Desain manual integrasi sistem keamanan pangan dan sistem jaminan halal untuk usaha kecil katering (studi kasus di Pondok Selera Rumah Makan dan Katering)

Abstract

Food safety and halal are important quality characteristics to maintain bussiness competition, so system that guarantee both of quality characteristics is needed. The problem of small business is less resource to obtain manual to get halal certificate and food safety system. The objectives of this research are to obtain manual that fulfill food safety system and halal assurance system requirements and implementing the manual in small business catering. This research conducted by identifying primary data and business process, composing manual, implementation, and making improvement. The result of gap analysis and hygiene sanitation test showed this catering has not fulfilled halal assurance system and catering type A2 requirements yet. Integrated manual contains three major chapters, those are policy, management team, and procedures. The result of implementation showed only facilities that could not fully implemented so plant layout can be designed with an area of 85 m2.