PENERAPAN GMP DAN PERENCANAAN PELAKSANAAN HACCP (Hazard Analysis Critical Control Point) PRODUK OLAHAN PANGAN TRADISIONAL (Mochi)
Year: 2018
Type: article
Abstract: HACCP(Hazard AnalyticalCritical ControlPoint/Hazard analysis and critical control points) is a system thatcontrolfood safetystarting fromthe farmtoeatable food.This system emphasizesthe importance of selectingthe right technology andhowto validatethetechnology.The implementation ofGMP isfollowedin the form ofSSOP which areadded value forfoodcompaniesto be ablepenetrate the export market, in accordance with trade firms of target country. This study aimed toevaluate the condition ofthe basicfeasibility requirementsin line with the requirementsof GMPandHACCP, analyzing the Implementation ofSOPbased onthe critical pointsas aguidance of theimprovement of production processes, Arrangingthe HACCP plandocument(HACCP plan)forproductionas a guidein the implementation ofthe HACCP system, Recommendthe HACCP planfor the development ofHACCP system, andredesignthe layout ofthe facilityafterseeingaspects ofdeviations thatoccur inthe production process.
Source: AGROSCIENCE (AGSCI)
Author: Wildan Wibawa Perdana
Language: Indonesian
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2935884232