Evaluasi Manajemen Hazard Analysis Critical Control Point (HACCP) Makanan Made by Order di Kantin Universitas Islam Indonesia

Abstract

The purpose of this thesis research is to analyze the hazards that can arise in food made by order based on the approach of HACCP principles (Hazard Analysis and Critical Control Point). Raw food or food made by order in this research is a new food will be made by the seller in the cafeteria when the new consumer will order the food he wants, the research is located in the canteen FTSP and Roses Universitas Islam Indonesia. HACCP principles applied to the settlement of hazards that There is at the stage of selection of raw materials, material handling, and the presentation of sales. The findings of food uniformity in the canteen is caused by long waiting time of sales at room temperature, cross contamination of the environment, and unhygienic worker behavior, this is because the workers have not Apply HACCP. A common physical hazard arises from dust, an estimated biological hazard from pathogenic bacteria, as well as chemical hazards of carcinogens predicted from repeated use of cooking oil. This condition can occur due to lack of managerial knowledge, limited time and condition, and lack of food sanitation knowledge from consumers.