Penyusunan Dokumen Sistem HACCP dan Pendampingan Penerapan pada PT Royal Kanagara Nayanika

Imranifathi, Zeta Zaina (2025) Penyusunan Dokumen Sistem HACCP dan Pendampingan Penerapan pada PT Royal Kanagara Nayanika. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

Micro, Small, and Medium Enterprises (MSMEs) serve as the backbone of the national economy, despite facing increasingly intense market competition. The implementation of Hazard Analysis and Critical Control Point (HACCP) provides an effective food safety standard to control potential hazards and enhance product competitiveness. This assistance program aimed to identify and analyze gaps in the application of standards based on Ministry of Industry Regulation No. 75 of 2010, develop HACCP documentation, and provide improvement recommendations in accordance with SNI CXC 1:1969 (2021). The methods included reviewing Pre- Requisite Programs (PRPs) through gap analysis, assessing HACCP implementation, and conducting internal audits. The results indicated that the application of Good Manufacturing Practices (GMP) at PT Royal Kanagara Nayanika achieved an “excellent” rating (score of 123), reflecting consistent compliance with GMP standards. HACCP implementation followed 12 steps with one Critical Control Point (CCP) identified at the baking process, with a critical limit of 180°C for 10–15 minutes. Four nonconformities were found in the HACCP documentation, namely the HACCP team, product description, process flow diagram, and hazard analysis.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	HACCP, gap analysis, GMP, CCP, Egg Royale
Subjects:	Food Science and Technology > Food Management Food Science and Technology Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Zeta Zaina Imranifathi
Date Deposited:	15 Sep 2025 02:13
Last Modified:	15 Sep 2025 02:13
URI:	https://repository.bakrie.ac.id/id/eprint/12595

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