Identification of critical control points (CCPs) in chicken carcass production process of PT. X In Indonesia, based on GMP and SSOP assessment

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia

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Abstract

The objective of this study is to identify the Critical Control Points (CCPs) in the chicken carcass production process of PT. X by assessing the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), as the basis for drafting a Hazard Analysis and Critical Control Point (HACCP) plan to improve food safety assurance. A qualitative descriptive approach was employed through direct observation of the production line, assessment of GMP, SSSOP, and HACCP principles, as well as interviews, literature review, presentations, and data analysis. The results showed that five aspects required improvement out of 18 GMP elements, while four aspects needed enhancement out of eight SSOP elements. Furthermore, four Critical Control Points (CCPs) were identified in the production process: (1) maximum chlorine residue of 1 ppm during washing, (2) minimum freezing temperature of - 40 °C, (3) minimum storage temperature of -18 °C, and (4) the health condition of live chickens as raw materials. In conclusion, PT. X needs to strengthen the implementation of GMP and SSOP while paying particular attention to the identified CCPs to ensure food safety and compliance with HACCP standards.