょう

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17
Q

材料

A

bahan

ざいりょう

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18
Q

分ける

A

membagi, dibagi

わける

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19
Q

考え方

A

cara berpikir

かんがえかた

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20
Q

考える

A

berpikir

かんがえる

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21
Q

方

A

cara

かた

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22
Q

説明

A

penjelasan, menjelaskan

せつめい

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23
Q

施設、設備、器具の衛生管理

A

management kebersihan gedung, fasilitas, peralatan

しせつ、せつび、きぐのえいせいかんり

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24
Q

正しい

A

benar

ただしい

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25
Q

金属片

A

potongan logam

きんぞくへん

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26
Q

片

A

potongan, pecahan

へん

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27
Q

薬剤

A

obat-obatan, bahan kimia

やくざい

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28
Q

混入

A

kontaminasi, tercemar

こんにゅう

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29
Q

病原性微生物

A

mikroorganisme patogen

びょうげんせいびせいぶつ

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30
Q

微生物

A

mikroorganisme

びせいぶつ

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31
Q

病原性

A

patogen

びょうげんせい

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32
Q

増える

A

meningkat

ふえる

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33
Q

危害要因

A

faktor bahaya

きがいよういん

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34
Q

要因

A

faktor, penyebab

よういん

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35
Q

危害

A

bahaya, ancaman

きがい

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36
Q

含む

A

termasuk

ふくむ

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37
Q

清潔

A

rawat, bersih

せいけつ

5S/R

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38
Q

人

A

orang

ひと

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39
Q

物

A

barang

もの

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40
Q

機械

A

mesin

きかい

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41
Q

触れる

A

menyentuh

ふれる

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42
Q

汚染

A

tercemar, terkontaminasi

おせん

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43
Q

交差汚染

A

kontaminasi silang

こうさおせん

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44
Q

交差

A

persilangan, silang

こうさ

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45
Q

防止

A

pencegahan

ぼうし

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46
Q

使う

A

menggunakan

つかう

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47
Q

保つ

A

Menjaga, memelihara

たもつ

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48
Q

重要

A

penting

じゅうよう

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49
Q

使い分ける

A

penggunaan yang tepat/benar

つかいわける

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50
Q

区分

A

klasifikasi

くぶん

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51
Q

区分衛生管理

A

management kebersihan/keamanan klasifikasi

くぶんえいせいかんり

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52
Q

食品製造工場

A

pabrik manufaktur makanan

しょくひんせいぞうこうじょう

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53
Q

工場

A

pabrik

こうじょう

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54
Q

食品製造

A

manufaktur/pengolahan/produksi makanan

しょくひんせいぞう

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55
Q

製造

A

manufaktur, pengolahan, produksi

せいぞう

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56
Q

中

A

dalam

なか

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57
Q

通常

A

biasanya, pada umumnya

つうじょう

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58
Q

区域

A

area, daerah, zona

くいき

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59
Q

清潔作業区域

A

area kerja bersih

せいけつさぎょうくいき

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60
Q

準清潔作業区域

A

area kerja setengah bersih

じゅんせいけつさぎょうくいき

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61
Q

準清潔

A

setengah bersih

じゅんせいけつ

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62
Q

汚染作業区域

A

area kerja terkontaminasi

おせんさぎょうくいき

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63
Q

ゾーニング

A

zona (zoning)

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64
Q

加熱

A

panas, pemanasan

かねつ

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65
Q

熱

A

panas, demam, temperatur

ねつ

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66
Q

殺菌

A

sterilisasi

さっきん

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67
Q

菌・属菌

A

bakteri

きん・ぞくきん

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68
Q

殺・殺す

A

membunuh

さつ・ころす

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69
Q

終わる

A

selesai

おわる

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70
Q

取り扱います

A

ambil dan tangani (menangani)

とりあつかいます

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71
Q

取る

A

mengambil

とる

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72
Q

扱う

A

penanganan, perlakuan

あつかう

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73
Q

例えば

A

misalnya, contohnya

たとえば

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74
Q

惣菜製造業

A

industri manufaktur lauk siap saji

そうざいせいぞうぎょう

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75
Q

製造業

A

industri manufaktur

せいぞうぎょう

76
Q

業

A

industri

ぎょう

77
Q

惣菜

A

bahan makanan (lauk), lauk siap saji

そうざい

78
Q

トッピング

79
Q

盛り付け

A

pengaturan, penyusunan

もりつけ

80
Q

包装

A

bungkusan, pembungkus (mengemas)

ほうそう

81
Q

前

A

sebelum, depan

まえ

82
Q

下処理

A

proses, persiapan

したしょり

83
Q

調理

A

masak, masakan

ちょうり

84
Q

受け入れます

A

penerimaan, diterima

うけいれます

85
Q

受ける

A

menerima, mendapatkan, mengalami

うける

86
Q

入る

A

masuk

はいる

87
Q

外

A

luar

そと

88
Q

持ち込まれる

A

dibawa masuk

もちこまれる

89
Q

持つ

A

membawa

もつ

90
Q

込む

A

penuh, ramai

こむ

91
Q

使う区域

A

area yang digunakan

つかうくいき

92
Q

出荷

A

pengiriman, mengirim

しゅっか

93
Q

段ボール箱

A

kotak karton/kardus

だんボールはこ

94
Q

箱

A

kotak

はこ

95
Q

段ボール

A

karton, kardus

だんボール

96
Q

詰める

A

mengemas

つめる

97
Q

製品

A

produk

せいひん

98
Q

詰めた製品

A

pengemasan produk

つめたせいひん

99
Q

通る

A

melewati

とおる

100
Q

コンテナ

101
Q

土

A

tanah

つち

102
Q

埃

A

debu

ほこり

103
Q

虫

A

serangga

むし

104
Q

場合

A

hal, keaadan, kasus (jika)

ばあい

105
Q

不要

A

tidak penting

ふよう

106
Q

掃除

A

pembersihan, bersih-bersih

そうじ

107
Q

出た

A

keluar, muncul

でた

108
Q

出す

A

mengeluarkan, keluar

だす

109
Q

決まります

A

diputuskan, ditentukan

きまります

110
Q

ルート

A

jalan (rute)

111
Q

通路

A

lorong, jalan, gang

つうろ

112
Q

時間

A

waktu

じかん

113
Q

ゴミ

114
Q

洗浄

A

pencucian, pembersih

せんじょう

115
Q

消毒

A

disinfeksi

しょうどく

116
Q

毒

A

racun

どく

117
Q

起こります

A

terjadi

おこります

118
Q

定期的

A

secara teratur

ていきてき

119
Q

清掃

A

resik, membersihkan (fasilitas dll)

せいそう

120
Q

ネズミ

121
Q

原因

A

penyebab

げんいん

122
Q

状況

A

situasi, keadaan

じょうきょう

123
Q

悪い

A

buruk

わるい

124
Q

排水溝

A

saluran pembuangan (air)

はいすいこう

125
Q

大き

A

besar

おおき

126
Q

下

A

bawah

した

127
Q

発生源

A

sumber

はっせいげん

128
Q

発生

A

terjadi, kejadian

はっせい

129
Q

特に

A

terutama, khususnya

とくに

130
Q

注意

A

perhatian, peringatan, hati-hati

ちゅうい

131
Q

必要

A

diperlukan, dibutuhkan

ひつよう

132
Q

床

A

lantai

ゆか

133
Q

濡れる

A

basah

ぬれる

134
Q

混ぜる

A

mencampur

まぜる

135
Q

混ぜる機械

A

mesin pencampur

まぜるきかい

136
Q

ミキサー

137
Q

切る機械

A

mesin pemotong

きるきかい

138
Q

切る

A

memotong

きる

139
Q

スライサー

A

pemotong (slicer)

140
Q

フードカッター

A

pemotong makanan

141
Q

変えます

A

mengubah, mengganti

かえます

142
Q

必ず

A

pasti, tentu, selalu

かならず

143
Q

汚れる

A

kotor

よごれる

144
Q

目立つ

A

menonjol, mencolok (terlihat)

めだつ

145
Q

毎日

A

setiap hari

まいにち

146
Q

しっかり

A

kuat, jelas, tegas

147
Q

刃

A

pisau (bilah)

は

148
Q

直接触れる

A

bersentuhan secara langsung

ちょくせつふれる

149
Q

直接

A

secara langsung

ちょくせつ

150
Q

部分

A

bagian, sebagian

ぶぶん

151
Q

後

A

setelah

あと

152
Q

包丁

A

pisau dapur

ほうちょう

153
Q

まな板

A

talenan

まないた

154
Q

板

A

papan

いた

155
Q

残る

A

tersisa, tertinggal

のこる

156
Q

増殖

A

berkembang biak, berlipat ganda

ぞうしょく

157
Q

水分

A

kelembapan

すいぶん

158
Q

方法

A

cara, metode

ほうほう

159
Q

洗い

A

mencuci

あらい

160
Q

乾燥

A

pengeringan, kering

かんそう

161
Q

保管

A

penyimpanan

ほかん

162
Q

たわし

A

sikat sabut (scrubber)

163
Q

スポンジ

164
Q

モップ

165
Q

ぞうきん

A

kain pel/pembersih

166
Q

水切りワイパー

A

wiper kaca

みずきりワイパー

167
Q

デッキブラシ

A

sikat deck (lantai)

168
Q

清掃用具

A

alat pembersih

せいそうようぐ

169
Q

用具

A

alat

ようぐ

170
Q

食べる

A

makan

たべる

171
Q

病気

A

sakit

びょうき

172
Q

目

173
Q

皮膚

A

kulit (manusia)

ひふ

174
Q

見える

A

terlihat

みえる

175
Q

火傷

A

luka bakar

やけど

176
Q

場所

A

tempat

ばしょ

177
Q

殺菌剤

A

disinfektan, fungisida, pestisida

さっきんざい

178
Q

洗浄剤

A

bahan pembersih

せんじょうざい

179
Q

同じ

A

sama

おなじ

180
Q

保管庫

A

penyimpanan

ほかんこ

181
Q

名称

A

nama

めいしょう

182
Q

分かる

A

mengerti

わかる

183
Q

表示

A

label, menampilkan

ひょうじ

184
Q

見つける

A

menemukan

みつける

185
Q

責任者

A

orang yang bertanggung jawab

せきにんしゃ

186
Q

責任・責

A

tanggung jawab

せきにん・せき

187
Q

報告

A

melapor

ほうこく

Kotoba Pengolahan Makanan (21 decks)

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