| Issue |
MATEC Web Conf.
Volume 372, 2022
International Conference on Science and Technology 2022 “Advancing Science and Technology Innovation on Post Pandemic Through Society 5.0” (ICST-2022)
|
|
|---|---|---|
| Article Number | 02002 | |
| Number of page(s) | 6 | |
| Section | Advance Material and Interface | |
| DOI | https://doi.org/10.1051/matecconf/202237202002 | |
| Published online | 08 December 2022 | |
Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery
1 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
2 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
3 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
4 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
5 Department of Mechanical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
6 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
7 Department of Chemical Engineering, Pembangunan Nasional University “Veteran” Jawa Timur Indonesia
* Corresponding author: ikanawangpuspita@gmail.com
This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination.
Key words: HACCP / CCP / Food Safety / MSME / Bread Bakery
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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