Analisis Penerapan Hazard Analysis Critical Control Point (HACCP) pada Proses Pembekuan Filet Ikan Sebelah (Psettodes erumei) di PT. Inti Luhur Fuja Abadi, Pasuruan, Indonesia
DOI:
https://doi.org/10.35891/80bxmm76Keywords:
HACCP Frozen fish fillet Psettodes erumei Food safety Critical control pointAbstract
Frozen fish fillets are susceptible to biological, chemical, and physical hazards during processing, requiring systematic food safety control. This study aimed to analyze the implementation of Hazard Analysis Critical Control Point (HACCP) in the production process of frozen Psettodes erumei fillets at PT. Inti Luhur Fuja Abadi, Pasuruan, Indonesia.
The study was conducted from September 1–30, 2025 using a descriptive approach. Primary data were collected through direct observation, semi-structured interviews, and documentation, while secondary data were obtained from company documents related to SOP, GMP, SSOP, and HACCP. HACCP analysis included hazard identification, CCP determination using a HACCP decision tree, and evaluation of critical limits, monitoring, and corrective actions.
The identified hazards included biological, chemical, and physical hazards throughout the production process. Three Critical Control Points (CCPs) were identified: raw material receiving, metal detection, and packaging and labeling. Control measures included raw material inspection, metal detector monitoring, and verification of packaging and labeling compliance.
HACCP implementation at PT. Inti Luhur Fuja Abadi provides systematic control of significant hazards in frozen P. erumei fillet production. Consistent monitoring and corrective actions at the identified CCPs are essential to maintain product safety and quality.
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