Studi Tentang Persepsi, Praktek dan Sikap terhadap Sistem HACCP pada Industri Pakan Dalam Mencapai Kesesuaian Keamanan Pakan

industry have not yet been implementing the feed safety system including the feed hygiene practices. Therefore,A study of perceptions, practices and attitudes on hazard analysis critical control point (HACCP) in achieving feedsafety compliance of Indonesian stock-feed production has been conducted. This study was carried out usingframe works of study as follows, i.e. Module I, Assessment on existing conditions using methods of survey,observe, interview, plant visit and distribute a questionnaire to medium and large feed industries at 6 provinces,i.e Lampung, Banten, West Java, Center of Java, East Java and South Sulawesi with the number of samples forrespondents about 20 feed industries; They were also asked about the feed hygiene practices in their business,their systems used such as HACCP, and the perceptions and attitudes toward a range of feed hygiene issues;Module II, Identification of potential critical control points; Module III, Evaluation of HACCP programs. Theanalysis was conducted using descriptive analysis method that developed by Hair et al. and to test the differenceusing one-way statistical analysis of variance. The results showed that the HACCP systems were implemented at95% in the large feed industries and 65% in the medium feed industry, respectively (P< 0.005); 30% medium and15% of large feed industry managers stated that their business represented a low-risk to feed safety. Higherlevels of feed hygiene qualifications among the industry managers and higher perceptions among managers ofthe risk of feed safety of the business were also significantly related to use HACCP in sectors (P<0.05). Sixpotential hazards were identified along the process to be controlled as critical control points (CCPs). Total cost forimplementing the system was around 1 billion and 400 millions rupiahs; while the time needed since designing upto fully operating the system with audit results fulfill the prerequisite programs and HACCP requirement was about7 months.