CONDUCTING FOOD QUALITY MANAGEMENT SYSTEM USING HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)

Mokoginta, Yunita (2017) CONDUCTING FOOD QUALITY MANAGEMENT SYSTEM USING HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP). S1 thesis, UAJY.

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Abstract

This research entitled "Conducting Food Quality Management System using Hazard Analysis Critical Control Points (HACCP)" was conducted at Restaurant X in Central Java, Indonesia. Research begins when management has received complaints from customers due to poor food quality, such as: 1) Stale taste, 2) Food odor, 3) Presence of dirt (hair and fly), 4) Condition of plate and glass is not clean. The methodology used in this study is HACCP. This method is used to assist restaurant management in evaluating the overall system in food processing. This method consists of twelve steps with seven principles. By following these seven principles, the potential hazards of products and processes can be eliminated / prevented by applying the proposed control measures in each process. With the improvements applied, there is a change in the risk level of each process from 4 in the previous condition to 1 under current conditions. This value proves there is a reduction of potential hazards in each product and process from high to very low risk.

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