PERANCANGAN SISTEM KEAMANAN PANGAN BERBASIS HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PRODUK MINUMAN X DI CV CIPTA BUMI LESTARI
Food safety is a concern in food industry. Food safety can be obtained by having a system which can identify food hazard and prevent the hazard. To produce qualified and safe food, company must implement food safety system. Hazard Analysis Critical Control Point or HACCP is a systematic prevent...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/80596 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Food safety is a concern in food industry. Food safety can be obtained by having a
system which can identify food hazard and prevent the hazard. To produce qualified
and safe food, company must implement food safety system.
Hazard Analysis Critical Control Point or HACCP is a systematic preventive approach
which aims to ensure food safety and quality starting from raw material receives,
production processes, until being consumed by the consumer and designs a system to
reduce the risk until acceptable level.
CV Cipta Bumi Lestari is a company which offering milk tea drink with various flavor
variants named X. This company commits to produce qualified globally drink. As the
massive number of production and more highly competitive market of milk tea drink,
qualified and safe drink is now being a need for CV Cipta Bumi Lestari, as well as its
competitor.
This research is aimed at designing HACCP system and implementation
recommendation to ensure the quality and safety of X drink product. The research
consists of preliminary study, literature study, data collection, HACCP principles
preparation, implementation of HACCP principles, analysis and design improvement,
implementation design, and conclusion and suggestion. Output of this research are
HACCP plan for raw materials, packaging materials, and production processes along
with recommendation of production processes improvement, production tools,
building and production layout, human resources, sanitation, documentation system as
well as recommendation of implementation design. Output of this research are HACCP
plan with ten critical control points, several new documents and recommendations to
fulfill the requirements during preparation and implementation of HACCP sytem.
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