IMPLEMENTASI SISTEM MANAJEMEN KEAMANAN PANGAN HACCP DALAM MENJAMIN KUALITAS PRODUK TAIYAKI : STUDI LAPANGAN DI JEPANG INDUSTRI PANGAN

Bakery products with cream fillings, such as Mini Taiyaki, are highly susceptible to microbiological hazards, particularly at the postheating stage, and therefore require stringent process controls to ensure product safety and quality. This study aims to analyze the implementation of the Hazard Analysis and Critical Control Point (HACCP) system along the Mini Taiyaki production line based on field data collected during an internship programme. The scope includes hazard analysis, identification of critical control points,
determination of critical limits, monitoring and corrective action
mechanisms, as well as the planning of microbiological verification
and documentation. The study adopts a descriptive case study design
focusing on a single production line, with data collected through
structured observations across all process stages, review of standard
operating procedures and production records, directed interviews
with operators and quality assurance personnel, and the development
of a microbiological verification plan covering finished products,
cream fillings, the packaging environment, operators’ hands, air, and
process water. Hazard analysis was conducted using a probability–
severity matrix to determine hazard significance, while the
identification of critical control points employed a decision tree
adapted to the characteristics of the process. The results indicate that
the dominant hazards are biological in nature, with five main critical
control points identified: baking, rapid cooling, metal detection,
packaging hygiene, and finished product storage. The system design
emphasizes microbial elimination, prevention of microbial growth,
and avoidance of recontamination. Consistent implementation with
disciplined monitoring, corrective actions, microbiological
verification, and FSMS integration strengthens sustainable safety and
quality assurance for Mini Taiyaki.