Search

Tea is a beverage product that has many health benefits. The growth of the small and medium scale industry (SMEs) is able to push this industry sector to become the second largest beverage industry after mineral water in Indonesia. Controlling the risk of food safety hazards is very important for this sector to produce products that are safe for consumption. Focusing on prevention, Hazard Analysis and Critical Control Points (HACCP) can assist change including designing treatment equipment and procedures. This work provides an overview of the development of a HACCP system in a teaproducing SME-scale industry. The methodology used is based on the guidelines for developing a HACCP system. The results of the work found four critical control points (CCP) in the tea production line and as a recommendation, it is necessary to take corrective actions in receiving raw materials, chopping, grinding and drying tea.