Evaluation of the implementation of HACCP system principles of hazard analysis and determination of critical control points on the grilled chicken menu at PT. X

Food service, such as restaurant and catering, should ensure the food safety of their products. However, the evaluation of food safety management in the food service is limited. This research aimed to evaluate the implementation of the HACCP principles, particularly on the first and second principles, such as the hazard analysis and determination of critical control points on the grilled chicken menu at PT. X. This research was qualitative descriptive research. Data collection used in-depth interviews, observation, and documentation. The research resource person was an executive chef and an operational manager. Data analysis conducted by the triangulation method. The application of HACCP principles of hazard analysis has not been carried out properly because the biological and physical hazards have not been analyzed carefully and there are still incomplete documents. The implementation of HACCP principle two determined critical control points in the field have not been synchronized with the HACCP standards that have been set. Follow up recommendations to address consumer complaints are to review the analysis of biological and physical hazards and control critical control points, especially in thawing, roasting, distribution, and serving. The implementation of the HACCP system in the first and second principles at PT. X needs to be re-evaluated even though the follow-up recommendations have been able to minimize food safety cases.