scholarly journals Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Tri Widianto ◽  
Citra Unik Mayasari
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Main Task ◽  
Literature Study ◽  
Critical Control Point ◽  
Food And Beverage ◽  
Quality Of Food ◽  
Product Department

Abstract - In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.

scholarly journals Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak

2010 ◽  
Vol 7 (1) ◽  
pp. 8
Author(s):  
Widyana Lakshmi Puspita ◽  
Yenni Prawiningdyah ◽  
Fatma Zuhrotun Nisa
Keyword(s):  
Time Series ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Average Score ◽  
Multiple Time ◽  
Critical Control Point ◽  
Before And After ◽  
Food Sanitation

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

The Design of HACCP Plan for Potato Chips Plant in Bangladesh

2013 ◽  
Vol 5 (2) ◽  
pp. 329-338 ◽  
Author(s):  
M Easdani ◽  
Khaliduzzaman ◽  
MHR Bhuiyan
Keyword(s):  
Natural Resources ◽  
Hazard Analysis ◽  
Control Point ◽  
Preventive Measure ◽  
Specific Model ◽  
Potato Chips ◽  
Critical Control Point ◽  
Monitoring Procedure ◽  
Critical Limits

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in potato chips production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed scrupulously for this HACCP plan.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14839 J. Environ. Sci. & Natural Resources, 5(2): 329-338 2012

scholarly journals Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

2013 ◽  
Vol 2 (5) ◽  
pp. 190 ◽  
Author(s):  
Abdelsalam Tidjani ◽  
Abdelsalam Adoum Doutoum ◽  
Brahim Boy Otchom ◽  
Mahamat Bechir ◽  
Hourra Djiguide Chemi ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Compliance Rate ◽  
Control Point ◽  
Consumer Products ◽  
Control Points ◽  
Tree Model ◽  
Critical Control Point ◽  
Hygiene Practices ◽  
Critical Control Points

<p>Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of “5M” of Ishikawa. The “HACCP decision tree” model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are <em>Aspergillus niger</em>, <em>Aspergillus flavus</em>, <em>Penicillium sp</em> and <em>Geotrichum sp</em>. Salmonella, <em>S. aureus</em> and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.</p>

Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†

1999 ◽  
Vol 62 (12) ◽  
pp. 1478-1481 ◽  
Author(s):  
SHEW-LING YU ◽  
DECLAN BOLTON ◽  
CHERYL LAUBACH ◽  
PATRICIA KLINE ◽  
ALAN OSER ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Microbiological Quality ◽  
Plate Count ◽  
Point System ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Aerobic Plate Count

To develop a hazard analysis and critical control point plan for food processing operations, critical control points must be determined. Swine slaughtering and dressing operations were investigated to establish their critical control points. We monitored the microbiology of swine carcasses by surface swabbing carcass bellies at various steps during the process and by quantitating total aerobic plate count (APC) and coliforms. Starting with a dehaired carcass, the sequential steps monitored included presingeing, postsingeing, polishing, and chilling. Initial results indicate that singeing and chilling substantially reduced the levels of APC and coliforms, whereas polishing increased their levels. The hygienic characteristics of individual operations involved in dressing swine carcasses were then evaluated in the second experiment. A set of 40 randomly selected carcasses leaving singeer, polisher, shaver, and washer were sampled. Carcasses were heavily contaminated during the final polishing procedure, and the APC increased threefold compared with prepolishing levels. Washing reduced the bacterial numbers by 69%. To reduce the microbial load on swine carcasses, final polishing and manual shaving steps were not used during the dressing operation on a set of 90 carcasses. APCs on singed carcasses were reduced from 1.34 to −0.15 log10 CFU/cm2 when the final polisher and manual shavers were not used. However, carcasses were subsequently recontaminated with bacteria after evisceration, and the APCs were similar (P &gt; 0.05) regardless of whether the final polishing and manual shaving steps were used, averaging 1.30 and 1.46 log10 CFU/cm2. These results indicated that individual operations can be identified as critical control points, appropriate limits can be set and monitored in a hazard analysis and critical control point system, and steps where further changes to reduce bacterial levels may be needed for swine slaughtering plants.

scholarly journals Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana

2016 ◽  
Vol 5 (4) ◽  
pp. 11
Author(s):  
Grace Annagmeng Mwini ◽  
Sarah Darkwa
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
Cow Milk ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Standard Procedures ◽  
Significant Difference ◽  
Microbial Analysis

<p>The purpose of the study was to identify the possible sources of microbial contamination in the production of W<em>agashi-Cheese</em> in the Sissala East District, Upper West Region of Ghana. Also, the hygienic practices involved were examined. A survey, observation and experiment were used to collect data. Eighty (40 raw cow milk producers and 40 W<em>agashi-Cheese</em> producers) were randomly selected for the survey. Six (3 milk producers and 3 W<em>agashi –Cheese </em>producers) were purposively sampled for the experimental part. Microbial analysis of the milk and Wagashi-Cheese were carried out using the ISO and NMKL Analytical Standard procedures. Findings from the study revealed that milk and W<em>agashi-Cheese </em>producers do not practice optimal personal, food and environmental hygiene. Coliform, fecal coliform, <em>Escherichia coli</em>, Total mesophilic (PCA), yeast and mould were identified in both the milk and W<em>agashi-Cheese</em>. Dirty cow teat, unclean containers for receiving milk and improper handling of milk while transporting to Wagashi-Cheese centers were identified as Critical Control Points along the production line of W<em>agash-Cheese</em>. Post interventions showed significant (p ≤ 0.05) reduction in microbial levels in the samples analyzed. In conclusion, the application of Hazard Analysis Critical Control Point (HACCP) improved the quality of the final product. HACCP education and training for milk and W<em>agashi-Cheese </em>producers is highly recommended. In conclusion, there is a significant difference (P ≥ 0.05) in the microbial load of wagashi from the selected producers and thus the alternate hypothesis that there is no significant difference in the microbial loads of wagashi from different producers.</p>

scholarly journals Kesesuaian Penerapan Manajemen Mutu Ikan Pindan Bandeng (Chanos chanos) Terhadap Standar Nasional Indonesia

2015 ◽  
Vol 10 (2) ◽  
pp. 163-172
Author(s):  
Elis Masrifah ◽  
Bambang Pramudya Noorachmat ◽  
Anggraini Sukmawati
Keyword(s):  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Management Program ◽  
Fish Processing ◽  
Product Packaging ◽  
Critical Control Point ◽  
Average Value ◽  
Fishery Products

Fish processing is an important role in post-harvest activities, because fishery products are perishable goods. Therefore we need a fast and precise handling to maintain its quality before it reaches the consumer. There are many kind of fish processing, both traditional and modern such as salting, boiling, and smoking. Entering of the ASEAN Economic Community (AEC) in 2015, fishing industries is not less important than other sectors, quality of fishery products and competitiveness is very necessary. To improve the quality of fishery products is should be control the processing and apply of food safety management systems such as Integrated Quality Management Program based on the concept of Hazard Analysis Critical Control Point (HACCP). One of fish processing units was existing in Bogor is Cindy Group (Small Medium Enterprises), they are producing preserved fishmilk. The purposes of the study are: (1) to analyze the level of implementation of the basic eligibility (GMP and SSOP) at Cindy Group, (2) to analyze the suitability of each characteristic quality of product against the requirements of SNI 2717: 2009. The study was conducted at Cindy Group SMEs located Bogor regency. The research method is descriptive with 30 respondents by purposive sampling. The results showed that based on the assessment of the level of implementation of the basic eligibility (GMP and SSOP) using UPI Assessment questionnaire published by Directorate General of the processing and marketing of fishery products, Ministry of Maritime Affairs and Fisheries) showed that SMEs Cindy Group obtained SKP the feasibility value "B" consisting of 4 minor irregularities, 2 major irregularities, and 1 serious irregularities. In quality, preserved milkfish products based on the results of testing Organoleptic and chemical have good quality according to SNI  2717: 2009. The results of organoleptic test using hedonic test showed an average value over than 7 (7 is minimum figure in SNI), indicates that the product can be accepted by consumers. Overall, the level of implementation of the basic eligibility processing program on processing of preserved milkfish in Cindy Group has been quite good, percentage rate of application of the basic feasibility is 92%. This product can be registered to BSN to get the registration number of SNI and feasible to labeled SNI on product packaging.

scholarly journals Promotion of animal products as opportunity for further development of breeding

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).

Salmonella and food safety – why it matters for the British pig industry

2004 ◽  
Vol 31 ◽  
pp. 121-134
Author(s):  
Derek Armstrong
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Meat Production ◽  
Foodborne Disease ◽  
Safe Handling ◽  
Critical Control Point ◽  
Service Companies ◽  
Slaughter Pigs

SummaryThe production and marketing of safe, wholesome pork, bacon, ham and other pork products is of paramount importance to British farmers, processors, retailers, food service companies and those that supply them. It is not possible to guarantee the complete absence of bacteria in meat production. Most bacteria found on meat are harmless, but some can cause foodborne disease. Control processes to reduce or eliminate food safety risks are applied to every stage of the production and marketing chain from the farm to the consumer.Key approaches to reducing the risk of foodborne disease include: reduction of zoonotic pathogens in slaughter pigs; prevention of cross contamination during activities such as transport and slaughter; safe processing of foods underpinned by HACCP (Hazard Analysis Critical Control Point); safe handling and preparation of food in the retail and catering sectors, including the adoption of HACCP principles and effective enforcement; safe handling and preparation of food in the home and enhanced surveillance of foodborne disease to monitor effectiveness of controls.

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