| dc.description.abstract | HACCP plan for green tea product of PT GT is established in this research. The scope of the study covers the production process starting from receiving raw material at the factory until the packaging step. Determination of Critical Control Point(s) (CCPs) refers to the decision tree in CAC (2003). Critical Control Points in green tea production in PT GT lay on the final drying by ball tea and the sorting process based on density by section winnower. Critical limits in the first CCP are ball tea temperature ranging from 100 to 150°C, mass of tea leaves in a batch is 600 kg for grade A and 550 kg for grade B, and the drying time ranging from 8 to 10 hours. The critical limit in the second CCP is no metal component detected by the final metal detector at section winnower. An audit has been carried out to verify the implementation of the HACCP plan. Based on the audit, the CCP monitoring and corrective action form that has been arranged needed some correction so that the operator and supervisor will be able to fill the form better. Key words: HACCP, green tea, Critical Control Point(s)> critical limit, audit Reference: 11 (1995-2009). | en |
