Food Safety Overview In The Production of Roasted Chicken Legs For Ci Airlines AT PT. AFD

Authors

  • Oka Jiwantara Gusti Ngurah Universitas Warmadewa
  • Ni Made Ayu Suardani Singapurwa Food and Agriculture Product Technology Department, Faculty of Agricultural, Science and Technology, Warmadewa University
  • Anak Agung Made Semariyani Food and Agriculture Product Technology Department, Faculty of Agricultural, Science and Technology, Warmadewa University

Keywords:

CCP, food safety, HACCP

Abstract

HACCP system is a preventive approach in ensuring food safety that is applied by PT AFD in the production of Roasted Chicken Leg menu for airlines. This study was conducted through observation of the production stages and identification of critical control points (CCPs). There are five main CCPs that are strictly controlled, namely the receipt of cold/frozen ingredients, storage, cooking process, blast chilling, and portioning. Observations show that all stages have met HACCP standards, with the support of seven OPRPs to keep the environment and work practices hygienic. The role of Quality Control is vital, but the collaboration of the entire production team is also key to the successful implementation of this system.

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Published

2025-10-31

Issue

Vol. 9 No. 2 (2025)

Section

Articles

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