Abstract
Hazard analysis and critical control point (HACCP) is a preventive system to ensure food safety. This enables product protection and error correction, reduces costs due to quality defects and reduces overcontrol of the final product. Collecting data using in-depth interviews, field observations, and study of documents owned by the research object. The HACCP system is applied to the noni juice production line in UD Manjur Makmur Lumajang. this small industry is seeking marketing approval from the BPOM (Food and Drug Supervisory Agency). Therefore, in order to follow the HACCP concept and ensure the safety of the food produced, some changes are required in the production process. Determination of critical control points (CCP) has focused on activities that are considered critical to pose a hazard, critical limits at each critical control point have also been determined The main hazards found were in sorting, seal opening and pouring in a press. The application of the HACCP principle will enable more accurate control of the noni juice production process.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
