KAJIAN PUSTAKA: IDENTIFIKASI TITIK KENDALI KRITIS MELALUI HACCP (Hazard Analysis and Critical Control Points) PADA PROSES PENGOLAHAN TEH HITAM

Tea is a very popular and favored beverage in Indonesia. The processing of dry tea goes through a series of complex steps to produce high-quality tea products. This study aims to identify
critical control points, hazard analysis, and corrective/control actions to improve the safety and quality of dry tea products using the HACCP approach. HACCP is a food safety system based on certain principles. The goal is to identify potential hazards that may occur at each stage and implement appropriate controls to prevent them. The research method used is a systematic review with PRISMA. Data searches were conducted through the Google Scholar, Science Direct, Taylor and Francis and Typeset.io databases, with a publication range of 2014-2024. The keywords used include "HACCP", "tea processing", "tea control", "Critical control points", "tea processing" and "Food safety". The
initial total of 1114 articles was reduced to 7 journals after identification, screening, eligibility, and inclusion, which discuss the critical control points in the black tea processing process. The research results mention the critical control points found in the processing of black tea, namely at the stages of withering, grinding, enzymatic oxidation and drying. At these critical control points, potential hazards were found. Temperature and time are considered hazards as they can affect the characteristics and
compounds of tea at subsequent stages. In general, the control measures taken are checking the temperature and time involved in the withering, fermentation oxidation and drying processes. The corrective actions taken include sorting and grouping the tea based on its quality results, and performing rework in the drying process if the tea does not meet the standard requirements.