LOGO UNIT
PENGOLAHAN
PT. ..........
JL. .........., Dsn. ..........., Ds…............, Kec. ............, Kab. ............., Prov. ..........
INDONESIA
T : 0123456 F: 4567890
MANUAL HACCP
PT.......................
TANGGAL VALIDASI
DD MMMM YYYY
TIM HACCP
PELATIHAN
1 Direktur
2 Kepala Produksi
4 PPIC
5 Staf Administrasi
6 Teknisi
TABLE OF CONTENTS
CONTENTS...................................................................................................... 1
1. BACKGROUND INFORMATION........................................................................ 2
1.1 Company Profile.......................................................................................... 2
1.2 Organization Chart...................................................................................... 3
1.3 Product Description.................................................................................... 4
1.4 Process Flow Chart...................................................................................... 5
2. HAZARD ANALYSIS WORK SHEET.................................................................... 6
3. IDENTIFICATION OF CCP................................................................................. 9
3.1 Using Decision Tree..................................................................................... 9
3.2 Ccp At Flow Chart........................................................................................ 10
4. CONTROL ESTABLISMENT FOR CCP.................................................................... 11
5. PRE-REQUISITE PROGRAM (GMP/SSOP)......................................................... 12
5.1 Good Manufacturing Practices (Gmp)......................................................... 12
5.2 Sanitation Standar Operating Procedure (Ssop)......................................... 15
6. VERIFICATION PROCEDURE............................................................................. 18
7. RECALL PROCEDURE ..................................................................................... 19
8. CONSUMERS COMPLAINT............................................................................... 20
9. LABEL/SPECITION ..................................................................................... 21
LAY OUT UPI....................................................................................................... 22
LAY OUT AIR BERSIH DAN LIMBAH CAIR ............................................................ 23
CONTROL PEST AND INSECT KILLER.................................................................... 25
LOGO Bagian : V
TABLE OF ANNEX
1. INFORMASI UMUM
1.1. PROFIL PERUSAHAAN
NAME OF COMPANY :
NAMA PERUSAHAAN
COMPANY ADDRESS :
ALAMAT PERUSAHAAN
TELEPHONE NUMBER :
NOMOR TELEPON
FACSIMILE :
FAKSIMILE
E-MAIL :
E-MAIL
PLANT ADDRESS :
ALAMAT PABRIK
TELEPHONE NUMBER :
NOMOR TELEPON
FACSIMILE :
FAKSIMILE
E-MAIL :
E-MAIL
APPROVAL NUMBER :
NOMOR APROVAL
OTHER REGISTRATION :
NO. REGISTRASI LAIN
2. DESKRIPSI PRODUK
1 Product Name
Nama Produk
2 Species Name (Scientific
name)
Nama Species (Nama
Ilmiah)
3 Raw material Origin
Asal Bahan Baku
4 How is Raw material a.
Received
Bagaimana bahan baku
diterima
5 Finished product
Produk Akhir
6 Ingredients
Bumbu/Media
7 Processing Steps
Tahapan Pengolahan
8 Packing Type
Jenis Kemasan
9 Storage Condition a.
Kondisi Penyimpanan
10 Shelf life
Daya Awet
11 Labels / Specification a.
Label/Spesifikasi
12 Methode of Distribution
Metode distribusi
13 Intended Use
Tujuan penggunaan
14 Intended Consumer
Tujuan Konsumen
15 Intended Customer
Pelanggan yang dituju
/Pembeli
5
LOGO HACCP PLAN No :
UNIT JUDUL : Halaman : 1/1
PENGOLAHAN Edisi/Revis : 1/0
IDENTIFIKASI CCP
i
2.5. IDENTIFIKASI CCP
LOGO HACCP No :
UNIT JUDUL : Halaman : ½
PENGOLAHAN Edisi/Revis : 1/0
PENGENDALIAN CCP
i
2.6. PENGENDALIAN CCP
No CCP in Significant hazard Critical limit (target and Monitoring procedures Corrective Verification Records
processing step and cause tolerances if needed (what, How, Who, when, action Verifikasi Rekaman
CCP pada Bahaya signifikan Batas kritis (target dan where) Tindakan
tahapan proses dan penyebab toleransi jika diperlukan) Prosedur monitoring perbaikan
1.
2
3
LOGO HACCP No :
UNIT JUDUL : Halaman : 1/2
PENGOLAHAN Edisi/Revis : 1/0
GOOD MANUFACTURING PRACTICES (GMP)
i
7. RECALL PROCEDURES
PROSEDUR PENARIKAN
RECALL TEAM MEMBERS
ANGGOTA TIM PENARIKAN
POSITION ON COMPANY
NO NAME RESPONSIBILITY
JABATAN DALAM
NO NAMA TANGGUNG JAWAB
PERUSAHAAN
1
2
3
The company traces and recalls the product,should the product indicate violation during
distribution. In order to be able to trace and recall, the packaging must note production code
which comprises :
Perusahaan harus melacak dan menarik produk jika ditemukan penyimpangan setelah
produk didistribusikan. Agar perusahaan dapat melacak dan menarik barang kembali,
kemasan harus mempunyai kode produksi yang terdiri dari :
1. Name of Company
Nama perusahaan
2. Name of production
Nama produk
3. Destination
Tujuan
4. Date of Production
Tanggal Produksi
5. Species
Spesies
6. Weigth
Berat
RECALL PROCEDURES
PROSEDUR PENARIKAN
Indicate the production date of the recalled product
Tentukan tanggal produksi dari produk yang dilacak
Recall the labeling,code,weight and the packaging log date
Lacak label, kode, berat dan tanggal log pengemasan
Indicate the product violation
Tentukan apakah produk yang bersangkutan meyimpang
If the product violation,trace the product and at the same time inform it to the competent
departement
Tarik produk kembali dan pada saat yang bersamaan, beritahukan pada departemen yang
berwenang
In the product recalling at competent dpertement see point 4 and 5
Dalam hal penarikan produk atas pihak yang berwenang lihat nomor 4 dan 5
NOTICE OF RECALL
PEMBERITAHUAN PENARIKAN BARANG
Product Type
Jenis produk : ....................................................................................
Brand
Merk : ....................................................................................
Production Code
Tanggal Produksi : ....................................................................................
Total Volume
Total Volume : ....................................................................................
Size
Ukuran : ....................................................................................
Location
Tempat : ....................................................................................
Action undertaken :
Tindak Lanjut
Status :
.......................... ....................
1. Any
complaint or claim rased by consumers is received by the General Manager who then
forwarded to the PPIC (WH) Manager, Quality Control manager,and Production Manager.
Setiap pengaduan yang diajukan oleh pelanggan, diterima oleh General Manager yang
kemudian diteruskan ke Manajer PPIC (WH), Manajer QC dan Manajer Produksi.
2. The QC manager examines the complaint, recalls the product, tackled and contact
necassary corrective action.
Manajer QC memeriksa,melacak produk, menangani dan melakukan tindakan koreksi
3. The complaint and follow-up action are reported to the Managing Director and Production
Manager.
Pengaduan dan tindak lanjut dilaporkan ke Directur Pelaksana dan Manajer Produksi.
4. The complaint and follow-up actions are recorred in the ‘ Consummer’s complaint file.
Pengaduan dan tindak lanjutnya di catat dalam arsip “ Pengaduan Pelanggan”
Consummer’s complaint
pengaduan Pelanggan
Managing Director
REPORT
LAPORAN
CONSUMER’S COMPLAINT
PENGADUAN PELANGGAN
DATE : .............................
No ITEM DESCRIPTION
. JUDUL URAIAN
1. Packing Code
Kode kemasan
2. Destination
Tujuan ekspor/pengiriman
3. Label / Brand
Label / Merk
4. Consumer Name
Nama pelanggan
6. Corrective action
Tindakan Koreksi
.......................... ....................
8. PRODUCT TRACEABILITY
KETERTELUSURAN PRODUK
TRACEABILITY
KETERTELUSURAN
Traceability is a risk management tool, allowing food businesses and authorities to withdraw
or recall products which have been identified as unsafe. However it also provides the
following benefits:
Ketertelusuran adalah alat manajemen risiko, yang memungkinkan perusahaan-perusahaan
makanan dan otoritas untuk menarik atau recall produk yang telah diidentifikasi sebagai
yang tidak aman. Namun juga memberikan manfaat sebagai berikut:
1. Provides information to assist in optimizing efficiency of the production process and
enhance quality control e.g. stock control, efficiency of material usage and origin and
characteristics of products
Menyediakan informasi untuk membantu dalam mengoptimalkan efisiensi proses produksi
dan meningkatkan kontrol mutu misalnya kontrol stok, efisiensi pemakaian bahan, asal
dan karakteristik produk
2. Helps efficient problem management, supporting effective withdrawal or recall of
products by swiftly isolating the problem, minimizing the size of any withdrawal and
trade disruption thereby reducing any costs incurred
Membantu masalah manajemen yang efisien, mendukung penarikan atau recall produk
yang efektif dengan cepat mengisolasi masalah, meminimalkan ukuran penarikan dan
gangguan perdagangan sehingga mengurangi segala biaya yang timbul.
3. Assists in the diagnosis of problems highlighted internally allowing identification of root
cause, passin0g on liability where relevant and allowing targeted action to prevent
recurrence
Membantu dalam diagnosis masalah internal yang disorot memungkinkan identifikasi
akar penyebab, menyampaikan kewajiban mana yang relevan dan memungkinkan
tindakan yang ditargetkan untuk mencegah pengulangan
4. Ensures validation of product claims and provides information to consumers e.g. relating
to origin or assurance status.
Memastikan validasi dari klaim produk dan memberikan informasi kepada konsumen
misalnya berkaitan dengan asal atau jaminan Status
2. Internal Traceability
Ketertelusuran Internal
Identification of every detail in the production process include raw material and product
temperature, chilled water and production room temperature, Hardness of water, the
employees who carry out the production process and others.
Identifikasi setiap detail dalam proses produksi termasuk bahan baku dan suhu produk,
air dingin dan suhu ruang produksi, Kekerasan air, karyawan yang melaksanakan proses
produksi dan lain-lain.
2.1. Product Identification Code
Kode identifikasi produk
Coding is done in one lot or batch in process surimi, records provide lot, batch and PE
bag code and time / date on which the process was conducted.
Pengkodean dilakukan dalam satu lot atau batch dalam proses surimi, Pencatatan
menyediakan kode lot, batch dan plastik PE dan waktu/tanggal dimana proses dilakukan.
LOGO Form No :
UNIT JUDUL : Halaman : 1/2
PENGOLAHAN Edisi/Revisi : 1/0
Label / Spesifikassi
9. LABEL/ SPECIFIKATION
LABEL/ SPESIFIKASI
Labels and specification will be checked by the storekeeper and and QC staff according to requirement/
order.
Produk beku diberi label dengan ketentuan mencakup:
Label dan spesifikasi harus di cek oleh bagian penyimpanan dan staf QC sesuai kebutuhan.
LOGO Form No :
UNIT JUDUL : Halaman : 1/2
PENGOLAHAN Edisi/Revisi : 1/0
Pemeriksaan Sarana - Prasarana
B BANGUNAN
1 Atap
2 Dinding
3 Lantai
4 Ventilasi
5 Drainase
6 Pintu
7 Loket
8 Jendela
9 Bak Kaki
10 Toilet
11 Loker
12 Tempat Tampungan Ikan
C PERALATAN
1 Keranjang
2 Pan
3 Pisau
D PERLENGKAPAN
1 Tempat cuci tangan
2 Mesin Potong Ikan
3 Meja Proses
4 Apron
Diperiksa , Diverifikasi,
(........................) (......................)
LOGO PROSEDUR STANDAR OPERASI No :
UNIT JUDUL : Halaman : 1/2
PENGOLAHAN Edisi/Revisi : 1/0
RECORD KEEPING OF SANITATION OPERATING
Date:
Daily / routine monitoring Time Time Time Remark
Pre – op Break Post - op
I. Equipment cleaning and sanitazing
a.Equipment cleaned and sanitazed before star up
b.product residue remaved from equipment
durring breaks
c.concentration of clorine used sanitizing
equipment
II. Employee
a.Employee attire gloves and apron clean in good
repair
b.Employees do not sign or medical problem that
cold compromise product
III.Cross contamination
a.Employee hand,blokes,equipment and utensil
that contact and sanitary,object are washed and
sanitized before contacting product
b.employees and raw side wash and sanitazed
hand,glove and aprons before moving to cooked
side
IV.Hand washing and sanitizing facilities
a.Adequate supplies
b.hand washing box need to changeevery hour
V.protection from adilttreants
a.cleaning componds labels and storage properly
b.lubricants label and storage properly
c.pepticides labeled and storage properly
d.Product protected from condenssate
VI. pest
a.no pest in processing area
Checked by : QC staff Signature :
RECEIVING REPORT
Form 1
LOGO LAMPIRAN No :
UNIT JUDUL : Halaman : 1/22
PENGOLAHAN Edisi/Revisi : 1/0
FORM PEMERIKSAAN SUHU AIR & BAHAN BAKU
TEPUNG IKAN
TAHAP PENYIMPANAN DINGIN SEMENTARA
Jenis Produk :
Tgl Pemeriksaan :
No Waktu Pemeriksaan Waktu Pemeriksaan Suhu Air Suhu Bahan Keterangan Tindakan Koreksi
di Bak I (Pukul) di Bak II (Pukul) ( ◦C) Baku ( ◦C)
1
2
3
4
5
Diperiksa , Diverifikasi,
(........................) (.................)
LOGO LAMPIRAN No :
UNIT JUDUL : Halaman : 1/22
PENGOLAHAN Edisi/Revisi : 1/0
Form Packing Report
TEPUNG IKAN
PACKING REPORT
Jenis Produk :
Tgl Pemeriksaan :
NO WEIGHT TEMP. MEAT COMMENT CORECTIVE ACTION CHECKED BY
LOGO LAMPIRAN No :
UNIT JUDUL : Halaman : 1/22
PENGOLAHAN Edisi/Revisi : 1/0
Form Loading Report
TEPUNG IKAN