Pendampingan Hazard Analysis Critical Control Point untuk Penguatan Pemahaman Keamanan Pangan di Lamoist Mandiri Boga

Premy  Puspitawati Rahayu; Puji Akhiroh; Nanang  Febrianto; Budi Hartono; Dewi Masyithoh; Jony  Joe Jusdy

doi:10.58794/jdt.v6i2.2541

Authors

Premy Puspitawati Rahayu Universitas Brawijaya
Puji Akhiroh Universitas Brawijaya
Nanang Febrianto Universitas Brawijaya
Budi Hartono Universitas Brawijaya
Dewi Masyithoh Universitas Islam Malang
Jony Joe Jusdy PT Lamoist Mandiri Boga

DOI:

https://doi.org/10.58794/jdt.v6i2.2541

Keywords:

Keamanan Pangan, HACCP, Program Prasyarat, Pemahaman, Pendampingan

Abstract

Pendampingan keamanan pangan perlu menghubungkan program prasyarat dengan pengendalian bahaya berbasis risiko dalam produksi sehari-hari. Kegiatan pengabdian ini bertujuan memperkuat pemahaman personel PT Lamoist Mandiri Boga, Batam, mengenai hubungan Good Manufacturing Practices/CPPOB, Sanitation Standard Operating Procedures, dan Hazard Analysis and Critical Control Point (HACCP). Program berlangsung pada Mei-Desember 2026 dengan kegiatan inti pada Agustus serta menggunakan pemetaan kebutuhan, edukasi interaktif, pendampingan identifikasi bahaya, diskusi berbasis proses, dan simulasi tujuh prinsip HACCP. Sebanyak 25 personel yang berkaitan dengan produksi dan pengendalian mutu mengikuti kegiatan. Jawaban benar meningkat dari 12 peserta (48%) menjadi 22 peserta (88%). Kegiatan menyediakan kerangka praktis untuk membedakan bahaya yang dikendalikan melalui program prasyarat dari bahaya signifikan yang perlu dievaluasi sebagai Critical Control Point serta menghubungkan pemantauan, tindakan korektif, verifikasi, dan pencatatan dengan rutinitas kerja. Evaluasi lanjutan disarankan menggunakan instrumen multi-butir tervalidasi, observasi tempat kerja, wawancara, dan penelaahan dokumen.

Views

20 kali

Downloads

21 kali

Downloads

Download data is not yet available.

References

[1] World Health Organization, "Food safety," Jun. 4, 2026. [Online]. Available: https://www.who.int/news-room/fact-sheets/detail/food-safety [Accessed: Sep. 9, 2026].

[2] C. M. Putri and I. D. Kumalasari, "Evaluasi Penerapan Cara Produksi Pangan Olahan yang Baik (CPPOB) di Livia Catering Yogyakarta," Agroindustrial Technology Journal, vol. 6, no. 2, pp. 150-163, 2022. doi: 10.21111/atj.v6i2.8470.

[3] Codex Alimentarius Commission, General Principles of Food Hygiene, CXC 1-1969. Rome, Italy: FAO and WHO, 2022. doi: 10.4060/cc6125en.

[4] U.S. Food and Drug Administration, "HACCP Principles & Application Guidelines," Aug. 14, 1997. [Online]. Available: https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines [Accessed: Sep. 9, 2026].

[5] S. Nurjanah, W. P. Rahayu, and R. N. Najib, "Evaluasi Penerapan Good Manufacturing Practice dan Sanitation Standard Operating Procedure pada Rumah Pemotongan Hewan Unggas di Bogor," Jurnal Ilmu Pertanian Indonesia, vol. 26, no. 1, pp. 60-68, 2021. doi: 10.18343/jipi.26.1.60.

[6] Insfran-Rivarola et al., "A systematic review and meta-analysis of the effects of food safety and hygiene training on food handlers," Foods, vol. 9, no. 9, art. no. 1169, 2020. doi: 10.3390/foods9091169.

[7] L. M. Zanin, D. T. da Cunha, V. V. de Rosso, V. D. Capriles, and E. Stedefeldt, "Knowledge, attitudes and practices of food handlers in food safety: An integrative review," Food Research International, vol. 100, pp. 53-62, 2017. doi: 10.1016/j.foodres.2017.07.042.

[8] D. T. da Cunha, E. Stedefeldt, and V. V. de Rosso, "The role of theoretical food safety training on Brazilian food handlers' knowledge, attitude and practice," Food Control, vol. 43, pp. 167-174, 2014. doi: 10.1016/j.foodcont.2014.03.012.

[9] E. S. D. C. Cruz, H. J. D. Lalel, and P. R. Kale, "Evaluasi Penerapan Hazard Analysis Critical Control Point (HACCP) pada Mutu Daging Se'i Babi di Kota Kupang," Jurnal Peternakan Indonesia, vol. 20, no. 3, pp. 201-210, 2018. doi: 10.25077/jpi.20.3.201-210.2018.

[10] Wilcock, B. Ball, and A. Fajumo, "Effective implementation of food safety initiatives: Managers', food safety coordinators' and production workers' perspectives," Food Control, vol. 22, no. 1, pp. 27-33, 2011. doi: 10.1016/j.foodcont.2010.06.005.

[11] F. Kholidanata et al., "Penyuluhan HACCP dan Sertifikasi Halal: Upaya Meningkatkan Standar Keamanan Pangan di IKM Sambel Pecel Madiun Klangenan," Jurnal Pengabdian Masyarakat AKA, vol. 5, no. 1, pp. 6-11, 2025. doi: 10.55075/jpm-aka.v5i1.270.

[12] Raharjo, W. P. Rahayu, and D. Hunaefi, "Relevansi Budaya Keamanan Pangan dengan Implementasi Teknologi Industri 4.0 di Industri Pangan Indonesia," Jurnal Teknologi dan Industri Pangan, vol. 34, no. 2, pp. 152-165, 2023. doi: 10.6066/jtip.2023.34.2.152.

[13] V. Indriani, A. Apriantini, and T. Suryati, "Penerapan GMP dan SSOP dalam Proses Produksi Rendang Daging di Produsen Rendang Istana Rendang Jambak," Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, vol. 9, no. 3, pp. 127-137, 2021. doi: 10.29244/jipthp.9.3.127-137.

[14] P. Adi, R. Mulyani, and L. N. Khabibah, "Kajian Keamanan Pangan pada Industri Pengolahan Susu di Jawa Tengah dengan Menggunakan Metode Good Manufacturing Practices (GMP)," Jurnal Teknologi Industri Pertanian, vol. 33, no. 3, pp. 305-316, 2023. doi: 10.24961/j.tek.ind.pert.2023.33.3.305.

[15] S. P. Nyarugwe, A. R. Linnemann, and P. A. Luning, "Prevailing food safety culture in companies operating in a transition economy - Does product riskiness matter?," Food Control, vol. 107, art. no. 106803, 2020. doi: 10.1016/j.foodcont.2019.106803.

[16] S. P. Nyarugwe et al., "An intercontinental analysis of food safety culture in view of food safety governance and national values," Food Control, vol. 111, art. no. 107075, 2020. doi: 10.1016/j.foodcont.2019.107075.

[17] M. L. de Andrade, E. Stedefeldt, L. M. Zanin, and D. T. da Cunha, "Food safety culture in food services with different degrees of risk for foodborne diseases in Brazil," Food Control, vol. 112, art. no. 107152, 2020. doi: 10.1016/j.foodcont.2020.107152.

[18] N. Sharman, C. A. Wallace, and L. Jespersen, "Terminology and the understanding of culture, climate, and behavioural change - Impact of organisational and human factors on food safety management," Trends in Food Science & Technology, vol. 96, pp. 13-20, 2020. doi: 10.1016/j.tifs.2019.12.005.

[19] L. M. Zanin, P. A. Luning, D. T. da Cunha, and E. Stedefeldt, "Influence of educational actions on transitioning of food safety culture in a food service context: Part 1 - Triangulation and data interpretation of food safety culture elements," Food Control, vol. 119, art. no. 107447, 2021. doi: 10.1016/j.foodcont.2020.107447.

[20] L. M. Zanin, E. Stedefeldt, S. M. da Silva, D. T. da Cunha, and P. A. Luning, "Influence of educational actions on transitioning of food safety culture in a food service context: Part 2 - Effectiveness of educational actions in a longitudinal study," Food Control, vol. 120, art. no. 107542, 2021. doi: 10.1016/j.foodcont.2020.107542.

[21] L. M. Zanin, E. Stedefeldt, and P. A. Luning, "The evolvement of food safety culture assessment: A mixed-methods systematic review," Trends in Food Science & Technology, vol. 118, pp. 125-142, 2021. doi: 10.1016/j.tifs.2021.08.013.

[22] L. M. Zanin, P. A. Luning, and E. Stedefeldt, "A roadmap for developing educational actions using food safety culture assessment - A case of an institutional food service," Food Research International, vol. 155, art. no. 111064, 2022. doi: 10.1016/j.foodres.2022.111064.

[23] S. Cotter, J. Yamamoto, and C. Stevenson, "A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework," Food Control, vol. 145, art. no. 109415, 2023. doi: 10.1016/j.foodcont.2022.109415.

[24] P. Spagnoli, L. Jacxsens, and P. Vlerick, "Towards a food safety culture improvement roadmap: Diagnosis and gap analysis through a conceptual framework as the first steps," Food Control, vol. 145, art. no. 109398, 2023. doi: 10.1016/j.foodcont.2022.109398.

[25] P. Spagnoli, L. Defalchidu, P. Vlerick, and L. Jacxsens, "The relationship between food safety culture maturity and cost of quality: An empirical pilot study in the food industry," Foods, vol. 13, no. 4, art. no. 571, 2024. doi: 10.3390/foods13040571.

[26] S. P. Nyarugwe and L. Jespersen, "Assessing reliability and validity of food safety culture assessment tools," Heliyon, vol. 10, no. 12, art. no. e32226, 2024. doi: 10.1016/j.heliyon.2024.e32226.

[27] B. Z. Joomun, C. A. Wallace, B. Aumjaud, and D. Ramful-Baboolall, "Food safety culture and climate prevailing in micro and small food manufacturing enterprises in Mauritius and Rodrigues," International Journal of Food Science & Technology, vol. 59, no. 2, pp. 685-702, 2024. doi: 10.1111/ijfs.16851.

[28] Z. Nakat, V. Tayoun, S. Merhi, C. Bou-Mitri, and L. Karam, "Food safety culture in food companies amid the Lebanese economic crisis and the COVID-19 pandemic," Heliyon, vol. 9, no. 9, art. no. e19885, 2023. doi: 10.1016/j.heliyon.2023.e19885.

[29] S. Pai, S. Jaiswal, and A. K. Jaiswal, "A comprehensive review of food safety culture in the food industry: Leadership, organizational commitment, and multicultural dynamics," Foods, vol. 13, no. 24, art. no. 4078, 2024. doi: 10.3390/foods13244078.

[30] G. Forte, S. Tornielli, D. Parini, and V. Lavelli, "Certified food safety management systems assessed through the lenses of food safety culture and locus of control: A pilot study," Foods, vol. 13, no. 17, art. no. 2759, 2024. doi: 10.3390/foods13172759.

[31] M. Castro, K. Soares, C. Ribeiro, and A. Esteves, "Evaluation of the effects of food safety training on the microbiological load present in equipment, surfaces, utensils, and food manipulator's hands in restaurants," Microorganisms, vol. 12, no. 4, art. no. 825, 2024. doi: 10.3390/microorganisms12040825.

[32] Desye, A. H. Tesfaye, C. Daba, and G. Berihun, "Food safety knowledge, attitude, and practice of street food vendors and associated factors in low- and middle-income countries: A systematic review and meta-analysis," PLoS ONE, vol. 18, no. 7, art. no. e0287996, 2023. doi: 10.1371/journal.pone.0287996.

[33] Kramer et al., "Development of an empirically derived measure of food safety culture in restaurants," Journal of Food Protection, vol. 86, no. 3, art. no. 100043, 2023. doi: 10.1016/j.jfp.2023.100043.

[34] G. da Vitoria, J. S. C. Oliveira, L. C. A. Pereira, C. P. Faria, and J. F. B. Sao Jose, "Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espirito Santo, Brazil," BMC Public Health, vol. 21, art. no. 349, 2021. doi: 10.1186/s12889-021-10282-1.

[35] T. da Cunha, "Improving food safety practices in the foodservice industry," Current Opinion in Food Science, vol. 42, pp. 127-133, 2021. doi: 10.1016/j.cofs.2021.05.010.