IMPLEMENTATION OF THE HAZARD ANALYSIS AND SYSTEM CRITICAL CONTROL POINT (HACCP) TO SUPPORT SUSTAINABILITY OF CLASS FOOD INDUSTRY MSMES MEDIUM (CASE STUDY: BAKERY X)

• Main Author: Nurul Ishmah, Alfiyyah
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik saniter dan perkotaan; teknik perlindungan lingkungan
• Online Access: https://digilib.itb.ac.id/gdl/view/84786
• Institution: Institut Teknologi Bandung

This study aims to support the sustainability of Micro, Small, and Medium Enterprises (MSMEs) through the implementation of Hazard Analysis Critical Control Point (HACCP) at Bakery X. The objectives of this research are to identify the food management system currently in place at Bakery X, evaluate the food safety management system using the HACCP method, and provide recommendations for improving HACCP implementation and contributing to MSME sustainability. The importance of this research lies in ensuring that the quality of the products meets regulatory and food safety standards, thereby enhancing consumer confidence in the products. This research was conducted using qualitative methods through observation and interviews, which were used to fill out checklists for Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and HACCP. The results show that Bakery X has implemented a comprehensive food management system with quality control by the Production Department and sustainable waste management. The evaluation of GMP and SSOP requirements showed an average score of 70.14% and 75.97%, while the gap analysis for HACCP implementation reached 74.3%, with processes identified as CCP accounting for 25% of the entire bread production process in the raw material preparation and bread processing stages