Pengembangan Prosedur Haccp Food Safety dengan Metode Design Thinking
Main Article Content
An overview of important aspects of food safety in the restaurant industry by outlining the significant threat of microbial contamination in food processing and the subsequent health implications that can arise from foodborne illness. This article underscores the need for strict management and hygiene practices to mitigate these risks. In addition, it highlights the important role of preventive measures, particularly the adoption of food safety management systems such as HACCP, which play a role in identifying and controlling potential hazards in food production and preparation processes. In addition, the impact of customer feedback can affect a restaurant's reputation and customer satisfaction levels. Overall, it emphasized the importance of routine food safety practices and the proactive role of restaurant management in maintaining public health and maintaining consumer trust.
Keywords:
Design Thinking, Food Safety, HACCP, Moment of Truth
Abughoush, Mahmoud, Olaimat, Amin N., Al-Holy, Murad A., Al-Dabbas, Maher, Alavi, Sajid, Maghaydah, Sofyan, Choudhury, Imranul, Nour, Mohammad, & Abu-Ghoush, Laith. (2023). Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19. Heliyon, 9(8). https://doi.org/10.1016/j.heliyon.2023.e18936.
Bukhari, Mamdouh A., Banasser, Talib M., El-Bali, Mohammed, Bulkhi, Rasha A., Qamash, Razaz A., Trenganno, Amal, Khayyat, Maher, Kurdi, Mohammed A., Al Majrashi, Ahmed, & Bahewareth, Fayez. (2021). Assessment of microbiological quality of food preparation process in some restaurants of Makkah city. Saudi Journal of Biological Sciences, 28(10), 5993–5997.
Fajarianto, Otto, Iqbal, Muchammad, & Cahya, Jaka Tubagus. (2017). Sistem penunjang keputusan seleksi penerimaan karyawan dengan metode weighted product. Jurnal Sisfotek Global, 7(1).
Firestone, Melanie J., Eikmeier, Dana, Scher, Deanna, Medus, Carlota, Hedeen, Nicole, Smith, Kirk, & Hedberg, Craig W. (2020). Can aggregated restaurant inspection data help us understand why individual foodborne illness outbreaks occur? Journal of Food Protection, 83(5), 788–793.
Goni, Habelana Lucia. (2023). Analisis Risiko Operasional Terhadap Kepuasan Pelanggan pada Bisnis Restoran (Studi Kasus Restoran Warong Bakar Bakar). Universitas Kristen Indonesia.
Hoover, E. Rickamer, Masters, Matthew, Johnson, Jona, McKelvey, Wendy, Hedeen, Nicole, Ripley, Danny, & Brown, Laura. (2023). Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-Contamination. Journal of Food Protection, 86(12), 100182. https://doi.org/10.1016/j.jfp.2023.100182.
Kaskela, Jenni, Sund, Reijo, & Lundén, Janne. (2021). Efficacy of disclosed food safety inspections in restaurants. Food Control, 123, 107775. https://doi.org/10.1016/j.foodcont.2020.107775.
Lovelock, Christopher, & Wirtz, John. (2011). Pemasaran jasa perspektif edisi 7. Jakarta: Erlangga, 4.
Marot, Emmanuel, Fernandez, Giovanni, Carrick, Jon, & Hsi, Justin. (2017). Investing in online peer to peer loans: A platform for alpha. Journal of Applied Business and Economics, 19(2).
Purwanto, Hadi, Alauddin, Muhammad Hery Riyadi, & Ramli, Muhammad Suni. (2024). Analisis Penanganan Ikan Yang Baik Di Pps Nizam Zachman Jakarta Dengan Metode Design Thinking. Jurnal Teknologi Perikanan Dan Kelautan, 15(1), 33–46.
Rifat, M. A., Talukdar, Imdadul Haque, Lamichhane, Nishan, Atarodi, Vera, & Alam, Syeda Saima. (2022). Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control, 142, 109262. https://doi.org/10.1016/j.foodcont.2022.109262
Sha, Yongzhong, Song, Xiangrong, Zhan, Jian, Lu, Li, Zhang, Qingxia, & Lu, Yao. (2020). Regional character, restaurant size, and food safety risk: evidence from food safety violation data in Gansu Province, China. Journal of Food Protection, 83(4), 677–685. https://doi.org/10.4315/0362-028X.JFP-19-457.
Tian, Feng. (2017). A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things. 2017 International Conference on Service Systems and Service Management, 1–6. IEEE.
Ubud, Sahnaz, & Ubud, Suzan. (2016). Strategi kualitas hubungan merek, komitmen, kecintaan terhadap loyalitas merek pada restoran waralaba. MIX: Jurnal Ilmiah Manajemen, 6(3), 152457.
Villamiel, Mar, & Méndez-Albiñana, Pablo. (2022). Update of challenges for food quality and safety management. Journal of Agriculture and Food Research, 10, 100393. https://doi.org/10.1016/j.jafr.2022.100393
Widjajanti, Widjajanti, & Rahmawati, Siti Irma. (2021). Pangan Halal dan Perilaku Higienis Dalam Kuliner: Pendekatan Filosofis. Jurnal Ilmiah Pangan Halal, 3(2), 21–25.
Bukhari, Mamdouh A., Banasser, Talib M., El-Bali, Mohammed, Bulkhi, Rasha A., Qamash, Razaz A., Trenganno, Amal, Khayyat, Maher, Kurdi, Mohammed A., Al Majrashi, Ahmed, & Bahewareth, Fayez. (2021). Assessment of microbiological quality of food preparation process in some restaurants of Makkah city. Saudi Journal of Biological Sciences, 28(10), 5993–5997.
Fajarianto, Otto, Iqbal, Muchammad, & Cahya, Jaka Tubagus. (2017). Sistem penunjang keputusan seleksi penerimaan karyawan dengan metode weighted product. Jurnal Sisfotek Global, 7(1).
Firestone, Melanie J., Eikmeier, Dana, Scher, Deanna, Medus, Carlota, Hedeen, Nicole, Smith, Kirk, & Hedberg, Craig W. (2020). Can aggregated restaurant inspection data help us understand why individual foodborne illness outbreaks occur? Journal of Food Protection, 83(5), 788–793.
Goni, Habelana Lucia. (2023). Analisis Risiko Operasional Terhadap Kepuasan Pelanggan pada Bisnis Restoran (Studi Kasus Restoran Warong Bakar Bakar). Universitas Kristen Indonesia.
Hoover, E. Rickamer, Masters, Matthew, Johnson, Jona, McKelvey, Wendy, Hedeen, Nicole, Ripley, Danny, & Brown, Laura. (2023). Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-Contamination. Journal of Food Protection, 86(12), 100182. https://doi.org/10.1016/j.jfp.2023.100182.
Kaskela, Jenni, Sund, Reijo, & Lundén, Janne. (2021). Efficacy of disclosed food safety inspections in restaurants. Food Control, 123, 107775. https://doi.org/10.1016/j.foodcont.2020.107775.
Lovelock, Christopher, & Wirtz, John. (2011). Pemasaran jasa perspektif edisi 7. Jakarta: Erlangga, 4.
Marot, Emmanuel, Fernandez, Giovanni, Carrick, Jon, & Hsi, Justin. (2017). Investing in online peer to peer loans: A platform for alpha. Journal of Applied Business and Economics, 19(2).
Purwanto, Hadi, Alauddin, Muhammad Hery Riyadi, & Ramli, Muhammad Suni. (2024). Analisis Penanganan Ikan Yang Baik Di Pps Nizam Zachman Jakarta Dengan Metode Design Thinking. Jurnal Teknologi Perikanan Dan Kelautan, 15(1), 33–46.
Rifat, M. A., Talukdar, Imdadul Haque, Lamichhane, Nishan, Atarodi, Vera, & Alam, Syeda Saima. (2022). Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control, 142, 109262. https://doi.org/10.1016/j.foodcont.2022.109262
Sha, Yongzhong, Song, Xiangrong, Zhan, Jian, Lu, Li, Zhang, Qingxia, & Lu, Yao. (2020). Regional character, restaurant size, and food safety risk: evidence from food safety violation data in Gansu Province, China. Journal of Food Protection, 83(4), 677–685. https://doi.org/10.4315/0362-028X.JFP-19-457.
Tian, Feng. (2017). A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things. 2017 International Conference on Service Systems and Service Management, 1–6. IEEE.
Ubud, Sahnaz, & Ubud, Suzan. (2016). Strategi kualitas hubungan merek, komitmen, kecintaan terhadap loyalitas merek pada restoran waralaba. MIX: Jurnal Ilmiah Manajemen, 6(3), 152457.
Villamiel, Mar, & Méndez-Albiñana, Pablo. (2022). Update of challenges for food quality and safety management. Journal of Agriculture and Food Research, 10, 100393. https://doi.org/10.1016/j.jafr.2022.100393
Widjajanti, Widjajanti, & Rahmawati, Siti Irma. (2021). Pangan Halal dan Perilaku Higienis Dalam Kuliner: Pendekatan Filosofis. Jurnal Ilmiah Pangan Halal, 3(2), 21–25.
