PENDAMPINGAN IMPLEMENTASI HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DAN PENGENDALIAN MUTU BORAKS “CV SOLO MARSUDI LUHUR” MOJOLABAN, SUKOHARJO.

Abstract

The quality and food safety management system currently implemented is HACCP (Hazard Analysis Critical Control Point). Supporting factors that are pre-requisites for the effectiveness of implementing HACCP as a quality control system is the fulfillment of basic feasibility requirements . For It is necessary to know the level of implementation of basic feasibility, the level of implementation of HACCP as well HACCP implementation strategy. This research uses a qualitative approach. The method used is descriptive verification to obtain an accurate and actual picture of the facts and nature of the relationships between phenomena discovered by CCP in the process flow . The research results show that the level of implementation is feasible basic and implementation levels HACCP at CV Marsudi Luhur, producer of non-borax onion shells , namely, the strategy for implementing HACCP in the processing of non-borax onion shells at CV Marsudi Luhur , namely a strategy to improve quality assurance and food safety as well as environmental quality at the research location. From the results This research can be concluded that the shell processing unit at the research location at CV Marsudi Luhur has not implemented a quality control system and HACCP properly. Research result It is hoped that this can be used as a basis for further research for quality and safety assurance food and environmental quality for making non-borax onion shells around Sukoharjo district.