Kajian Aplikasi HACCP pada Proses Produksi Ayam Goreng di Salah Satu Restoran Cepat Saji di Kota Bogor
Tondas, Yesua Gifsan
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Nowadays, people face so many problems in food sector, for example in 2004 and 2005. 60% of 41 and 72.20% of 53 cases of the disease in Indonesia are foodborne illness cases. Those cases made industry and restaurant which serve fastfood products have to concern more and more about the food safety of their food products due to their short time preparation process. HACCP system is the most appropiate system in order to help fastfood restaurants to produce food products that save to be consumed. The objective of this research were to analyze the application of HACCP system on fried chicken production process. This study conducted in February and March 2011 at one of fast food restaurant in Bogor in a way directly involved in production process, interview with stakeholders, and related data collection. Restaurant has applied the principles of GMP and SSOP well, as the pre-requisite program of HACCP, but still needs to be improved. The result of the seven principles of HACCP also denoted that frying process is expressed as the CCP. Maximum frying capacity is used as an indicator for determinating critical limits, monitoring, and correcting. Assistant of restaurant manager, which is responsible for the entire restaurant activities, should give more attention to the frying process.