Application of Risk Management to Food Safety (Case Study of Ayam Geprek Azis in Semarang City)

Abstract

This study aims to explore the application of risk management in ensuring food safety at the micro, small, and medium enterprise Ayam Geprek Azis in Semarang City. The main problem faced by culinary MSMEs is the potential risk to food safety, which has not been systematically managed and may affect product quality and consumer trust. This research employed a descriptive qualitative approach with data collected through observation, in-depth interviews, and documentation. Informants were selected purposively based on their direct involvement in the food production process. Data were analyzed using an interactive model consisting of data reduction, data display, and conclusion drawing. The findings indicate that the primary risks include biological contamination, poor equipment sanitation, and limited worker understanding of personal hygiene. Risk mitigation efforts are conducted informally through habitual practices, but they do not refer to formal standards. The study concludes that although this MSME has not implemented a formal risk management system, it demonstrates initial readiness to adopt a more structured approach, especially with appropriate training and assistance.