ANALISIS BAHAYA DAN PENETAPAN TITIK KENDALI KRITIS PRODUKSI JIPANG BERAS DI PT XYZ

Edy Tya Gullit Duta Pamungkas(1*), Muhammad Hengki Riawan Putra(2)


(1) Universitas PGRI Wiranegara, Kota Pasuruan, Indonesia
(2) Universitas PGRI Wiranegara, Kota Pasuruan, Indonesia
(*) Corresponding Author

Abstract


PT. XYZ is a puffed-rice producer stationed in East Java, Indonesia. Government regulations drive local producers of processed food to participate in food safety management in line production. HACCP is a food safety management system that focuses on potential hazard identification and determination of controlling actions to prevent the occurrence of hazards and-or maintain the risk throughout production. The aims of this research were to analyze the potential hazards and determine the critical control points using the HACCP principle. Significant biological, chemical and allergen hazards were identified in raw material of rice and food additive which were biological, chemical and allergen hazard. Critical control points were determined in the cooking of sugar, coloring, and flavoring solution at 160oC; and the puffing used gun-puffing at 317oC. Other identified hazards such as chemicals and allergens could not be controlled during the process, and corrective prevention was pre-requisite program, such as the dosage limit used for food additives and labeling allergens on products

Keywords


Hazzard Analysis, Critical Control Point, Puffed Rice, HACCP

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