Analyzing the application of food safety based on the HACCP system at Hard Rock Cafe Jakarta
Nowadays, food safety has become important matter to all parties involved in the food industry. In actual, the matter has been an issue since quite some time ago if we looked at the history of food regulations and safety. Through experience, a system which has proved to be very effective to be applied to the food industry was developed. This system is known as Hazards Analysis Critical Control Points or more commonly known as HACCP. The HACCP system was developed for the first time in the 1960s by the Pillsburg Corporation with The United States Army and the United States National Aeronautics and Space Administration (NASA) to ensure the safety of food for the 1st manned space mission. Later on, the applications of the HACCP systems and its guidelines were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice. This Commission implements the United Nations Joint Food and Agriculture Organization (FAO) and World Health Organization (WHO) Food Standards Program. HACCP has become synonymous with food safety. It is recognized worldwide as a systematic and preventive approach that confronts biological, chemical and physical hazards through anticipation and prevention, rather than through end-product inspection and testing. Since food safety has become a worldwide issue, governments and independent organizations around the world are taking serious consideration of this issue as it has become an essential element for the survival of mankind. These interesting facts has brought the writer to learn more and do the research on the application of food safety based on the HACCP system at one of the world renown chain restaurant, The Hard Rock Caf├⌐ at Jakarta. The methodologies used in this study are both inductive and explanatory research which use not only quantitative but also qualitative data. The data will be collected through a survey of the employees in the production and service area and interviewing the Supervisors and the Manager of the Hard Rock Caf├⌐ Jakarta. The study is designed as a descriptive study. In this study the primary data is directly collected using organized observation in the kitchen area, distribution of questionnaires and direct interview with all the staff whose jobs are related to the safety of food in order to describe the facts of food safety application in the production and service area of the Hard Rock Caf├⌐ Jakarta.
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