Implementation Of Hazard Analytical Critical Control Point In Janji Cinta (Modern Drinks)

Authors

  • AR Yelvia Sunarti Universitas Pembangunan Nasional "Veteran" Jawa Timur
  • Erwan Adi Saputro Universitas Pembangunan Nasional "Veteran" Jawa Timur
  • Stefanus Dady Waluyo Universitas Pembangunan Nasional "Veteran" Jawa Timur
  • Reffi Allifyanto Rizki Dharmawan Universitas Pembangunan Nasional "Veteran" Jawa Timur

Keywords:

HACCP, Food Safety, GMP, UMKM Janji Cinta.

Abstract

A system that regulates food safety from the farm to the table is known as HACCP (Hazard Analytical Critical Control Point/Hazard Analysis and Critical Control Points).This system emphasizes how crucial it is to choose the appropriate technology and how to validate it.In compliance with trade firms in the target nation, Good Manufacturing Practices (GMP) are implemented in the form of SSOP, which is a required step for food companies to enter the export market. According to research on HACCP and critical control, Janji Cinta is a contemporary beverage that is appropriate for customers of all ages, including kids, teenagers, and the elderly. The Janji Cinta met the food requirements and is still within the permissible limit. 

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Published

2023-11-06

How to Cite

Sunarti, A. Y., Saputro, E. A., Waluyo, S. D., & Dharmawan, R. A. R. (2023). Implementation Of Hazard Analytical Critical Control Point In Janji Cinta (Modern Drinks). Prosiding Seminar Nasional Soebardjo Brotohardjono, 19(1). Retrieved from https://snsb.upnjatim.ac.id/index.php/snsb/article/view/30

Issue

Vol. 19 No. 1 (2023): Prosiding Seminar Nasional Soebardjo Brotohardjono XIX

Section

Articles