Implementation of hazard analysis critical control point (HACCP) in nutrition department of Hospital “X”, Batu city, Indonesia

Hazard Analysis Critical Control Point (HACCP) is a proven food safety management system based on preventive measures which aim to identify possible hazard in each stage of the food supply chain. The food management in hospital institutions is more complex and requires special handling. The purpose of this research is to evaluate the application of HACCP principle in the provision of food in Nutrient Installation of Hospital X in Batu City. The research design used is descriptive qualitative which was conducted in the Nutrition Installation of Hospital X in July 2015. Total information sources of this research are 9 informants who were selected by the universal sampling which is the whole employees in Nutrition Installation of Hospital X, Batu City. The data collection was done through interview and observation. The results that HACCP Principle has not been implemented maximally because it is not supported by the policy that should be owned by X Hospital of Batu City. It can be concluded that Hospital X has not applied the principle of HACCP maximally because the Hospital does not have a standard implementation of HACCP Principle.