World Journal of
Pharmaceutical and Life Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
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Abstract

THE APPLICATION OF HACCP SYSTEM ON THE CHICKEN RENDANG MENU FOR VA-44 AIRLINE AT AF. Ltd

Ni Made Ayu Suardani Singapurwa*, A.A. Made Semariyani, I Putu Candra, I Nyoman Rudianta and Anak Agung Diah Aprianti

ABSTRACT

AF Ltd. is one of the companies engaged in providing food and beverages in fresh conditions for airlines. This company has ISO 22000:2005 and ISO 9001:2015 certificates and applies HACCP (Hazard Analysis Critical Control Point). Chicken Rendang is one of the menus served for VA-44 airline. This menu is made from boneless chicken meat. This menu is served with steamed rice, yellow pickles and fried shallots. Chicken Rendang is produced and packaged with full consideration of food safety, so it would not be damaged and is safe for consumption despite a long flight distance. HACCP system at AF Ltd. for the Chicken Rendang product for the VA-44 airline has been implemented properly starting from receiving raw materials, storage (storage freezer), cooking, blast chilling, to portioning. The Chicken Rendang menu for the VA-44 airline is suitable for consumption, because the production process is still below the critical limit of each CCP that has been set by AF Ltd. Bali.

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