Analisis Bahaya Titik Kendali Kritis Proses Pengolahan Bola-Bola Daging di Instalasi Gizi Rumah Sakit

In the knot environment there are some medias that could transmit disease, one of them is food. Meatballs with beef as main ingredient is one of food that is made in The Installation Nutrition RSUP dr. Mohammad Hoesin Palembang. Meats are the main source of bacteria that cause infections and intoxications, such as Salmonella and Escherichia coli. Meatballs are so vulnerable to get contaminated by physical, biological, or chemical hazards. The purpose of this research is hazard analysis and critical control point at meatballs making. This research is descriptive qualitative research.Sources of information consists of six informants. Methods of research con-ducted is in-depth interview and observation. The instrument used is the test equipment NER Escherichia coli and Salmonella, in-depth interview guide-lines, checklists, and camera. The results showed that the critical controlpoints in meatballs making is acceptance of minced beef, wet food storage, kneading and forming the dough, boiling, draining, and presentation. Although based on the observation and interviews indicated that physicallymeatballs were good and E. coli and Salmonella in meatballs were nega-tive, the stress point is the potential dangers of biological pathogens and chemicals nitrite nitrate