HACCP
07 Februari 2018
The overview
PT Grahamas Intitirta
MAU PEPSI GRATIS ?
Syarat dan ketentuan : wajah harus mirip David Beckham
PACKAGING AND RAW MATERIAL PREPARATION
BOTTLE WASHING
FILLING PROCESS
GAS FILLING
FINAL PACKING
Saya Adalah konsumen setia
FOOD RECALLS
Food Recalls 1990-2000�Total = 389 issues !!�
FOOD RECALLS
Causes of Food Recalls 2001�Total = 17 !??#!
HACCP
In 1960, NASA designed HACCP for manufacturing space food
HACCP singkatan dari :
Analysis
And Critical
Control
Points
Hazard
Input
process
output
Bahaya dapat ditemukan dimana saja?
HAZARD
HAZARD
HAZARD
ELIMINATED OR REDUCED TO THE ACCEPTABLE LEVEL / di eliminasi atau dikurangi ke tingkat yang dapat di terima
HAZARD
HAZARD
HAZARD
CONTROL MECANISM / mekanisme kontrol
Sugar / gula
Manual feeding into sifter
Manual sifting
Manual feeding into mixer bowl
Flour / tepung
Manual feeding into sifter
Manual sifting
Manual feeding into mixer bowl
Water / air
Passing trough filter
Passing trough UV lamp
Manual feeding into mixer bowl
Oil / minyak
Manual feeding into filter
Manual pouring into frying pan
Oil Heating/pemansan minyak
Frying /
penggorangan
MIXING OF DOUGH
Banana / pisang
Manual Peeling /kupas manual
Manual cutting / potong manual
Manual Feeding into mixer Bowl
LET’S MAKE PISANG GORENG
LET’S MAKE PISANG GORENG
Frying / penggorengan
Manual transfer to used newspaper / penyimpanan manual ke koran bekas
Cooling in ambient storage / pendinginan ditempat penyimpanan sekitar
Passing trough Metal Detector / melewati detector logam
Packing
Warehousing
Distribution
Bahaya ada dimana?
HACCP
BUILDING STRUCTURE
EQUIPMENT CALIBRATION
HOUSEKEEPING
ENVIRONMENTAL TESTING FOR
MICRO-ORGANISMS
CODE DATING
RAW MATERIAL TESTING
PREVENTIVE MAINTENANCE
SANITATION
EQUIPMENT DESIGN
GMP
SUPPLIER APPROVAL
PRODUCT/ PROCESS DESIGN
PEST CONTROL
LABEL REVIEW
TRAINING
HOLD & RELEASE
TRACEABILITY
TESTING LABORATORY APPROVAL
CARRIER INSPECTION
FORMULATION
STORAGE
DISTRIBUTION
WATER QUALITY
OUTSIDE PROPERTY
RESIDUAL CHEMICAL TESTING
REWORK
LETTERS OF GUARANTEE
SHELF LIFE
RECALL PROCEDURES
PRODUCT SEQUENCING
MYCOTOXIN TESTING
PACKAGE DESIGN
APPROVED CHEMICALS
ANTIBIOTIC TESTING
PYRAMID OF FOOD SAFETY
PRE REQUISITE PROGRAM
7 PRINCIPLE OF HACCP
Hazard / bahaya
CCP
CRITICAL
LIMIT
MONITOR /pemantauan
CORECTING
ACTION/ tindakan perbaikan
VERIFICATION
RECORDS/CATATAN
7 PRINCIPLE OF HACCP
# 1
Daftar semua potensi bahaya
- Biological
- Chemical
- Physical
ANALISA BAHAYA
7 PRINCIPLE OF HACCP
# 2
Tentukan CCPs
Titik kendali kritis
# 2
Menentukan CCPs
# 2
Menentukan CCPs
7 PRINCIPLE OF HACCP
# 3
Menetapkan batas kritis
Critical limit / batas kritis
7 PRINCIPLE OF HACCP
# 4
Establish Monitoring System
Monitoring
7 PRINCIPLE OF HACCP
# 5
Establish Correcting Action
Corecting action
7 PRINCIPLE OF HACCP
# 6
Establish Verification Procedure
Verification
7 PRINCIPLE OF HACCP
# 7
Establish Documentation & Records
Dokomentasi & Record
Contoh Diagram Alir proses WT
Contoh Diagram Alir proses WT
CCP
CCP
OPRP
OPRP
Hazard Analisi & CCP Identification
CRITICAL CONTROL POINT
OPERATIONAL PRP
CCP
PRP
APA BEDANYA??
PRP
Adalah kondisi dasar (basic fondation) gabungan dari GMP, GWH, GAP dan peraturan serta prosedur lainnya yang dibutuhkan untuk memastikan proses pembuatan makanan berlangsung secara aman. PRP ditujukan untuk mengendalikan bahaya secara general/umum
OPRP
Adalah
CCP
Tahapan pada proses produksi dimana tindakan pengendalian dilakukan untuk menghilangkan hazard, mencegah hazard atau mengurangi hazard hingga ke level yang aman untuk dikonsumsi. Terdapat critical limit yang menjadi pembeda antara produk aman atau tidak.
1. MANAGEMENT RESPONSIBILITY
COMMITMENT
POLICY
TEAM
2. Resource Management
TRAINING
3. Recall
PROCEDURE
RESPONSIBILITY
4. Complaint
PROCEDURE
RESPONSIBILITY
UTILIZED FOR VERIFICATION
5. Sanitation
PROCEDURE
Responsibility
VERIFICATION for EFFECTIVENESS
6. Pest Control
PROGRAM
7. Employee Healthy
PROGRAM
8. Infrastructure
WALL
Floor
DRAINAGE
Storage
9. Internal Audit
Audit Plan
Auditor
HACCP improvement