Analysis and Design of Work Systems using Hazard Analysis and Critical Control Points (HACCP) Standards at Mr. Sarbani’s Tempe Jombor Sukoharjo

Abstract

<p><strong>MSMEs </strong><strong>have very </strong><strong>large</strong><strong> number of actors so </strong><strong>they </strong><strong>play </strong><strong>an important role in </strong><strong>community</strong><strong> welfare</strong><strong>.</strong><strong> </strong><strong>One popular type of MSMEs is the food producer. This study focuses on UKM </strong><strong>Tempe Pak Sarbani </strong><strong> (UKMTS), who produces tempe, the traditional Indonesian food and is located in </strong><strong>Jombor Sukoharjo</strong><strong>.</strong><strong> </strong><strong>UKMTS </strong><strong>production process is directly related to the production environment because it affects the level of productivity, smoothness, and timeliness of production. The </strong><strong>tempe </strong><strong>production process</strong><strong>es</strong><strong> at </strong><strong>UKMTS are</strong><strong> still </strong><strong>manual</strong><strong>, and ha</strong><strong>ve</strong><strong> not met the </strong><strong>conditions </strong><strong>for the application of Good Processed Food Production Methods (CPP). </strong><strong>At UKMTS p</strong><strong>roduction </strong><strong>processes </strong><strong>do not </strong><strong>yet </strong><strong>meet standards and </strong><strong>have </strong><strong>irregular facility arrangements </strong><strong>which </strong><strong>greatly hinder operators in carrying out the production process. </strong><strong>Therefore i</strong><strong>t is necessary to improve the work system and design a repair work system based on HACCP principles </strong><strong>t</strong><strong>o meet HACCP standards for the </strong><strong>M</strong><strong>SME scale. </strong><strong>B</strong><strong>ased on all the discrepancies ob</strong><strong>served, currently t</strong><strong>he application of CPPB for </strong><strong>UKMTS </strong><strong>is at level 4. </strong><strong>At</strong><strong> this </strong><strong>level</strong><strong>, 9 critical control points are </strong><strong>indicat</strong><strong>ed which must be made critical,</strong><strong> </strong><strong>monitor</strong><strong>ed </strong><strong>and improve</strong><strong>d </strong><strong>to </strong><strong>avoid </strong><strong>dangers that </strong><strong>may </strong><strong>occur. In the last stage of implementing HACCP in UKM</strong><strong>TS</strong><strong>, a documentation system was created for the monitoring process.</strong></p><p><strong><em>Keywords</em></strong> – <em>HACCP, </em><em>P</em><em>roduction, </em><em>W</em><em>ork </em><em>S</em><em>ystem, MSME</em><em> (UKM).</em></p>