Implementation of Hazard Analysis and Critical Control Points (HACCP) to Ensure Food Safety in the Free Nutritious Meal Program: A Case Study at the Cipinang Muara 2 Nutritional Fulfillment Service Unit

Vindi Athira; Ratnawati Prayogi; Audrey G. Tangkudung; F.X Irwan Tanamas

doi:10.63922/ijebir.v5i05.6330

Vindi Athira Master of Management Program, Faculty of Economics, Institut Bisnis dan Multi Media ASMI, Jakarta, Indonesia
Ratnawati Prayogi Master of Management Program, Faculty of Economics, Institut Bisnis dan Multi Media ASMI, Jakarta, Indonesia
Audrey G. Tangkudung Master of Management Program, Faculty of Economics, Institut Bisnis dan Multi Media ASMI, Jakarta, Indonesia
F.X Irwan Tanamas Master of Management Program, Faculty of Economics, Institut Bisnis dan Multi Media ASMI, Jakarta, Indonesia

DOI: https://doi.org/10.63922/ijebir.v5i05.6330

Keywords: HACCP, food safety, Free Nutritious Meal Program, SPPG

Abstract

Food safety in large-scale nutrition programs requires preventive, measurable, and documented controls. This study analyzes Hazard Analysis and Critical Control Points (HACCP) implementation at the Cipinang Muara 2 Nutritional Fulfillment Service Unit (SPPG), East Jakarta, which serves 2,999 beneficiaries daily under Indonesia’s Free Nutritious Meal Program. A descriptive qualitative case study used field observation, in-depth interviews with the HACCP team and food handlers, and operational records; data were analyzed through collection, condensation, display, conclusion drawing, and triangulation. Biological, chemical, and physical hazards were assessed by probability and severity and evaluated using the HACCP decision tree. Key controls included rice cooking at 100°C for at least 30 minutes, processing water and side dishes at approximately 90°C, and fruit washing with food-grade chlorine solution at a maximum of 200 ppm. Implementation was supported by a formal HACCP team, training, monitoring, verification, laboratory testing, and corrective actions. Main challenges were worker discipline, production pressure, limited space, and documentation consistency. Overall, HACCP strengthened preventive control and food-safety culture; sustained SSOP compliance, training, verification, and internal audits remain essential.

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