This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption.
Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs.
Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption.
HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue.
This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd.
This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption.
SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.
The authors would like to thanks to the director of ASESE Ltd. that has allowed us to conduct research and we also appreciate the financial support for this research provided by Andalas University grant.
Putri, N.T., Rhamadani, A. and Wisnel, W. (2019), "Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP)", Nutrition & Food Science, Vol. 50 No. 2, pp. 333-347. https://doi.org/10.1108/NFS-04-2019-0139Download as .RIS
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