APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM IN SMALL MEDIUM INDUSTRY FACTORIES TRADITIONAL TEMPE IN MAKASSAR CITY
Andi Nurwahidah*(a), Mulyadi (b), Andi Besse Riyani Indah(c), Hasmita Sari (d)

Politeknik ATI Makassar
Universitas Hasanuddin
Universitas Hasanuddin
Politeknik ATI Makassar

Abstract

Small and Medium Industries XYZ is located in Makassar City are SMEs that produce tempe. The tempe production process should use equipment that ensures food safety, but this is not applied by workers in the SMI XYZ, so food safety is not guaranteed due to contamination between workers and food. These SMIs need to apply the right HACCP concept to minimize contamination between workers and food ingredients.
The results of the analysis of the application of the Sanitation Standard Operation Procedure (SSOP) found problems in the form of water safety, surface conditions in contact with food, prevention of cross-contamination, worker hygiene, employee health control, and pest eradication, while the results of the Good Manufacturing Practice (GMP) analysis included location, buildings, sanitation facilities, process supervision, employees, storage, maintenance and sanitation programs, and training, then the determination of critical control points is carried out, where the critical control points in this tempe factory are during soybean cooking, milling, and mixing yeast. In the production process, there is often physical contamination in the form of dust and insects and biological contamination in the form of bacteria that are around then set a critical limit at each critical control point. The critical limit or recommendation for physical hazards is scheduling the cleaning of the cooking area and special wipes to clean the container, while for biological hazards it is to use protective equipment in the form of masks, gloves, headgear, and special clothes to absorb sweat.

Keywords: HACCP, SSOP, GMP.

Topic: Food Processing and Packaging