EVALUATION OF HACCP IMPLEMENTATION FOR FOOD SAFETY HAZARD CONTROL IN PORANG FLOUR PRODUCTION AT PT XYZ

Abstract

Food safety is an important aspect of konjac flour processing because physical, chemical, and biological hazards may occur from raw material receiving to the final product. This study aimed to evaluate the implementation of the Hazard Analysis and Critical Control Point system in konjac flour production at PT XYZ based on the General Principles of Food Hygiene of Codex Alimentarius CXC 1-1969 Rev.5-2020, identically adopted as SNI CXC 1-1969:2021. The study involved field observations, assessment of Good Manufacturing Practices covering 114 items across 13 aspects using a 0–4 scale, hazard identification and analysis, determination of critical control points using the Codex Alimentarius decision tree, and establishment of critical limits, monitoring procedures, corrective actions, and verification. The results showed that the highest Good Manufacturing Practices deviation score was 60 points, categorized as minor severity. Hazard analysis identified the metal trap with a magnetic strength of 12,000 Gauss as a critical control point for controlling physical hazards from metal fragments. The critical limit was established based on the metal trap's ability to capture metal contaminants, ensuring that the final product was free from metal contamination. Monitoring was conducted at the beginning of each shift using test samples and verified by the production supervisor. The implementation of the Hazard Analysis and Critical Control Point system strengthened food safety hazard control, although improvements in critical control point monitoring consistency and sanitation programs remain necessary.