MODUL PRAKTIKUM

HACCP DAN KEAMANAN PANGAN

STUDI KASUS LAPANGAN

PROGRAM STUDI TEKNOLOGI PANGAN

POLITEKNIK SANTO PAULUS
SURAKARTA
2019
 TATA TERTIB PRAKTIKAN SAAT STUDI KASUS LAPANGAN

1. Praktikan wajib hadir minimal 15 menit di tempat observasi dengan mengenakan pakaian
sopan dan membawa perlengkapan lengkap (jas praktikum, masker, sarung tangan) serta
membawa materi dasar (modul) yang telah disiapkan sebelumnya.
2. Praktikum harus hadir 100%, termasuk asistensi dan ujian akhir (responsi). Jika berhalangan
secara sah, praktikan harus memberi surat keterangan kepada dosen koordinator praktikum.
3. Tidak ada toleransi keterlambatan praktikum yang bersifat studi lapangan, sebab melibatkan
pihak luar sebagai mitra Program Studi. Jika sudah diperkenankan masuk / telah dimulai
observasinya, mahasiswa tidak diperkenankan mengikuti praktikum pada hari tersebut
termasuk menyusun laporan, dan mendapat nilai 0 untuk materi terkait
4. Praktikan tidak diperkenankan meninggalkan tempat sebelum selesai observasi, kecuali atas
ijin dosen koordinator praktikum
5. Praktikan wajib menjaga kesopanan, ketenangan dan kebersihan tempat observasi selama
kegiatan, termasuk menonaktifkan handphone atau peralatan elektronik lainnya.
6. Praktikan dilarang makan dan minum (termasuk mengunyah permen) selama berlangsungnya
kegiatan observasi.
7. Praktikan wajib mengikuti instruksi dan petunjuk kerja mitra ketika melakukan kegiatan
observasi dari awal hingga akhir kegiatan.
8. Praktikan wajib mengerjakan rangkaian kegiatan selama observasi, baik materi dari pihak
Program Studi maupun pihak mitra apabila dibutuhkan.
9. Keaktifan selama kegiatan menjadi nilai tambah bagi praktikan
10. Praktikan yang tidak mematuhi tata tertib umum ini dapat dikenai sanksi akademik dari
dosen koordinator praktikum atas persetujuan PD1.

Peraturan ini berlaku untuk praktikan, laboran, dan dosen koordinator praktikum yang mengikuti
kegiatan studi kasus lapangan demi kelancaran pelaksanaan praktikum.

Surakarta, November 2019

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 EVALUASI PRAKTIKUM

Penilaian:
 Hasil Observasi (Laporan Sementara) 20%
 Keaktifan 20%
 Laporan 30%
 Responsi 30%

Format laporan Praktikum :

1. Pendahuluan 20%
2. Materi dan Metode 10%
3. Hasil Pengamatan (checklist dan temuan masalah) 10%
4. Pembahasan (kesesuaian dengan checklist) 40%
5. Kesimpulan (perlu ruang perbaikan / tidak) 10%
6. Daftar Pustaka 10%
7. Lampiran (Checklist Sementara) -

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 DAFTAR ISI

TATA TERTIB STUDI KASUS LAPANGAN ...................................................... 2

EVALUASI PRAKTIKUM..................................................................................... 3
DAFTAR ISI............................................................................................................ 4
PENYUSUNAN CHECKLIST GHP ……………………………………………... 5
PENYUSUNAN CHECKLIST GMP ……………………………………………... 8
PENYUSUNAN CHECKLIST GLP ……………………………………………... 12
IMPLEMENTASI HACCP ………………………………….................................. 17
ANALISA BAHAYA ………………………………………………………….. 18
PENENTUAN TITIK KRITIS (CCPs) ………………………………............... 19
PENENTUAN BATASAN KRITIS (CRITICAL LIMIT) ……………………... 22
PENENTUAN TINDAKAN KOREKTIF (CORRECTIVE ACTION)………… 22

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 PENYUSUNAN CHECKLIST GHP

1. PENDAHULUAN
Good Hygiene Practice (GHP) merupakan suatu sistem & praktek sanitasi yang baik. GHP
merupakan sistem dan praktek sanitasi yang ditempatkan atau dilaksanakan di suatu pabrik
sehingga produk yang dihasilkan dapat dipastikan aman dan berkualitas baik. Sanitasi: semua
kondisi dan tindakan untuk menjamin keamanan dan kelayakan makanan pada semua tahap
produksi terutama dari segi kebersihan. Tujuan dari penerapan GHP adalah menjaga keamanan
produk, menjamin kelayakan produk, dan menghindari keluhan dan ketidakpuasan konsumen.
Penerapan GHP perlu dilakukan secara terus menerus untuk memastikan berjalannya suatu
system sanitasi yang baik sehingga diperlukan monitoring pelaksanaan GHP melalui inspeksi.

2. TUJUAN PRAKTIKUM
Praktikum ini bertujuan untuk mengetahui prinsp pembuatan checklist inspeksi GHP dan
menyusun checklist inspeksi GHP.

3. METODE PRAKTIKUM
Metode yang digunakan dalam praktikum ini terdiri dari beberapa tahap, yaitu:
1. Memilih tempat / obyek observasi untuk GHP
2. Menyusun checklist inspeksi GHP yang disesuaikan dengan kondisi obyek observasi
3. Menyiapkan pertanyaan berdasarkan checklist yang sudah disusun
4. Observasi lapangan dan melakukan tanya jawab kepada narasumber
5. Mengisi table checklist inspeksi sesuai dengan observasi dan tanyajawab
6. Studi pustaka untuk melihat kesesuaian dengan hasil pengamatan

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4. CONTOH CHECKLIST INSPEKSI GHP

GOOD HYGIENE PRACTICES CHECKLIST

CRITERIA Yes No
1. PREMISES (OUTSIDE)
1.1. Location and Surroundings
 Are the premises free from objectionable odours, smoke, dust or
other contaminants?
 Are the premises free from refuse, rubbish, overgrown vegetation
and waste material?
1.2. Buildings and facilities (outside)
 Are the buildings (outside) maintained in good condition and good
repair (wall, roof, gutters, windows, wall-earth connection)?

2. INSIDE BUILDING, EQUIPMENT AND UTENSILS

2.1. Design and Construction
 Are the buildings inside maintained in good condition (walls, roof,
windows, electrical cables)?
 Is there adequate working space for performance of all operations?
 Does the design allow adequate cleaning?
 Are there sufficient physical borders to prevent contamination
fromoutside or from less to more critical areas?
 Are all windows protected against birds and insects?
 Does the internal construction prevent build-up of dust deposits?
 Is all equipment, utensils, floors, ceilings, walls designed in such a
way to prevent hygienic hazards?
2.2. Materials of Construction
 Are all food contacting surfaces non-toxic, smooth, rust-free, free
from pits and crevices?
 Is the use of wood in the production areas minimized?
2.3. Toilets
 Are toilets situated in such a way that they do not open directly on
tofood handling areas?
2.4. Hand Washing Facilities
 Are hand washing facilities available at each access of each defined
areas?

3. PROCESS SURROUNDINGS
3.1. Storage and Disposal of Waste
 Are sufficient waste storage facilities present (inside and outside)?
 Is waste removed from the process area as often as necessary (daily
or more often)?

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3.2. Pest Control
 Is there an effective and continuous program for pest control (are
traps numbered, insectocutor lamps changed, placement of
traps/insectocutors, use of fumigation)?
 Is the factory yard area free of food wastes, rubbish etc.?

4. PERSONAL HYGIENE AND HEALTH REQUIREMENTS

4.1. Hygiene Training
 Is the staff adequately trained in hygienic handling of food
andpersonal hygiene?
4.2. Injuries
 Are waterproof, conspicuous coloured plasters available and
usedwhen someone of the food handling personnel is injured?
4.3. Washing of Hands
 Does the staff wash their hands frequently and thoroughly?
4.6. Personal Cleanliness
 Does the staff maintain a high degree of personal cleanliness?
 Does the staff remove jewellery from their hands before
handlingfood?
4.7. Personal Behavior
 Is eating, drinking and smoking in food handling areas
clearlyforbidden?
4.8. Gloves
 Are gloves, when used, regularly changed/washed?

5. CLEANING AND DISINFECTION

 Is the plant in a clean condition (floors, walls, stairs, windows,
lamps, pipes, cable shafts)?
 Are all processing equipment and utensils cleaned frequently, at
least before start-up?
 Are adequate precautions taken, when necessary, to prevent food
from being contamination during cleaning and disinfection?
 Are cleaning utensils (like brooms and brushes) in good and
hygienic shape, properly stored and cleaned and disinfected after
use?
 Are wet critical areas cleaned with potable water?
 Are product contact areas of equipment that is wet cleaned,
physically isolated from dry areas?

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 PENYUSUNAN CHECKLIST GMP

1. PENDAHULUAN
Good Manufacturing Practice (GMP) mengandung semua langkah yang harus diambil dan
setiap kondisi yang harus dipenuhi untuk memastikan produksi pangan dilakukan dengan benar
untuk menjamin produk akhir yang aman dan makanan yang aman untuk konsumsi manusia.
GMP terdiri dari prosedur praktis dan proses untuk memastikan sistem mutu, menyediakan
proses produksi yang konsisten dan kontrol produk secara kualitatif dan kriteria pengujian
keseragaman dengn tujuan tertentu sesuai dengan permintaan pasar dan spesifikasi produk. GMP
merupakan bagian dari penjaminan mutu yang memastikan setiap produk pangan diproduksi
secara konsisten dan terkontrol sehingga memenuhi standar mutu yang baik.

2. TUJUAN PRAKTIKUM
Praktikum ini bertujuan untuk mengetahui prinsp pembuatan checklist inspeksi GMP dan
menyusun checklist inspeksi GMP.

3. METODE PRAKTIKUM
Metode yang digunakan dalam praktikum ini terdiri dari beberapa tahap, yaitu:
1. Memilih tempat / obyek observasi untuk GMP
2. Menyusun checklist inspeksi GMP yang disesuaikan dengan kondisi obyek observasi
3. Menyiapkan pertanyaan berdasarkan checklist yang sudah disusun
4. Observasi lapangan dan melakukan tanya jawab kepada narasumber
5. Mengisi table checklist inspeksi sesuai dengan observasi dan tanyajawab
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6. Studi pustaka untuk melihat kesesuaian dengan hasil pengamatan

4. CONTOH CHECKLIST INSPEKSI GMP

GOOD MANUFACTURE PRACTICES CHECKLIST

CRITERIA Yes No
1. CURRENT GOOD MANUFACTURING PRACTICE
1.1. Has the food been manufactured under such conditions that it is fit for food?
1.2. Has the food been prepared, packed, or held under sanitary conditions
whereby it may not have become contaminated with filth, or whereby it may
not have been rendered injurious to health?

2. BUILDINGS AND FACILITIES

2.1. Facility and Grounds
 The design of food premises provides adequate working space;
permit maintenance & cleaning to prevent the entry of dirt, dust &
pests
 The internal structure & fittings are made of non-toxic and
impermeable material
 Walls, ceilings & doors are free from flaking paint or plaster,
condensation & shedding particles
 Floors are non-slippery & sloped appropriately
 Windows are kept closed & fitted with insect proof screen when
opening to an external environment
 Doors are close fitted to avoid entry of pests
 Equipment and containers are made of non-toxic, impervious, non-
corrosive material which is easy to clean & disinfect
 Premise has sufficient lighting
 Adequate ventilation is provided within the premises
 Adequate storage facility for food, packaging materials, chemicals,
personnel items etc available
 Is there adequate lighting in all areas where food is processed,
packed, or stored and where utensils and equipment are cleaned?
 Is the facility's water supply sufficient for the intended operations
and from an adequate source?

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  Is water used in processing food or cleaning equipment safe and of
adequate sanitary quality? Is running water at suitable temperature
and under pressure?
 Is reused water maintained to prevent the increase of contamination
of food?
 Are there adequate, reasonably accessible toilet facilities?
 Are doors to the toilet facilities designed not to open into areas
where food is exposed to airborne contamination or have double
doors or positive airflow systems?
 Are hand-washing facilities adequate, convenient, and furnished
with running water at a suitable temperature?
 Is there adequate screening or other protection against pests?

2.2. Peronnel
 Does management take all reasonable measures and precautions to
ensure disease control through medical exam, observation,
exclusion, and reporting?
 Are employees instructed to report health conditions that might
contaminate food, food product surfaces or food packaging
materials to their supervisor?
 Are employees trained to protect against contamination of food by
properly wearing suitable outer garments, hair nets, beard
coverings, etc.?
 Are employees trained to maintain adequate personal cleanliness?
 Are employees trained to wash hands thoroughly before work and
after each absence from their work station?
 Are employees trained to remove unsecured jewelry and other
objects that might fall into food?
 Are gloves used for food handling made of an impermeable material
and maintained in a clean sanitary condition?

3. EQUIPMENT
3.1. Equipment and Utensils
 Are all plant equipment and utensils designed to be adequately
cleanable and properly maintained?
 Are food contact surfaces made of corrosion resistant and non-toxic
material?
 Are all equipment and utensils properly maintained?
 Are holding, conveying and manufacturing systems designed in a
way to be maintained in a sanitary condition?
 Are seams on food contact surfaces smoothly bonded or otherwise
maintained to minimize growth of microorganisms or accumulation
of dirt, food particles, etc.?
 Is equipment taken apart for thorough cleaning as necessary?

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  Are the non-food contact surfaces of equipment in the food
handling are constructed that it can be kept in a clean condition?
 Are non-food-contact surfaces cleaned as often as necessary to
protect against the contamination of food?
 Are cleaning compounds and sanitizing agents free from
microorganisms and safe for use?
 Are food contact surfaces including utensils and equipment surfaces
cleaned frequently to protect against contamination?
 Is there adequate ventilation or control equipment to minimize
odors and vapors?
 Are fans and other air blowing equipment located in a manner to
prevent contamination of food, food contact surfaces and food
packaging materials?

4. PERSONAL HYGIENE AND HEALTH REQUIREMENTS

4.1. Hygiene Training
 Is the staff adequately trained in hygienic handling of food and
personal hygiene?
4.2. Injuries
 Are waterproof, conspicuous coloured plasters available and used
when someone of the food handling personnel is injured?
4.3. Washing of Hands
 Does the staff wash their hands frequently and thoroughly?
4.6. Personal Cleanliness
 Does the staff maintain a high degree of personal cleanliness?
 Does the staff remove jewellery from their hands before handling
food?
4.7. Personal Behavior
 Is eating, drinking and smoking in food handling areas clearly
forbidden?
4.8. Gloves
 Are gloves, when used, regularly changed/washed?

5. CLEANING AND DISINFECTION

 Is the plant in a clean condition (floors, walls, stairs, windows,
lamps, pipes, cable shafts)?
 Are all processing equipment and utensils cleaned frequently, at
least before start-up?
 Are adequate precautions taken, when necessary, to prevent food
from being contamination during cleaning and disinfection?
 Are cleaning utensils (like brooms and brushes) in good and
hygienic shape, properly stored and cleaned and disinfected after
use?
 Are wet critical areas cleaned with potable water?

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  Are product contact areas of equipment that is wet cleaned,
physically isolated from dry areas?

PENYUSUNAN CHECKLIST GLP

1. PENDAHULUAN
Good Laboratory Practice adalah suatu cara pengoperasian laboraturium dalam proses
pelaksanaan pengujian, fasilitas, tenaga kerja dan kondisi yang dapat menjamin agar pengujian
dapat dilaksanakan, dimonitor, dicatat dan dilaporkan sesuai standar nasional/internasional serta
memenuhi persyaratan keselamatan dan kesehatan. Penerapan GLP bertujuan untuk meyakinkan
bahwa data hasil uji yang dihasilkan telah mempertimbangkan: 1. Perencanaan dan pelaksanaan
yang benar (Good Planning and Excecution), 2. Praktek pengambilan sampel yang baik (Good
Sampling Practice), 3. Praktek melakukan analisa yang baik (Good Analytical Practice), 4.
Praktek melakukan pengukuran yang baik (Good Measurement Practice), 5. Praktek
mendokumentasikan hasil pengujian/data yang baik (Good Docomentation Practice), 6. Praktek
menjaga akomodasi dan lingkungan kerja yang baik (Good Housekeeping Practice).

2. TUJUAN PRAKTIKUM

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Praktikum ini bertujuan untuk mengetahui prinsip pembuatan checklist inspeksi GLP dan
menyusun checklist inspeksi GLP.

3. METODE PRAKTIKUM
Metode yang digunakan dalam praktikum ini terdiri dari beberapa tahap, yaitu:
1. Memilih laboraturium / obyek observasi untuk GLP
2. Menyusun checklist inspeksi GLP yang disesuaikan dengan kondisi obyek observasi
3. Menyiapkan pertanyaan berdasarkan checklist yang sudah disusun
4. Observasi lapangan dan melakukan tanya jawab kepada narasumber
5. Mengisi table checklist inspeksi sesuai dengan observasi dan tanya jawab
6. Studi pustaka untuk melihat kesesuaian dengan hasil pengamatan

4. CONTOH CHECKLIST INSPEKSI GLP

GOOD LABORATORY PRACTICES CHECKLIST

1. ORGANIZATION AND PERSONNEL Yes No NA Observations/Recommendations
 Organizational chart exists and
accurately represents the
organization?
 Are training records available?
 Has personnel received
health/safety training?
 Is there a Quality Assurance Unit?
 Does the Quality Assurance Unit
perform audits, trend metrics and
report the results to the Laboratory
Management?
CERTIFICATIONS / LICENSES Yes No NA Observations/Recommendations
 Does the laboratory maintain any
certifications/licenses?
STANDARD OPERATING Yes No NA Observations/Recommendations
PROCEDURES/METHODS

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  Is there a governing SOP that
outlines the creation, revision,
approval, distribution, document
control and retirement of SOPs?
 Is there a schedule for review of the
SOPs?
 Are the SOPs in locations where
they are used?
 Is there a system for documenting
and handling SOP/method
deviations and CAPAs?
FACILITY Yes No NA Observations/Recommendations
 Security and confidentiality is
adequate to prevent unauthorized
access to records/ test samples and
a procedure to report unauthorized
access exists?
 Is there sufficient space to store
materials, archive records,
equipment to function properly and
conduct laboratory testing?
 Is the work flow designed to
prevent contaminations and mix-
ups of test samples
 Is the facility maintained and
clean?
 Is there safety equipment (e.g.
showers. eyewash stations)
available? Is the equipment
maintained?
 Are updated Material Safety Data
sheets and Certificate of Analysis
available?
 Are there environmental controls
within laboratory and are the
controls monitored?
 Are personnel wearing appropriate
garmenting for designated areas?
 Is the biohazardous and hazardous
chemical waste disposal described?
 Is there a sanitation or cleaning
procedure established and is being
followed and documented?
 Are facilities maintenance
procedures established and being

14
 followed and documented?
 Does the Laboratory have a disaster
recovery plan that covers all areas
of the facility including computer
systems and equipment?
 Are generators utilized at the
facility?
 Does the lab use a water purifying
system?
EQUIPMENT Yes No NA Observations/Recommendations
 Is equipment used for GCLP
studies readily distinguishable from
equipment used for non-GCLP
Studies?
 Are there site-specific SOPs
detailing equipment use,
maintenance and calibration?
 Is the equipment utilized in the
labsuitable to perform the required
operations?
 Log entries show the date, time,
name of person performing and
checking the work, as appropriate.
 Equipment calibration and/or
preventative maintenance schedules
have been established and are being
followed and documented
 Records of equipment calibration
or maintenance are maintained in
the laboratory and archived.
 Are the equipment manuals
available?
 Is there a written equipment
qualification/validation program?
LABORATORY CONTROLS Yes No NA Observations/Recommendations
 Are there an assay validation, re-
validation and limited validation
process outlined in a SOP?
 Is there a written procedure for
repeat testing or invalidating lab
data? Is there a repeat decision
tree?
 Is there a SOP that outlines good
documentation practices?
REAGENT AND SOLUTION Yes No NA Observations/Recommendations

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LABELING AND QUALIFICATION
 Is there an SOP that outlines how
reagents are labeled, how
expiration dates are established?
 Are reagents qualified for use? Is
parallel testing of reagents
performed?
 Is there a current inventory of all
reagents and solutions?
SAMPLE SHIPMENT, RECEIPT AND Yes No NA Observations/Recommendations
STORAGE
 Is there a SOP for sample receipt,
shipment and storage of materials
and test samples?
 Is the sample receipt area
maintained separate from the
sample processing area?
RECORDS AND REPORTS Yes No NA Observations/Recommendations
 A documentation control system
exists and is functional.
 Is there a SOP that outlines the
content of the final report?
 Is there a SOP or a system for the
retention, storage, and destruction
of records?

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 IMPLEMENTASI HACCP

1. PENDAHULUAN
Sistem HACCP yang diaplikasikan dalam manajemen keamanan pangan, menggunakan
pendekatan pengendalian titik kritis pada penanganan / pengolahan makanan untuk mencegah
masalah keamanan pangan. Disamping meningkatkan keamanan pangan, keunggulan
mengaplikasikan HACCP adalah adanya efektivitas penggunaan bahan dan waktu merespon
masalah keamanan pangan. Sistem HACCP mengidentifikasi bahaya secara spesifik dan
pengukuran pengendalian untuk memastikan pangan yang aman. HACCP didefinisikan sebagai
pendekatan sistematis terhadap indentifikasi, evaluasi, dan pengendalian bahaya keamanan
pangan kedalam tujuh prinsip, diantaranya:
1. Analisa Bahaya
2. Penentuan Titik Kritis
3. Penentuan Batas Kritis
4. Penentuan Tindakan Korektif

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2. TUJUAN PRAKTIKUM
Praktikum ini bertujuan untuk mempelajar cara implementasi HACCP pada tahapan proses
produksi

3. METODE PRAKTIKUM
Metode yang digunakan dalam praktikum ini terdiri dari beberapa tahap, yaitu:
1. Memilih satu atau dua proses pengolahan produk dari tempat observasi GMP
2. Membuat diagram alir proses dan diagram alir tahapan proses
3. Menentukan analisa bahaya pada setiap tahapan proses
4. Menentukan titik kritis pada setiap tahapan proses
5. Menentukan batas kritis
6. Menentukan tindakan korektif yang mungkin dilakukan

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1.1. ANALISA BAHAYA
Analisa bahaya merupakan prinsip yang pertama dalam evaluasi makanan selama pengolahan. Bentuk analisanya berupa analisa
bahaya kimia, biologis, dan fisik yang kemungkinan dapat terbentuk/ terjadi pada saat pengolahan selama tidak ada pengendalian yang
efektif. Pada langkah ini dilakukan identifikasi potensi bahaya yang berhubungan dengan pengolahan pangan pada setiap tahapan, dari
produksi primer, pengolahan, distribusi hingga konsumsi.

HAZARD ANALYSIS WORKSHEET

PRODUK………
INGREDIENTS/ IDENTIFY ARE ANY JUSTIFICATION FOR WHAT CONTROL CRITICAL
PROCESSING POTENTIAL POTENTIAL FOOD INCLUSION OR DECISION MEASURES CAN BE
STEPS HAZARD SAFETY EXCLUSION AS APPLIED FOR THE
INTRODUCED HAZARDOUS SIGNIFICANT HAZARD SIGNIFICANT HAZARDS
/CONTROLLED SIGNIFICANT
(YES/NO)
Receiving whole Biological Yes Raw materials is always having Proper time temperature control Raw
shrimps at raw Bacterial Pathogen high load of materials temp <4º C if more reject the
material receiving Growth pathogen lot.
section Controlled by GAP at farm . GMP
SSOP, SOP at processing plant.
Chemical Yes Antibiotic residue / pesticide 1. Pre-harvesting certificate
Antibiotic Residue residue / sulphite residue are 2. Supplier Declaration
Pesticide toxic & potential allergen and
Sulphite that may cause cancer.

Physical Yes All sorts of physical

Metal fragment, contamination are possible &
stone, plastic, wood, cause injuries to consumer
hair acceptance
……… …………

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1.2. PENENTUAN TITIK KRITIS
Prinsip HACCP yang kedua adalah menentukan titik kritis dengan cara mengidentifikasi titik
pengendalian standar pada proses pengolahan makanan. Apabila tahapan kritis tidak dapat
dikendalikan, orang-orang dapat mungkin terkena pemyakit yang diakibatkan oleh makanan.
Titik Pengendalian (CP) merupakan titik, tahapan atau prosedur dalam proses pengolahan
makanan dimana factor biologis, fisik, atau kimia dapat dikendalikan. Titik Kritis (CCP)
merupakan tahapan penting pada tahap proses pengolahan dimana pengendalian dapat
diaplikasikan dan bahaya keamanan pangan dapat dicegah, dihilangkan atau dikurangi hingga
ketingkat yang dapat diterima.

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 CCP DECISION TREE

Q1. Do preventive measures Modify step process or product

exist at this step?

No

Yes Is control necessary at this step

Yes
for safety?

No Not a CCP

Q2. Does this step eliminate or reduce the likely

Yes
occurrence ofa hazard to an acceptable level?

No

Q3. Could contamination occur at or increase to

unacceptable levels?

Yes
No Not a CCP

Q4. Will a subsequent step eliminate identified

hazards or reduce the likely occurrence to No
acceptable level?
CCP

Yes Not a CCP

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 CCP DECISION TREE ANALYSIS
PROCESS HAZARD Q1 Q2 Q3 Q4 JUSTIFICATION FOR
STEPS Do preventive Does this step eliminate Could contamination Will a subsequent step INCLUSION OR
measure exist at this or reduce the likely occur at or increase to eliminate identified EXCLUSION AS
step? occurrence ofa hazard to unacceptable levels? hazards or reduce the SIGNIFICANT
NO-not a CCP an acceptable level? NO-not a CCP likely occurrence to HAZARD
If control measures NO-to Q3 YES- to Q4 acceptable level?
are required to ensure YES- CCP YES-not a CCP
safety then modify NO- CCP
step process or
product
YES-to Q2
Receiving Biological Survival of pathogenic
whole Bacterial bacteria from harvesting
shrimps at Pathogen area at farm
raw material Growth
receiving Chemical Farm shrimps may have
section Antibiotic sulphite, pesticides,
Residue herbicides & antibiotic
Pesticide residues. It may cause
Sulphite illness to the consumer.
Sulphite agents may cause
Physical allergic type reaction.
Metal There is no further step to
fragment, control the hazard.
stone, plastic,
wood, hair
…… ……

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1.3. PENENTUAN BATAS KRITIS
Batas kritis merupakan pengukuran ilmiah spesifik yang harus dengan jelas mengindikasikan apa
yang harus dilakukan atau apa yang harus dipenuhi untuk setiap CCP. Batas kritis harus dapat
dicapai dan realistis, dan harus dipenuhi untuk setiap pengukuran preventif. Apabila batas kritis
tidak dapat dipenuhi, tindakan korektif harus dilakukan. Batas kritis menentukan apakah
makanan aman atau tidak, dan tergantung dari proses pengolahan masing-masing produk, batas
kritis dapat berupa dimensi fisik, informasi sensori, pH, Aw, waktu dan suhu.

1.4. PENENTUAN TINDAKAN KOREKSI

Tindakan koreksi merupakan tindakan antisipasi yang harus dilakukan secara serta merta apabila
batas kritis tidak terpenuhi. Ada lima tugas yang perlu dilakukan apabila tindakan korektif
terjadi:
1. Menetapkan penyebab adanya kekurangan
2. Menentukan siapa yang melakukan tindakan koreksi untuk suatu masalah
3. Mengkoreksi masalah
4. Memutuskan apa yang akan dilakukan terhadap produk
5. Melakukan dokumentasi terhadap setiap tindakan korektif yang dilakukan

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 HACCP PLAN FORM FOR………….
CRITICAL SIGNIFICAN CONTROL CRITICAL MONITORING CORRECTIVE VERIFICATION
CONTROL T /PREVENTIVE LIMITS ACTION
POINT HAZARD MEASURE
(CCP)
Receiving Biological
whole Bacterial
shrimps at Pathogen
raw material Growth
receiving Chemical
section Antibiotic
Residue
Pesticide
Sulphite

Physical
Metal fragment,
stone, plastic,
wood, hair
…… ……

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