Applying Hazard Analysis Critical Control Point (HACCP) for production process of oyster mushroom chips in small and medium enterprise (SME)

Abstract

Food safety is very crucial in the food industry. It is vital to producing a healthy food for consumers. This research is to determine the critical production processes that cause hazardous effects of the oyster mushroom chips production in a small and medium industry Boyolali Indonesia. Hazard Analysis Critical Control Points (HACCP) system was applied to analyze the process. HACCP which used in this research was based on the seven principles in SNI (Indonesian National Standard) 01-4852-1998. The seven principles included hazard analysis, Critical Control Point (CCP) determination, critical limit establishment, CCP monitor system establishment, corrective action establishment, verification, and also documentation establishment that must be applied in preparing HACCP plan. Based on this case study there were 5 CCP that has potential hazard: the water used for washing the mushroom, the boiling process, the frying process, the chips draining process, and the packaging process.