Application of critical control points with the scoring method in the flavoring industry in Indonesia

Abstract

The aim of the study is to evaluate of application of critical control points (CCP) with the scoring method in the the flavoring industry. Application of CCP in food industry is very important to maintain food safety in the product. To obtain data, the observation in flavoring food industry, interviews, recording, and literature study were conducted by comparison of scoring method that has been prepared. The conclusions from this research were the scoring method could be used to improve food safety and to make easier to implementation of critical control points in the flavoring industry.