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All Journal Journal of Agritechnology and Food Processing
Bukit, Kamelia Zuchri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health

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HACCP System Design and GMP/SSOP Evaluation for Meatball Production: A Case Study at Bakso Solo Jatimulyo Bukit, Kamelia Zuchri; Laksono, Untung Trimo; Subara, Deni
Journal of Agritechnology and Food Processing Vol 5, No 2 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i2.37563

Abstract

This study assesses GMP and SSOP compliance and develops a HACCP plan based on SNI 01-4852-1998 for meatball production at Bakso Solo Jatimulyo. Using a descriptive qualitative approach, we evaluated the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The facility scored 82% for GMP compliance but only 49.1% for SSOP implementation. Furthermore, the study identified primary biological, chemical, and physical hazards requiring control. Consequently, operators should monitor all production activities, specifically the cooking stage, which serves as a Critical Control Point (CCP).Keywords: critical control point; GMP; HACCP; Meatball
Co-Authors Laksono, Untung Trimo Subara, Deni