3.2. SANITATION STANDARD OPERATING PROCEDURE (SSOP) / PROGRAM OPERASI STANDAR SANITASI
SSOP KEY REGULATION PROCEDURE MONITORING CORRECTIVE ACTION RECORD
1.Safety Water and JUKNIS BKIPM NO - Water used for cleaning and washing - Water testing is carried out every - Report to mechanic if found Report of
Ice 63 TAHUN 2016 fish and all equipment 3 months for microbiological the quality of water is’nt External
Keamanan air dan - The ice buy form PT. AKFI parameters and once a year for good Examination for
es - Water storage areas are designed to chemical parameters in an - QC must be quick reguest to
Water (chemical
prevent contamination of water from accredited laboratory external laboratory to
storage areas and - Dilakukan pengujian air setiap 3 check the quality of water and
materials/environment bulan sekali untuk parameter - Stop operating clean the microbiological)
- The potable water for processing tap mikrobiologi dan 1 tahun sekali water tank
coding different untuk parameter kimia di - Laporkan ke bagian mekanik
- Water tank cleaning is carried out-in laboratorium yang sudah jika kualitas air tidak sesuai
accordance with the SOP set by UPI terakreditasi standar yang ditetapkan.
- Air tersebut digunakan untuk mencuci - QC segera mengajukan
ikan dan semua peralatan permohonan pengujian
- Es dibeli dari PT.AKFI kualitas air ke laboratorium
- Area penyimpanan air terpisah dengan untuk melakukan pengujian
area penyimpanan bahan dan lingkungan - Stop operasi lakukan
untuk menghindari terjadinya pembersihan tangki air
kontaminasi
- Kran air untuk pengolahan diberi kode
berbeda.
- Pembersihan tangki air dilakukn sesuai
dengan SOP yang telah ditetapkan UPI
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
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2. Cleanness and KEPMEN KP - All equipment that directly contact to the - Swabbing test for - Separated and don’t use the Form 03
Food Contact 52A/2013 product are made of plastic and stainless st microbiological at equipment equipment if it
Surface ell, surface every 4 month in is rust or broken. Report Of
Kondisi dan which the equipment are clean before and accredited laboratory - If the surface of material was Equipment
kebersihan after used. - Monitoring sanitation condition broken or damage must be Cleaning
permukaan - All equipment are washed with food grade visually by QC. change.
peralatan yang detergent and rinsed with water - Uji swab untuk mengetahui - Stop operating, do cleaning
- Cutting board is dipped before, during and bakteri pada permukaan perlatan and sanitation, check
kontak langsung
after procces production. setiap 4 bulan sekali di laboratorium cleanliness ( tool sanitized
dengan produk - Cutting board is washed using alcohol 70% terakreditasi back ) and do briefing.
and knife is dipped in alcohol 70%. - Pemantauan kondisi sanitasi - Re-sanitize the
- All equipment is designed for easy cleanup secara visual oleh QC. equipment if it is not clean.
and can be treated with either - Dipisahkan dan tidak
- Semua peralatan yang kontak langsung menggunakan
dengan produk terbuat dari plastik dan peralatan jika karat
stainless stell, peralatan bersih sebelum atau rusak.
dan sesudah digunakan. - Jika peralatan yang sudah
- Semua peralatan dicuci dengan deterjen tidak memenuhi standar
food grade dan dibilas dengan air segera diganti.
- Talenan dicuci menggunakan air sebelum, - Stop operasi, lakukan
saat dan sesudah proses produksi. pembersihan dan sanitasi,
- Talenan disemprot menggunakan alkhohol cek kebersihan (alat
70% dan pisau dicelupkan dalam alkhohol dibersihkan kembali) dan
70% lakukan pengarahan.
- Semua peralatan dirancang untuk - Membersihkan
memudahkan pembersihannya dan dapat kembali peralatan
dirawat dengan baik. jika tidak bersih.
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
REGULATIO
SSOP KEY PROCEDURE MONITORING CORRECTIVE ACTION RECORD
N
Kunci SSOP Prosedur Pengawasan Tindakan Koreksi Pencatatan
Peraturan
(1) (2) (3) (5) (6) (7)
3. Preventive Cross KEPMEN KP - No crosses in process flow. - Check the building and - If building and equipment Form 03A
Contamination 52A/2013 - Any modification shall be consulted to Quality equipment design and lay design and lay out and
Pencegahan Assurance Manager. out and process flow process flow have to be re- Report of
Kontaminasi - Before process, equipment and utensil are in - Waste must be remove from modify, consult Sanitation
Silang suitable condition. the processing room as with management / HACCP t Inspection
- Before entering to the process room all worker must be soon as possible, under eam.
wash hand and sanitized. control of QC and or - Re-clean the equipment if it is
- The employess prohibit wear uniform enter to the toilet. - Check the sanitation of used dirty
- Physical condition of plant and lay-out of equipment are equipment before and after - Change and do not use the
Form 03B
suitable to minimize risk of contamination. used. equipment if it is riskable for
- All glass material and breakable plastic e.g window, light, - Periksa bangunan dan desain contamination (if rust or
Report of
cover etc., inside processing area peralatan dan layout dan broken).
- Jika desain bangunan / layout Personal
are in good condition and well-protected. aliran proses.
- Product waste must be remove from the processing area - Limbah dipindah dari ruang dan aliran proses kembali Hygiene and
as soon as possible to avoid contamination. proses sesegera mungkin, memodifikasi, harus Behavior
- Waste disposal must be leak and closely and easy to semua prosedur berkonsultasi dengan
cleaned and sanitized. implementasinya di awasi manajemen / tim HACCP
- Tidak ada persilangan pada aliran proses. oleh QC dan Manager - Pembersihan kembali
- Setiap modifikasi akan dikonsultasikan kepada Manajer Produksi. peralatan yang kotor.
Quality Assurance. - Periksa sanitasi - Perubahan dan tidak
- Sebelum proses, peralatan dan perkakas berada dalam peralatan yang menggunakan peralatan jika
kondisi yang siap. digunakan sebelum dan rawan kontaminasi (jika karat
- Sebelum masuk ke ruang proses semua karyawan sesudah digunakan. atau rusak).
diwajibkan mencuci tangan terlebih dahulu.
- Karyawan dilarang memakai pakaian kerja
saat memasuki toilet
- Semua bahan kaca dan yang mudah pecah misalnya
jendela, lampu dll, di dalam area pengolahan berada
dalam kondisi baik dan dilindungi
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
4. Keep Toilet and KEPMEN KP - The Toilet is always in a State of closed and - Every day sanitation of toilet facility
- Waste and create new Form 03
Washing Facilities 52A/2013 maintained clean and sanitized every day will be controlled by cleaning service solution if the concentration
and Sanitation before and after the production process. and check by QC of sanitation. of the ingredients of Report of Toilet
Menjaga fasilitas - Sanitation officers always controls the toliet - Controlling supply soap washing sanitation wrong. Cleaning
toilet, sanitasi dan facilities such as tissue availability, special hands and tissu also checked every - Fix or fill material supplies the
pencucian tangan SOAP and sandals. day by qc sanitation. toilet and the hand wash.
- Toilet selalu dalam keadaan tertutup dan - Setiap hari fasilitas toilet dibersihkan
- Buang dan buat larutan baru
terjaga kebersihannya dan dibersihkan setiap oleh petugas kebersihan dan jika konsentrasi bahan sanitasi
hari sebelum dan sesudah proses produksi. dikontrol oleh QC sanitasi. salah.
- Petugas sanitasi selalu mengontrol fasilitas - Mengontrol persedian sabun cuci - Perbaiki atau isi bahan
toliet sepertiketersediaan tisu, sabun khusus tangan dan tissu dicek setiap hari perlengkapan toilet dan
dan sandal tempat cuci tangan
5. Protection from KEPMEN KP - Cleaning compounds, sanitizers and lubricant - Potentially toxin materials checked, - Use cover to protect the Report of
contamination 52A/2013 using in processing and packing area are every day once by QC. product when the use of toxin availability of
materials approved for use in food plants. - Packaging material Storage checked and doing out of the area. desinfectan
Proteksi dari - The equipment and facilities in using for non daily by QC. - Remove contamination from
bahan food grade or maetrial which cause direct - Bahan-bahan berpotensi toksin dicek, the surface of material and
kontaminasi contamination or indirect contamination setiap hari sekali oleh QC. wash.
must be labeled and separately to avoid in - Penyimpanan bahan pengemas dicek - Fix airflow room temperature
using for fish handling, and end of product. setiap hari oleh QC. to reduce condensation.
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021
CV DUS INTERNATIONAL TRADING
Jl. Ikan Tuna Raya No. 17 Pelabuhan Benoa, Kelurahan
Pedungan, Kecamatan Denpasar Selatan, Denpasar - Bali
Manual HACCP
Prepared by : Validated By : Approved By : No Dokumen : DIT/QA/HACCP/07
Andre Yudiastono Adelia Valentina Sri Pujiastuti Revisi : 1/0
Efektif Date : 20 September 2021