MEASUREMENT MODEL DESIGN OF READINESS LEVEL FOR TECHNOLOGY IN INTEGRATED MANAGEMENT SYSTEM FOR HALAL AND SAFETY FOOD IN BAKERY INDUSTRY (Components of Technoware, Humanware, Infoware, Orgaware)

• Main Author: Safitri Helmi, Adlina
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43898
• Institution: Institut Teknologi Bandung

Food in the halal food industry, especially the home industry, results in the need for an increase in competent halal professionals. It is realized in its application there is a need for technological readiness in the Home Industry. The company's technological readiness is needed in order to meet food safety and halal assurance standards that are applied in Indonesia. This study aims to design a model for measuring the level of technological readiness of technoware, humanware, infoware and orgaware to meet the requirements of the Integrated Food Safety and Safety Management System Manual in Halalicious Cake & Cookies. The design of this model uses the QFD approach which is combined with the level of technology according to UNESCAP. Technoware component that can be fulfilled by the company is 36%. Humanware components that can be fulfilled by the company by 31%. The infoware component that can be fulfilled by the company is 22%. Orgaware components that can be fulfilled by the company by 63%. Improvement for company's business processes are done by looking at the largest percentage gap for each component of technology. Technoware improved by increasing the number of vent so that the air on the production floor is always fresh and can eliminate smoke, odors and heat during the production process. The improvement of humanware is that the person in charge should understand the principles and practices of halal food, food hygiene and sanitation as well as the food production process that it supports and apply them and teach their knowledge and skills to other employees. The improvement of infoware by carrying out maintenance procedures and sanitation programs for production facilities at regular intervals and following the applicable stages in order to ensure cross contamination to the processed product. Improvement of orgaware by ensuring the availability of clean water sources for all needs of the production process and using the services of state-owned clean water providers to meet clean water quality requirements.