POTENTIAL FOOD SAFETY RISKS IN THE PROCESSING OF GRILLED FISH IN TEGAL REGENCY, INDONESIA

Abstract

Food safety is something that must be fulfilled by a product that is produced. In processing the product, it is always accompanied by the risks posed by matters related to the process. The processing of grilled fish contains 11 risk events that can cause it to be unsafe for consumption, namely: 1) Handling method at Fishing Port, 2) Handling method for suppliers, 3) Loading method on vehicles, 4) Types of vehicles used, 5) Weeding method, 6) Tools used in weeding, 7) Water used, 8) Washing method, 9) Draining method, 10) Grilling method, 11) Tools used, 12) Storage method. Of the 12 risk events, there are 3 events that have a high RPN value, namely: grilling, draining and storage methods that must be repaired immediately so that the resulting product is safe for consumption