ANALISIS PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PRODUKSI MAKANAN DI CV NIKMAT KATERING BALIKPAPAN

Abstract

Food Safety is a condition and effort needed to prevent Food from being contaminated by biological, chemical, and other objects that can interfere, harm, and endanger human health and do not conflict with religion, belief, and community culture so that it is safe for consumption. HACCP (Hazard Analysis Critical Control Point) is a quality assurance system based on the awareness that hazards can arise at various points or certain stages of production, but can be controlled against these hazards. This study aims to determine the application of HACCP principles as food safety quality control at CV Nikmat Catering Balikpapan. The benefit of this research is as an evaluation material to improve the quality of food production. Descriptive qualitative research method with data collection techniques of observation and interviews. The research location is at CV Nikmat Catering Balikpapan, especially the production kitchen area. The results show that the HACCP principles that have been carried out are hazard identification, determination of critical control points, critical limits, monitoring systems, corrective actions, and validation whereas, in principle, documentation and recording have not been carried out because there are no records of hazard identification and monitoring records that have been recorded. done.