Analysis Of Hazard Analytical Critical Control Point At The Shrimp Crackers Industry UD Dua Putra

Abstract

Sidoarjo is city coast in East Java where one of the product superior his is shrimp . one utili-zation abundance production prawns in sidoarjo is with made into prawn crackers . For guard quality and safety product need there is an analysis about security food and danger during the. Collected data are primary data and secondary data . Primary data in the form of on -site observation and observation research . This primary data in the form of SOP analysis and also hazard analysis in the form of CCP. For secondary data obtained from studies literature Type danger in production process there are 3 namely biology , physics , and biology . In Produc-tion process shrimp crisp shrimp this There are 3 processes included in CCP , namely the dry-ing process , the formation of kneading , and cutting processes . Things that can upgraded is cleanliness employee as well as care equipment. The purpose of this research is to develop small business products so that they can compete in the industrial world which increasingly demands product hygiene and safety