Journal of Agritechnology and Food Processing
Vol 5, No 2 (2025)

HACCP System Design and GMP/SSOP Evaluation for Meatball Production: A Case Study at Bakso Solo Jatimulyo

Bukit, Kamelia Zuchri (Unknown)
Laksono, Untung Trimo (Unknown)
Subara, Deni (Unknown)

Article Info

Publish Date
31 Dec 2025

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

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Journal Info
Journal of Agritechnology and Food Processing
Website

Abbrev

JAFP

Publisher

Universitas Muhammadiyah Mataram

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Public Health

Description

Scope: processing technology, post-harvest physiology, industrial sanitation, local food development, nutrition & health, food chemistry, food safety, processing microbiology, and functional ...