Analysis of Potential Risks Food Safety and Halal Standards in Food Industry (Case Study of Wafer Production Process)

Abstract

One of the factors that determines the competitiveness of a food product is the quality assurance of food safety and halal. Consuming unsafe food can endanger the health and lives of consumers. Until now, the distribution of unsafe and non-halal food is still a problem for Indonesia. This research aims to determine the implementation of food safety and halal systems in companies. This research was carried out by conducting interviews with employees. Alternative strategies and risk controls are selected based on 5W + 1H. The research results show that the efforts made by the company to improve food safety and halal in the wafer manufacturing process are the implementation of the HACCP system and the Halal Product Guarantee System. The results of observations on the implementation of HACCP show that companies must always monitor the operation of the HACCP system in the production area to improve food quality and safety.