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Journal articles on the topic 'Application HACCP'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Surahman, Diki Nanang, and Riyanti Ekafitri. "KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG." Jurnal Agritech 34, no. 03 (2014): 266. http://dx.doi.org/10.22146/agritech.9454.

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Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a ﬁ nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials

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Vukomanovic, Dragan, Slavko Ivkovic, and Asim Busch-Pusitsch. "HACCP QUALITY MANAGEMENT AND APPLICATION OF HACCP STANDARDS IN TRADE." FBIM Transactions 5, no. 1 (2017): 127–33. http://dx.doi.org/10.12709/fbim.05.05.01.13.

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Kharub, Manjeet, Shah Limon, and Rajiv Kumar Sharma. "The application of quality tools in effective implementation of HACCP." International Journal of Quality & Reliability Management 35, no. 9 (2018): 1920–40. http://dx.doi.org/10.1108/ijqrm-11-2017-0236.

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Purpose The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries. Design/methodology/approach A total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression

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4

Beumer, R. R., T. Vrouwenvelder, and E. Brinkman. "Application of HACCP in airline catering." Food Control 5, no. 3 (1994): 205–9. http://dx.doi.org/10.1016/0956-7135(94)90085-x.

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5

Arslan, Gökhan, and Pınar Oğuzhan Yıldız. "Application of HACCP in Aquaculture Processing." Journal of Agricultural Production 1, no. 1 (2020): 31–33. http://dx.doi.org/10.29329/agripro.2020.341.6.

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6

Jumiono, Aji, Elis Dihansih, and Iwan Rochmana. "STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR." JURNAL PERTANIAN 11, no. 1 (2020): 29. http://dx.doi.org/10.30997/jp.v11i1.2704.

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This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small bu

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Jayaratne, Asoka. "Application of a risk management system to improve drinking water safety." Journal of Water and Health 6, no. 4 (2008): 547–57. http://dx.doi.org/10.2166/wh.2008.061.

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The use of a comprehensive risk management framework is considered a very effective means of managing water quality risks. There are many risk-based systems available to water utilities such as ISO 9001 and Hazard Analysis and Critical Control Point (HACCP). In 2004, the World Health Organization's (WHO) Guidelines for Drinking Water Quality recommended the use of preventive risk management approaches to manage water quality risks. This paper describes the framework adopted by Yarra Valley Water for the development of its Drinking Water Quality Risk Management Plan incorporating HACCP and ISO

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Wicaksani, Ardanisworo Lintang, and Retno Adriyani. "PENERAPAN HACCP DALAM PROSES PRODUKSI MENU DAGING RENDANG DI INFLIGHT CATERING." Media Gizi Indonesia 12, no. 1 (2018): 88. http://dx.doi.org/10.20473/mgi.v12i1.88-97.

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HACCP is one of the food safety systems which is done by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the ﬁ nal product in order to meet the requirements of healthy, safe and halal food products. PT X is a catering company for aircraft service users (inﬂ ight catering). This company has implemented HACCP in every food production. This is a descriptive research by observing the process of rendang meat production. The application of HACCP in PT. X is done by controlling temperature and time during production process to preve

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MILIOS (Κ. ΜΗΛΙΟΣ), K., E. H. DROSINOS (Ε. ΔΡΟΣΙΝΟΣ), and P. E. ZOIOPOULOS (Π.Ε. ΖΩΪΟΠΟΥΛΟΣ). "Factors influencing HACCP implementation in the food industry." Journal of the Hellenic Veterinary Medical Society 63, no. 4 (2017): 283. http://dx.doi.org/10.12681/jhvms.15442.

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HACCP application in food processing plants could improve food safety and lead to a reduction of food-borne diseases. Apparent lack of HACCP implementation in several food businesses may be due to presence of various technical barriers. The aim of this review is to explore the lists of motives and barriers to implementation of the HACCP system as outlined in the published literature and to evaluate respective impact. Lack of awareness of HACCP, no perceived benefits, lack of training, management regressions, variability of production lines and individuality of each product, variability of the

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10

Kassem, M. "Application of hazard analysis and critical control point system in the dairy industry." Eastern Mediterranean Health Journal 08, no. 01 (2002): 114–28. http://dx.doi.org/10.26719/2002.8.1.114.

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Thistudy aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.

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11

Hyman, William A. "The Application of HACCP in Clinical Engineering." Journal of Clinical Engineering 28, no. 3 (2003): 158–62. http://dx.doi.org/10.1097/00004669-200307000-00025.

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12

Baker, David A. "Application of modelling in HACCP plan development." International Journal of Food Microbiology 25, no. 3 (1995): 251–61. http://dx.doi.org/10.1016/0168-1605(95)00143-8.

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13

Havelaar, A. H. "Application of HACCP to drinking water supply." Food Control 5, no. 3 (1994): 145–52. http://dx.doi.org/10.1016/0956-7135(94)90074-4.

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14

SWANSON, KATHERINE M. J., and JEAN E. ANDERSON. "Industry Perspectives on the Use of Microbial Data for Hazard Analysis and Critical Control Point Validation and Verification." Journal of Food Protection 63, no. 6 (2000): 815–18. http://dx.doi.org/10.4315/0362-028x-63.6.815.

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Microbial testing is an essential element in validation of critical limits identified within a hazard analysis critical control point (HACCP) plan. Without appropriate validation there is no assurance that the plan will control the hazards of concern. Once critical control points have been validated to effectively prevent, reduce, or eliminate hazards, application of routine testing for pathogens in finished product becomes an ineffective means to assure process control and therefore safety of the product. The occurrence of a pathogen in a product produced under an effective HACCP plan is so r

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15

BUCHANAN, ROBERT L., and RICHARD C. WHITING. "Risk Assessment: A Means for Linking HACCP Plans and Public Health." Journal of Food Protection 61, no. 11 (1998): 1531–34. http://dx.doi.org/10.4315/0362-028x-61.11.1531.

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HACCP plan adoption has greatly enhanced the food industry's ability to systematically design programs to ensure the microbiological safety of foods. Yet, this widening acceptance of the HACCP system has revealed several areas where its application is limited due to reliance on qualitative consideration of hazards and their control. In particular, HACCP planning is limited both conceptually and practically by its inability to quantify the potential combined influence of multiple control-point deviations and to relate the successful operation of a HACCP system to a measurable public-health impa

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Zhukov, Yevhenii, Roza Zorya, Iryna Shelukhina, and Oleksandr Ashtaiev. "Peculiarities of preparation of the HACCP group members of catering units of preschool educational institutions." ScienceRise, no. 2 (April 30, 2021): 44–52. http://dx.doi.org/10.21303/2313-8416.2021.001733.

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The object of research: specific differences in the functioning of HACCP groups of catering units of preschool educational institutions, which determine the potential directions of training the personnel of such groups. Investigated problem: training activities for HACCP teams and conformity assessment are guided by the practice of voluntary implementation and certification of food safety management systems. Although the introduction of permanent procedures based on the principles of the HACCP system at the facilities is a mandatory requirement, the current legislation does not provide f

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Stamov, Teodor. "HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)." Trakia Journal of Sciences 17, Suppl.1 (2019): 307–9. http://dx.doi.org/10.15547/tjs.2019.s.01.49.

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The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to huma

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18

Tseng, Sheng-wen, Shu-yin Tseng, and Bi-shu Lin. "HOW TO IMPROVE THE HACCP SYSTEM IN AN INTERNATIONAL TOURIST HOTEL GROUP? CAUSE-AND -EFFECT ANALYSIS AND PDCA APPLICATION." International Journal of Tourism & Hospitality Reviews 3, no. 2 (2016): 60. http://dx.doi.org/10.18510/ijthr.216.321.

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The aim of this study is to discuss not only what the difficulties are to be confronted when a HACCP is introduced into international tourist hotels, but also how to apply effective solutions to overcome these crucial issues. In-depth interviews were applied in this study to analyze the case of Taiwan’s X international tourist hotels. Based on the outcomes of interviews, a fish-bone diagram was carried out to analyze the practical difficulties encountered in implementing the HACCP system. Next, with the results of the cause and effect analysis, strategies for different problems were developed

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Damikouka, I., A. Katsiri, and C. Tzia. "Application of HACCP principles in drinking water treatment." Desalination 210, no. 1-3 (2007): 138–45. http://dx.doi.org/10.1016/j.desal.2006.05.039.

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Gascoigne, Emily, Eric Rene Morgan, Fiona Lovatt, and Hannah Rose Vineer. "Controlling nematode infections in sheep: application of HACCP." In Practice 40, no. 8 (2018): 334–47. http://dx.doi.org/10.1136/inp.k3858.

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21

Dodd, Christine E. R. "The application of molecular typing techniques to HACCP." Trends in Food Science & Technology 5, no. 5 (1994): 160–64. http://dx.doi.org/10.1016/0924-2244(94)90121-x.

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22

Rushing, James W., and Frederick J. Angulo. "IMPLEMENTATION OF A HACCP IN A COMMERCIAL TOMATO PACKINGHOUSE: A MODEL FOR THE INDUSTRY." HortScience 30, no. 3 (1995): 434d—434. http://dx.doi.org/10.21273/hortsci.30.3.434d.

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In response to epidemiological studies that linked outbreaks of salmonellosis to consumption of raw tomatoes in 1991 and 1993, a model HACCP was designed and implemented in a commercial tomato packinghouse in South Carolina in 1994. Testing of tomato fruit and packinghouse water samples by CDC and by a private laboratory for the presence of Salmonella confirmed that the HACCP was effective in controlling the risk of contamination in the packinghouse. Critical control points are identified and application of this model HACCP to other fresh fruit and vegetable handling systems is proposed.

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23

Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo, Turki Abdullah Aljalisi, Mohamed Hussein Madkour, Mohamed Mo. "Verifying the effective application of the HACCP system in some bottled water plants in the Eastern Province of the Kingdom of Saudi Arabia: التحقق من التطبيق الفعال لنظام الهاسب في بعض مصانع المياه المعبأة في المنطقة الشرقية بالمملكة العربية السعودية". Journal of agricultural, environmental and veterinary sciences 5, № 2 (2021): 64–48. http://dx.doi.org/10.26389/ajsrp.r100121.

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This study aims to verify the efficiency and effectiveness of applying the HACCP system in bottled water factories. A comparison was made between the factories that implement the HACCP system and the factories that do not implement the HACCP system. In this research، the chemical and bacteriological properties of bottled drinking water in the Eastern Province of the Kingdom of Saudi Arabia were studied. The pH، dissolved solids، nitrates، and fluoride were analyzed. Total coliforms، faecal coliforms، Escherichia coli، and pseudomonas. The results of the chemical analyzes indicated that they ar

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Rachmadia, Novira Dian, Nanik Handayani, and Annis Catur Adi. "Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya." Amerta Nutrition 2, no. 1 (2018): 17. http://dx.doi.org/10.20473/amnt.v2i1.2018.17-28.

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Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP standard on one of its products that is Herb Roasted Chicken product. Quality control of food with HACCP standard needs to be done considering the occurrence of foodborne illnes very easily occur if food safety is not guaranteed.Objectives: The purpose of this research is to identify the application of HACCP system on Herb Roasted Chicken prod

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Khalid, Sayed Mohammad Naim. "How and Why to Implement HACCP in Food Businesses in Developing Countries? Suggestions to Afghan Government and Private Sector." Turkish Journal of Agriculture - Food Science and Technology 3, no. 6 (2015): 459. http://dx.doi.org/10.24925/turjaf.v3i6.459-465.330.

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In Afghanistan food safety is managed by several ministries including Ministry of Public Health, Ministry of Agriculture, Ministry of Commerce and municipalities. There is no food law but multiple ministerial decrees which ensure if GMP is implemented well. There is no legal requirement to get food safety certification. Hazard analysis and critical control point (HACCP) is recognized as a key part of food safety management practice in the global food industry and can be applied at any stage of the food supply chain. This article discusses accepted approaches to the application of HACCP princip

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Mouwen, J., and M. Prieto. "APLICACIÓN DEL SISTEMA ARICPC-HACCP A LA INDUSTRIA CÁRNICA APPLICATION OF HACCP SYSTEM TO MEAT INDUSTRY APLICACIÓN DO SISTEMA ARICPC-HACCP NA INDUSTRIA CÁRNICA." Ciencia y Tecnologia Alimentaria 2, no. 1 (1998): 42–46. http://dx.doi.org/10.1080/11358129809487582.

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Ghoniem, Gehan, M. Domaa, and W. Ahmed. "Application of Haccp System on Mango Nectar Production Line." Journal of Food and Dairy Sciences 7, no. 7 (2016): 331–37. http://dx.doi.org/10.21608/jfds.2016.46012.

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Shalaby, M., M. Rabie, N. El Boraie, and M. Toyour. "Application of Haccp System on Guava Nectar Production Line." Journal of Food and Dairy Sciences 9, no. 7 (2018): 237–44. http://dx.doi.org/10.21608/jfds.2018.36012.

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BUNGAY, ALFRED. "CFIA1 EXPERIENCES WITH THE APPLICATION OF HACCP IN CANADA2." Foodservice Research International 11, no. 3 (1999): 211–21. http://dx.doi.org/10.1111/j.1745-4506.1999.tb00167.x.

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30

Tsoukalas, Dionysios S., and Stavroula Tsitsifli. "A Critical Evaluation of Water Safety Plans (WSPs) and HACCP Implementation in Water Utilities." Proceedings 2, no. 11 (2018): 600. http://dx.doi.org/10.3390/proceedings2110600.

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The use of traditional risk management systems has proven to be insufficient to safeguard the safety of drinking water. Nowadays, it is preferable to apply preventive instead of corrective systems. Two of the most commonly used systems are the Hazard Assessment and Critical Control Points (HACCP) and the Water Safety Plans (WSPs). The major benefit of their implementation is the improvement of drinking water quality. Of course, the successful implementation of HACCP and WSPs in water utilities can be limited by a number of factors such as the lack of financial resources. However, the importanc

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31

Shi, Zengye. "Study on Food Quality and Safety Management Based on Hotel Management." Acta Universitatis Cibiniensis. Series E: Food Technology 21, no. 2 (2017): 91–96. http://dx.doi.org/10.1515/aucft-2017-0019.

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AbstractIn recent years, with the frequent occurrence of food safety problems, people have begun to pay attention to food safety, especially the food safety of hotels. This paper proposed a Hazard Analysis and Critical Control Point (HACCP) management system to analyze food safety issues of hotels in order to improve the food quality and safety in hotel management. Through the practical application of the HACCP management system in the hotel catering industry, it was found that the amount of bacteria greatly reduced and the pass rate of tableware disinfection increased significantly in the hot

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Putri, Nilda Tri, Ajeng Rhamadani, and Wisnel Wisnel. "Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP)." Nutrition & Food Science 50, no. 2 (2019): 333–47. http://dx.doi.org/10.1108/nfs-04-2019-0139.

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Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption. Design/methodology/approach Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used i

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Park, Seong-Bin, and Sang-Chul Kwon. "Microbiological Hazard Analysis for HACCP System Application to fermented milk." Journal of the Korea Academia-Industrial cooperation Society 16, no. 1 (2015): 438–44. http://dx.doi.org/10.5762/kais.2015.16.1.438.

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Lee, Ung-Soo, and Sang-Chul Kwon. "The Application of the HACCP System to Korea Rice-cake." Journal of the Korea Academia-Industrial cooperation Society 14, no. 11 (2013): 5792–99. http://dx.doi.org/10.5762/kais.2013.14.11.5792.

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Gao, Hui Qiao, and Li Na Guo. "Research on Resource Utilization of Urban Wastewater Based on HACCP System." Advanced Materials Research 347-353 (October 2011): 3576–81. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3576.

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Abstract. The Hazard Analysis and Critical Control Point (HACCP) were a systematic approach to identify and prevent hazards by constructing control system. The principles of the Hazard Analysis and Critical Control Point (HACCP) system and its application to urban water supply system were introduced. The critical limits, monitoring system and corrective actions for the CCPs were established, and improves the capability of quality control and risk management in the processes of wastewater to ensure human health and ecology.

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36

Setya Budi, Annisa Salsabila, and Trias Mahmudiono. "Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya." Amerta Nutrition 5, no. 3 (2021): 211. http://dx.doi.org/10.20473/amnt.v5i3.2021.211-222.

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ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood

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Migdał, W., B. Zivkovic, and Ł. Migdał. "Promotion of animal products as opportunity for further development of breeding." Biotehnologija u stocarstvu 27, no. 4 (2011): 1407–16. http://dx.doi.org/10.2298/bah1104407m.

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In order to ensure safety of meat and meat products as well as necessary repeatability of products quality throughout the food chain, raw materials producers are required to ensure appropriate condition for production (both crops and breeding). It obligates to implementation and application systems such as: Good Agriculture Practise (GAP), Good Manufacturing Practice (GMP), Good Higiene Practice (GHP), and for intermediary companies participating in raw materials trade mandatory implementation of GHP and GMP system as well as HACCP (Hazard Analysis and Critical Control Point), QACP (Quality As

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Prayitno, Sutrisno Adi, and M. Bambang Sigit S. "PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI)." Jurnal Teknologi & Industri Hasil Pertanian 24, no. 2 (2019): 100. http://dx.doi.org/10.23960/jtihp.v24i2.100-112.

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To produce a quality product and to keep food safety, a producer needs to implement the management system known as HACCP (Hazard Analysis and Critical Control Point). The purpose of the study was to find out the application of HACCP at fishery company producing frozen shrimp wrapped in bread (Panko ebi)in in the Central Java province. The data were obtained by observation, interview and active participation in all activites bassed on the company’s operational guide book and examinated based on the truth of the theory. The results of the study show that the CCP was at the incoming raw materials

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Rosak-Szyrocka, Joanna, and Ali Abdulhassan Abbase. "Quality management and safety of food in HACCP system aspect." Production Engineering Archives 26, no. 2 (2020): 50–53. http://dx.doi.org/10.30657/pea.2020.26.11.

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AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety manag

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Park, Seong-Bin, and Sang-Chul Kwon. "Microbiological Hazard Analysis for HACCP System Application to Red Pepper Powder." Journal of the Korea Academia-Industrial cooperation Society 16, no. 4 (2015): 2602–8. http://dx.doi.org/10.5762/kais.2015.16.4.2602.

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El-Shimy, Nabil, and Gaber Abd Elkader. "Survey of the Application of HACCP in Some Food Organizations." Journal of High Institute of Public Health 43, no. 2 (2013): 136–51. http://dx.doi.org/10.21608/jhiph.2013.20002.

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FUJIKAWA, Hiroshi, and Yataro KOKUBO. "Practical Application of Predictive Microbiology Software Programs to HACCP Plans." Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 42, no. 4 (2001): 252–56. http://dx.doi.org/10.3358/shokueishi.42.252.

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Jones, M. V. "Application of HACCP to identify hygiene risks in the home." International Biodeterioration & Biodegradation 41, no. 3-4 (1998): 191–99. http://dx.doi.org/10.1016/s0964-8305(98)00031-6.

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Casani, Sandra, and Susanne Knøchel. "Application of HACCP to water reuse in the food industry." Food Control 13, no. 4-5 (2002): 315–27. http://dx.doi.org/10.1016/s0956-7135(02)00037-3.

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Wszolek, Monika, and Jacek Domagala. "HACCP and ISO 22000 Application to Foods of Animal Origin." International Journal of Dairy Technology 64, no. 1 (2011): 147–49. http://dx.doi.org/10.1111/j.1471-0307.2010.00623.x.

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46

Griffith, C. J., and D. Worsfold. "Application of HACCP to food preparation practices in domestic kitchens." Food Control 5, no. 3 (1994): 200–204. http://dx.doi.org/10.1016/0956-7135(94)90084-1.

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47

Griffith, C., P. Obee, and R. Cooper. "The clinical application of hazard analysis critical control points (HACCP)." American Journal of Infection Control 33, no. 5 (2005): e39. http://dx.doi.org/10.1016/j.ajic.2005.04.037.

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Kwon, Sang-Chul. "Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes." Journal of Food Hygiene and Safety 28, no. 1 (2013): 69–74. http://dx.doi.org/10.13103/jfhs.2013.28.1.069.

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Arisandi, Kadek Dwi, Trianasari Trianasari, and Putu Gede Parma. "Implementasi Hazard Analysis and Critical Control Point (HACCP) dalam Penyimpanan Bahan Baku Makanan di Hotel Discovery Kartika Plaza Hotel." Jurnal Manajemen Perhotelan dan Pariwisata 2, no. 1 (2019): 55. http://dx.doi.org/10.23887/jmpp.v2i1.22089.

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Abstrak Penelitian ini bertujuan untuk mengetahui (1) Penerapan sistem hazard analysis and critical control point (HACCP) dalam penyimpanan bahan baku makanan di main kitchen Discovery Kartika Plaza Hotel (2) Kendala apa saja yang terjadi di main kitchen (3) Bagaimana upaya chef de partie dalam menangani masalah yang ada. Penelitian ini menggunakan rancangan deskriptif kualitatif yang memaparkan data yang telah terkumpul melalui observasi dan wawancara serta dokumentasi yang telah dilakukan secara langsung kepada chef de partie. Hasil dari penelitian ini menunjukan bahwa Discovery Kartika Plaz

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Irwan, Jeremiah, Anastasia Virginia, Daniel Gerti, et al. "Penerapan Hazard Analysis Critical Control Point (HACCP) pada Produksi Brownies UMKM 3 Sekawan Cake and Bakery." Jurnal Bakti Saintek: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi 3, no. 1 (2019): 23. http://dx.doi.org/10.14421/jbs.1306.

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Indonesia memiliki banyak industri rumah tangga. Akan tetapi, kebanyakan industri tersebut belum sepenuhnya memerhatikan aspek sanitasi dan keamanan produksinya. Kegiatan pengabdian ini dilakukan dengan menerapkan hazard analysis and critical control point (HACCP) pada proses produksi brownies di UMKM 3 Sekawan Cake and Bakery. Adapun kegiatan yang dilakukan meliputi observasi secara langsung dan wawancara kepada pemilik industri rumah tangga dan pekerjanya. Kegiatan ini menghasilkan temuan bahwa terdapat 3 jenis potensi bahaya yang ditinjau dari segi biologi, fisik, dan kimia terhadap aspek p

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