Penerapan Hazard Analysis Critical Control Point (Haccp) Pada Unit Usaha Pemrosesan Sarang Burung Walet Ekspor Ke Republik Rakyat Tiongkok

Abstract

The Edible birdnest (EBN) made produced from the sublingual gland that came from the bird species Aerodramus fuciphaga which export to China as expensive commodities. EBN as one of food of animal origin had the potential to transmit foodborne disease. Cases of food vultures due to eating EBN products have never been reported, but EBN had the potential to cause foodborne diseases that might caused by contamination from the environment. This study aims were analyzed the implementation of HACCP on EBN processing units that exported their product to China and analyzed the result descriptively. Guidelines for animal quarantine requirements and actions against the expenditure of EBN from Indonesia to China were needed that the minimum processing facilities and infrastructure had been certified by Hazard Analysis Critical Control Point (HACCP) system or equivalent. This research was a descriptive study with an explorative design. A total of 4 (four) business units were agreed respondents that were used as research samples from all 14 business units in Indonesia. The companies had HACCP certification and export permits to China. The respondents had been taken as Quality Assurance managers or equivalents of each willing business unit in this study. The composition of the questionnaire refers to the HACCP system was contained 12 (twelve) logical steps of implementation of HACCP. The results showed that there were diversity of the number of HACCP teams of 7-11 people and the educational background of most (50%) bachelor. This research was showed the EBN’s that report significant hazards of each business unit at the stage sorting, washing, quality control (QC 1), and at the stage of steaming that is only found in the business unit of PT D. In addition, there were stages considered as very significant hazards. There were in every business unit at the stage of feather removal, rinsing, and heating. The results showed there were two critical control points; soaking and heating. HACCP was applied at EBN exporter companies have variances from the number of HACCP teams, educational characteristics, HACCP divisions, product descriptions, and flow charts processing stages. The four exporter companies had similarities on the number, determination of CCP stages, and the same CCP control method.

Keywords: China, Edible Birdnest, Export, HACCP.