Pollution Research Paper

STUDY OF RISK MINIMIZATION UTILIZATION OF BOTTLEDWATER BY CONSUMERS USING HAZARD ANALYSIS CRITICALCONTROL POINT (HACCP) AND EXTENDED PRODUCERRESPONSIBILITY (EPR) METHODS

MAS AGUS MARDYANTO, NIEKE KARNANINGROEM, ADHITIA SATRIA PRADANA

Abstract

The demand for drinking water in Cirebon City is increasing and is not proportional to the drinking water supply capacity of DWTP (PDAM) Cirebon City. So the Bottled Water Company was established, which is engaged in bottled water company, whose production rate continues to increase. The need for quality control methods to improve the quality of bottled drinking water products that can affect the quality of products consumed by the customers. Bottled Water Company applies the HACCP and EPR methods which aim to evaluate the performance of the bottled water production processing unit in planning quality control with the HACCP method, determine the quality control of bottled drinking water products to minimize negative risks to consumers with the EPR method, and compare the quality of freshly produced bottled water with products that consumers accept. Based on the analysis of existing conditions on the Bottled Water Company, the poor performance of the processing unit and the need for quality control monitoring is caused by replacing the membrane, cartridge micro filter and ozone generator, the ozone injection unit that exceeds the usage limit, poor quality of raw water pumps and back wash scheduling of carbon filter media affect the quality of production water and products. Quality control using the EPR method is carried out on the use of raw materials, production processes, finished products, product storage and distribution, sanitation and waste treatment, and product quality to consumers. Changes and decreases in product quality are due to the distance between the delivery to the store, the shipping or transportation process, the method of storage, and the length of time the product is stored.