<![CDATA[Indonesia has great fishery potential, especially vannamei shrimp as an export commodity with high nutritional value that must be processed hygienically. PT. XYZ applies the Hazard Analysis Critical Control Point (HACCP) system to ensure the safety and quality of frozen breaded shrimp products according to international standards. This study used a descriptive method with observation, interviews, active participation, and documentation during the research. The analysis of Critical Control Points (CCP) in the frozen breaded PDTO shrimp production at PT. XYZ is an important step in applying the second principle of HACCP to identify and control critical points to prevent physical, chemical, and biological hazards during production. Using a decision tree, PT. XYZ identified four main CCPs: raw material reception (antibiotic and sulfite content), breading area “buttermix process” (pathogenic bacterial growth), packaging (allergen labeling), and metal detecting. Each CCP has specific critical limits, systematic monitoring procedures, and corrective actions if deviations occur. The goal is to ensure product safety and quality in compliance with SNI standards and export requirements through integration of the initial five steps and seven HACCP principles, along with regular verification and documentation. PT. XYZ has successfully maintained the quality and safety of breaded PDTO shrimp products that meet domestic and international market standards.]]>
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