FOOD SAFETY RISK ANALYSIS IN MSME PRODUCT SUPPLY CHAIN FROM SCOR, SIX SIGMA AND HACCP INTEGRATION

Abstract

MSME baster is a business that is engaged in food, especially meatballs. This MSME baster needs to regulate food
processing which aims to avoid chemical microbial contamination and others. Starting from raw materials,
processing to consumption by consumers, attention is also given to maintaining product safety. The method used in
designing the layout of production facilities at MSME Baster is the integration of Scor, six sigma and Haccp. The
Score method was chosen because it performs and decomposes the process, can measure the supply chain objectively
based on existing data and can identify improvements that need to be made to create competitive advantage, the Six
Sigma method to identify problems in the production process and describe the shortcomings in terms of time, money,
customers and opportunities, Haccp can reduce the level of risk to morbidity and mortality associated with the
consumption of unsafe food. From the results in the process of making meatballs, there are 3 types that have been
described at the determining stage, namely rotten material, material contaminated with fungi, material contaminated
with the Pareto diagram, it is known that 39% can cause harm to food is control that comes from the upper limit
(UCL) of 0.06271 (LCL) of 0.038 with P (average proportion) of 0.07348363, which means that what happened to the
company the average proportion was 0.07 or 7%