Scoping Review: Manfaat Penerapan Hazard Analysis and Critical Control Points (HACCP) dalam Meningkatkan Keamanan dan Mutu Produk Makanan

Sita Dewi Mulyawati

doi:10.60074/johhs.v2i2.11348

Authors

Sita Dewi Mulyawati Universitas Diponegoro

DOI:

https://doi.org/10.60074/johhs.v2i2.11348

Keywords:

HACCP, Food Safety, Food Hygiene

Abstract

HACCP (Hazard Analysis and Critical Control Points) merupakan system manajemen keamanan pangan yang melindungi konsumen dari risiko atau penyakit yang berhubungan dengan bawaan pangan serta memiliki dampak yang signifikan terhadap kesehatan masyarakat pada industri pangan. Sistem HACCP memastikan bahwa produk pangan aman untuk dikonsumsi dengan melakukan identifikasi dan pengelolaan potensi bahwa pada setiap tahap proses produksi. Tujuan dari artikel ini adalah memberikan gambaran yang komprehensif tentang bagaimana HACCP dapat digunakan untuk meningkatkan keamanan dan mutu produk makanan, serta memberikan saran untuk perbaikan dalam implementasi sistem HACCP. Metode yang digunakan adalah teknik scoping literature review dengan mendapatkan data pencarian dari PubMed dan Science Direct dengan kriteria inklusi jurnal telah terpublikasu dalam kurun waktu 5 tahun (2020 – 2024). Berdasarkan analisis 5 artikel didapatkan hasil penerapan Hazard Analysis and Critical Control Points (HACCP) memiliki dampak yang positif dan signifikan dalam meningkatkan keamanan dan mutu produk makanan. Pada penelitian ini penerapan HACCP dapat mengurangi kontaminasi pada proses produksi dan mengurangi kasus keracunan makanan. Pada tinjauan scoping literature review ini, terdapat beberapa keterbatasan dalam penelitianannya, yaitu lima artikel jurnal yang digunakan memiliki desain dan konteks yang berbeda-beda. Oleh karena itu, hasil penelitian tidak dapat diterapkan secara menyeluruh dan konsisten dalam berbagai situasi. Selain itu, penelitian ini hanya fokus pada wilayah dan sektor tertentu, sehingga mungkin tidak memperhatikan tren masalah dan tantangan yang lebih luas di bidang manajemen keamanan pangan. Namun, penerapan HACCP sangat penting untuk meningkatkan keamanan pangan dan melindungi masyarakat dari penyakit bawaan pangan.

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