Plan of Haccp (Hazard Analysis and Critical Control Point) System in the Processing of Sponge, Brownies and Cookies

Wayan Trisnawati, Made Sugianyar dan Ketut Ari Tantri Yant


The HACCP system that can be used to ensure quality control of food safety. The arranging of  HACCP plan  the 7 principles HACCP. The HACCP plant is KWT Giri Wangi with cake, brownies, and cookies products. The HACCP plan done by Giri Wangi farm women group to sponge, brownies, and cookies products. The purpose of implementing HACCP system is to identify, evaluate, and control potential hazards in sponge, brownies, and cookies products. The result this study HACCP system is identify 5 CCP to material prepare and 2 CCP of equipment prepare. At the processing and packaging stages, 3 CCP were identified, namely in the mixing of materials, curing, and packaging. Corrective action taken to control the CCP is to carry out consistent supervision of raw materials and at the production stage.

Keywords: HACCP plan, sponge, brownies, cookies, and groups

DOI: 10.7176/FSQM/95-06

Publication date:March 31st 2020

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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