ANALYZING THE APPLICATION OF FOOD SAFETY BASED ON THE HACCP SYSTEM IN THE FOOD RECEIVING AND STORING SECTION AT MELIA BALI VILLAS & SPA RESORT

Abstract

This research is made to analyze the application of food safety procedures based on the HACCP system applied at Melia Bali Villas & SPA Resort. Focusing in the receiving and storing section, this research is aimed to find out how effective is the implementation of food safety procedures in the receiving and storing section. Furthermore, through this research, major obstacles and critical problems that may cause the ineffectiveness are identified as one of the steps to overcome obstacles and improving effectiveness of food safety application based on the HACCP system. This research study is focusing in the food receiving and storing sections which, according to the HACCP flow diagram, are take place in the first step of food production process. By using descriptive qualitative methodology, this thesis presents all information, data analysis, findings and recommendations in the form of comprehensive description and explanations. For decades, the failure of effective food safety procedure implementation has become major issue in the food industry, especially in the food service business such as restaurant, café and hotels. The lack of information and trainings to the food handlers and management has made the business crews poor of proper knowledge and skills. This thing has become the most common cause of the ineffectiveness in the food safety procedures implementation. However, the proper HACCP plan and its appropriate implementation should be the best solution for this issue.