IMPLEMENTATION OF FOOD SAFETY ON FROZEN SHRIMP PRODUCT

Abstract

Indonesia is a country with extraordinary natural wealth, especially in marine products. Especially shrimp, which are widely spread throughout Indonesia. Seafood is one of the foods that are prone to causing food poisoning if the processing is not done properly. Therefore, food safety is needed as a standard to control and recognize the potential hazards in seafood. Shrimp is Indonesia's leading export commodity that requires quality and safe raw materials. To obtain appropriate raw materials for shrimp, all supply chain members must apply the requirements for quality assurance and safety of fishery products in accordance with Ministerial Decree No. 52A/KEPMEN-KP/2013. To analyse the application of food safety in shrimp starting from receiving, storing, preparing, and serving seafood products. The process of each stage must also be considered from the start of fish cultivation, processing or freezing process flow to the final product must also be considered because quality safety is the most important. So, the demand for frozen shrimp supplies has been certified and guaranteed quality and safety for consumption. Food safety in frozen shrimp aims to identify or ensure the exact frozen shrimp product and ensure that the frozen shrimp product is safe for consumption. The purpose of frozen shrimp products is to maintain the quality and quality of the shrimp so that the shrimp are safe for consumption. The system analyzes the quality control of frozen shrimp that can affect product quality improvement. Improving the quality of frozen shrimp products by comparing the basic unit and system evaluations based on the HACCP concept. Meanwhile, the frozen shrimp food safety strategy is to pay attention to Critical Control Points (CCP) to ensure food quality and safety to remain safe. The results show that the production of frozen shrimp products requires Critical Control Points (CCP) control to create quality and food-safety of frozen shrimp that are safe for consumers.