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HACCP MANUAL

QM-MAP-02

DAFTAR ISI

Daftar Amandemen ................................................................................................... i


Distribusi Panduan .................................................................................................... ii

1. Ruang Lingkup ................................................................................................ 1.

2. Acuan Normatif ............................................................................................... 1.

3. Sistem manajemen Keamanan Pangan


3.1. Persyaratan Umum ........................................................................................ 2.
3.2. Persyaratan Dokumentasi ............................................................................... 2.

4. Tahap Perencanaan HACCP


4.1. Tim Keamanan Pangan .................................................................................. 3.
4.2. Karakteristik Produk ....................................................................................... 3.
4.3. Maksud Penggunaan Produk ........................................................................... 3.
4.4. Diagram Alir Proses Produksi .......................................................................... 3.
4.5. Verifikasi Diagram Alir .................................................................................... 4.
4.6. Analisa Bahaya .............................................................................................. 4.
4.7. Identifikasi CCP ............................................................................................. 6.
4.8. Penetapan Batas Kritis ................................................................................... 6.
4.9. Monitoring Batas Kritis ................................................................................... 7.
4.10. Penetapan Tindakan Koreksi ........................................................................... 7.
4.11. Verifikasi Sistem HACCP ................................................................................. 8.
4.12. Dokumentasi ................................................................................................. 9.

5. Pre-Requisite Program .................................................................................... 9.

6. Tinjauan manajemen
6.1. Manajemen Puncak ........................................................................................ 9.
6.2. Masukan Tinjauan ......................................................................................... 9.

7. Perbaikan Sistem Manajemen Keamanan Pangan


7.1. Perbaikan Berkesinambungan ......................................................................... 9.
7.2. Pemutakhiran Sistem Manajemen Keamanan Pangan ....................................... 10.

8. Penarikan Produk (Recall) .............................................................................. 10.

9. Sistem Ketelusuran (Traceability) ................................................................... 10.

Lampiran
A. Karakteristik dan Maksud Penggunaan Produk
B. Penetapan 7 Prinsip HACCP
C. Good Manufacturing Practices
D. Sanitation Standart Operating Procedure
E. Penarikan Produk (Recall)
F. Sistem Ketelusuran (Traceability)

PT. MATAHARI AQUA PROSPERINDO


QUALITY ASSURANCE DEPARTMENT September 2017 | Rev. 0.0 |