Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery

Indonesia memiliki banyak industri rumah tangga. Akan tetapi, kebanyakan industri tersebut belum sepenuhnya memerhatikan aspek sanitasi dan keamanan produksinya. Kegiatan pengabdian ini dilakukan dengan menerapkan hazard analysis and critical control point (HACCP) pada proses produksi brownies di UMKM 3 Sekawan Cake and Bakery. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik industri rumah tangga dan pekerjanya. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi biologi, fisik, dan kimia terhadap aspek produksi pada pembuatan brownies. Hasil dari HACCP ini menunjukkan bahwa 3 tahapan yang dianggap sebagai CCP di antaranya: proses penerimaan bahan baku, pemanggangan, dan pengemasan.[Indonesia has many home industries, but most of them do not enough attention to aspects of sanitation and production safety. This community service was carried out by the application of HACCP on brownies production in home industry 3 Sekawan Cake and Bakery. This activity was carried out by observation and interview with the owner and the workers. The results of the activity found that there were 3 types of potential hazards in terms of biological, physical, and chemical aspects of the production of brownies. The result of HACCP showed that the 3 processing stages such as receiving raw materials, baking, and packaging processes were considered as CCP.]

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Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽

10.26656/fr.2017.5(4).716 ◽

2021 ◽

Vol 5 (4) ◽

pp. 273-278

Author(s):

Y.I. Jayadi ◽

A. Astari ◽

R. Ekasari ◽

U. Aiman ◽

N.U. Dewi

Keyword(s):

Hazard Analysis ◽

Control Point ◽

Good Manufacturing Practice ◽

Cross Sectional Study ◽

Chemical Contamination ◽

Self Assessment ◽

Cross Sectional ◽

Critical Control Point ◽

Cooking Process ◽

Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

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Hazard Analysis Critical Control Point (HACCP) in Sweet Potato’s Liquid Sugar

Innovation of Vocational Technology Education ◽

10.17509/invotec.v12i2.6203 ◽

2017 ◽

Vol 12 (2) ◽

Author(s):

Ai Mahmudatusaadah ◽

Sudewi Sudewi

Keyword(s):

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Food Product ◽

Hazard Identification ◽

Black Shank ◽

Running Water ◽

Critical Control Point ◽

Chemical Hazards

To ensure the safety of food products to the consumer, required the application of Hazard Analysis Critical Control Point (HACCP). Liquid sugar is a food product which can be eaten directly or used as additives in the processing of other products. Stages in the HACCP plan includes identification of hazard analysis critical control point (CCP), the determination of the limit of danger, CCP monitoring, corrective action against danger verification, and documentation. Results of hazard identification no physical harm in the form of pebbles, hair; pesticide chemical hazards, biological hazards ants and black shank. CCP 1 was washing materials, CCP 2 was incubation, CCP 3 was Packaging. Critical limits for all hazards should be zero. Corrective measures must be of good quality raw materials. Wash in running water. Incubation at 400 C. Packaging using sterile packaging.

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PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v24i1.1-14 ◽

2019 ◽

Vol 24 (1) ◽

pp. 1

Author(s):

Ardaneswari Dyah Pitaloka Citraresmi ◽

F. P. Putri

Keyword(s):

Production Process ◽

Raw Materials ◽

Hazard Analysis ◽

Descriptive Analysis ◽

Control Point ◽

Survey Method ◽

X Ray ◽

Critical Control Point ◽

Critical Control Points ◽

Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X. The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection. The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality. The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging. The data was analyzed using descriptive analysis method. The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step. The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product. Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

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KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG

Jurnal Agritech ◽

10.22146/agritech.9454 ◽

2014 ◽

Vol 34 (03) ◽

pp. 266 ◽

Cited By ~ 2

Author(s):

Diki Nanang Surahman ◽

Riyanti Ekafitri

Keyword(s):

Vitamin C ◽

Pilot Plant ◽

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Beta Carotene ◽

National Standard ◽

Quality And Safety ◽

Critical Control Point ◽

Guava Fruit

Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a ﬁ nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials is the guava fruit), meanwhile sterilization and ﬁ lling process are CCP’s for guava juice/ﬁ nal product. All the CCP’s should always be controlled and obtain optimal control by handling of raw materials, hygiene control operators, the use of water in accordance with the requirements of, and ensure the adequacy of current heat sterilizationjuice. In practice, the process of veriﬁ cation is very important to be done in order to determine the effectiveness of the implementation of HACCP. Appropriate application of HACCP is expected to improve the quality and safety of guava juice.Keywords: Juice, guava, HACCP ABSTRAK Buah jambu biji mempunyai kandungan vitamin C dan beta karoten yang berkhasiat sebagai antioksidan dan dapat meningkatkan daya tahan tubuh. Salah satu pemanfaatan buah jambu biji adalah dengan mengolahnya menjadi sari buah. Pilot plant UPT. B2PTTG-LIPI Subang merupakan salah satu model pengolahan buah jambu biji menjadi saribuah. Dalam pengoperasiannya dibutuhkan penerapan HACCP untuk meningkatkan kualitas dan keamanan produk sari buah. Oleh karena itu dilakukan kajian HACPP. Kajian HACCP dilakukan menggunakan Panduan Penyusunan Rencana HACCP dengan proses penyusunannya mengikuti 7 prinsip sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil kajian menunjukkan bahwa yang ditetapkan sebagai CCP adalah proses sortasi dan pencucian (untuk menghilangkan bahaya pada bahan baku jambu biji), proses sterilisasi dan pengisian merupakan CCPuntuk produk jadi (sari buah jambu biji). Keseluruhan CCP ini harus mendapatkan pengawasan optimal antara lain: penanganan bahan baku, kontrol kebersihan operator, penggunaan air yang sesuai dengan persyaratan, dan memastikan kecukupan panas saat sterilisasi sari buah. Dalam pelaksanaannya, proses veriﬁ kasi sangat penting untuk dilakukanagar dapat mengetahui efektiﬁ tas penerapan HACCP. Penerapan HACCP yang sesuai diharapkan akan meningkatkan kualitas dan keamanan produk sari buah jambu biji.Kata kunci: Sari buah, jambu biji, HACCP

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Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

Journal of Marine and Coastal Science ◽

10.20473/jmcs.v8i3.21159 ◽

2020 ◽

Vol 8 (3) ◽

pp. 98

Author(s):

Nur Fais ◽

Gunanti Mahasri

Keyword(s):

Production Process ◽

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Frozen Storage ◽

Water Area ◽

Raw Material ◽

Primary Data ◽

Critical Control Point ◽

Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

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Biosafety analysis in incubators of industrial poultry enterprises

Sučasne ptahìvnictvo ◽

10.31548/poultry2021.03-04.022 ◽

2021 ◽

pp. 22-27

Author(s):

A.M. Fedorchenko ◽

◽

V.V. Nedosekov ◽

Keyword(s):

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Product Safety ◽

Control Points ◽

Poultry Industry ◽

State Reform ◽

Critical Control Point ◽

Critical Control Points ◽

European Standards

The movement to ensure Ukraine's integration into the EU is a modern direction of the current state reform. A positive reflection of this process is the official adoption of a number of legislative documents in accordance with international requirements, the standards of which regulate the production of safe and quality products, including poultry. Thus, the implementation of the necessary HACCP (Hazard Analysis and Critical Control Point) requirements for product safety and quality at the level of European standards was able to introduce in the country only a small number of large enterprises in the poultry industry. Most medium and small poultry farms in Ukraine have not implemented the requirements of the HACCP standard and international ISO quality standards, which limited their ability to control product safety in accordance with international requirements and became an obstacle to selling their products in foreign markets. A positive and necessary point of implementation of the European biosafety requirements of the HACCP principles is the expanded possibility in carrying out effective and detailed control of safety and quality indicators of food products in the poultry industry. This control should be established by clearly defined components that are interconnected in interconnected technological processes. Such components in poultry hatcheries are: a detailed analysis of critical control points of hazards of each stage of the production process; use of components and raw materials in general; application of timely monitoring, preventive anti-epizootic and corrective measures to prevent danger at all production sites of poultry hatcheries. Thanks to the constant control of all critical control points of dangers in poultry hatcheries, it is possible to achieve the production of safe and high-quality products obtained from healthy poultry in the poultry industry.

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PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI)

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v24i2.100-112 ◽

2019 ◽

Vol 24 (2) ◽

pp. 100

Author(s):

Sutrisno Adi Prayitno ◽

M. Bambang Sigit S

Keyword(s):

Food Safety ◽

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Quality And Safety ◽

Critical Control Point ◽

Central Java ◽

Quality Product ◽

Frozen Shrimp ◽

Central Java Province

To produce a quality product and to keep food safety, a producer needs to implement the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to find out the application of HACCP at fishery company producing frozen shrimp wrapped in bread (Panko ebi)in in the Central Java province. The data were obtained by observation, interview and active participation in all activites bassed on the company’s operational guide book and examinated based on the truth of the theory. The results of the study show that the CCP was at the incoming raw materials and checking of metal stages. Based on observations and verification, this producer has well implemented the twelve stages of the HACCP to maintain quality and safety the products.

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Promotion of animal products as opportunity for further development of breeding

Biotechnology in Animal Husbandry ◽

10.2298/bah1104407m ◽

2011 ◽

Vol 27 (4) ◽

pp. 1407-1416

Author(s):

W. Migdał ◽

B. Zivkovic ◽

Ł. Migdał

Keyword(s):

Quality Management ◽

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Meat Products ◽

Processing Plant ◽

Meat Processing ◽

Critical Control Point ◽

Haccp System

In order to ensure safety of meat and meat products as well as necessary repeatability of products quality throughout the food chain, raw materials producers are required to ensure appropriate condition for production (both crops and breeding). It obligates to implementation and application systems such as: Good Agriculture Practise (GAP), Good Manufacturing Practice (GMP), Good Higiene Practice (GHP), and for intermediary companies participating in raw materials trade mandatory implementation of GHP and GMP system as well as HACCP (Hazard Analysis and Critical Control Point), QACP (Quality Assurance Control Points), ISO 9001, ISO 22000. In 1987 was established ISO9000 series of standards by International Organization of Standardization for concerning quality management and quality assurance. In this system quality control is continuous and take place at every step from design through production to waste disposal. Application of management systems requires reconstruct and expansion of information flow?s channel between processing (meat processing plant) and raw materials suppliers (breeders of animal of slaugters) regarding rules of preparation and implication of feeds and drugs. Ensuring repeatability quality of producing meat products demand managing by meat processing plant or appointed to this institution, breeders audit and monitoring of livestock and crops. For proper functioning of quality management systems is necessary ensure highest quality in whole chain food, ie from farm to table. Hazard Analysis and Critical Control Point (HACCP) is quality management system, for food production process, which was imtroduce by UE Directive No. 92/46 and is valid in Poland mainly so that the producer can become a reliable supplier of food on the EU market. Adjustment of Polish law to European Union regulations require many activities including the dissemination of the principles of GMP and implementation of HACCP system in food processing (according to Directive EU 93/94/ECC in foodstuffs hygiene). HACCP system is considered as most effective and most efficient tool in ensure high standard of hygiene condition of production and food processing. Generally, HACCAP system can be described as procedures designed to identify the health hazards of food and the risk of their occurrence during all stages of food production and distribution. This is system, which controls and protects risks relevant to consumers safety and their health protect protection. HACCP protects consumer interests giving him assurance of safety and high health quality of purchased food products. The manufacturer is convinced that he did everything to provide product that is safe for human health. A characteristic property of these systems is integration of quality management and food safety, and taking over the supervision and control throughout the food chain according to the principle "from farm to fork"(from farm to fork, from stable to table).

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Implementasi Hazard Analysis and Critical Control Point (HACCP) dalam Penyimpanan Bahan Baku Makanan di Hotel Discovery Kartika Plaza Hotel

Jurnal Manajemen Perhotelan dan Pariwisata ◽

10.23887/jmpp.v2i1.22089 ◽

2019 ◽

Vol 2 (1) ◽

pp. 55

Author(s):

Kadek Dwi Arisandi ◽

Trianasari Trianasari ◽

Putu Gede Parma

Keyword(s):

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Food Ingredients ◽

Qualitative Design ◽

Critical Control Point ◽

Existing Problems ◽

Haccp System ◽

Plaza Hotel ◽

Descriptive Qualitative

Abstrak Penelitian ini bertujuan untuk mengetahui (1) Penerapan sistem hazard analysis and critical control point (HACCP) dalam penyimpanan bahan baku makanan di main kitchen Discovery Kartika Plaza Hotel (2) Kendala apa saja yang terjadi di main kitchen (3) Bagaimana upaya chef de partie dalam menangani masalah yang ada. Penelitian ini menggunakan rancangan deskriptif kualitatif yang memaparkan data yang telah terkumpul melalui observasi dan wawancara serta dokumentasi yang telah dilakukan secara langsung kepada chef de partie. Hasil dari penelitian ini menunjukan bahwa Discovery Kartika Plaza Hotel memiliki prosedur penyimpanan yang sesuai dengan sistem Hazard Analysis and Critical Control Point (HACCP). Dalam melaksanakan kegiatan-kegiatan di main kitchen Discovery Kartika Plaza Hotel masih banyak mengalami permasalahan. Untuk mengatasi permasalahan yang ada chef de partie di main kitchen mempunyai upaya-upaya untuk mengatasi permasalahan yang ada. Kata Kunci: chef de partie, hazard analysis and critical control point (haccp), main kitchen, penyimpanan bahan makanan. Abstract This study aimed to understand (1) the application of hazard analysis and critical control point (HACCP) systems in the storage of food raw materials in the kitchen of Discovery Kartika Plaza Hotel (2) The kinds obstacles occur in the kitchen (3) How chef de partie attempts to deal with existing problems. This study used a descriptive qualitative design that describes the data that have been collected through observation, interviews and documentation of to the hotel staff. The results of this study indicate that Discovery Kartika Plaza Hotel has a storage procedure that is in accordance with the Hazard Analysis and Critical Control Point (HACCP) system. In carrying kitchen activities, Discovery Kartika Plaza Hotel still faces many problems. To overcome the problems chef de partie have several strategies efforts to overcome them. Key world: chef de partie, hazard analysis and critical control point (haccp), main kitchen, strorage of food ingredients

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Proposed Hazard Analysis and Critical Control Point (HACCP) Plan for Production of Ready-to-Drink Fura-Da-Nono- A Review

UMYU Journal of Microbiology Research (UJMR) ◽

10.47430/ujmr.2161.008 ◽

2021 ◽

Vol 6 (1) ◽

pp. 62-69

Author(s):

N. Abdullahi ◽

◽

J. Ndife ◽

N. B. Umar

Keyword(s):

Raw Materials ◽

Hazard Analysis ◽

Control Point ◽

Personal Hygiene ◽

Production Chain ◽

Critical Control Point ◽

Nutritional Qualities ◽

Regulatory Bodies ◽

Traditional Processing ◽

And Storage

The article intended to provide a concise and affluent proposal for the development of HACCP plan in the production of ready-to-drink Fura-da-Nono using information from reputable literature and guidelines recommend by food regulatory bodies. Poor personal hygiene, low quality raw materials and the rudimentary operations involved in the traditional processing of ready-to-drink Fura-da-Nono accounts for inconsistent quality, shorter shelf-life, poor hygiene and unacceptable qualities. During processing, materials are exposed to filthy processing environment, contaminated water, unclean processing equipment and contaminated packaging and storage containers. Application of HACCP guidelines in the production of ready-to-drink Fura-da-Nono will significantly improve its safety by assuring acceptance of only good quality raw materials and ensuring adequate processing along the production chain. These will not only guarantee the safety of the finished product, but will also ensure better nutritional qualities and acceptable organoleptic properties. Keywords: HACCP; Traditional food; Fura; Fura-da-Nono;

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