HACCP-BASED FOOD SAFETY MANAGEMENT SYSTEM DESIGN ON BOTTLED DRINKING WATER PRODUCTS AT PT MUAWANAH AL MA'SOEM
Food safety is one of important aspects that should be considered in food industry practices. However, in fact, there are cases that arise caused by unsafe food consumption. In order to produce products that meet food safety requirements, food industry needs a system that could assure food safety...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/80595 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Food safety is one of important aspects that should be considered in food industry
practices. However, in fact, there are cases that arise caused by unsafe food
consumption. In order to produce products that meet food safety requirements, food
industry needs a system that could assure food safety in its production processes.
PT Muawanah Al Ma’soem is a bottled water company that produces mineral water
with brand name Al Ma’soem, Quazam, and Asri, covering West Java as its
marketing area. Currently, PT Muawanah Al Ma’soem has implemented quality
management system based on ISO 9001:2008. With the demands for safe mineral
water, in accordance with the mandatory mineral water standard SNO 23553:2015
and Permenkes No. 492/MENKES/PER/IV/2010 policy about Drinking Water
Quality Requirements, encouraging PT Muawanah Al Ma’soem to implement
HACCP-based food safety management system to ensure the quality and safety of
mineral water produced. Another factors that also promotes the need of HACCP
system implementation are the condition of competitors that already have
certification for food safety management system, to improve products’
competitiveness, and as a stepping stone to have ISO 22000 certification.
This research proposed the study of application of HACCP system to guarantee the
quality and safety of bottled drinking water products. The research conducted with
preliminary study stage, data collection, data processing and application of HACCP
principles, design of improvement and maintenance recommendations, and
research analysis.
This research generated HACCP plans for raw materials, packaging, and production
processes, recommendations for improvements, include supporting facilities aspect,
human and organizational resources aspect, and documentation aspect.
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