Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor

Abstract

ABSTRAK

MUHAMMAD ANDRIYADI. Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor. Dibimbing oleh MUSLICH.

Restoran Captain Kerang bergerak dibidang panganan laut olahan dengan menu utama olahan kerang, ikan, cumi, dan udang. Restoran Captain Kerang belum pernah diuji pemenuhan persyaratan keamanan pangan dan pemenuhan hygiene sanitasi serta persyaratan sertifikasi HAS 23000 sehingga Restoran Captain Kerang belum bisa menjamin status keamanan dan kehalalan setiap produk yang dihasilkan. Hal ini dikarenakan pemilik restoran belum mengetahui persyaratan status halal dan pemenuhan hygiene sanitasi yang sesuai menurut LPPOM MUI. Penelitian ini bertujuan menyusun dan menerapkan manual Sistem Jaminan Halal (SJH) serta hygiene sanitasi. Manual Sistem Jaminan Halal (SJH) disusun sesuai dengan kondisi Restoran Captain Kerang dan terdiri dari kebijakan halal, tim manajemen halal, prosedur tertulis aktivitas kritis, audit internal, pelatihan, bahan, menu, fasilitas, penanganan produk yang tidak sesuai kriteria, kemampuan telusur dan kaji ulang manajemen. Hasil penelitian menunjukkan masih ada beberapa kriteria yang belum terpenuhi seperti fasilitas bangunan yang terlalu terbuka sehingga tidak rapat serangga dan hama serta apabila hujan air masih bisa membasahi lantai karena bangunan tidak dibuat tertutup sepenuhnya dan dapur yang berbatasan langsung dengan jalan raya yang bisa mengakibatkan tercemarnya bahan dan produk makanan. Pelatihan eksternal dari LPPOM MUI belum pernah dilakukan oleh manajemen restoran namun pelatihan internal sudah dilaksanakan. Berdasarkan hal tersebut maka diusulkan perbaikan diantaranya yaitu mengikuti pelatihan eksternal HAS 23000, renovasi bangunan restoran, merancang ulang tata letak ruangan dan melengkapi fasilitas.

Kata Kunci : Restoran, Sistem Jaminan Halal, Hygiene Sanitasi, Captain Kerang

ABSTRACT

MUHAMMAD ANDRIYADI. Implementation of Halal Assurance System and Hygiene Sanitation at Captain Kerang Restaurant, Jambu Dua, Bogor. Supervised by MUSLICH.

Captain Kerang Restaurant is engaged in processed seafood with processed shellfish, fish, squid, and shrimp as its main menu. Captain Kerang Restaurant has never been tested to meet the compliance requirements for food safety, hygiene sanitation hygiene, as well as HAS 23000 certification. Thus, Captain Kerang Restaurant has not been able to guarantee the safety and halal status of each product. This is due to restaurant owners do not know the halal status compliance requirements and the appropriate hygiene sanitation according to LPPOM MUI. This study aims to develop and implement Halal Assurance System (HAS) manual and hygiene sanitation. Halal Assurance System (HAS) Manual is prepared in based on the conditions of the Captain Kerang Restaurant, consists of halal policy, halal management team, written procedures for critical activities, internal audit, training, materials, menus, facilities, handling products that do not meet criteria, traceability and management review. The results showed that there were still some criteria that had not been met, such as building facilities are too open so that insects and pests can easily enter; rain water can wet the floor because the building is not fully covered, and the kitchen is directly adjacent to the main road which can result in contamination of materials and food product. External training from the LPPOM MUI has never been carried out by restaurant management, but internal training has been carried out. Based on this, the proposed improvements are join the HAS 23000 external training, renovating restaurant buildings, redesigning room layouts and completing facilities.

Keywords: Restaurant, Halal Assurance System, Hygiene Sanitation, Captain Kerang