FOOD SAFETY MANAGEMENT SYSTEM UPDATE

GENERAL PRINCIPLE OF FOOD

HYGIENE CXC 1-1969:2020 &
ISO 22000:2018

Gilang Anugrah Putra

15 Februari 2023

Webinar SAFF - Food Safety Management System Update

 Gilang Anugrah Putra
gilang.anugrah@gmail.com - Depok
Pendidikan :
• Program Profesi Insinyur – ITI (2022 - sekarang)
• Teknologi Pangan – IPB (2001-2005)
Riwayat pekerjaan :
• Food Safety Quality Consultant & Trainer PT Saff Suprima Utama, 2018 - sekarang
• Associate Food Safety Trainer for SAI Global, British Standard Institution (BSI), TUV
Nord, Llyod Register (LR) & Bureau Veritas (BV) 2018 – sekarang
• Food Entrepreneur “Dendeng Mintarsih”, 2019 - sekarang
• ISO General Manager PT Matahari Putra Prima Tbk
(Hypermart, Foodmart, Boston & SmartClub) 2014-2018
• QA/QC Manager PT Futami Food & Beverages, 2013-2014
• Food Safety & Quality Consultant Premysis Consulting, 2011-2013
Sertifikasi
• Food Safety Coordinator PT Nestle Indonesia, 2010-2011
FSSC 22000 V5 Lead Auditor
• QA Supervisor PT. Kaldu Sari Nabati Indonesia, 2008-2010
ISO 22000:2018 Lead Auditor (IRCA)
• QA Supervisor PT Ceres, 2007-2008
ISO 9001:2015 Lead Auditor (IRCA)
• QC Supervisor PT Central Pertiwi Bahari 2005-2007
PCQI Preventive Controls Qualified Individual (FDA
FSMA for Human Food)
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 Pengenalan
Sistem
Manajemen
Keamanan
Pangan

General Principle
of Food Hygiene
CXC 1-1969:2020

Agenda
ISO 22000:2018

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 Pengenalan
FOOD SAFETY
Sistem
MANAGEMENT
SYSTEM
Manajemen
Keamanan
Pangan

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Keamanan Pangan
Kondisi & upaya yang diperlukan untuk
mencegah pangan dari kemungkinan cemaran
biologis, kimia & benda lain yang dapat
mengganggu, merugikan dan membahayakan
kesehatan manusia serta tidak bertentangan
dengan agama, keyakinan, dan budaya
masyarakat sehingga aman untuk dikonsumsi.
(PP No. 86 Tahun 2019 Tentang Keamanan
Pangan)

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Food Safety Illustration

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The Most Recognized Food Safety Management System
in Indonesia

▪ HACCP

▪ ISO 22000:2018

▪ FSSC 22000 Version 5.1

▪ BRCGS Food Safety Issue 9

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Food Service
Food Service atau Jasaboga merupakan usaha pengelolaan makanan yang disajikan di
luar tempat usaha atas dasar pesanan yang dilakukan oleh perseorangan atau badan
usaha (Permenkes No 1096/Menkes/Per/VI/2011)

Catering : Preparation, storage, and where appropriate, delivery of food for

consumption, at the place of preparation or at a satellite unit (ISO/TS 22002-2)

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 Catering

Hospital Kitchen

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 General Principle
FOOD SAFETY
MANAGEMENT SYSTEM of Food Hygiene
CXC 1-1969:2020

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 FBO bertanggung jawab untuk menyediakan pangan
yang aman, memastikan bahwa 5 Kunci Keamanan
Pangan sudah diterapkan secara memadai. Kelima kunci
tersebut adalah: menjaga kebersihan, memisahkan
bahan mentah dan bahan masak, memasak dengan
benar, menyimpan pangan pada suhu yang aman dan
menggunakan air dan bahan baku yang aman.
▪ Bab 1 menjelaskan tentang GHP

▪ Bab 2 menjelaskan tentang HACCP

▪ Tabel lampiran 1 memberikan perbandingan tindakan

pengendalian yang diterapkan dalam GHP dan yang
diterapkan di CCP beserta contoh.

*FBO: The entity responsible for operating a business at any

step in the food chain.

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 Riwayat Perubahan HACCP

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 GENERAL PRINCIPLES OF FOOD HYGIENE
CXC 1-1969
2003
INTRODUCTION
• SECTION I – OBJECTIVES
• SECTION II - SCOPE, USE AND DEFINITION
• SECTION III - PRIMARY PRODUCTION
• SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES
• SECTION V - CONTROL OF OPERATION
• SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION
• SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE
• SECTION VIII – TRANSPORTATION
• SECTION IX - PRODUCT INFORMATION AND CONSUMER
AWARENESS
• SECTION X – TRAINING
• Annex HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION
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2020
INTRODUCTION
OBJECTIVES
SCOPE
GENERAL PRINCIPLE
CHAPTER ONE GOOD HYGIENE PRACTICES
• SECTION 1: INTRODUCTION AND CONTROL OF FOOD HAZARDS
• SECTION 2: PRIMARY PRODUCTION
• SECTION 3: ESTABLISHMENT - DESIGN OF FACILITIES AND
EQUIPMENT
• SECTION 4: TRAINING AND COMPETENCE
• SECTION 5: ESTABLISHMENT MAINTENANCE, CLEANING AND
DISINFECTION, AND PEST CONTROL
• SECTION 6: PERSONAL HYGIENE
• SECTION 7: CONTROL OF OPERATION
• SECTION 8: PRODUCT INFORMATION AND CONSUMER AWARENESS
• SECTION 9: TRANSPORTATION
CHAPTER TWO HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION
Main Changes of GMP-HACCP Codex rev 2020
• Establishing and maintaining a positive food safety culture
• Management commitment to ensure the effectiveness of the food hygiene system
• New & Revised Definitions (e.g. FBO, Allergen cross-contact, Acceptable level)
• Enhancements to Good Hygiene System requirements and detailed controls
• New Allergen awareness and management control requirements
• New Product identification and traceability requirements
• Changes to the 7 HACCP principles to include Validation elements

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 • HACCP tidak berdiri sendiri, tapi bagian dari sistem yang
lebih besar
• Untuk mendukung HACCP, dibutuhkan penerapan
PRP/GHP
• PRP harus sudah ada SEBELUM aplikasi HACCP di sektor
rantai makanan manapun
• PRP/GHP harus ditetapkan dengan baik, berjalan secara
menyeluruh dan diverifikasi agar mampu mendasari
aplikasi dan implementasi sistem HACCP yang sukses

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12 LANGKAH HACCP (CXC 1-1969 rev 2020)
3.1 Membentuk Tim HACCP dan mengidentifikasi ruang lingkup (Langkah 1)
3.2 Mendeskripsikan produk (Langkah 2)
3.3 Mengidentifikasi tujuan penggunaan dan pengguna (Langkah 3)
3.4 Membuat diagram alir (Langkah 4)
3.5 Mengonfirmasi diagram alir di lapangan (Langkah 5)
3.6 Membuat daftar semua potensi bahaya yang mungkin ada dan terkait dengan setiap langkah,
melakukan analisis bahaya untuk mengidentifikasi bahaya yang signifikan, dan mempertimbangkan
tindakan apapun untuk mengendalikan bahaya yang teridentifikasi (Langkah 6 / Prinsip 1)
3.7 Menetapkan CCP (Langkah 7 / Prinsip 2)
3.8 Menentukan batas kritis tervalidasi untuk setiap CCP (Langkah 8 / Prinsip 3)
3.9 Menentukan system pemantauan untuk setiap CCP (Langkah 9 / Prinsip 4)
3.10 Menentukan tindakan korektif (Langkah 10 / Prinsip 5)
3.11 Memvalidasi rencana HACCP dan prosedur verifikasi (Langkah 11 / Prinsip 6)
3.12 Membuat dokumentasi dan penyimpanan rekaman (Langkah 12 / Prinsip 7)
3.13 Pelatihan
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 Referensi lain :
ISO/TS 22002-2 PRP for Catering
1. Scope 2. Normative reference 3. Term & definition
4. Generic PRP 5. Specific PRP
1. Layout of premise 1. Thawing
2. Water supply 2. Preparation
3. Equipment & utensils 3. Cooking
4. Personnel hygiene 4. Portioning
5. Purchasing management 5. Cooling & storage
6. Storage & transport 6. Freezing, storage & thawing
7. Cleaning & disinfection 7. Transport
8. Waste management 8. Food reheating
9. Pest & animal control
9. Food service
10. Management & supervision
10. Identification & hygiene control
11. Documentation & records system
12. Product recall procedures
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 FOOD SAFETY
ISO 22000:2018
MANAGEMENT
SYSTEM
Food Safety
Management System

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Food Safety Management System Principles

FSMS principles combine both key element of food safety and the management
principles that are common to ISO management system standard

Key element of food safety The management principles

❑Interactive communication ❑Customer focus
❑System management ❑Leadership
❑PRP ❑Engagement of people
❑HACCP ❑Process approach
❑Improvement
❑Evidence based decision making
❑Relationship management

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Process Approach

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 TAHAPAN SERTIFIKASI

PENYUSUNAN IMPLEMENTASI SISTEM AUDIT OLEH LEMBAGA

DOKUMEN SISTEM & SERTIFIKASI
INFRASTRUKTUR Tahap 1 (Pre-Audit)
Pedoman Keamanan Pangan Tahap 2 (Audit Sertifikasi)
HACCP Plan Audit Sur veillance (Audit
SOP/IK Peninjauan)
Formulir/Catatan Audit Re-sertifikasi
Persiapan Infrastruktur

2/15/2023
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