Study Risk Minimization of The Use Bottled Drinking Water (BDW) By Consumers Using Hazard Analysis Critical Control Point (HACCP) Method

Abstract

Bottled drinking water (BDW) is an effort to meet the demand for drinking water needs of the community which continues to increase every year. BDW is the community’s main choice because it can be consumed directly without the need to cook it first. The high demand for drinking water produced by bottled water requires a comprehensive, easy to apply, and standardized quality control method to maintain and improve the quality of the products produced so that they are safe for consumption by bottled drinking water customers. The suitable method for quality control is the method Hazard Analysis Critical Control Point (HACCP). This method is a risk analysis system by establishing an appropriate control and supervision system to avoid irregularities that can lead to poor quality of drinking water products produced, as well as producing quality bottled water products. The HACCP method can be applied to all aspects of production and aspects of human resources (HR) in bottled water starting from raw water management until the product is produced. In this method, there are 5 important principles used, such as analyzing the risk of hazards that can occur during the production process, determining the critical point of hazard risk analysis, determining critical limits, preparing monitoring system monitoring procedures, and finally preparing corrective actions to avoid deviations from critical limits. Based on the analysis of existing conditions at the BDW in Cirebon City, there are advantages and disadvantages on its own in the production process. For example, the poor performance of some treatment units and the need for control can be caused by replacing treatment units that exceed usage limits and irregular replacement schedules that can affect the water quality of these products. The HACCP method is needed in planning quality control to evaluate the performance of the BDW production processing unit, and determine the quality control of bottled drinking water products to minimize negative impacts for customers who consume them.