The government of Indonesia is responsible for the assurance that every marketed product is guaranteed of its safety through BPOM certification and halal label in compliance with the law and regulation on halal assurance. Palm sugar is sugar in form of powder that is made of fresh sap juice and the production process is same as the production of palm sugar. The production process of this palm sugar is done manually, thus it is prone to chemical, physical, and biological contamination and is risky to its halal assurance system. This research aimed to design halal assurance and food safety tracking system for every production process of palm sugar by performing approach to ISO 22000:2018 and HAS 23000, starting from the raw material provision to packaging. The method used was descriptive qualitative. This research proposed the design for food safety and halal assurance system in the production process of palm sugar, presented in control-flowchart, critical control point determination, control flowchart verification, monitoring procedure, and regulation making in the production process of palm sugar. The result of the research showed that there were 22 HICCP and HACCP critical control point components in the production process of palm sugar. The next research that can be done is to design food safety and halal assurance tracking system in the production process of palm sugar.    

Keywords

Tracking System, Food Safety, Halal Assurance, Hazard Analysis Critical Control Point.