HACCP (Hazard Analysis Critical Control Point) Implementation in Fast Food at Cakra Hotel

Suarka, I Nyoman and Murni, Ni Gst Nym Suci and Damayanti, Ida Ayu Kade Werdika (2022) HACCP (Hazard Analysis Critical Control Point) Implementation in Fast Food at Cakra Hotel. Repositori Politeknik Negeri Bali.

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Abstract

The objectives of this study are: To determine the application of HACCP (Hazard Analysis Critical Control Point) in the implementation of food, especially fast food at Arjuna Resto Hotel Cakra. To find out the factors that cause danger in fast food processing at Arjuna Resto Hotel Cakra. The location of this research was conducted at Arjuna Resto Hotel Cakra. Informants in this study amounted to 5 people. The analytical technique used in this research is the qualitative descriptive analysis technique. The results of the study found that: The implementation of HACCP in the provision of food, especially fast food at Arjuna Resto Cakra Hotel is still not effective because the restaurant has not fully implemented the HACCP principle and the results of the answers to the questionnaire have different answers. The hazard factors identified as more dominant in the processing of fast food at the Cakra hotel restaurant are biological contaminants which are thought to be bacteria or pathogens that exceed the quality standard but do not cause. changes in the color, taste and smell of the finished food.

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