THE DESIGN OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON PINEAPPLE ROLL PRODUCTION PROCESS (Case Study: Toteles Food & Bake House)

Silky, Nurani (2022) THE DESIGN OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) ON PINEAPPLE ROLL PRODUCTION PROCESS (Case Study: Toteles Food & Bake House). Diploma thesis, Universitas Andalas.

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Abstract

Food is an important necessity of life for humans. Good food must be healthy, clean, has sufficient nutritional content, is hygienic, and is not contaminated chemically, biologically, or physically. Food security and safety are things that need to be considered, especially during the Covid-19 pandemic. The potential for the spread of the virus can occur so that food quality control needs to be a concern for the food industry. Hazard Analysis Critical Control Point (HACCP) is one method that can be applied to ensure food safety. This is because the HACCP method assesses the potential hazards that can arise during the production process from receiving materials to the final process of production. Not only that, the application of HACCP to small and medium enterprises (SMEs) is easy to apply and able to improve the company's image. The research aims to identify chemical, biological, or physical hazards from the Pineapple Roll production process, to identify Critical Control Points (CCP), to how the design of the Hazard Analysis Critical Control Point (HACCP) plan is able to ensure food safety during Pineapple Roll production by Toteles Food. & Bake House. Data processing starts from identifying the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) in the Toteles Food & Bake House production area before designing the HACCP plan. The implementation of GMP at Toteles Food and Bake House is at level III, meaning that it still requires an internal inspection every 2 weeks. Meanwhile, the implementation of SSOP at Toteles Food and Bake House is 71.25%, meaning that improvements are still needed and increase the effectiveness of sanitation in the company's environment. Based on the results of the identification of hazards in each process, the CCP process consists of one equipment and four processes, namely kitchen napkin, baking cake dough, spreading jam on sponge cake, rolling the sponge cake and pineapple jam, and displaying area for Pineapple Roll. These results are then made into a HACCP plan to a documentation plan. This design focuses on how to control the CCP of each process so that it does not go out of its limit. In this way, the function of the HACCP design in ensuring the food safety of Pineapple Roll can run effectively.

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