Control of the critical points for the safety of pasteurized milk in CV Cita Nasional

<p>This study aims to determine the control of critical points in production pasteurized milk CV. Cita Nasional by implementing Hazard Analysis Critical Control Point (HACCP) system. This research was descriptive qualitative with aim exploring data depth and specifically. The collection techniques used were interviews observation. Interviews conducted each part Furtherstep observation collect point all chains. determining source contamination production. danger mixing process is from tools, workers environment. pasteurization homogenization time temperature that are not fulfilled. cooling spore-forming bacteria do die during process. Sources packaging come less sterile, distribution consumers product fluctuations container damage shipping for carried out applying SOP HACCP principles as an effort prevent guarantee products can be consumed a Safe, Healthy, Whole Halal (ASUH) way.</p>