Application of hazard analysis and critical control point (HACCP) system in small and medium industries in the city of Makassar

This research was conducted in one of the SME's in Makassar, which produces tempeh in a very traditional way. The production process at the SME still uses traditional equipment and does not ensure the cleanliness of the equipment and the environment for making the tempeh. The purpose of this st...

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Bibliographic Details
Main Authors: Nurwahidah, Andi, Mulyadi, Indah, Andi Besse Riyani, Sari, Hasmita
Format: Conference Proceeding
Language:English
Subjects:
Cleaning
Cleanliness
Gloves
Hazard analysis critical control point
Hazard assessment
Soy products
Working conditions
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Summary:This research was conducted in one of the SME's in Makassar, which produces tempeh in a very traditional way. The production process at the SME still uses traditional equipment and does not ensure the cleanliness of the equipment and the environment for making the tempeh. The purpose of this study was to identify the application of HACCP and GMP in the process of making tempeh. From the results of identifying the application of HACCP, several problems were found, such as the cleanliness of the water, the table used for work was not clean, cross-contamination caused by poor worker hygiene, not paying attention to cleanliness. So, it can be said that the production process carried out by SME tempe is not hygienic and could have a health impact on consumers. The advice given to SMIs is to make a cleaning schedule for equipment and the work environment and also to require workers to wear masks, gloves, and clothing that can prevent workers from being exposed to the food.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0119426