Implementation of HACCP (Hazard Analysis and Critical Control Points) in Hotels and Restaurants: The Crucial Role of Semarang Royale Golf Employees' Knowledge and Implementation in Ensuring Food Safety

Septa Intiar; Shella Gherina Saptiany; Mahda Sevhi Wijaya; Fransiska Ayu

doi:10.62951/icgtsave.v1i1.13

Authors

Septa Intiar STIEPARI Semarang
Shella Gherina Saptiany STIEPARI Semarang
Mahda Sevhi Wijaya STIEPARI Semarang
Fransiska Ayu STIEPARI Semarang

DOI:

https://doi.org/10.62951/icgtsave.v1i1.13

Keywords:

F&B, HACCP, Hotel, Restaurant, Food safety

Abstract

In the world of Food & Beverages (F&B), ensuring the safety of the food products produced is very important. Knowledge of Hazard Analysis and Critical Control Points (HACCP) is very important for hotels and restaurants in an effort to ensure food safety. HACCP is a food safety management system based on a preventive approach, by identifying, evaluating and controlling hazards that are significant to food safety. The implementation of HACCP in hotels and restaurants helps prevent food contamination, provides food safety assurance for consumers, and increases customer trust and satisfaction. In addition, HACCP implementation also helps hotels and restaurants meet applicable food safety regulations and standards. Thus, HACCP knowledge for hotels and restaurants is very important to maintain the quality and safety of the food served, as well as maintaining the reputation and sustainability of the business.

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https://bsn.go.id/main/berita/berita_det/6737/Pentingnya-Regulasi--GMP-dan-HACCP-Dalam-Hotel-Dan-Restoran-Untuk-Meningkatkan-Daya-Saing