Hazard Analysis and Critical Control Point (HACCP) Plan Development Under the Food Safety Management System (FSMS) for Kopyor New Developed Product at Cinta Bumi Nusantara Co.

Abstract

This undergraduate thesis details developing and implementing a Hazard Analysis and Critical Control Point (HACCP) plan within a Food Safety Management System (FSMS) for new Kopyor products at Cinta Bumi Nusantara Co. The study focused on ready-to-drink beverages and freeze-dried Kopyor products, emphasizing high safety and quality standards. The HACCP plan, supported by Good Manufacturing Practices (GMP) and Prerequisite Programs (PRP), effectively identifies controls and mitigates potential food safety hazards, thereby preventing cross-contamination during production. Laboratory-scale trials and product scale-up adjustments have led to additional processes for ensuring product safety. Microbial contamination tests confirmed the absence of total plate count (TPC), Escherichia coli, Salmonella, and mold and yeast in both Kopyor product lines, complying with the BPOM Regulation Number 13:2019. The FSMS, based on ISO 22000:2018 standards, further validates the safety and compliance of the production process. Key objectives include minimizing contamination risks, establishing robust safety foundations, and preventing foodborne illnesses. The study