<![CDATA[Pada simpul lingkungan terdapat beberapa media yang dapat menjadi transmisi penularan penyakit, salah satunya melalui makanan. Bola-bola daging dengan bahan utama daging sapi merupakan salah satu makanan yang dibuat di Instalasi Gizi Rumah Sakit Umum Pusat (RSUP) dr. Mohammad Hoesin Palembang. Bahan pangan hewani merupakan sumber utama bakteri penyebab infeksi dan intoksikasi termasuk Salmonella sp. dan Escherichia coli . Bola-bola daging rentan mengalami kontaminasi oleh bahaya fisik, biologi, maupun kimia. Tujuan dari penelitian ini ialah analisis bahaya dan titik kendali kritis terhadap proses pengolahan bola-bola daging. Penelitian ini merupakan penelitian deskriptif kualitatif. Sumber informasi terdiri atas enam orang informan. Penelitian dilakukan dengan metode wawancara mendalam dan observasi. Instrumen yang digunakan ialah peralatan pengujian angka paling mungkin Escherichia coli dan Salmonella sp., pedoman wawancara mendalam, checklists , dan kamera. Hasil penelitian menunjukkan bahwa titik kendali kritis dalam proses pengolahan bola-bola daging terletak pada tahap penerimaan daging giling, penyimpanan bahan makanan basah, pengadonan dan pembentukan adonan, perebusan, penirisan, serta penyajian. Meskipun hasil penelitian menunjukkan bahwa secara fisik bola-bola daging dinilai baik dan kandungan Escherichia coli dan Salmonella sp. pada bola-bola daging ialah negatif, yang menjadi titik tekan adalah potensi bahaya biologi berupa bakteri patogen dan bahaya kimia nitrit nitrat. In the knot environment there are some medias that could transmit disease, one of them is food. Meatballs with beef as main ingredient is one of food that is made in The Installation Nutrition RSUP dr. Mohammad Hoesin Palembang. Meats are the main source of bacteria that cause infections and intoxications, such as Salmonella and Escherichia coli. Meatballs are so vulnerable to get contaminated by physical, biological, or chemical hazards. The purpose of this research is hazard analysis and critical control point at meatballs making. This research is descriptive qualitative research. Sources of information consists of six informants. Methods of research con-ducted is in-depth interview and observation. The instrument used is the test equipment NER Escherichia coli and Salmonella, in-depth interview guide-lines, checklists, and camera. The results showed that the critical control points in meatballs making is acceptance of minced beef, wet food storage, kneading and forming the dough, boiling, draining, and presentation. Although based on the observation and interviews indicated that physically meatballs were good and E. coli and Salmonella in meatballs were nega-tive, the stress point is the potential dangers of biological pathogens and chemicals nitrite nitrate.]]>
