Evaluasi Penerapan Prinsip HACCP dalam Menjamin Mutu dan Keamanan Pangan di Hotel X Solo

Evaluation of the Implementation of HACCP Principles in Ensuring Food Quality and Safety at Hotel X Solo

Abstract

Food safety is an essential aspect of the hospitality industry, particularly in star-rated hotels that demand the highest quality standards. This study aims to evaluate the effectiveness of the Hazard Analysis and Critical Control Point (HACCP) system in ensuring food quality and safety in the food preparation process at Hotel X Solo. This study employed a qualitative approach with triangulation data collection techniques, including questionnaires distributed to relevant staff (reception, food processing, and stewarding) and in-depth interviews with key management (Executive Chef). The results indicate that Hotel X Solo has a comprehensive HACCP Standard Operating Procedure (SOP). However, implementation in the field has not reached optimal levels, with the current implementation rate hovering at 80%. This gap was identified as stemming from a lack of understanding and awareness among staff of the importance of each HACCP procedure. In response, hotel management has proactively implemented 15-minute daily refresher training and planned external training to strengthen staff competencies. This study underscores the importance of ongoing education and training as key factors in improving compliance and achieving effective HACCP implementation, ensuring optimal food safety and quality for consumers.