ISO 22000: 2018

IMPLEMANTASI SISTEM MANAJEMEN KEAMANAN PANGAN

Expert Club Indonesia

 Curriculum vitae
Cahyani Febry Haryanthi (Febry) S. TP
PENDIDIKAN
2000-2005 : Universitas Brawijaya
FTP - TIP
PENGALAMAN MENGAJAR
2011 – 2014 : QA Corporate Training –
Foqus Talk Program (FFI)
2015-2016 : FSQMS Trainer untuk Kualita
Villa Cibubur Mas Kav. 4
Expertise, Training Management
Kelapa Dua Wetan - Jaktim
Indonesia, Mutiara Mutu
Sertifikasi
0821-2422-6346
2016 – 2018 : QM Headquarter FSQMS
Trainer (Sari Roti)
cahyani.fh@gmail.com 2019 – now : FSQMS trainer untuk
berbagai lembaga pelatihan dan
konsultasi manajemen sistem
Cahyani Febry
EXPERT CLUB INDONESIA
PENGALAMAN KERJA
2006-2007: RDQA Staff PT Divamitra
Bogatama
2007-2008: QA Staff Universitas
Sebelas Maret - FKIP
2008-2009: QA Jr. SPV Corporate Hygienic
Inspector PT. Frisian Flag
Indonesia
2009-2011: QA SPV utk Material Sourcing
PT. Frisian Flag Indonesia
2011-2014: QA Spv utk Plant Pasar Rebo
PT. Frisian Flag Indonesia
2015-2016: FSQMS trainer
2016-2018: Quality System Manager PT.
Nippon Indosari Corpindo, Tbk
2018- now : FSQMS trainer, konsultan,
dan Pengusaha makanan
2
Keuntungan Penerapan
ISO 22000
• Meningkatkan Kesehatan dan keamanan
• Meningkatkan kepuasan pelanggan
• Memenuhi peraturan perundangan dan
standard internasional yang lainnya
• Mendorong transparansi sistem keamanan
pangan
• Meningkatjan repon terhadap risiko
keamanan pangan
• Mengurangi waktu investigasi akibat
keracunan pangan
• Pengakuan global dan memperbesar peluang
bisnis
STANDARD YANG TERKAIT DENGAN
ISO 22000
• Codex Alimentarius
• ISO 22004:2014 - Guidance on the application of ISO 22000
• ISO 22005:2007 Traceability in the feed and food chain - General principles
and basic requirements for system design and implementation
• ISO/TS 22002-1:2009 PRP on food safety - Food manufacturing
• ISO/TS 22002-2:2013 PRP on food safety - Catering
• ISO/TS 22002-3:2011 PRP on food safety - Farming
• ISO/TS 22002-4:2013 PRP on food safety - Food packaging manufacturing
• ISO/TS 22002-6:2016 PRP on food safety - Feed and animal food production
• ISO/TS 22003:2013 FSMS - Requirements for bodies providing audit and
certification of Food Safety Management Systems
• ISO 10012:2003 Measurement management systems - Requirements for
measurement processes and measuring equipment
• ISO/TR 10013:2001 - Guidance for quality management system
documentation
• ISO 1015:1999 Quality Management - Guidelines for training
• ISO 19011:2018 - Guidelines for auditing management systems
• ISO 31000:2018 Risk management – Guidelines
• FSSC 22000
Tantangan
implementasi
ISO 22000
1. Kesulitan penyusunan HACCP
2. Karyawan resisten
3. Kurangnya pengetahuan teknis pada
karyawan
4. Biaya tinggi
5. Tenggat waktu pendek
6. Dokumentasi yang banyak
7. Kurangnya komitmen manajemen
8. Kurangnya infrastruktur organisasii, dll
Tahapan Sertifikasi ISO 22000

1. 2. Audit Sertifikasi Tahap 1 dan

2

Pendaftaran à FSMS sudah

diimplementasikan minimal 3
bulan
3.
ke Lembaga à Sudah melakukan internal
audit untuk kedua siklus PDCA
Sertifikasi
Sertifikasi
Hal –hal yang diperiksa saat Audit Sertifikasi:
• Audit Tahap 1
• Verifikasi pemenuhan persyaratan standard FSMS
• Verifikasi implementasi FSMS
• Komfirmasi ruang lingkup sertifikasi
• Konfirmasi pemenuhan peraturan perundangan terkait
• Membuat laporan terkait ketidaksesuaian, peluang, dan saran perbaikan dan
meminta corrective action jika diperlukan
• Merancang skema dan penetapan waktu audit berikutnya

• Audit Tahap 2
• Melakukan sampling saat audit pada proses dan kegiatan yang relevan
• Mendokumentasikan kesesuaian sistem terhadap standar
• Mengunjingi lokasi di luar plant (jika ada)

TEMUAN MAYOR HARUS DILAKUKAN CORRECTIVE

ACTION DALAM 14 HARI
 ISO 22000 : 2018

ANNEX SL – 1 Scope
THE HIGH LEVEL 2 Normative Reference
STRUCTURE
3 Terms and Definitions
ISO 22000 is a standard 4 Context of the organization
developed by the International
Organization for Standardization
dealing with food safety. It is a
5 Leadership
general derivative of ISO 9001
6 Planning
7 Support
8 Operation
9 Performance Evaluation

10 Improvement
 PDCA CYCLE
Organizational Planning & Control

DO (FSMS) CHECK (FSMS) ACT (FSMS)

PLAN (FSMS)

4. Context of organiztion
5. Leadership
8. Operation 9. Performance Evaluation 10. Improvement
ISO 22000
6. Planning Consist of 2 cycles of PDCA
7. Support (including control
of externally provided
processes, products, or
services)

Operational Planning & Control

PRPs
Hazard
Validation of
Hazard control Plan Verification
Traceability System control
Analysis (HACCP/ Planning
measures
OPRP Plan)
Emergency Preparedness & response

PLAN (FOOD SAFETY)

Implementation of the PLAN

Updating of preliminary Verification activities

information and documents Control of monitoring and
specifying the PRP ant the measuring
hazard control plan
Analysis of result of Control of product and
verification activities process nonconformities

ACT (Food Safety) CHECK (Food Safety) DO (Food Safety)

7 PRINCIPLES OF ISO MANAGEMENT SYSTEM 10

CUSTOMER RELATIONSHIP

LEADERSHIP
EVIDENCE

ENGAGEMENT IMPROVEMENT

PROCESS
4 PRINCIPLES OF ISO 22000

1 Interactive 2 System 3 Pre Requisites 4 HACCP

Communication Management Program Principles
Control Food Safety Hazards
 Clause 4 - Context of the
organization

Tolong informasikan
kepada saya tentang
persyaratan dan harapan
anda terhadap
perusahaan kami

12
Context of the organization 13

4.2. Understanding 4.3. Determining the

4.1 Understanding the needs and scope of the food
the organization and 4.4 Food safety
expectations of safety management management system
its context interested parties system
•Internal and •Statutory, •the boundaries
External issues regulatory and and applicability
•Positive and customer of the FSMS
negative requirements
consideration with regard to
food safety
Context of the organization
Penetapan
P issue eksternal
S dg metode
T pestel 14

Econo Enviro L
(Politic (Social (Techn
s) mic ) nment (Legal)
•Kebij •Pertu •Pertu •ology) •Iklim •Pene
akan mbu mbu Tingk dan rapa
Pem han han at cuac n
erint ekon pend peng a huku
ah omi uduk guna •Benc m
(Perp •Nilai •Nake an ana yang
ajaka Tukar r dan Alam diskri
n, Mata Usia Peng •Kebij matif
Tena Uang prod emb akan •Huku
LATIHAN 1
» Tetapkan issue eksternal & internal dengan
metode PESTEL dan Strength Weakness pada
lembar kerja yang tersedia beserta dampak pada
Sistem Manajemen Keamanan Pangan
» tetapkan Kebutuhan dan harapan pihak yang
berkepentingan
Leadership must be
demonstrated, not
announced

Fran Tarkenton

16
leadership
5.1. Leadership & 5.3. Organizational roles,
5.2. Policy
Establish responsibilities and
Commitment Communicating authorities
Policy & Objectives Responsibilities and
established and Recruitment packs
authorities for
compatible Induction packs relevant roles are
Integrated Supplier evaluations assigned,
Availability of Resources Supplier contracts communicated and
etc Notice boards on site understood
Website / intranet site
Annual staff appraisals
 SAMPLE–
FOOD SAFETY POLICY

All Mc Donald’s Products are

comply with the most stringent
food safety and quality
standards.
Kepemimpinan dan Komitmen
Customer Focus 5.1.2
• Customer dan hukum dan
peraturan yang berlaku
ditetapkan, dipahami, dan
dipenuhi
• Resiko dan peluang Mutu dan
Lingkungan yang berpengaruh
pada kesesuaian produk dan
servis dan kemampuan untuk
meningkatkan kepuasan
pelanggan di tetapkan dan di
bahas *
• Fokus pada peningkatan
kepuasan pelanggan
dipertahankan
Menetapkan Kebijakan Peran, Tanggung Jawab dan
5.2.1 Wewenang Organisasi 5.3
• Sejalan dengan tujuan Menugaskan tanggung jawab dan
organisasi dan wewenang untuk
mendukung arahan • Menjamin SMM sesuai persyaratan
strategi ISO 9001
• Kerangka kerja untuk • Menjamin proses dapat menghasilkan
menetapkan sasaran output yang diharapkan
mutu dan Lingkungan • Melaporkan kinerja SMM dan peluang
• Termasuk komitmen untuk improvement
memenuhi persyaratan • Menjamin adanya promosi terkait
yang berlaku fokus kepada Customer
• Termasuk komitmen untuk • Menjamin integritas sistem terjaga
terus meningkatkan SMM ketika perubahan SMM di rencanakan
dan diimplementasikan

Komunikasikan Kebijakan mutu 5.2.1.

• Tersedia dan dijaga sebagai “Informasi yang Tanggung jawab dan wewenang
terdokumentasi/ Documented Information” ditetapkan, dikomunikasikan dan
• Dikomunikasikan dan dimengerti dan diterapkan dipahami
• Tersedia untuk pihak terkait
 Kategori Dampak
1 – Low Financial Losses < Rp. 20 juta
No production stoppage
Business Target Deviation ≤ 5%
2– Financial Losses Rp. 20 - 50 juta
Medium Production stoppages < 4 hours
Business Target Deviation > 5 -10 %
3 – High Financial Losses > Rp. 50 juta
Production stoppages > 4 hours
Business Target Deviation > 10 %
6. Planning
• 6.1 Actions to address risks and
opportunities
1. What are we trying to achieve?
2. What could stop us from achieving our objectives?
3. How will we address these issues?
4. How can risks be turned into opportunities?
5. How can opportunities help us to improve?
6. Who will be responsible for actions?
7. When will we need to take action by?
8. How will we know whether our actions were effective?
20
6. Planning
6.1 Actions to address risks and opportunities
21

à Establish Risk Identification

Risk Identification Description Risk Impact
Product Fraud Based on historical fraud cases in 2008 High
Impact (I)
Likely
à Establish Likely Categories (Kategori Frekuensi Kejadian) (L) 1 2 3

•1 kejadian per tahun atau lebih à Low (Skor : 1) 1

1 2 3
Low Low Medium
•1 kejadian per minggu sampai per bulan à Medium (Skor : 2)
• Sering (Harian) à High (Skor : 3) 2
2 4 6
Low Medium High

3 6 9
3
Medium High High
 6. Planning
Consistent Measurable
6.2 Objectives of the food safety management
system and planning to achieve them
a) what will be done?
b) what resources will be required?
c) who will be responsible?
Comply to FS Monitored & d) when it will be completed?
e) how the results will be evaluated?
requirements verified

Communicate Maintained &

d Updated
22
7. Support
infrastructur
7.1. resources People
7.2. competences
e
7.3. awareness
Externally
Work developed
Environment elements of
Control the
of FSMS
externally
provided
process,
products, or
services 24
 7.4. Communication
Suppliers/Contractors

Consumer/Customers
(Internal & External)

Government/ Regulatory
Authorities
Other related organization
that linked to FSMS

Company shall documenting and manage how

internal and external communication is
maintained.
 Interactive Communication - Internal

Bulletin/Performance Board
Educational Program

FS Team Meeting

Banner/Poster Email & Documented Information

Interactive Communication - external

WHAT TO COMMUNICATE & HOW?

• Product Specification
• Contract Agreement (Quality, Price, Delivery,
Services) include changes + KPI
• Supplier/Vendor Evaluation
• Traceability/ Recalls
8. Operation 30
9. PERFORMANCE EVALUATION

9.1 Monitoring,
measurement, analysis 9.3 Management
9.2 Internal audit review
and evaluation
• What, how, when, • Management review
who? input
• Analysis & evaluation • Management review
output

31
10.1 Nonconformity and 10. Improvement
corrective action

10.2 Continual improvement

10.3 Update of the food safety

management system

32
Semoga Bermanfaat!