Penyusunan Rencana Hazard Analysis and Critical Control Point (HACCP) Produk Kornet Daging Sapi dalam Kaleng di CV XYZ

Abstract

Sistem keamanan pangan wajib dipenuhi produsen untuk memastikan produk aman dikonsumsi. Kornet daging sapi termasuk pangan berisiko tinggi karena kadar air, nitrogen, dan pH yang mendukung pertumbuhan mikroorganisme merugikan. Risiko ini dapat ditekan melalui penerapan sistem HACCP. Penelitian ini bertujuan menyusun rencana HACCP untuk produksi kornet di CV XYZ. Penyusunan dilakukan melalui observasi lapangan, wawancara, dan studi literatur. Penyusunan rencana HACCP dilakukan berdasarkan panduan CXC 1-1969 dan ISO 22000. Proses sterilisasi, pendinginan, dan pelabelan ditetapkan sebagai tahapan critical control point pada produksi kornet daging sapi. Batas kritis yang ditetapkan CCP sterilisasi adalah suhu sterilisasi 112? selama 100 menit, batas kritis pendinginan yaitu produk didinginkan dalam air mengalir suhu 20? selama 30 menit, dan pelabelan mencakup pencantuman informasi alergen yang terkandung dalam produk dengan benar. Tindakan koreksi yang ditetapkan adalah pengecekan suhu retort dan suhu air pendinginan oleh personil produksi dan pengecekan label. Dokumentasi CCP sterilisasi dan pendinginan terdiri atas uji validasi kecukupan panas dan logbook sterilisasi, dan form monitoring proses pendinginan, sedangkan dokumentasi CCP pelabelan terdiri dari data kesalahan pencetakan label.

Food safety systems must be implemented by producers to ensure that products are safe for consumption. Canned corned beef is classified as a high-risk food due to its high water and nitrogen content, as well as its pH level, which supports the growth of harmful microorganisms. These risks can be minimized through the application of the HACCP system. This study aims to develop an HACCP plan for corned beef production at CV XYZ. The plan was developed through field observations, interviews, and literature reviews. The HACCP plan was formulated based on the guidelines of CXC 1-1969 and ISO 22000. The sterilization, cooling, and labeling processes were identified as critical control points (CCPs) in the production of canned corned beef. The critical limit set for the sterilization CCP is a temperature of 112°C for 100 minutes. The critical limit for cooling is that the product must be cooled in running water at a temperature of 20°C for 30 minutes, while the labeling CCP requires accurate inclusion of allergen information in the product label. The corrective actions established include checking the retort temperature and the cooling water temperature by production personnel, as well as verifying the product labels. Documentation for the sterilization and cooling CCPs includes heat adequacy validation tests, sterilization logbooks, and cooling process monitoring forms. Meanwhile, documentation for the labeling CCP consists of label printing error records.