The Implementation of Hazard Analysis and Critical Control Point (HACCP) Plan in a Water Kefir Sarah Febrian Perdaningtyas*, Mokhamad Nur
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Jalan Veteran, Malang 65145, Indonesia
*sarahtyas[at]student.ub.ac.id
Abstract
To ensure the safety of the water kefir product, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. The HACCP plan showed all the potential critical hazards that can occur during the processing steps including critical limits, monitoring procedure and frequency, preventive and corrective action, records and responsible person. Potential hazards such as biological, chemical, and physical parameters in each manufacturing procedure were identified. The establishment of a monitoring system, flow-chart, corrective actions, verification procedures, documentation and record keeping were followed to complete the HACCP program based on HACCP^s seven principles, ISO 9001:2018, and ISO 22000 as a qualitative method. The result are three critical points were found in the water kefir production, there are kefir ingredients receipt, bacteria starter inoculation, and incubation. The most important identified CCPs were supply of raw material- controlling the condition of ingredients- proper temperature and time for storage, inoculation, and incubation. Therefore, this study indicates that implementing the HACCP plan in water kefir industries can effectively enhance food safety and quality while improving water kefir production management.
Keywords: Food safety, Hazard Analysis and Critical Control Point, Water kefir
