HUBUNGAN PENERAPAN PRINSIP HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) DENGAN TINGKAT KEAMANAN MAKANAN PADA SPPG DI PETUMBUKAN

Results:
The results showed that most respondents had good implementation of HACCP principles, namely 44 respondents (88.0%), while 6 respondents (12.0%) were in the poor category. The majority of food safety levels were categorized as safe, namely 34 respondents (68.0%), while 16 respondents (32.0%) were categorized as unsafe. The Chi-square test showed a p-value of 0.001. Conclusion: There was a significant relationship between the implementation of HACCP principles and food safety level at SPPG Petumbukan in 2026. HACCP implementation should be improved, especially in documentation, compliance with work procedures, handwashing practices, food storage, and food packaging.