Implementation of the HACCP system to reduce microbiological risks in red snapper fillets at PT. Inti Luhur Fuja Abadi
Abstract
The implementation of the Hazard Analysis and Critical Control Points (HACCP) system is a critical step to mitigate microbiological risks in red snapper fillet production at PT. Inti Luhur Fuja Abadi. The research employed a qualitative method with an analytical approach, focusing on identifying critical control points (CCPs) in the production process and implementing control measures to minimize microbiological hazards. This study aims to evaluate the application of HACCP principles to reduce microbiological contamination, focusing on critical control points (CCPs) at various stages of production, including raw material reception, filleting, retouching, and packaging. The method employed includes hazard analysis, identification of CCPs, establishment of critical limits, and continuous monitoring throughout the production process. Microbiological tests for coliforms and Salmonella were conducted at different stages, showing significant contamination reduction. The results showed that the HACCP system significantly reduced microbiological contamination, particularly at critical points such as filleting and packaging, where high levels of contamination were initially observed. Temperature control and proper handling during the cooling and packing stages were identified as essential for preventing microbial growth. The application of HACCP led to a marked decrease in microbiological risks, ensuring the safety and quality of the red snapper fillets. This study confirms the effectiveness of HACCP in controlling microbiological hazards in fish processing and highlights its potential for improving product safety and compliance with international food safety standards.
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