Page Header Logo
Journal Content
Browse
  • By Issue
  • By Author
Information
  • For Readers
  • For Authors
  • For Librarians
Current Issue
Atom logo
RSS2 logo
RSS1 logo
  • Submit Articles
  • Author Guidelines
  • Aims and Scope
  • Peer Review
  • Ethical & Copyright Statement
  • Publication Ethics
  • Plagiarism Policy
  • Indexing Abstract
  • Scopus Citation Performance

Template word

Similarity Checker

Cover Page

Statistik

Statistics Visitors


Flag Counter

Google Scholar Citation

  • HOME
  • ABOUT
  • LOGIN
  • REGISTER
  • SEARCH
  • CURRENT
  • ARCHIVE
  • ANNOUNCEMENT
  • EDITORIAL BOARD
  • REVIEWER
  • CONTACT US
Home > Articles

The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali

  • Ni Made Ayu Suardani Singapurwa
    Universitas Warmadewa

  • A.A. Made Semariyani
    Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia

  • I Putu Candra
    Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia

  • I Nyoman Rudianta
    Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia

  • Putu Chiana Adi Arandini
    Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia


DOI: https://doi.org/10.29165/ajarcde.v6i2.94
Keywords: Croissant, HACCP, Critical Control Point

Abstract

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed.  The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.

Downloads

Download data is not yet available.
pdf
Published
2022-03-22
Issue
Vol. 6 No. 2 (2022)
Section
Articles
How to Cite
Singapurwa, N. M. A. S., Semariyani, A. M., Candra, I. P., Rudianta, I. N., & Arandini, P. C. A. (2022). The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 6(2), 1-8. https://doi.org/10.29165/ajarcde.v6i2.94
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver
Download Citation
  • Endnote/Zotero/Mendeley (RIS)
  • BibTeX

Copyright (c) 2022 AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 

Our Journal Indexed by:

    

Published by:

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License