ANALYSIS IMPLEMENTATION OF THE HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) SYSTEM IN THE PROCESSING OF HOME INDUSTRY SMOKED CATFISH IN BENGKULU CITY

Abstract

HACCP (Hazard Analysis and Critical Control Point) is a recognized food safety standardization. With the concept of each stage of the food processing process, the type, source, cause, hazards in food products are identified, both biological hazards, chemical hazards and physical hazards. It is known that the application of HACCP in the processing of Home Industry Smoked Catfish in Bengkulu City. The research method used is descriptive qualitative. Qualitative descriptive analysis is used to determine the analysis of the application of HACCP. This research was conducted by means of direct observation or observation at Rumah Salai in Bengkulu City. The results of the study showed that there were four important points or Critical Control Points. Data from observations conducted by researchers based on SNI New Smoked Fish 2013, SNI 01-4852-1998 at Rumah Salai in Bengkulu City. From the results of data processing, shows AnalysisImplementation of the HACCP (Hazard Analysis and Critical Control Point) System in the Processing of Smoked Catfish at Rumah Salai in Bengkulu City. Found the cause of contamination and risk for consumption which if not controlled. Consisting of biological, chemical, physical hazards such as not using personal protective equipment, contamination from the environment and equipment are the most dominant causes of contamination. Determination of the critical control point CCP (Critical Control Point) in the smoked catfish production process, namely at the weeding, racking, smoking and cooling stages.