Implementasi HACCP dan SSOP dalam Menjamin Kualitas Produk di Industri Pangan UMKM. Narrative Literature Review
DOI:
https://doi.org/10.55123/toba.v5i1.7286Kata Kunci:
Food Safety, HACCP, Msmes, Product Quality, SSOPAbstrak
Food safety is a critical issue in the food industry, as each stage of production poses potential hazards that may reduce product quality and endanger consumer health, particularly in micro, small, and medium enterprises (MSMEs). Inadequate sanitation practices and weak process control remain major causes of food contamination. This study aims to examine the effectiveness of implementing Hazard Analysis Critical Control Point (HACCP) and Sanitation Standard Operating Procedures (SSOP) in ensuring food quality and safety based on previous research findings. The study employed a Narrative Literature Review approach with qualitative analysis through document review and content analysis of relevant scientific articles published between 2015 and 2025. The literature was analyzed to identify HACCP and SSOP implementation practices, types of food industries, hazard control measures, and challenges in their application. The results indicate that consistent implementation of HACCP and SSOP is effective in reducing microbiological contamination risks, improving product quality, and enhancing production processes. However, several obstacles remain, including limited sanitation facilities, low worker discipline, weak documentation systems, and insufficient internal supervision, particularly among MSMEs and online food businesses. It can be concluded that HACCP and SSOP are fundamental pillars of food safety management systems, yet their effectiveness strongly depends on human resource commitment, hygienic work culture, and continuous training and facility support. Therefore, strengthened assistance, capacity building, and collaboration among stakeholders are essential to achieve effective and sustainable food safety implementation.
Unduhan
Referensi
Antonia, M., Dua, Y., Effendi, M. H., Puspitasari, Y., & Rahardjo, D. (2024). Doi : Https://Doi.Org/10.30742/Jv.V14i2.289 Jurnal Vitek Bidang Kedokteran Hewan Vol . 14 No . 2 , November 2024 Penerapan Hazard Analysis And Critical Control Point ( Haccp ) Pada Rantai Distribusi Daging Ayam Beku Di Kabupaten Sikka Doi : Https://Doi.Org/10.30742/Jv.V14i2.289. 14(2), 60–68.
Balondo, M. S. C., Du, E. M., & Pitao, D. R. (2023). Food Safety Practices Of Home-Based Online Food Sellers During Covid-19 Pandemic In Biliran. 2896–2907.
Daffa. (2024). Penerapan Manajamen Mutu Produk Udang Vaname (Litopenaeus Vannamei) Beku Kupas Butterfly Di Pt Bumi Menara Internusa.
Fauziah, N. (2025). Strategi Komunikasi Islam Dalam Penguatan Moderasi Beragama Di Indonesia. 3(4), 1377–1384.
Ferrari, R. (2015). Writing Narrative Style Literature Reviews. 24(4).
Hikmawan, S., Jurjani, N., Trianjari, N., Nasution, N., Hamiyati, I., & Astuti, C. (2023). Analisis Penerapan Sanitation Standard Operating Procedure ( Ssop ) Di Nifari Food Cirebon Jawa Barat. 1(2).
Ketut, S. N., Runa, I. W (2024). Identification Of Jogging Track Potential Based On 4a In Baha Tourism Village, Mengwi Sub-District. Journal Of Https://Ejournal.Warmadewa.Ac.Id/Index.Php/Jipe/Article/View/9212
Kosasih, W., Florencia, G., Salomon, L. L., Letjen, J., No, S. P., & Barat, J. (2025). Penerapan Hazard Analysis Critical Control Point ( Haccp ) Pada Ukm Produksi Kerupuk Udang. 14(2), 185–201.
Maerani, M., & Ghaffar, M. (2025). Jurnal Teknologi Pangan Dan Hasil Pertanian Evaluasi Penerapan Standard Sanitation Operation Procedure Pada Proses Produksi Sambal Cikur Di Umkm “ X ” Kota Tasikmalaya Abstrak. 20(1), 13–23.
Mulyono, T. (2024). Logistik Hinterland: Rantai Pasok, Angkutan Barang, Dan Teknologi. D4-Manajemen Pelabuhan Dan Logistik Maritim Fakultas Teknik – Universitas Negeri Jakarta.
Nurrahmah, A., Hartini, S., Pantau, P., & Santosa, P. (2022). Analisis Pengendalian Kualitas Produk Roti Menggunakan Metode Good Manufacturing Practices ( Gmp ) Dan Hazard Analysis Critical Control Point ( Haccp ) Pada Ukm Ahnaf Bakery. 2, 119–132. Https://Doi.Org/10.52330/Jtm.V20i2.61
Pinandoyo, D. B., & Masnar, A. (2020). Analisis Haccp Pada Ukm Minuman Siap Saji Aloe Vera ( Aloja ) Sebagai Sarana Memenuhi Standar Produksi Pangan Yang Baik Haccp Analysis In Aloe Vera ’ S Ready To Serve Drink ( Aloja ) As A Way To Meet Good Manufacturing Standard For Food. Https://Doi.Org/10.20473/Amnt.
Pramana, M. A., & Kusmindari, C. H. D. (2022). Penerapan Hazard Analysis And Critical Control Point Pada Proses Pempek ( Studi Kasus : Pempek Cek Mardia ). 19, 99–115.
Ridawati, A. (2022). Implementation Sanitation Standard Operational Procedure In Online Food During Covid-19 Pandemic In East Jakarta. 3(1), 46–53.
Riswano, Bimo Kuncoro Jati, & Rachmadina Rafika Triani. (2025). Angan Pengembangan Kurikulum Tvet Untuk Industri Perhotelan Yang Berkelanjutan: Analisis Bibliometrik Atas Tren Global. Jurnal Pendidikan Dan Perhotelan (Jpp), 5(2), 16–29. Https://Doi.Org/10.21009/Jppv5i2.03
Rohmah, J., Cholifah, S., & Rezania, V. (2019). Pelatihan Higiene Dan Sanitasi Makanan Pada Pedagang Makanan Di Kantin Sd. Ii(November), 170–179.
Snyder, H. (2019). Literature Review As A Research Methodology : An Overview And Guidelines. Journal Of Business Research, 104(March), 333–339. Https://Doi.Org/10.1016/J.Jbusres.2019.07.039
Studi, P., Pangan, T., Teknik, F., & Nasional, U. P. (2024). Evaluation Of Sanitation Standard Operating Procedure ( Ssop ) Sambal Bawang In Msmes Xy. 8(3), 69–74.
Utami, A. R., Puspitojati, E., Setiawati, B. B., Rahayu, N. A., & Papaya, C. (2020). Jurnal Ilmu-Ilmu Pertanian Yogyakarta-Magelang Implementasi Sanitation Standard Operating Procedure ( Ssop ) Pada Produksi Manisan Carica Di Kecamatan. 27(2).
Yani, A. S., & Safitri, R. W. (2021). (2024). Evaluasi Good Manufacturing Practices ( Gmp ) Dan Sanitation Standard Operating Procedure ( Ssop ) Umkm Pada Pengolahan Ikan Asin Di Kecamatan Pemangkat Evaluation Of Good Manufacturing Practices ( Gmp ) And Sanitation Standard Operating Procedures ( Ssop. 2(3), 157–164. Https://Doi.Org/10.58184/Jfmas.V2i3.391
Nurrahmah, A., Hartini, S., & Santosa, P. P. P. (2022). Analisis Pengendalian Kualitas Produk Roti Menggunakan Metode Good Manufacturing Practices (Gmp) Dan Hazard Analysis Critical Control Point (Haccp) Pada Ukm Ahnaf Bakery. Jurnal Teknologi Dan Manajemen, 20(2), 119–132. Https://Doi.Org/10.52330/Jtm.V20i2.61
Ridawati, R., & Alsuhendra, A. (2022). Implementation Sanitation Standard Operational Procedure In Online Food During Covid-19 Pandemic In East Jakarta. International Journal Of Research In Community Services, 3(1), 46–53. Https://Doi.Org/10.46336/Ijrcs.V3i1.186
Rohmah, M. N., & Anggreini, R. A. (2024). Evaluasi Sanitation Standard Operating Procedure (Ssop) Sambal Bawang Di Umkm Xy. Jurnal Aplikasi Teknik Dan Pengabdian Masyarakat, 8(3), 69–74.
Snyder, H. (2019). Literature Review As A Research Methodology: An Overview And Guidelines. Journal Of Business Research, 104(March), 333–339. Https://Doi.Org/10.1016/J.Jbusres.2019.07.039
Yani, A. S., & Safitri, R. W. (2021). Pengaruh Penerapan Gmp Dan Penyusunan Ssop Terhadap Proses Pengolahan Cumi Beku Yang Dimoderasi Oleh Sistem Haccp Pada Pt. Sanjaya Internasional Fishery. Jurnal Ekonomi, Bisnis Dan Industri (Ebi), 03(01), 19–3
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
Hak Cipta (c) 2026 Bimo Kuncoro Jati, Putri Viona Amalia, Sheryl Candra Sasi
Artikel ini berlisensi Creative Commons Attribution 4.0 International License.
Hak cipta pada setiap artikel adalah milik penulis.
Penulis mengakui bahwa Toba: Journal of Tourism, Hospitality, and Destination sebagai publisher yang mempublikasikan pertama kali dengan lisensi
Creative Commons Attribution 4.0 International License.
Penulis dapat memasukan tulisan secara terpisah, mengatur distribusi non-ekskulif dari naskah yang telah terbit di jurnal ini kedalam versi yang lain, seperti: dikirim ke respository institusi penulis, publikasi kedalam buku, dan lain-lain. Dengan mengakui bahwa naskah telah terbit pertama kali pada Toba: Journal of Tourism, Hospitality, and Destination.
