PERANCANGAN SISTEM JAMINAN HALAL (SJH) DI RUMAH POTONG AYAM TPA AKBAR BANDAR LAMPUNG - Popi Rahmaniati; Dini Nur Hakiki (Universitas Mathla’ul Anwar Banten, 2021)
TPA Akbar, the small micro industrial chicken slaughterhouses owned by individuals located in Bandar Lampung which has not been certified halal. This study aims to determine critical control points in raw materials as well as in every production process flow and design a halal assurance system at TPA Akbar as one of the requirements for halal certification. The method used in this research is to observe each production process flow, identify the critical control points of halal in raw materials and production process flows, determine critical control points, and design a Halal Assurance System (HAS). From the results of the study, there are 2 critical points of prohibition, namely from raw materials and the slaughtering process that need to be taken preventive measures and monitoring actions. The design of the Halal Assurance System Criteria is based on 11 HAS 23000 criteria, namely starting from halal policies, halal management teams, training, materials, production facilities, products, written procedures for critical activities, traceability, handling products that do not meet the criteria, internal audits, and reviews management. TPA Akbar merupakan salah satu tempat pemotongan ayam industri kecil mikro milik perorangan yang terletak di Bandar Lampung yang belum tersertifikasi halal. Penelitian ini bertujuan untuk menentukan titik kendali kritis di bahan baku maupun disetiap alur proses produksi dan melakukaan rancangan sistem jaminan halal di TPA Akbar sebagai salah satu syarat sertifikasi halal. Metode yang dilakukan dalam penelitian ini adalah dengan mengamati setiap alur proses produksi, mengidentifikasi titik kendali kritis kehalalan dalam bahan baku dan alur proses produksi, menetapkan titik kendali kritis, serta perancangan Sistem Jaminan Halal (SJH). Dari hasil kajian terdapat 2 titik kritis keharaman yaitu dari bahan baku dan proses penyembelihan yang perlu dilakukan tindakan pencegahan dan tindakan monitoring. Perancangan Kriteria Sistem Jaminan halal berdasarkan 11 kriteria HAS 23000 yaitu mulai dari kebijakan halal, tim manajemen halal, pelatihan, bahan, fasilitas produksi, produk, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, dan kaji ulang manajemen.