DESIGNING HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PLAN FOR RENDANG PRODUCTION IN AA.CATERING

Avania, Athilayusa (2021) DESIGNING HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PLAN FOR RENDANG PRODUCTION IN AA.CATERING. Diploma thesis, Universitas Andals.

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Abstract

AA. Catering is a food company located in Padang, West Sumatra. AA. Catering sells typical West Sumatra food products such as beef rendang, lung rendang, and jerky. Beef rendang is a favorite product. The rendang is made from beef. Raw meat is the best place for pathogen growth with suitable food or environmental conditions such as pH, moisture content, and temperature. The process of making rendang has the opportunity for bacteria or other microorganisms to enter, such as during the old washing, boiling, and stirring of rendang. Therefore, it is needed a food safety system in the process of making rendang to meet consumer needs. The food safety system is used to identify chemical, physical, and biological hazards in each rendang production process using the Hazard Analysis and Critical Control Point (HACCP). HACCP is a food quality assurance system that has been recognized by WHO which is systematic. HACCP is a food quality assurance that is preventive in nature. This research aims to identify the physical, biological, and chemical hazards contained in the rendang production process, design the HACCP plan table, and design Standard Operating Procedures (SOPs) and forms as a food safety standard for rendang products using HACCP. Data processing consists of identification of the implementation of Good Manufacturing Practices (GMP), identification of the Implementation of Sanitation Standard Operating Procedure (SSOP), preparatory the Hazard Analysis Critical Control Point (HACCP), and design of the HACCP. Based on a hazard analysis for each process, the process that enters the Critical Control Point (CCP) consists of three processes, namely cooking coconut milk and spices, cooking beef with spices, and packaging the rendang. The results of this research are in the forms of HACCP plan table, SOP, and forms. The SOP is designed to cover the entire production process of beef rendang. The SOP design emphasizes the processes that enter the CCP by accompanying the temperature and time monitoring form. SOPs are designed based on effective actions that are appropriate for each process in the rendang production. Keywords: Critical Control Point, food safety, Good Manufacturing Process, Hazard Analysis Critical Control Point, Rendang, Sanitation Standard Operating Procedures, Standard Operating Procedures

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