Penilaian GMP dan SSOP pada Bagian Pengolahan Makanan di Katering X Surabaya dengan Metode Skoring sebagai Prasyarat Penerapan HACCP

Abstract

This was descriptive observasional with cross sectional study. The subject of research to judgement were variables in this research. Variables in this research is a GMP practice (Good Manufacturing Practices) and SSOP (Standard Sanitation Operating Procedures had settled management, environment of refi neries and control facility, condition building of space food refi neries, entirety refi neries facility, water source, storeroom of food material, cook kit and food vessel, system of storage food material and foo be in use, food worker, presentation of food, and distribution of food. The result of the research showed that aspect environment of refi neries and control facility, condition building of space food refi neries, storeroom of food material, system of storage food material and foo be in use, food worker, and presentation of food including category of good. It is suggested, implemented the requirements program HACCP such as GMP and SSOP before implemented HACCP system in Katering X Surabaya so that implemented HACCP system can be function of good.Key words: GMP, SSOP, HACC