Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya
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Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP standard on one of its products that is Herb Roasted Chicken product. Quality control of food with HACCP standard needs to be done considering the occurrence of foodborne illnes very easily occur if food safety is not guaranteed.
Objectives: The purpose of this research is to identify the application of HACCP system on Herb Roasted Chicken product in PT. Prima Citra Nutrindo (PCN).
Methode: The method used is qualitative descriptive method including field observation, discussion, interview, and question and answer to complete the application of HACCP on Herb Roasted Chicken product.
Result: Phase production of roasted chicken Herb starts from boiling water until serving known there are 2 stages which is the Critical Control Point to watch out for the cooling and serving stages. The control of the risk of foodborne illness in Herb Roasted Chicken can be done by keeping the time lag between cooling and packaging.
Conclusions: The results of this study are useful as recommendations for improvement in order to maintain the quality management system that has been achieved and for the development of HACCP procedures on other products so as to produce products that are safe for consumption.
ABSTRAK
Latar Belakang: Katering sehat sebagai tempat penyedia jasa boga diharuskan mempunyai standar keamanan yang jelas dalam menjamin mutu produknya hingga ke tangan konsumen. PT. Prima Citra Nutrindo (PCN) sebagai salah satu katering sehat telah mempunyai standar HACCP pada salah satu produknya yaitu Ayam Bakar Bumbu Herb. Pengendalian mutu makanan dengan standar HACCP perlu dilakukan mengingat kejadian foodborne illnes sangat mudah terjadi apabila keamanan pangan tidak terjamin.
Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk Ayam Bakar Bumbu Herb di PT. Prima Citra Nutrindo (PCN).
Metode: Metode yang digunakan adalah metode deskriptif kualitatif meliputi observasi lapangan, diskusi, wawancara, dan tanya jawab untuk menyempurnakan penerapan HACCP pada produk Ayam Bakar Bumbu Herb.
Hasil: Tahap produksi ayam bakar bumbu Herb dimulai dari proses perebusan air hingga serving diketahui terdapat 2 tahap yang merupakan Critical Control Point yang harus diwaspadai yaitu tahap pendinginan (cooling) dan tahap penyajian (serving). Pengendalian resiko kejadian foodborne illnes pada produk Ayam Bakar Bumbu Herb dapat dilakukan dengan menjaga jeda waktu antara pendinginan dan pengemasan.
Kesimpulan: Hasil studi ini bermanfaat sebagai rekomendasi perbaikan dalam rangka mempertahankan sistem manajemen mutu yang telah tercapai serta untuk pengembangan prosedur HACCP pada produk yang lain sehingga menghasilkan produk yang aman untuk dikonsumsi.
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