Review on hazard analysis and critical control point (HACCP) in the dairy product: Cheese

Abstract

Abstract Hazard Analysis Critical Control Point (HACCP) is a control system in the effort to prevent problems that are based on the identification of critical points in the handling and production stages. HACCP is a form of risk management that was created to guarantee food safety with a preventive methodology which is considered to provide guarantees in producing food that is safe for consumers. The purpose of this study was to determine the application and effectiveness of HACCP from fresh milk and its derivative products in the form of cheese at PT. G, so that a system that is truly capable of guaranteeing the product is produced. In the milk production process there are many aspects that need to be considered, starting from the initial stage of quality control of raw materials to the final product of the production process which is then stored in a warehouse. The method used is the elaboration of the Codex Alimentarius Commission in the European Committee for Standardization 2004 Hazard Analysis Critical Control Point (HACCP) system. Based on the analysis of the flow diagram shows that there are critical control points both for microbiological, chemical and physical quality in the process of receiving raw materials (fresh milk) and at the production of critical points.