Pengendalian Sanitasi Makanan dengan Metode HACCP (Hazard Analysis Critical Control Point) di Asrama Haji Donohudan, Boyolali, Jawa Tengah

Abstract

ABSTRAK Penyelenggaraan ibadah haji merupakan tugas negara. Pemerintah memiliki tanggung jawab dalam menjaga kondisi kesehatan jemaah, terutama keamanan pangan yang disediakan pihak katering. Penelitian ini bertujuan untuk menggunakan metode HACCP dalam pengendalian sanitasi makanan. Lokasi penelitian berada di Asrama Haji Donohudan, Boyolali, Jawa Tengah dam menggunakan data sekunder berupa indikator Coliform dan zat kimia pestisida, sianida, formalin, boraks, dan Rhodamin B. Critical Control Point (CCP) didapatkan pada 5 (lima) tahapan proses, yaitu pencucian peralatan masak dan makan, penyajian masakan, penerimaan pastel, kesehatan dan pendidikan higiene pekerja, dan penyiapan jus jambu. Dapat direkomendasikan perlunya tim HACCP yang bertanggungjawab atas sistem HACCP, tersedianya air yang memenuhi syarat kesehatan, disinfeksi peralatan masak dan makan, sertifikasi pekerja serta pendidikan higiene untuk semua manajemen dan pekerja. Kata kunci : Asrama haji, sanitasi makanan, HACCP, Critical Control Point ABSTRACTOrganizing pilgrimage is a state duty. The government has the responsibility to protect their health condition, especially the food safety provided by the caterer. The purpose of this study was to apply HACCP method in food sanitation. This research was conducted in the Donohudan Hajj Boarding House, Boyolali, Central Java and using secondary data consisted of Coliform indicator bacteria, pesticides, formalin, borax, cyanide, and rhodamine B. CCP (Critical Control Point) were obtained at 5 (five) stages of the process, namely washing of cooking and eating utensils, serving foods, receiving pastels, health and hygiene education for workers, and preparing guava juice. It can be recommended that there is a need for a HACCP team responsible for the HACCP system. It is also recommended to provide a safe drinking water supply, disinfection of all cooking and eating utensils, health certification of workers, and food sanitation education for all.  Keywords: Hajj boarding house, food sanitation, HACCP, Critical Control Point