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
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
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
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
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
Product Type
Jenis produk : ....................................................................................
Brand
Merk : ....................................................................................
Production Code
Tanggal Produksi : ....................................................................................
Total Volume
Total Volume : ....................................................................................
Size
Ukuran : ....................................................................................
Location
Tempat : ....................................................................................
Action undertaken
Tindak Lanjut
Status :
.......................... ....................
Dibuat Oleh : Diperiksa Oleh : Disahkan Oleh :
Tgl : Tgl : Tgl :
Tandatangan : Tandatangan : Tandatangan :
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”
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:
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.
9. LABEL/ SPECIFIKATION
LABEL/ SPESIFIKASI
Labels and specification will be checked by the storekeeper and and QC staff according to requirement/
order.
Label dan spesifikasi harus di cek oleh bagian penyimpanan dan staf QC sesuai kebutuhan.
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,
(........................) (......................)
RECEIVING REPORT
Form 1
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
Diperiksa , Diverifikasi,
(........................) (.................)
PACKING REPORT
Jenis Produk :
Tgl Pemeriksaan :
NO WEIGHT TEMP. MEAT COMMENT CORECTIVE ACTION CHECKED BY