Background: Food safety is a crucial aspect in the food processing industry. Micro, small, and medium enterprises (MSMEs) are required to implement structured risk control systems, such as Hazard Analysis Critical Control Point (HACCP), to ensure that their products are safe for consumption.
Objective: This study aims to evaluate the implementation of HACCP principles in the production of “It’s Me Time” crispy brownies at CV Bolu Ketan Mendut, Sidoarjo.
Methods: This study employed a qualitative descriptive approach. Data were collected through field observations, semi-structured interviews with the head of production, and company documentation review. Risk analysis was conducted using a risk matrix to assess hazard levels at each stage of production.
Results: CV Bolu Ketan Mendut has obtained SNI and Halal certifications; however, a formal HACCP team has not yet been established. Several potential hazards were identified, including biological hazards (microorganisms in eggs and flour), physical hazards (packaging fragments, ants), and chemical hazards (residues of cleaning agents). Critical control points (CCPs) were identified during baking, cooling, and packaging stages. Monitoring, recording, and verification of CCPs were not consistently implemented.
Conclusion: The implementation of HACCP at CV Bolu Ketan Mendut is not yet optimal. Recommended improvements include the establishment of a HACCP team, enhancement of sanitation and hygiene practices, strengthening of monitoring, and more disciplined documentation and verification to ensure consistent product safety.