A Comprehensive Review on Hazard Analysis and Critical Point (HACCP): A Case of Lumpia Semarang

Abstract

Indonesia is a country rich in diversity of food types. One of them is Lumpia, which is a typical Semarang food. In this study, the analysis of HACCP in the production of Lumpia has comprehensively explained. The writing method used is a literature review and visualization of information from various types of literature. The analysis carried out in this study consists of 2 steps, namely the analysis of potential hazards and the implementation phase of HACCP, which consists of forming a HACCP team with internal and external recruitment systems, explaining product specifications, determining flow charts by recording the entire process from receiving raw materials to products. Besides, potential hazards in raw materials and additives have also analyzed. The results showed that Lumpia Semarang had implemented HACCP application rules very well, and its products are very safe for consumption. Lumpia Semarang needs to improve the rules for proper processing, especially in the provision of sanitation facilities and material preparation. In addition, the acceptance of raw materials and frying are two critical stages that have high contamination potential. With this study, it expected that the Lumpia production process, which included in the critical stages, could run well and safely, to produce healthy products for consumption.

Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

“…Bhaskarachry et al [24] and Harasym et al [25] explore the relationship and development of local foods and functional foods. Suherman et al [26] identified Hazard Analysis and Critical Point (HACCP) Semarang-typical local food, lumpia (spring roll). According to several of these studies, research on HCP for functional local foods has not yet been conducted.…”