Key Words: CCP, HACCP, Crabmeat, Food, Safety
Blue Swimming Crab or Portunus Pelagicus is one of the most valuable fisheries commodities of Indonesia. The crab is very potential fisheries product due to its high demand on global market. On the other hand, the crab is a perishable product that is likely to spoil and decay. Therefore, it is important to apply quality assurance system to guarantee the food safety of the crab. Hazard analysis critical control points (HACCP) is a world-recognized, effective, and preventive food safety management system. This study aims to determine how the implementations of quality control in terms of the HACCP system in crabmeat plant in Cirebon, West Java, Indonesia. Method of this research was observation in production line of crabmeat pasteurized processing and interview towards employees and management. HACCP model was set up based on the actual conditions in the plant. The HACCP system was based on seven principles as follow: 1. Conduct a hazard analysis. 2. Determine the critical control points (CCPs). 3. Establish target levels and critical limit(s). 4. Establish a system to monitor the CCPs. 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. 6. Establish procedures to verify that the HACCP system is working effectively. 7. Establish documentation concerning all procedures and keep records. The most important identified CCPs were receiving, metal detecting, seaming, pasteurizing, chilling and chill storage. Based on this research and findings, the authors recommend for implementation of HACCP system in crabmeat pasteurized processing industries.
Get Citation at Taufiq Ismail, YS Darmanto, Dian Wijayanto.
Implementation of hazard analysis critical control point (HACCP) in crabmeat pasteurized plant in cirebon, West Java, Indonesia.
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