Perancangan dan Implementasi Hazard Analysis Critical Control Point (HACCP) Plan Produk Herbal Capsule (Studi Kasus di PT Liza Herbal International, Kota Bogor)

Abstract

Large number of foods and drugs poisoning makes a lot of food and drug companies, including PT Liza Herbal International (LHI) as a manufacturer of herbal capsule product, needs to include the products to implementing the Hazard Analysis Critical Control Point (HACCP) system to ensure that the product is safe for consumption. The goal of this research is designing a HACCP Plan of herbal capsule products, implementing the HACCP Plan, and implementing the right method in making traditional medicine by implementing the HACCP Plan. This research using Good Manufacturing Process (GMP) analysis, sanitation analysis, and designing HACCP Plan based on 12 steps of implementing HACCP Plan. Based on hazard analysis and determining the critical control point, there are two Critical Control Points (CCP) in the process of herbal capsule production, that is the drying of raw material and irradiation of product. HACCP team determines the critical limit, monitoring procedure, corrective action, verification prosedure, and documentation procedure of each CCP. PT LHI can implementing the right method in making traditional medicine by implementing the HACCP Plan effectively and supported by all of stakeholder.