This research entitled "Conducting Food Quality Management System using Hazard
Analysis Critical Control Points (HACCP)" was conducted at Restaurant X in Central
Java, Indonesia. Research begins when management has received complaints from
customers due to poor food quality, such as: 1) Stale taste, 2) Food odor, 3)
Presence of dirt (hair and fly), 4) Condition of plate and glass is not clean.
The methodology used in this study is HACCP. This method is used to assist
restaurant management in evaluating the overall system in food processing. This
method consists of twelve steps with seven principles.
By following these seven principles, the potential hazards of products and processes
can be eliminated / prevented by applying the proposed control measures in each
process. With the improvements applied, there is a change in the risk level of each
process from 4 in the previous condition to 1 under current conditions. This value
proves there is a reduction of potential hazards in each product and process from
high to very low risk.