Identification of Hazard Analysis Critical Control Point (HACCP) on Wingko Crispy Products at the Teaching Factory of SMK Negeri 1 Lamongan

Abstract

Wingko Crispy is a superior, innovative product of traditional Wingko, produced at the Teaching Factory of SMK Negeri 1 Lamongan. The Hazard Analysis Critical Control Point (HACCP) system has not been formally implemented at the Teaching Factory, which is the basis for this research. This study aims to identify Critical Control Points (CCPs) in Wingko Crispy production. The method used is a descriptive qualitative approach, with HACCP applied through observation, interviews, and documentation carried out in January–February 2026 and CCP determination using a decision tree. The study found three CCPs: receiving coconut raw materials that may have Aspergillus flavus toxins, roasting with a critical limit of the product core temperature ≥75°C measured with a probe thermometer, and storing finished products with critical limits of temperature ≤30°C, RH ≤70%, moisture content ≤5%, and water activity ≤0.85.