HACCP Plan of Frozen Milkfish Satay for Supporting Cold Chain Management in PT. Agrobisnis Banten Mandiri (Perseroda)

Abstract

Banten has abundant fish resources with 499.62 km coastline length. Fish is perishable food with short shelf life. Freezing is alternative process to maintain quality of fish. PT. Agrobisnis Banten Mandiri (PT. ABM) has a mission to be distribution center in Banten Province. One of distributing commodity PT. ABM is frozen fish (frozen milkfish satay). Good practices of processing and distributing were needed to maintain quality. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. Cold chain management can maintain quality in distributing frozen fish. This researched was aimed to design HACCP plan of frozen milkfish satay for supporting cold chain management in PT ABM. The collecting data was done by observation, in-depth interview, documentation review, and literature review. Results of this study are hazard analysis and determine critical control point (CCP) for the product.