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Lembar Kerja HACCP

Lembar Kerja HACCP

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Dipublikasikan oleh Rico Fernando Theo
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Published by: Rico Fernando Theo on Dec 17, 2013
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08/15/2014

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Prinsip 1 : Analisis Bahaya

Lembar Kerja HACCP 1.2.1 : Penetapan Signifikansi Bahaya pada Bahan Bak!Bahan Pendkng
"ama Pr#dk : $$$$$$$$..
Bahan
Bak!Pendkng
Bahaya
B ! K ! %
Smber Bahaya Pelang Keparahan Signifikansi!Pertimbangan Cara Pen&egahan
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.2.2 : Penetapan Signifikansi Bahaya pada Bahan Bak!Bahan Pendkng
CCP Bahaya Batas Kritis
Fillet Ayam
(daging
ayam)
Kontaminasi secara
fisik (fillet ayam
memar, berwarna
pucat dan
terdapat bulu)
dan biologi
(mikroba
patogen)
A) Persyaratan
mutu kelas 1
secara fisik.
Keadaan fillet
ayam yang
pucat, memar
dan berlendir.
B) Persyaratan
utu
ikrobiologis.
1) E. Coli maks
1!1"
1
cfu#g
$) Staphylococcus
aureus maks
1!1"
$
cfu#g
%) Salmonella sp
maks
negatif#$&g
"ama Pr#dk : $$$$$$$$..
Bahan
Bak!Pendkng
Bahaya
B ! K ! %
Penyebab
Bahaya
Pelang Keparahan Kemngkinan
'ak terdeteksi
Signifikansi!Pertimbangan Cara Pen&egahan
$$$$$$$.
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.2.(a : Penetapan Kateg#ri risik# pada Bahan Bak : Bahaya )mikr#*bi#l#gi
"ama Pr#dk : $$$$$$$$..
Bahaya Kateg#ri
+isik#
, - ./
A B C 0 1 %
Pr#dk :
$$$$$$$$$$$$$..
Bahan Bak :
$$$$$$$$$..$.$$.
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.2.(b : Penetapan Kateg#ri risik# pada Bahan Bak : Bahaya Kimia
"ama Pr#dk : $$$$$$$$..
Bahaya Kateg#ri
+isik#
, - ./
A B C 0 1 %
Pr#dk :
$$$$$$$$$$$$$..
Bahan Bak :
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.2.(& : Penetapan Kateg#ri risik# pada Bahan Bak : Bahaya %isik
"ama Pr#dk : $$$$$$$$..
Bahaya Kateg#ri
+isik#
, - ./
A B C 0 1 %
Pr#dk :
$$$$$$$$$$$$$..
Bahan Bak :
$$$$$$$$$..$.$$.
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.(. : .dentifikasi Bahaya dan Cara Pen&egahan pada 'ahap Pr#ses.
"ama Pr#dk : $$$$$$$.
'ahap Pr#ses Bahaya
B!K!%
2enis Bahaya Smber
Bahaya
Cara Pen&egahan
Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.3.1 : Penetapan Signifikansi Bahaya pada 'ahap Pr#ses
"ama Pr#dk : $$$$$$$$..
'ahap Pr#ses Bahaya
B ! K ! %
Smber Bahaya Pelang Keparahan Signifikansi!Pertimbangan Cara Pen&egahan
$$$$$$$$$.
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Prinsip 1 : Analisis Bahaya
Lembar Kerja HACCP 1.3.2 : Penetapan Signifikansi Bahaya pada 'ahap Pr#ses
"ama Pr#dk : $$$$$$$$..
'ahap Pr#ses Bahaya
B ! K ! %
Penyebab
Bahaya
Pelang Keparahan Kemngkinan
'ak terdeteksi
Signifikansi!Pertimbangan Cara Pen&egahan
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Prinsip 2 : Penetapan CCP
Lembar Kerja HACCP 2.1 : Penetapan CCP pada Bahan Bak
"ama Pr#dk : $$$$$$
Bahan Bak Bahaya P1 P2 P( CCP4
Prinsip 2 : Penetapan CCP
Lembar Kerja HACCP 2.2 : Penetapan CCP pada 'ahap Pr#ses
"ama Pr#dk : $$$$$$
'ahap Pr#ses Bahaya P1 P2 P( P3 P5 CCP4
Prinsip 2 : Penetapan CCP
Lembar Kerja HACCP 2.( : Penetapan CCP pada %#rmlasi
"ama Pr#dk : $$$$$$
%#rmlasi Bahaya P1 CCP4
Prinsip ( : Penetapan CL
Lembar Kerja HACCP ( : Penetapan Criti&al Limit
"ama Pr#dk : $$$$$$
Bahan Bak!'ahap Pr#ses CCP "#. Batas Kritis )CL*
Prinsip 3 : Penetapan Pr#sedr Pemantaan
Lembar Kerja HACCP 3 : Penetapan Pr#sedr Pemantaan
"ama Pr#dk : $$$$$$
Bahan Bak!'ahap Pr#ses CCP
"#.
Batas Kritis
)CL*
Pemantaan
Apa Bagaimana 0imana Siapa Kapan
Prinsip 5 : Penetapan 'indakan K#reksi
Lembar Kerja HACCP 5 : Penetapan 'indakan K#reksi
"ama Pr#dk : $$$$$$
Bahan Bak!'ahap Pr#ses CCP
"#.
Batas
Kritis )CL*
Pemantaan 'indakan K#reksi
Apa Bagaimana 0imana Siapa Kapan
Prinsip 6 : Penetapan /erifikasi
Lembar Kerja HACCP 5 : Penetapan /erifikasi
"ama Pr#dk : $$$$$$
Bahan Bak !
'ahap Pr#ses
CCP "#. Batas Kritis
)CL*
Pemantaan 'indakan
K#reksi
/erifikasi
Apa Bagaimana 0imana Siapa Kapan
Prinsip 7 : Penetapan 0#kmentasi
Lembar Kerja HACCP 5 : Penetapan 0#kmentasi
"ama Pr#dk : $$$$$$
Bahan Bak !
'ahap Pr#ses
CCP "#. Batas Kritis
)CL*
Pemantaan 'indakan
K#reksi
/erifikasi 0#kmentasi
Apa Bagaimana 0imana Siapa Kapan
+en&ana HACCP
Pr#dk : $$$$$$$$
P.'. $$$$$$$$$$
Bahan Bak !
'ahap Pr#ses
CCP "#. Batas Kritis
)CL*
Pemantaan 'indakan
K#reksi
/erifikasi 0#kmentasi
Apa Bagaimana 0imana Siapa Kapan

berwarna pucat dan terdapat bulu) dan biologi (mikroba patogen) "ama Pr#d k : $$$$$$$$. 1) E. $$$$$$ $$$$$$ $$$$$$ $$$$$$. Bahan Bak !Pend k ng $$$$$$$. Coli maks 1!1"1 cfu#g $) Staphylococcus aureus maks 1!1"$ cfu#g %) Salmonella sp maks negatif#$&g Fillet Ayam (daging ayam) Kontaminasi secara fisik (fillet ayam memar.Prinsip 1 : Analisis Bahaya Lembar Kerja HACCP 1.2 : Penetapan Signifikansi Bahaya pada Bahan Bak !Bahan Pend k ng CCP Bahaya Batas Kritis A) Persyaratan mutu kelas 1 secara fisik. $$$$$$ $$$$$$ $$$$$$ $$$$$$. B) Persyaratan utu ikrobiologis. memar dan berlendir. $$$$$. $$$$$$$$$$$ $$$$$$$$ . Bahaya B!K!% $$$$$....2. Penyebab Bahaya $$$$$$ Pel ang $$$$$... Keadaan fillet ayam yang pucat. Keparahan $$$$$$ Kem ngkinan 'ak terdeteksi $$$$$$. $$$$$. Signifikansi!Pertimbangan $$$$$$$$$$$ Cara Pen&egahan $$$$$$$$ $$$$$$$. $$$$$$$$$$$ $$$$$$$$ $$$$$$$.

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