Perancangan Penjaminan Mutu Dan Pengendalian Produk Dengan Metode HACCP (Studi Kasus)
Design of Quality Assurance and Product Control Using HACCP Methods (Case study)
The juice is a processed drink that is commonly consumed by the public. In its production, there is the potential for contamination and causing harm to consumers. Also, the uncontrolled production process causes the products to be damaged, which is detrimental to producers. To solve this problem, the Hazard Analysis Critical Control Point (HACCP) method is used. This type of research is a case study on Small and Medium Industries (IKM) in Banda Aceh, to design a production system for product quality assurance and control using the HACCP method. The research data is primary data, namely production process data, and the results of the research shows that there are four critical control points, namely in the milling, cooking, cooling, and packaging processes. The proposed improvement is the use of personal protective equipment (PPE) on the operator and keeping the ends of the clothes from entering the container, cleaning the tools, materials, and the work environment, and carrying out the cooking process until it boils following the provisions.
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