Parsaulian, Yusuf (2017) Manajemen Inisiasi Penerapan Haccp Di PT. Susanti Megah Dengan Pendekatan Enterprise Risk Management ISO 31000:2009. Masters thesis, Institut Teknologi Sepuluh Nopember Surabaya.
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Abstract
Penerapan sistem manajemen keamanan pangan HACCP (Hazard Analyis and Critical Control Point) di dunia industri khususnya industri makanan sudah menjadi keharusan mengingat banyak kejadian yang merugikan konsumen diakibatkan penerapan sistem keamanan pangan yang belum optimal dijalankan oleh sebuah perusahaan. Penelitian ini akan membahas penerapan manajemen inisiasi sistem keamanan pangan HACCP di PT. Susanti Megah dengan pendekatan Enterprise Risk Management ISO 31000:2009. Penelitian ini penting dilakukan karena dapat mengidentifikasi berbagai bahaya kontaminan yang berhubungan dengan suatu keadaan pada saat pembuatan, pengolahan atau penyiapan bahan baku hingga produk jadi serta dapat menilai risiko-risiko yang terkait dan menentukan kegiatan dimana prosedur pengendalian akan berfungsi optimal sehingga perusahaan dapat menghasilkan garam yang berkualitas baik sesuai dengan spesifikasi konsumen industri, aman dikonsumsi oleh pelanggan dan tentunya akan berdampak pada turunnya tingkat komplain pelanggan serta product recall yang disebabkan oleh adanya kontaminan pada produk yang dikirim ke pelanggan. Penetapan titik kendali kritis di setiap rantai proses produksi dilakukan dengan menggunakan metode pohon keputusan dan penelitian ini akan memberikan rekomendasi kepada manajemen mengenai pentingnya penerapan sistem manajemen keamanan pangan HACCP di PT. Susanti Megah. Analisis bahaya dan titik kendali kritis dari masing-masing rantai proses produksi menunjukkan bahwa proses penyediaan bahan baku, proses iodisasi, proses pengayakan dan proses pengemasan termasuk proses kritis yang harus dikendalikan agar produk tidak terkontaminasi bahaya pangan.
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The implementation of food safety management system HACCP (Hazard Analyis and Critical Control Point) in the industry, especially the food industry has become imperative given the many events that harm consumers due to the implementation of the food safety system is not optimal run by a company. This study will discuss the implementation of food safety management system HACCP initiation in PT. Susanti Megah approach to Enterprise Risk Management ISO 31000: 2009. This study is important because it can identify the various hazards of contaminants associated with a state at the time of manufacture, processing or preparation of raw materials to finished products as well as be able to assess the risks involved, and determine the activity in which the control procedures will function optimally so that the company can produce good quality salt according to the specifications of industrial consumers, are safe for consumption by customers and will certainly have an impact on the decrease in customer complaints and product recall caused by the presence of contaminants in the products delivered to the customer. Determination of critical control point in every chain of the production process is done by using decision tree method and this study will provide recommendations to management regarding the importance of the implementation of HACCP food safety management system in PT. Susanti Megah. Hazard analysis and critical control points from each production process chain show that the process supply of raw material, iodization process, sieving process, and packaging process are critical processes that must be controlled so that the product is not contaminated by food hazard.
| Item Type: | Thesis (Masters) |
|---|---|
| Additional Information: | RTMT Par m-1 |
| Uncontrolled Keywords: | HACCP; Enterprise Risk Management ISO 31000:2009; Pohon Keputusan |
| Subjects: | Q Science T Technology > TP Chemical technology |
| Divisions: | 61101-Magister Management Technology |
| Depositing User: | Parsaulian Yusuf |
| Date Deposited: | 05 Dec 2017 06:16 |
| Last Modified: | 06 Mar 2019 06:27 |
| URI: | http://repository.its.ac.id/id/eprint/46911 |
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