mempelajari aspek HACCP dalam penanganan susu pasteurisasi di unit pengolahan Fakultas Peternakan IPB, Bogor

Abstract

The increasing knowledge and awareness of human being to life healty gives a significant impact to industrial world, especialy food industry. Beside having a high nitrition value, consumed foods are expected to be safe for human healt. HACCP system application is useful not only for costumer but also for industry. Those usage are improving consumer reability and product safety assurance; to prevent market loss; to prevent product withdrawal and exceeding cost or to prevent loss by product safety problems. IPB Animal Science Faculty Processing Unit is one of food prcessing industry that focus on raw milk handling and prcessing with pasteurization milk as the main product. With the incresing of its businness scale, there fore it needs a quality standartization wich can fulfill food safety criteria. HACCP is a system made to assure that food safety has been done effectively, so that the concept needs to apply on Dairy Science Processing Unit. The observation activity was caried out in the Milk Processing Unit for two mont, starting from May 15th, Juli 20th, 2006, by using a participation working method, wich include a direct observation and operation in the production, general and personel section. This research showed that the lack of production facilities and employer laowledge has becaome a limitation for processing unit to apply GMP and SSOP correctly as basic requirment of HACCP. Aplication of HACCP plan and system improvement in the processing unit will assure food safety quality. It's need to arrange the best HACCP plan after the GMP and SSOP worked correctly by simplifying the allready present CCP. A more simple CCP implementation process will simplify technical aplication. Keyword: HACCP, pasteurization milk, handling, processing.