Evaluasi Penerapan Good Hygiene Practices dan Rancangan HACCP pada Proses Produksi Mie Goreng Jawa di PT XYZ

Abstract

Perusahaan jasa boga inflight catering memiliki syarat pemenuhan Good Hygiene Practices (GHP) sebagai syarat Laik Higiene. Hasil evaluasi penerapan GHP masih terdapat beberapa ketidaksesuaian di antaranya pada parameter struktur dan perlengkapan internal, fasilitas hygiene personal, penyimpanan, tempat kerumunan dan investasi hama, pengelolaan limbah, kebersihan pribadi, kontaminasi kimia, penerimaan bahan, identifikasi produk dan kesadaran konsumen, serta edukasi konsumen. Dari hasil evaluasi penerapan laik higiene masih belum memenuhi dikarenakan nilai pemenuhan yang didapat yaitu 81. Beberapa parameter yang belum terpenuhi di antaranya pada bangunan dan fasilitas, penghawaan, air kotor, karyawan, perlindungan makanan, peralatan makanan dan masak, penanganan bahan racun/pestisida, fasilitas karyawan (loker), dan saluran pencucian air panas. Perbaikan perlu dilakukan terhadap parameter ketidaksesuaian untuk memenuhi standar laik higiene industri jasa boga khususnya golongan C. Rancangan HACCP mengidentifikasi 5 CCP pada proses produksi mie goreng jawa yaitu pada proses pemasakan, blast chilling, pemorsian, final holding, dan pengiriman.

The inflight catering company has a requirement to fulfil Good Hygiene Practices (GHP) as a requirement for good hygiene. The results of the evaluation of the application of GHP still have several discrepancies, including the parameters of structure and internal equipment, personal hygiene facilities, storage, crowd and pest investment, waste management, personal hygiene, chemical contamination, material acceptance, product identification and consumer awareness, and consumer education. From the evaluation results, the implementation of good hygiene is still not fulfilled because the fulfilment value obtained is 81. Some parameters that have not been fulfilled include buildings and facilities, ventilation, dirty water, employees, food protection, food and cooking equipment, handling of toxic materials and pesticides, employee facilities (lockers), and hot water washing channels. Improvements need to be made to the non-conformity parameters to meet the hygiene standards of the food service industry, especially class C. The HACCP design identified 5 CCPs in the Javanese fried noodle production process, namely in the cooking, blast chilling, portioning, final holding, and shipping processes.