Application of Hazard Analysis and Critical Control Points (HACCP) on The Production Process Line of Noni Juice Drink (Morinda Citrifolia L.)

Hazard analysis and critical control point (HACCP) is a preventive system to ensure food safety. This enables product protection error correction, reduces costs due quality defects overcontrol of the final product. Collecting data using in-depth interviews, field observations, study documents owned by research object. The HACCP applied noni juice production line in UD Manjur Makmur Lumajang. this small industry seeking marketing approval from BPOM (Food Drug Supervisory Agency). Therefore, order follow concept safety produced, some changes are required process. Determination points (CCP) has focused on activities that considered pose hazard, limits at each have also been determined main hazards found were sorting, seal opening pouring press. application principle will enable more accurate process.