VOlUME 04 ISSUE 11 NOVEMBER 2021
1Kartiko Setiyadi, 2Tantri Yanuar Rahmat Syah, 3Dadan Ramdhani, 4Semerdanta Pusaka,5Darmansyah HS
1,2,3,4,5Master of Management, Faculty of Economics and Business, Esa Unggul University – Jakarta
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ABSTRACT
HACCP is a tool to assess hazards and establish control systems focused on preventative measures rather than relying mainly on end product testing over seven basic principles underline the concept. These principles include an assessment of the inherent risk that may be present from harvest through ultimate consumption. Six hazard characteristics and a ranking schematic are used to identify those points throughout the food production and distribution system whereby control must be exercised in order to reduce or eliminate potential risks. A guide for HACCP plan development and critical control point (CCP) identification. Furthermore, the document points out the additional areas that are to be included in the HACCP plan: the need to establish critical limits that must be met at each CCP, appropriate monitoring procedures, corrective action proceed ures to takes if a deviation is encountered, record keeping, and verification activities.
KEYWORDS:Hazard Analysis, Critical Control Point, Food Production.
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