Analysis of Food Safety System for Catering Industry, A Case Study in PT ELN, Jakarta

Abstract

In accordance to comply with Regulation of the Minister of Health No. 1096/Menkes/Per/VI/2011, catering businesses is defined as companies or individuals that providing foodservice at a remote site on the basis of orders. The rapid development of the catering businesses due to increased demand for foods by a consumer who is too busy. However, catering businesses can have the possible risk of food borne diseases, if not done properly. The rise of food poisoning incident in Indonesia can reduce the level of consumer confidence in the catering business, so that the incident should be reduced or avoided by the business player with the effective food safety system.The result of this study indicated that food safety in catering business specified in the Regulation No 1096/Menkes/Per/VI/2011 is sufficient to reduce the likelihood of the risk of outbreaks (epidemics) of food-borne diseases in catering business based on analysis of primer and secondary data. In order to meet the requirements demanded by partners of PT ELN and realizing the importance of food safety management practices in the catering business, the management of PT ELN committed to implementing food safety management system based on HACCP (Hazard Analysis Critical Control Point). In general, the obstacle faced by PT ELN in implementing HACCP system due to the lack of a written job descriptions, SOP (Standard Operation Procedure), and IK (Instruksi Kerja) for each field of work.