IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS

Background: In the production process, small accidents often occur between fellow workers in the production area, such as workers colliding with each other during the transfer process from one process to the next which causes the product to spill and workers fall, causing injury. PT. XYZ is a compan...

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Autor principal:	Rezki Amelia Aminuddin A.P., Hari Purnomo
Formato:	article
Lenguaje:	ID
Publicado:	Universitas Airlangga 2021
Materias:	risk identification and control hazop pasteurized crab meat Medicine R Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/8bc5310b7d5d474d8f24b40103917a78
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spelling	oai:doaj.org-article:8bc5310b7d5d474d8f24b40103917a782021-11-22T00:33:56ZIDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS2580-71612580-717X10.20473/jvhs.V5.I2.2021.94-99https://doaj.org/article/8bc5310b7d5d474d8f24b40103917a782021-11-01T00:00:00Zhttps://e-journal.unair.ac.id/JVHS/article/view/30043https://doaj.org/toc/2580-7161https://doaj.org/toc/2580-717XBackground: In the production process, small accidents often occur between fellow workers in the production area, such as workers colliding with each other during the transfer process from one process to the next which causes the product to spill and workers fall, causing injury. PT. XYZ is a company engaged in the seafood industry, especially canning crabs. The company's production process applies a Good Manufacturing Practice (GMP) system with 12 work areas and 80% of the process is still done manually. Purpose: The purpose of this study is to identify risks and control the implementation of the HACCP system in the crab canning industry using the HAZOP method. Method: This type of research is a descriptive study, using the HAZOP (Hazard and Operability) method. The research was carried out at 12 nodes, namely receiving, checking aroma, sorting, mixing and filling, metal detecting, weighing, seaming, pasteurization, chilling, packing, and sanitation. Result: The results showed 4 risk ratings, namely low, medium, high, and extreme risk based on 8 sources of potential hazards. The biggest risk that is extreme is in node seaming. Conclusion: Based on processing data, 8 sources of potential hazards that can occur in the pasteurized crab meat production room. The recommendations given are to implement elimination, reduction, engineering control, administrative control, Personal Protective Equipment, work attitude improvement, and OHS training.Rezki Amelia Aminuddin A.P., Hari PurnomoUniversitas Airlanggaarticlerisk identification and controlhazoppasteurized crab meatMedicineRMicrobiologyQR1-502IDJournal of Vocational Health Studies, Vol 5, Iss 2, Pp 94-99 (2021)
institution	DOAJ
collection	DOAJ
language	ID
topic	risk identification and control hazop pasteurized crab meat Medicine R Microbiology QR1-502
spellingShingle	risk identification and control hazop pasteurized crab meat Medicine R Microbiology QR1-502 Rezki Amelia Aminuddin A.P., Hari Purnomo IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
description	Background: In the production process, small accidents often occur between fellow workers in the production area, such as workers colliding with each other during the transfer process from one process to the next which causes the product to spill and workers fall, causing injury. PT. XYZ is a company engaged in the seafood industry, especially canning crabs. The company's production process applies a Good Manufacturing Practice (GMP) system with 12 work areas and 80% of the process is still done manually. Purpose: The purpose of this study is to identify risks and control the implementation of the HACCP system in the crab canning industry using the HAZOP method. Method: This type of research is a descriptive study, using the HAZOP (Hazard and Operability) method. The research was carried out at 12 nodes, namely receiving, checking aroma, sorting, mixing and filling, metal detecting, weighing, seaming, pasteurization, chilling, packing, and sanitation. Result: The results showed 4 risk ratings, namely low, medium, high, and extreme risk based on 8 sources of potential hazards. The biggest risk that is extreme is in node seaming. Conclusion: Based on processing data, 8 sources of potential hazards that can occur in the pasteurized crab meat production room. The recommendations given are to implement elimination, reduction, engineering control, administrative control, Personal Protective Equipment, work attitude improvement, and OHS training.
format	article
author	Rezki Amelia Aminuddin A.P., Hari Purnomo
author_facet	Rezki Amelia Aminuddin A.P., Hari Purnomo
author_sort	Rezki Amelia Aminuddin A.P., Hari Purnomo
title	IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
title_short	IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
title_full	IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
title_fullStr	IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
title_full_unstemmed	IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS
title_sort	identification and risk control of the haccp system implementation in the pasteurized crab production process
publisher	Universitas Airlangga
publishDate	2021
url	https://doaj.org/article/8bc5310b7d5d474d8f24b40103917a78
work_keys_str_mv	AT rezkiameliaaminuddinapharipurnomo identificationandriskcontrolofthehaccpsystemimplementationinthepasteurizedcrabproductionprocess
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IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS

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