Original Research Article
Year: 2019 | Month: July-September | Volume: 4 | Issue: 3 | Pages: 32-38
Hazard Analysis Critical Control Point (HACCP) in Nutritional Installation of Hasanuddin University Hospital Makassar
Andi Darma Kartini1, Hasnawati Amqam2, Rafael Djajakusli3, Anwar Mallongi2, Anwar Daud2, Apik Indarty Moedjione4
1Student Master Program Department of Environmental Health, Faculty of Public Health, Hasanuddin University
2Department of Environmental Health, Faculty of Public Health, Hasanuddin University,
3Department of Occupational Safety and Health, Faculty of Public Health, Hasanuddin University,
4Department of Biostatistics, Faculty of Public Health, Hasanuddin University,
Corresponding Author: Andi Darma Kartini
ABSTRACT
Hazard Analysis Critical Control Point (HACCP) is a management system used to protect food from physical, chemical and biological hazards. This study tried to analyze HACCP in foods at the Hospital Nutrition Installation. This research method uses observational design using quantitative and qualitative descriptive analysis. The Monitoring Sheet is used to see the application of HACCP in Nutrition Installation. Laboratory tests are carried out on food and cutlery to study pathogenic bacteria. This research was conducted at the Nutrition Installation of Hasanuddin University Hospital, Makassar The results showed that from the observations of 18 food handlers there were 9 people (50.0%) who did not wear gloves. 16 people (88.9%) who did not wear masks, and 4 people (22.2%) who did not wear headgear while processing food. For bacterial quality in food and cutlery namely E. coli and Salmonella negative bacteria, the total plate count on food <1CFU / gr and cutlery <1 CFU / cm2. The food menu included in the highest risk category will be consumed by vulnerable populations, namely patients. The critical point is given in the process of sorting, stripping, washing, soaking and boiling the chicken curry menu. This research can be resumed by adding other chemical and microbiological parameters
Keywords: Hazard, Risk, Hazard Analysis Critical Control Point (HACCP), Nutrition Installation.