home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Implementation of hazard analysis critical control point (HACCP) in crabmeat pasteurized plant in cirebon, West Java, Indonesia

Paper Details

Research Paper 01/09/2019
Views (334) Download (17)
current_issue_feature_image
publication_file

Implementation of hazard analysis critical control point (HACCP) in crabmeat pasteurized plant in cirebon, West Java, Indonesia

Taufiq Ismail, YS Darmanto, Dian Wijayanto
Int. J. Agron. Agri. Res.15( 3), 1-9, September 2019.
Certificate: IJAAR 2019 [Generate Certificate]
Key: CCPCrabmeatFoodHACCPSafety

Abstract

Blue Swimming Crab or Portunus Pelagicus is one of the most valuable fisheries commodities of Indonesia. The crab is very potential fisheries product due to its high demand on global market. On the other hand, the crab is a perishable product that is likely to spoil and decay. Therefore, it is important to apply quality assurance system to guarantee the food safety of the crab. Hazard analysis critical control points (HACCP) is a world-recognized, effective, and preventive food safety management system. This study aims to determine how the implementations of quality control in terms of the HACCP system in crabmeat plant in Cirebon, West Java, Indonesia. Method of this research was observation in production line of crabmeat pasteurized processing and interview towards employees and management. HACCP model was set up based on the actual conditions in the plant. The HACCP system was based on seven principles as follow: 1. Conduct a hazard analysis. 2. Determine the critical control points (CCPs). 3. Establish target levels and critical limit(s). 4. Establish a system to monitor the CCPs. 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. 6. Establish procedures to verify that the HACCP system is working effectively. 7. Establish documentation concerning all procedures and keep records. The most important identified CCPs were receiving, metal detecting, seaming, pasteurizing, chilling and chill storage. Based on this research and findings, the authors recommend for implementation of HACCP system in crabmeat pasteurized processing industries.

VIEWS 29
Cover PDF

Aeni A, Nurhidajah. 2012. Analysis of The Adequacy of Heat in The Meat Pasteurization Process.

Al-Busaidi MA, Jukes DJ, Bose S. 2017. Hazard analysis and critical control point (HACCP) in seafood processing: an analysis of its application and use in regulation in the Sultanate of Oman. Food Control 73, 900-915. https://doi.org/10.1016/ j.foodcont .201

BRC Global Standar. 2015. Global Standard Food Safety Issue 7. London, England.

Citraresmi ADP, Wahyuni EE. 2018. Implementation of Hazard Analysis and Critical Control Point (HACCP) in dried anchovy production process. IOP Conference Series: Earth and Environmental Science. http://dx.doi:10.1088/1755-1315/ 131/1 /012021

Codex Alimentarius Commission. 1996. Codex Guidelines for the application of The Hazard Analysis and Critical Control Points (HACCP) System. FAO/WHO Codex Committee on Food Hygiene. WHO/ FUN/ FOS/ 93.3 Annex II.

Fahmi A, Moch M, Endy S. 2015. USFDA import refusal and export competitiveness of Indonesian crab in US market. Agriculture and Agricultural Science Procedia 3(2015), 226-230.

FDA. 2011.Fish and Fishery Products Hazards and Controls Guidance Fourth Edition.

Fonseca CF, Stamford TLM, Andrade SAC, Evandro LS, da Silva CGM. 2013. Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries. Food Sciences Technologis, Campinas 33(1), 127-136.

Gates KW, Parker AH, Bauer DL, Huang Y. 1993. Thermal Processing Quality and Safety Consideration for the Blue Swimming Crab Industry. Georgia, Athens: The University of Georgia.

Heriana DS. 2015. Sardines product quality control in terms of HACCP to improve food security in blambangan foodpacker Indonesia Company Limited, Banyuwangi. International Food Research Journal 22(4), 1507-1512.

Hossain-Jany N, Rafiqul I, Anisur RM, Burhan U. 2016. Design and application of hazard analysis critical control point principles for typical frozen vegetables. Journal Food Safe & Hyg 2(1-2), 8-14.

Peristeropoulou M, AG Fragkaki, N Printzos, I Laina. 2015. Implementation of the Hazard Analysis Critical Control Point (HACCP) system to a dairy industry: evaluation of benefits and barriers. Journal Food Nutri Diete 1(1), 102:1-5. http://dx.doi.org/ 10.19104/jfnd.2015.102

Rippen T, CR Hackney, DR Ward, RE Martin, R Croonenberghs. 1993. Seafood Pasteurization and Minimal Processing Manual. Virginia: Virginia Polytechnic Institut and State University.

SNI 01-4852. 1998. Hazard Analysis System and Critical Point Control. Jakarta, Indonesia: BSN.

Teves KLY. 2016. Hazard Analysis Critical Control Point (HACCP) certification of micro and small scale food companies in the Philippines. International Journal of Science and Technology 2(1), 32-41. http://dx.doi.org/10.20319/mijst.2016.21.3241

Yadaf H, Mahna R, Rekhi TK. 2015. HACCP system and difficulties in its implementation in food sector. Indian Journal of Research 4(7), 306-309.

Yunus MR. 2016. Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation. International Journal of Agriculture System 4(1), 13-26.

Submit Manuscript