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ABSTRAK Berdasarkan Laporan Tahunan 2001-2004 d an Laporan Tahunan 2005 Badan Pengawas Obat dan Makanan Republik Indonesia, Kejadian Luar Biasa (KLB) keracunan pangan yang disebabkan oleh pangan jasa boga sebesar 31%. Dari kasus-kasus keracunan tersebut, terbukti masalah mutu dan keamanan pangan pada perusahaan jasa boga menjadi semakin penting dan perlu mendapat perhatian khusus dalam pengawasan dan pengendaliannya. Apalagi akhir-akhir ini tuntutan akan jaminan terhadap mutu dan keamanan pangan terus bertambah sejalan dengan meningkatnya kesadaran masyarakat tentang pentingnya mutu dan keamanan pangan yang di konsumsinya. Pengawasan dan pengendalian mutu pangan yang mengandalkan pada uji produk akhir tidak dapat mengimbangi kemajuan yang pesat dalam industri pangan dan tidak dapat menjamin keamanan makanan yang beredar di pasaran dan yang dikonsumsi oleh para pengguna jasa boga. Oleh karena itu perlu dikembangkan suatu sistim jaminan keamanan pangan yang Iebih menitfk beratkan pada tindakan pencegahan efektif untuk menjamin keamanan pangan . Dari pemikiran diatas dapat diambil kesimpulan bahwa dalam industri pangan selain menghasilkan produk pangan yang aman dikonsumsi sangat diperlukan juga produk yang bermutu dan mempunyai nilai jual yang dapat memenuhi keinginan konsumen dengan tujuan mencapai kepuasan konsumenlpelanggan tsb. Untuk mencapai 2 aspek tersebut, diperlukan suatu sistem yang terintegrasi atau terpadu yang dapat diterapkan dalam suatu perusahaan jasa boga berdasarkan standar lnternasional yaitu Sistem Manajemen Mutu dan Sistem Keamanan Pangan _ Dengan mengacu pada metodologi yang dikenal dalam sistem manajemen yaitu P DCA ( Plan- Do- Check- Action), penerapan Sistem Manajemen Mutu ( ISO 9001) dan Sistem Keamanan Pangan ( HACCP dan ISO 22000) secara teoritis dapat dilaksanakan secara terpadu dalam suatu sistem manajemen yang terpadu, dimana unsur-unsur aspek pengendalian bahaya potensial dan parameter kritis dari aktifitas penyediaan rantai makanan ( food chain ), kesesuaian produk dan jasa dapat terintegrasi kedalam kegiatan operasional suatu perusahan jasa boga. Berdasarkan prinsip-prinsip tersebut dapat disusun suatu model Sistem Manajemen Mutu dan Keamanan Pangan terpadu ( terintegrasi ) pada kegiatan penyediaan makanan di suatu perusahaan Jas Boga ( Catering ). Dari hasil penelitian dan pembahasan yang penulis Iakukan di perusahaan Jasa Boga PT. XYZ dapat diambil kesimpulan bahwa Sistem Manajemen Mutu pada perusahaan jasa boga PT. XYZ telah diterapkan dalam proses penerimaan bahan baku, penyimpanan, produksi dan pelayanan.. Sistem Manajemen Keamanan Pangan terutama penetapan dan pelaksanaan Hazard Analysis Critical Control Point pada proses penerimaan bahan baku, penyimpanan, produksi dan pelayanan belum sepenuhnya diterapkan sesuai dengan standar HACCP dan ISO 22000. Sistem Manajemen Mutu dan Keamanan Pangan ( SMZKP) dapat diterapkan dengan efektif dan terpadu karena proses pengendalian yang dilakukan dapat sejalan melalui standar yang dapat diterima (acceptable) , dapat diterapkan (applicable) dan disesuaikan pada kondisi, kebutuhan dan bisnis proses PT. XYZ ( tailor made), pelaksanaannya dapat dilakukan dengan mengacu kepada model SMZKP yang telah dijelaskan pada bagian hasil penulisan tesis ini.
ABSTRACT According to Food and Drugs Control Agency Republic of indonesia (BPOM) yearly report in 2001 - 2004 and 2005, food poisoning cases which are caused by catering services company is 31%. From these cases , it?s proof that the quality and food safety problems in catering company became more important and need more special attention in its controlling and monitoring. Nowadays, demanding of quality and food safety assurance more increase along with improvement of people awareness about quality and safety of food that they consumed. Monitoring and Controlling of food quality which rely on the end product testing, could not be balanced out of p rogress in food industry and could not guarantee safety of food which has been circulated in market and has been consumed by people. For that purpose, need to be developed a system for food safety assurance which is focused on effective preventive action to assure the safety of food. In food industry, the most important things is how to produce food which is safe to eat and have a good quality to fultill the customer needs and customer satisfactions. To comply these 2 aspect, we need an integrated system which is acceptable and applicable in catering company based on international Standard , Quality Management System ISO 90001:2000 and Food Safety Management System ISO 22000:2005 and HACCP. In line with methodology of management system PDCA ( Plan -Do - Check - Action ), implementation of Quality Management System ISO 9001 :2000 and Food Safety Management System ISO 22000:2005 and HACCP theoretically can implement integrated in a management system, where all aspect to control the potential hazard and critical parameter from all activities in food chain , conformity product and sen/ice may integrate in business process of catering company. Based on these principles, we can compile a model of Integrated Quality Management System and Food Safety System for food chain activities in catering company. Result of this research in catering company PT. XYZ, the Quality and Food Safety Management System has been implemented but not integrated as good as integrated Quality and Food Safety Management System in receiving , storing, production and serving activities. Food Safety Management System implementation in PT. XYZ , especially Hazard Analysis Critical Control Point in receiving, storing, production and serving process is not full compliance to HACCP and ISO 22000 standard. Quality and food safety management system can implemented effectively and integrated because the process control in line with standards which are acceptable and applicable to condition and needs of PT. XYZ business process ( tailor made), refer to this Integrated Quality and Food Safety Management System Model.
Perusahaan catering sebagai penyelenggara usaha jasaboga dalam pengolahan makanan perlu memperhatikan keamanan pangan dari bahaya cemaran biologis, kimia dan benda lain yang dapat mengganggu, merugikan dan membahayakan kesehatan manusia. Keamanan pangan di selenggarakan untuk menjaga pangan tetap aman, higienis, bermutu, bergizi dan tidak bertentangan dengan agama, keyakinan dan budaya masyarakat. Meskipun belum ada laporan tetntang kejadian luar biasa (out break) di CV. Citra Indo Rasa, kondisi tersebut perlu mendapat perhatian dari berbagai pihak yang berwenang, mengingat jumlah konsumen yang dilayani dalam jumlah yang besar. Untuk mengetahui risiko keamanan pangan di CV. Citra Indo Rasa dilakukan penelitian pada proses pengolahan makanan di perusaahan catering tersebut.
Penelitian ini merupakan jenis studi observasional menggunakan desain semikuantitatif, dengan menganalisa dan menilai risiko, dengan merangking sifat bahaya dan kategori risiko untuk produk pangan dan bahan baku sesuai dengan sifat bahaya menurut Hazard Analysis Critical Control Points (HACCP), kemudian ditetapkan kategori risiko berdasarkan hasil rangking dengan karasteritik bahaya, setelah itu di evaluasi dengan membandingkan tingkat keparahan dan frekuensi bahaya.
Dari hasil penelitian diperoleh hasil agregasi penentuan bahaya potensial pada tahapan proses pengolahan makanan ( proses penerimaan bahan, proses pemisahan bahan, proses pemasakan, proses pembungkusan ) di perusahaan catering CV. Citra Indo Rasa didapatkan bahaya potensial dari bahaya fisik, bahaya kimia maupun bahaya mikrobiologis untuk semua proses tersebut.
The purpose of this research is to investigate catering company as the organizer commendable service in food. They have to give more attention in the security of food from the risk of biology, biochemist and other objects than can disturb, damage, and danger for public health. The security of food is needed to keep the quality of food, the hygienic, the quality, the nutrinous, and dont have resistance with religion, conviction, and the public culture. Although, there is no report of out break incident from CV Citra Indo Rasa, this condition must be given more attention from goverment as responsible side. Due to the biggest count. Of consumer here. To know the safety risk of food in CV Citra Indo Rasa must be done some reseaches in some processes in cooking of food in this carering company.
This reseach is observation study, applying semi-qualitatif, with analyst and count the risk by arrange the grades of risk and categorize the risk in food product and foodstuff with the risk character based on Hazard Analyst Critical Control Points (HACCP). Then, maintain the categorize the risk based on the grades of the danger. Afterward, we have the evaluation by compare the grade of seriousness of condition and the danger frequency.
From the research will be gotten the result aggression of potential danger on the level of cooking process (receiving foodstuff, seperation of foodstuff, cooking process, and wrapping process) in CV catering company. Citra Indo Rasa has been gotten potential danger from physical danger, biochemist danger and microbiology danger for all the processes.
Kata kunci: praktikum jasa boga, analisis risiko K3, sekolah menengah kejuruan
Potential hazard is commonly found in every daily activities, as well as practicum activities. The focus on this study is risk analysis in culinary service practicum in Vocational High School 2 Depok in 2015. This aim to identify the hazards and determine level of risk in the culinary service laboratory. Hazard identification method using the Job Hazard Analysis (JHA) and risk were calculated by semi-quantitative W.T. Fine‟s formula. In the practicum activity was found four types of hazards (physical, chemical, biological, and ergonomics) and 41 occupational health and safety hazard with the most common hazard is a physical hazard. The results of risk analysis can be divided into basic risk, existing risk and predictive risk. The recommendation to risk control in the form of administrative control such as Standard Operational Procedure (SOP) and its implementasion in each culinary service practicum.
Keywords: culinary service practicum, OHS risk analysis, vocational high school