| Summary: | The development of restaurant based fried chicken, recently, is
booming. There are various flavors and serving method given by business
player to attract consumer�s intention. Aside of having higher nutrition, fried
chicken is a well�liked product by the ranging of age of consumer started
from children to adult. The usage of local chicken considers precisely since it
has lower fat and the meat is more rubbery than broiler. Therefore, the
analysis is necessarily conducted to decide the risk potency often met in the
production process that can potentially increase the risk of product safety.
Ayam Goreng Suharti Restaurant is one of legendary restaurants in
culinary, mainly in Yogyakarta. As one of culinary businesses, Ayam Goreng
Suharti Restaurant can implement a safety food management,
HACCP(Hazard Analysis Critical Control Point) principle. One of HACCP
principles is to decide critical control point or CCP. The decision of CCP is
performed by using HACCP Analysis Check Sheet and Decision Tree. CCP is
stated in every process starting from the beginning to final of production
process, and select the limit of critical control point in any stage that can
potentially result any hazard.
CCP in the final production process of fried chicken is at frying and
leaking stage. The available hazard potency may result health disturbance for
consumer. The critical limit stated is the using of edible oil that is not more
than twice, and the leaking is done until the last oil left in the product.
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