ANALISIS KEAMANAN PRODUK MAKANAN DI NIKMAT CATERING BERDASARKAN GOOD MANUFACTURING PRACTICE

Authors

  • Nur Falah Setyawati Fakultas Vokasi D4 K3 UNIBA

Keywords:

Food Safety, Food Safety Management System, Good Manufacturing Practices

Abstract

Food safety assurance is a key principle in the catering industry. Food products that are not safe can cause food poisoning. Poisoning data due to food and drinks in Kaltim-Kaltara in 2018 were 8 cases and in 2019, 6 cases. Food safety assurance can be achieved by implementing a food safety management system. SMKP identifies and controls food safety hazards at each stage of food preparation, through a holistic control system consisting of: Pre-requisite programs: Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Points system (HACCP), maintenance efficient and accurate of documentation and records. GMP is the basic operational and environmental conditions required to produce safe food. In order for the foodservice industry to maintain the quality and safety of its food products, matters relating to the scope of GMP must be done properly and measured. Nikmat Catering is one of the caterers in the city of Balikpapan. It has a mission to maintain a clean work environment and apply safety standards, with continuous controlling, and provide training to employees regarding service, hygienic and safe food processing. The research objective was to analyze the safety of food products in Nikmat Catering based on the implementation of the GMP scope. The research method is qualitative with a descriptive approach. The data is obtained through non-participatory observation and interviews of 5 informants. The results showed that Nikmat Catering implemented the entire scope of GMP. Conclusion: the food products produced by Nikmat Catering have met food safety assurance standards.

 

References

Agroindustri.ID. 2015. Penerapan GMP Untuk Memproduksi Makanan Yang Baik. Diunduh 5 Maret 2020. <https://www.agroindustri.id/penerapan-gmp-untuk-memproduksi-makanan/amp/>.

Badan POM. 2020. Laporan Tahunan Pusat Data dan Informasi Obat dan Makanan TAhun 2019. Diunduh 5 Mei 2020. <https://www.pom.go.id/new/admin/dat/20200817/Laporan_Tahunan_2019_Pusat_Data_dan_Informasi_Obat_dan_Makanan.pdf>

Balai Besar POM Samarinda. 2019. Laporan Tahunan 2018 Balai Besar POM di Samarinda. Diunduh 20 Maret 2020. <https://www.pom.go.id/new/admin/dat/20190711/LAPTAH_BBPOM_DI_SAMARINDA_2018.pdf>

Balai Besar POM Samarinda. 2020. Laporan Tahunan 2019 Balai Besar POM di Samarinda. Diunduh 20 Maret 2020. <https://www.pom.go.id/new/admin/dat/20200817/Laporan_Tahunan_2019_Balai_Besar_POM_di_Samarinda.pdf>

Hukum Online.Com. 2019. Peraturan Pemerintah Nomor 86 Tahun 2019: Keamanan Pangan. Diunduh 5 Maret 2020. <https://www.hukumonline.com/pusatdata/detail/lt5e1d3708a4077/nprt/lt50ed1a3e763c9/peraturan-pemerintah-nomor-86-tahun-2019>

Kamus Besar Bahasa Indonesia. 2020. Kamus Besar Bahasa Indonesia (KBBI): Kamus versi online/daring (dalam jaringan). Diunduh 5 Maret 2020. <https://kbbi.web.id/leveransir>

Kesmas. 2020. Permenkes Nomor 2 Tahun 2013 Tentang KLB Keracunan Pangan. Diunduh 20 Maret 2020. <http://www.indonesian-publichealth.com/download-permenkes-nomor-2-tahun-2013-tentang-klb-keracunan-pangan/>

London Borough of Bromley. 2020. Food safety for businesses: Food safety management systems. Diunduh 20 Maret 2020. <https://www.bromley.gov.uk/info/407/food_safety>

Manitoba. 2012. Good Manufacturing Practices. Diunduh 15 Februari 2020. <https://www.gov.mb.ca/agriculture/food-safety/at-the-food-processor/haccp/good-manufacturing-practices.html>

Singapore Food Agency. 2019. Food Safety Management System: Introduction to the Food Safety Management System. Diunduh 5 Maret 2020.

< https://www.sfa.gov.sg/food-retail/food-safety-management-system/food-safety-management-system>.

Downloads

Published

2021-03-09

How to Cite

Setyawati, N. F. (2021). ANALISIS KEAMANAN PRODUK MAKANAN DI NIKMAT CATERING BERDASARKAN GOOD MANUFACTURING PRACTICE. IDENTIFIKASI: Jurnal Ilmiah Keselamatan, Kesehatan Kerja Dan Lindungan Lingkungan, 6(2), 303–313. Retrieved from http://jurnal.d4k3.uniba-bpn.ac.id/index.php/identifikasi/article/view/130