Authors : Muhammad Nurul Hidayat; Arfian Vanesha Ade Triono; Haikal Usykur Muthakin; Yudi Prastyo

Volume/Issue : Volume 10 - 2025, Issue 1 - January

Google Scholar : https://tinyurl.com/ms874wh7

Scribd : https://tinyurl.com/yuvb38zj

DOI : https://doi.org/10.5281/zenodo.14716971

Abstract : This article discusses the analysis of the type of contamination in food products using the Hazard Analysis Critical Control Point (HACCP) method. Food contamination can occur at various stages of production, from raw materials to serving. This study aims to identify common types of contamination, including biological, chemical, and physical contamination, as well as to apply HACCP principles in controlling these risks. This method involves determining Critical Control Points (CCPs) in the production process where controls can be applied to prevent or reduce contamination. The results of the analysis show that the implementation of HACCP can effectively improve food safety by reducing the number of contamination incidents. The article also recommends practical steps for the implementation of HACCP in the food industry, as well as the importance of training for the workforce to ensure the success of this system.

Keywords : Contamination, HACCP, Disease, Food, CCP.

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