Implementation of Hazard Analysis Critical Control Point (HACCP) in Nutrition Department of Hospital “X”, Batu City, Indonesia
2019
Hazard Analysis Critical Control Point (HACCP) is a proven food safety management system based on preventive measures which aim to identify possible hazard in each stage of the food supply chain. The food management in hospital institutions is more complex and requires special handling. The purpose of this research is to evaluate the application of HACCP principle in the provision of food in Nutrient Installation of Hospital X in Batu City. The re-search design used is descriptive qualitative which was conducted in the Nutrition Installation of Hospital X in July
2015. Total information sources of this research are 9 informants who were selected by the universal sampling which
is the whole employees in Nutrition Installation of Hospital X, Batu City. The data collection was done through in-
terview and observation. The results that HACCP Principle has not been implemented maximally because it is not
supported by the policy that should be owned by X Hospital of Batu City. It can be concluded that Hospital X has
not applied the principle of HACCP maximally because the Hospital does not have a standard implementation of
HACCP Principle.
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