Evaluasi Penerapan Higiene Sanitasi dan Rancangan Hazard Analysis Critical Control Point (HACCP) Pada Industri Jasa Boga.

Abstract

Keamanan pangan di industri jasa boga memerlukan pengendalian sistematis melampaui Sertifikat Laik Higiene Sanitasi (SLHS). Penelitian bertujuan mengevaluasi higiene sanitasi, merumuskan tindakan perbaikan, dan menyusun rancangan HACCP di Catering X yang melayani konsumen rentan. Evaluasi awal menggunakan checklist IKL menunjukkan skor 94,39%, dengan temuan ketiadaan pencatatan suhu penyimpanan dan fasilitas higiene personel. Analisis akar masalah menggunakan fishbone dan 5 Why analysis ditindaklanjuti dengan revisi SOP, pembuatan form monitoring, dan pemasangan poster edukasi, yang meningkatkan skor menjadi 96,83% serta menutup seluruh ketidaksesuaian pada dua kriteria sebelumnya di bawah 90%, meski belum signifikan secara statistik. Sebagai langkah preventif, disusun rancangan HACCP dengan satu Critical Control Point (CCP) pada kategori no cook (pencucian sayur) dan tiga CCP pada same day service (pemasakan, holding time dan pemorsian, dan distribusi). Katering disarankan melengkapi fasilitas sanitasi, meningkatkan pelatihan SDM, dan membentuk Tim HACCP formal untuk membangun budaya keamanan pangan berkelanjutan.

Food safety in the food service industry requires systematic control beyond the Hygiene Sanitation Compliance Certificate (SLHS). This study aims to evaluate hygiene sanitation, formulate corrective actions, and develop an HACCP plan at Catering X, which serves vulnerable consumers. The initial evaluation using the Environmental Health Inspection (IKL) checklist showed a score of 94.39%, with findings including the absence of storage temperature recording and inadequate personnel hygiene facilities. Root cause analysis using fishbone diagrams and 5 Why was followed by SOP revisions, the creation of monitoring forms, and the installation of educational posters, which raised the score to 96.83% and closed all nonconformities in the two criteria previously below 90%, though not statistically significant. As a preventive measure, an HACCP plan was developed with one Critical Control Point (CCP) in the no-cook category (vegetable washing) and three CCPs in the same-day service category (cooking, holding time and portioning, and distribution). The catering operation is advised to complete its sanitation facilities, improve staff training, and establish a formal HACCP Team to build a sustainable food safety culture.