Jackfruit Flour: Halal Processing Technologies and Application of Hazard Analysis Critical Control Point (HACCP)

The jackfruit (Artocarpus heterophyllus Lam) is the world's most significant fruit. It is abundant in South East Asia, such as Malaysia and Thailand. Jackfruit contains various vitamins and minerals, including vitamin A, vitamin C, thiamine, and riboflavin, as well as calcium, potassium, iron, sodium, zinc, and niacin. Jackfruit pulp protein, dietary fibre, and carbohydrate percentages are 1.9%, and 1.1%, respectively. The jackfruit has been processed into flour for baking, pastries, and confections. HACCP, or Hazard Analysis Critical Control Points, is a requirement for food safety and quality. This research sought to develop a HACCP plan for jackfruit flour. The HACCP model was established based on actual facility conditions. A three-person HACCP team initiated the HACCP plan, verification procedures, and record-keeping system. Two critical control points (CCPs) and one operational prerequisite program (OPRP) were identified in the processing facility. Vendor precertification, pre-shipment record-review program, and central product temperature (range 32⁰–40⁰C) were the essential CCPs identified. This procedure established good personal hygiene practices for employees by the halal certification requirement. Based on their research and findings, the authors recommend implementing the HACCP system in the jackfruit flour processing facility.