Pengendalian Keamanan dan Penerapan HACCP dalam Perusahaan Jasa Boga

Abstract

Evaluation of foodborne disease outbreaks during the last few years has yielded a clea1' picture of the most common types of food items involved, as well as the reasons leading to food poisoning cases in food service establisments. The main factors that contribute to foodborne disease outbreaks occurred in food service establishments in Indonesia particularlY are the use of contaminated raw materials or ingredients, lapse of several hours between preparing and eating of food, and i1Uldequate reheating. Since the methods of how to avoid food poisoning are 1cnown, the problem in food servit:e atablishment is enforcement which must include not onlY proper el(Uipments and installations but also training of the personnel. The HACCP concept for the preparation of food intended for food service establishments must be developed, with the language understandable to the personnel. Government and enspectton authorities should encourage the food service personnel to applY the safety control and HACCP procedures to ensure safe food production.