Kaji Ulang Rencana HACCP pada Proses Pembuatan Produk Kakao di PT. Bumitangerang Mesindotama – Tangerang

Abstract

PT. Bumitangerang Mesindotama (BT Cocoa) has established food safety management comprehensively to assure the quality and safety of cocoa products such as cocoa liquor, cocoa cake, cocoa powder, and cocoa butter. One important component of food safety management system is the implementation of HACCP (Hazard Analysis Critical Control Point) plan. Analysis of hazard potentials needs to be reviewed according to factory actual conditions, such as new machines addition, new scientific hazard potentials research, and consumer complaints. The review is done systematically following the twelve logical steps or seven principles of HACCP according to Codex Alimentarius Commission. The review results suggest that there are 11 CCP and 11 OPrP comes from existing machines, new machines, and new CCP from existing machines.