Hazard Analysis and Critical Control Points (HACCP) System at Five Star Hotel: A Case Study of XYZ Hotel at Surabaya

Abstract

This study aims to analyze the implementation of the Hazard Analysis and Critical Control Points (HACCP) system in the Receiving Division of a five-star hotel in Surabaya. As food safety is a fundamental component of service quality, especially in the hospitality industry, the HACCP system offers a structured preventive approach to identifying and controlling food-related hazards. The research highlights the steps taken by the Receiving team in hazard identification, establishing critical control points, setting critical limits, monitoring processes, and implementing corrective actions. The study also identifies limitations faced by the hotel, particularly in manpower and technical capacity for hazard detection, which may affect the consistency of HACCP implementation. This paper concludes that while the system is largely implemented effectively, certain improvements are necessary to ensure full compliance and maintain premium service standards.