PENERAPAN HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) DALAM PROSES PEMBUATAN MAKANAN DI ALAM HOTEL BY CORDELA MEDAN

Abstract

HACCP stands for (Hazard Analysis Critical Control Point). Where this is a system that will control the condition of the food in accordance with the established benchmarks. So it can be said that the Hazard Analysis Critical control Point is a food quality assurance system. HACCP (Hazard Analysis Critical Control Point) has a general purpose, which is a quality test of food that must be carried out, because it is based on the awareness of kitchen staff about foods that can harm our bodies. The method of data collection using observation mode aims to determine the increase in results in the application of HACCP in serving food in ALAM HOTEL BY CORDELA MEDAN. The results of implementing HACCP IN FOOD PROCESSING increased by 10% from before implementing HACCP  at the hotel.