A study of hazard analysis critical control point method to secure the food safety honey production

Abstract

Honey contamination is the biggest factor that can affect honey quality. The hazard of honey contamination can come from implementing hygiene and sanitation management from the arrival of honey raw materials to the finished goods being inappropriate. PT Kembang Joyo Sriwijaya is an industry that operates in honey processing. In carrying out the company’s operational activities, it refers to the management system to produce the best quality honey. The study aims to observe and determine the implementation of the HACCP system in honey production at PT Kembang Joyo Sriwijaya. The HACCP (Hazard Analysis Critical Control Point) method can be used as a food quality and safety assurance system. The HACCP method is used to identify all possible hazards (biological, chemical, and physical), analyze them based on risk and severity, and control actions to avoid hazards that occur in the honey processing process. In conducting a HACCP study, refer to the 7 principles in the guidebook for the preparation of a HACCP plan. The results of the HACCP implementation study at PT Kembang Joyo Sriwijaya showed that the determination of CCP in honey processing was filtering, pasteurization, and evaporation. CCP has received good supervision on all lines. In carrying out the implementation of HACCP, verification procedures have been carried out, namely, periodic reviews of the entire production process to ensure that the HACCP program has been implemented following the HACCP design and is still effective and correct. A HACCP program that has been implemented well is a guarantee of the results of the HACCP verification procedure. Conformity in implementing HACCP helps identify, prevent, and reduce hazards to acceptable limits by establishing critical control points to improve the quality and safety of honey.