PADA INDUSTRI
PANGAN
WAHYU KRISNA YOGA, STP., M.SC
SARJANA TEKNOLOGI PANGAN
ITEKES BALI
2022
PENYUSUNAN RENCANA HACCP
HACCP ADALAH ??
HACCP
HAZZARD ANALYSIS AND CRITICAL CONTROL POINTS
• PEMBAWA MAKANAN/BAHAN
• TEMPERATURE CONTROL OF STORAGE AREA
• PURCHASING/RECEIVING/SHIPING
• STORAGE DARI PRODUK AKHIR
• VENTILASI YANG CUKUP PADA AREA PENYIMPANAN
PREREQUISITE PROGRAM
C. PERALATAN
• DESAIN, KONSTRUKSI DAN INSTALASI
• NON-TOXIC MATERIALS
• PERALATAN UNTUK MAINTENANCE DAN KALIBRASI
• PERALATAN PENCEGAHAN PADA SAAT MAINTENANCE PROGRAM
PREREQUISITE PROGRAM
D. PERSONEL
• GENERAL FOOD HYGIENE TRAINING PROGRAM
• TECHNICAL TRAINING PROGRAM
• GENERAL FOOD HYGIENE PROGRAM
• GMP TRAINING AND ON JOB TRAINING
PREREQUISITE PROGRAM
E. SANITASI DAN PEST CONTROL
• PROGRAM SANITASI
• PERALATAN SANITASI
• LANTAI
• LOCKER ROOMS
• LUNCH ROOMS
• WASHROOMS
• PEST CONTROL PROGRAM
• ZAT DAN BAHAN KIMIA YANG DIBUTUHKAN UNTUK EFEKTIFITAS
IMPLEMENTASI PADA PEST CONTROL PROGRAM
PREREQUISITE PROGRAM
F. RECALL
• RECALL PLAN
• PRODUCT CODING AND LABELLING
• IDENTIFY ALL PRODUCTS TO BE RECALLED
• PROCEDURES FOR TESTING THE RECALL PLAN
• FINISHED PRODUCTS ARE CORRECTLY AND LEGIBLY CODED
PREREQUISITE PROGRAM
G. OPERATIONAL
PREREQUISITE PROGRAMS
• ALLERGEN CONTROL PROGRAM
• SPECIAL HANDLING
• PEMISAHAN
• PROSEDUR SANITASI SPESIAL
• PROPER LABELLING
• IDENTIFICATION OF ALLERGENS
• FOOD ADDITIVES AND NUTRIENTS
• FOOD PROCESSIG AIDS
• FOREIGN MATERIAL CONTROL PROGRAM
ANY
QUSTION ??