Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Citraresmi, A.D.P.^1 ; Wahyuni, E.E.^1

Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Boiling temperature;    Chemical conditions;    Descriptive analysis;    Foreign materials;    Hazard analysis and critical control points;    Potential hazards;    Production process;    Quality assurance systems;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012021/pdf
DOI  :  10.1088/1755-1315/131/1/012021

来源: IOP

【 摘 要 】

The aim of this study was to inspect the implementation of Hazard Analysis and Critical Control Point (HACCP) for identification and prevention of potential hazards in the production process of dried anchovy at PT. Kelola Mina Laut (KML), Lobuk unit, Sumenep. Cold storage process is needed in each anchovy processing step in order to maintain its physical and chemical condition. In addition, the implementation of quality assurance system should be undertaken to maintain product quality. The research was conducted using a survey method, by following the whole process of making anchovy from the receiving raw materials to the packaging of final product. The method of data analysis used was descriptive analysis method. Implementation of HACCP at PT. KML, Lobuk unit, Sumenep was conducted by applying Pre Requisite Programs (PRP) and preparation stage consisting of 5 initial stages and 7 principles of HACCP. The results showed that CCP was found in boiling process flow with significant hazard of Listeria monocytogenesis bacteria and final sorting process with significant hazard of foreign material contamination in the product. Actions taken were controlling boiling temperature of 100 - 105°C for 3 - 5 minutes and training for sorting process employees.