Penentuan Titik Kritis Risiko Keamanan Mikrobiologi dalam Rantai Penyediaan Es Batu dan Minuman Es (Studi Kasus Sekolah Dasar di Jakarta)

Abstract

Ice and iced beverages are frequently consumed by Indonesian, including elementary school students. Ironically, ice and iced beverages have a potential to carry on microbial hazards. The entry point for the microbes in contaminating ice was still unidentified. The aim of this study was to determine the critical points of microbiological safety risk in ice and iced beverages supply chain in some elementary schools in Jakarta. The determination was done by using the first and second principles of Hazard Analysis Critical Control Point (HACCP). The result showed that there were some critical points in every part of the supply chain. The critical points in home-scale ice producer were water that was used to make ice, water boiling process, and water filling process, whereas the critical points in factory-scale ice blocks producer were water that was used to make ice, filtration, and ice sorting process. The critical points in ice distributor line were distribution process from ice factory to ice house, ice storage, ice washing, ice crushing, and distribution process to food service. In food service line, the critical points were ice crushing, crushed ice storage, and ice and ingredients mixing process. The critical points found showed the importance for everyone engaging in ice and iced beverages business to be aware and take action to ensure the safety of the products for the consumers.