Implementation of HACCP (Hazard Analysis Critical Control Point) at Dan's Fried Chicken Restaurant

Authors

  • Andi Syamsiah Adha Department of Public Health, Faculty of Medicine and Health Sciences, Universitas Islam Negeri Alauddin Makassar, Gowa, Indonesia
  • Nur Alifnah Universitas Islam Negeri Alauddin Makassar
  • Andi Rizqah Kamilah Pangewai Department of Public Health, Faculty of Medicine and Health Sciences, Universitas Islam Negeri Alauddin Makassar, Gowa, Indonesia

DOI:

https://doi.org/10.24252/ucr.v2i2.71087

Keywords:

HACCP, food safety, hygiene and sanitation, critical control points, food service

Abstract

Food safety is an essential aspect of public health because contaminated food may cause foodborne diseases. The novelty of this study lies in evaluating the implementation of the Hazard Analysis and Critical Control Point (HACCP) system in a local food service establishment using direct observation based on the seven HACCP principles. This study aimed to analyze the implementation of the HACCP system at Dan's Ayam Geprek Restaurant in Gowa Regency. A qualitative descriptive approach was employed through direct observation and interviews with food handlers. The collected data were analyzed descriptively by identifying potential biological, chemical, and physical hazards and determining Critical Control Points (CCPs). The findings showed that the restaurant had implemented most basic food safety practices, including the provision of clean water, adequate sanitation facilities, proper storage of raw materials and cooked food, and hygienic food serving procedures. However, several shortcomings were identified, including the incomplete use of personal protective equipment by food handlers and the storage of chili sauce in uncovered containers, which may increase the risk of contamination. Three Critical Control Points (CCPs) were identified, namely food processing, frying and cooked food storage, and food serving and packaging. Overall, the implementation of HACCP at Dan's Ayam Geprek Restaurant meets most food safety requirements, although improvements in personal hygiene, food storage management, and continuous monitoring are still required to enhance food safety.

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Published

2026-08-08

How to Cite

Adha, A. S., Alifnah, N., & Pangewai, A. R. K. (2026). Implementation of HACCP (Hazard Analysis Critical Control Point) at Dan’s Fried Chicken Restaurant. Unified Health Critical Research, 2(2), 182–191. https://doi.org/10.24252/ucr.v2i2.71087

Issue

Vol. 2 No. 2 (2026): March-August

Section

Research

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Copyright (c) 2026 Andi Syamsiah Adha, Nur Alifnah, Andi Rizqah Kamilah Pangewai

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