assuring your customer health by providing high quality ... · merasakan sakit perut dan pusing....
TRANSCRIPT
PT TUV Rheinland Indonesia
2015 Bali Interfood Expo
Nusa Dua 4 Sept 2015
Assuring your Customer Health
by Providing High Quality Food
from Start-End Process
About TUumlVRheinland Group
07092015 Presentation of PT TUV Rheinland Indonesia 2
T echnischer Technical
Uuml berwachungs- Inspections
V erein Organizations
Koumlln
TUumlV Rheinland Group
bull Is a leading technical provider for testing inspection
certification training and consulting with more than 140 years
of experience
bull 18000 employees at over 500 locations in 66 countries
Head Offices
07092015 Corporate Presentation 3
Head Office Japan (Shin Yokohama)
GTAC (Global Technology Assessment Center)
Head Office Jakarta Menara Karya 10th Floor
Jl HR Rasuna Said Block X-5 Kav 1-2
Jakarta 12950 INDONESIA
Phone +62-21-579 44 579
Facsimile +62-21-579 44 575
Email marketingidntuvcom
Website httpwwwtuvcomid
Head Office Germany (Koumlln)
At Home in All Over Indonesia
07092015 Corporate Presentation 4
MEDAN OFFICE
URO Building 6th Floor Zone 1A
Jl Imam Bonjol No 23
Medan 20151 ndash Indonesia
Tel +62 61 414 9467
Fax +62 61 416 0152
Email medanidntuvcom
BATAM OFFICE
Graha Pena 5th Floor Suite R-501
Jl Raya Batam Center
Batam 29461 ndash Indonesia
Tel +62 778 460 750
Fax +62 778 460 760
Email batamidntuvcom
LABORATORY amp OFFICE
Infinia Park Blok B 92-93
Jl Dr Saharjo No 45
Jakarta 12850 ndash Indonesia
Tel +62 21 837 95 571
Fax +62 21 837 95 572
Email safetyidntuvcom
vehicleidntuvcom
Bandung OFFICE
Wisma CIMB Niaga 9th Floor Suite R-904
Jl Jend Gatot Subroto No2
Tel +62 22 731 3313
Fax +62 22 730 5258
Email bandungidntuvcom
YOGYAKARTA OFFICE
Wisma Hartono 3rd Floor
Jl Jend Sudirman No 59
Yogyakarta 55225 ndash Indonesia
Tel +62 274 551 970
Fax +62 274 551 980
Email yogyakartaidntuvcom
BALI OFFICE
IKAT PLAZA Building D No 02-04
Jl By Pass Ngurah Rai 505
Kuta Bali 80261 ndash Indonesia
Tel +62 361 722 929
Fax +62 361 722 929
Email baliidntuvcom
SURABAYA OFFICE
Graha Pena 17th Floor Suite R-1701
Jl A Yani No 88
Surabaya 60234 ndash Indonesia
Tel +62 31 827 1142
Fax + 62 31 828 9634
Email Surabayaidntuvcom
BALIKPAPAN OFFICE
Grha Bintang North Wing Ground Floor
Jl Jendral Sudirman No 423
Balikpapan 76114 ndash Indonesia
Tel +62 542 765 400
Fax +62 542 765 412
Email marketingidntuvcom
East Area Surabaya amp Bali Offices
Central Area Yogyakarta amp Bandung Offices
West Area Medan amp Batam Offices
North East Area Balikpapan Office
5
BUT IF
NOT SAFETY
bull Very delicious
meals
bull Very high of
nutrition
bull Very good looking
of garnish and
presentation of the
meals
Could not
consumption =
NO VALUE =
TRASH
So FOOD SAFETY for food business Priority
Consideration
Trends in safety consumption
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
About TUumlVRheinland Group
07092015 Presentation of PT TUV Rheinland Indonesia 2
T echnischer Technical
Uuml berwachungs- Inspections
V erein Organizations
Koumlln
TUumlV Rheinland Group
bull Is a leading technical provider for testing inspection
certification training and consulting with more than 140 years
of experience
bull 18000 employees at over 500 locations in 66 countries
Head Offices
07092015 Corporate Presentation 3
Head Office Japan (Shin Yokohama)
GTAC (Global Technology Assessment Center)
Head Office Jakarta Menara Karya 10th Floor
Jl HR Rasuna Said Block X-5 Kav 1-2
Jakarta 12950 INDONESIA
Phone +62-21-579 44 579
Facsimile +62-21-579 44 575
Email marketingidntuvcom
Website httpwwwtuvcomid
Head Office Germany (Koumlln)
At Home in All Over Indonesia
07092015 Corporate Presentation 4
MEDAN OFFICE
URO Building 6th Floor Zone 1A
Jl Imam Bonjol No 23
Medan 20151 ndash Indonesia
Tel +62 61 414 9467
Fax +62 61 416 0152
Email medanidntuvcom
BATAM OFFICE
Graha Pena 5th Floor Suite R-501
Jl Raya Batam Center
Batam 29461 ndash Indonesia
Tel +62 778 460 750
Fax +62 778 460 760
Email batamidntuvcom
LABORATORY amp OFFICE
Infinia Park Blok B 92-93
Jl Dr Saharjo No 45
Jakarta 12850 ndash Indonesia
Tel +62 21 837 95 571
Fax +62 21 837 95 572
Email safetyidntuvcom
vehicleidntuvcom
Bandung OFFICE
Wisma CIMB Niaga 9th Floor Suite R-904
Jl Jend Gatot Subroto No2
Tel +62 22 731 3313
Fax +62 22 730 5258
Email bandungidntuvcom
YOGYAKARTA OFFICE
Wisma Hartono 3rd Floor
Jl Jend Sudirman No 59
Yogyakarta 55225 ndash Indonesia
Tel +62 274 551 970
Fax +62 274 551 980
Email yogyakartaidntuvcom
BALI OFFICE
IKAT PLAZA Building D No 02-04
Jl By Pass Ngurah Rai 505
Kuta Bali 80261 ndash Indonesia
Tel +62 361 722 929
Fax +62 361 722 929
Email baliidntuvcom
SURABAYA OFFICE
Graha Pena 17th Floor Suite R-1701
Jl A Yani No 88
Surabaya 60234 ndash Indonesia
Tel +62 31 827 1142
Fax + 62 31 828 9634
Email Surabayaidntuvcom
BALIKPAPAN OFFICE
Grha Bintang North Wing Ground Floor
Jl Jendral Sudirman No 423
Balikpapan 76114 ndash Indonesia
Tel +62 542 765 400
Fax +62 542 765 412
Email marketingidntuvcom
East Area Surabaya amp Bali Offices
Central Area Yogyakarta amp Bandung Offices
West Area Medan amp Batam Offices
North East Area Balikpapan Office
5
BUT IF
NOT SAFETY
bull Very delicious
meals
bull Very high of
nutrition
bull Very good looking
of garnish and
presentation of the
meals
Could not
consumption =
NO VALUE =
TRASH
So FOOD SAFETY for food business Priority
Consideration
Trends in safety consumption
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Head Offices
07092015 Corporate Presentation 3
Head Office Japan (Shin Yokohama)
GTAC (Global Technology Assessment Center)
Head Office Jakarta Menara Karya 10th Floor
Jl HR Rasuna Said Block X-5 Kav 1-2
Jakarta 12950 INDONESIA
Phone +62-21-579 44 579
Facsimile +62-21-579 44 575
Email marketingidntuvcom
Website httpwwwtuvcomid
Head Office Germany (Koumlln)
At Home in All Over Indonesia
07092015 Corporate Presentation 4
MEDAN OFFICE
URO Building 6th Floor Zone 1A
Jl Imam Bonjol No 23
Medan 20151 ndash Indonesia
Tel +62 61 414 9467
Fax +62 61 416 0152
Email medanidntuvcom
BATAM OFFICE
Graha Pena 5th Floor Suite R-501
Jl Raya Batam Center
Batam 29461 ndash Indonesia
Tel +62 778 460 750
Fax +62 778 460 760
Email batamidntuvcom
LABORATORY amp OFFICE
Infinia Park Blok B 92-93
Jl Dr Saharjo No 45
Jakarta 12850 ndash Indonesia
Tel +62 21 837 95 571
Fax +62 21 837 95 572
Email safetyidntuvcom
vehicleidntuvcom
Bandung OFFICE
Wisma CIMB Niaga 9th Floor Suite R-904
Jl Jend Gatot Subroto No2
Tel +62 22 731 3313
Fax +62 22 730 5258
Email bandungidntuvcom
YOGYAKARTA OFFICE
Wisma Hartono 3rd Floor
Jl Jend Sudirman No 59
Yogyakarta 55225 ndash Indonesia
Tel +62 274 551 970
Fax +62 274 551 980
Email yogyakartaidntuvcom
BALI OFFICE
IKAT PLAZA Building D No 02-04
Jl By Pass Ngurah Rai 505
Kuta Bali 80261 ndash Indonesia
Tel +62 361 722 929
Fax +62 361 722 929
Email baliidntuvcom
SURABAYA OFFICE
Graha Pena 17th Floor Suite R-1701
Jl A Yani No 88
Surabaya 60234 ndash Indonesia
Tel +62 31 827 1142
Fax + 62 31 828 9634
Email Surabayaidntuvcom
BALIKPAPAN OFFICE
Grha Bintang North Wing Ground Floor
Jl Jendral Sudirman No 423
Balikpapan 76114 ndash Indonesia
Tel +62 542 765 400
Fax +62 542 765 412
Email marketingidntuvcom
East Area Surabaya amp Bali Offices
Central Area Yogyakarta amp Bandung Offices
West Area Medan amp Batam Offices
North East Area Balikpapan Office
5
BUT IF
NOT SAFETY
bull Very delicious
meals
bull Very high of
nutrition
bull Very good looking
of garnish and
presentation of the
meals
Could not
consumption =
NO VALUE =
TRASH
So FOOD SAFETY for food business Priority
Consideration
Trends in safety consumption
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
At Home in All Over Indonesia
07092015 Corporate Presentation 4
MEDAN OFFICE
URO Building 6th Floor Zone 1A
Jl Imam Bonjol No 23
Medan 20151 ndash Indonesia
Tel +62 61 414 9467
Fax +62 61 416 0152
Email medanidntuvcom
BATAM OFFICE
Graha Pena 5th Floor Suite R-501
Jl Raya Batam Center
Batam 29461 ndash Indonesia
Tel +62 778 460 750
Fax +62 778 460 760
Email batamidntuvcom
LABORATORY amp OFFICE
Infinia Park Blok B 92-93
Jl Dr Saharjo No 45
Jakarta 12850 ndash Indonesia
Tel +62 21 837 95 571
Fax +62 21 837 95 572
Email safetyidntuvcom
vehicleidntuvcom
Bandung OFFICE
Wisma CIMB Niaga 9th Floor Suite R-904
Jl Jend Gatot Subroto No2
Tel +62 22 731 3313
Fax +62 22 730 5258
Email bandungidntuvcom
YOGYAKARTA OFFICE
Wisma Hartono 3rd Floor
Jl Jend Sudirman No 59
Yogyakarta 55225 ndash Indonesia
Tel +62 274 551 970
Fax +62 274 551 980
Email yogyakartaidntuvcom
BALI OFFICE
IKAT PLAZA Building D No 02-04
Jl By Pass Ngurah Rai 505
Kuta Bali 80261 ndash Indonesia
Tel +62 361 722 929
Fax +62 361 722 929
Email baliidntuvcom
SURABAYA OFFICE
Graha Pena 17th Floor Suite R-1701
Jl A Yani No 88
Surabaya 60234 ndash Indonesia
Tel +62 31 827 1142
Fax + 62 31 828 9634
Email Surabayaidntuvcom
BALIKPAPAN OFFICE
Grha Bintang North Wing Ground Floor
Jl Jendral Sudirman No 423
Balikpapan 76114 ndash Indonesia
Tel +62 542 765 400
Fax +62 542 765 412
Email marketingidntuvcom
East Area Surabaya amp Bali Offices
Central Area Yogyakarta amp Bandung Offices
West Area Medan amp Batam Offices
North East Area Balikpapan Office
5
BUT IF
NOT SAFETY
bull Very delicious
meals
bull Very high of
nutrition
bull Very good looking
of garnish and
presentation of the
meals
Could not
consumption =
NO VALUE =
TRASH
So FOOD SAFETY for food business Priority
Consideration
Trends in safety consumption
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
5
BUT IF
NOT SAFETY
bull Very delicious
meals
bull Very high of
nutrition
bull Very good looking
of garnish and
presentation of the
meals
Could not
consumption =
NO VALUE =
TRASH
So FOOD SAFETY for food business Priority
Consideration
Trends in safety consumption
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Food Borne Disease Cases
07092015 Corporate Presentation 6
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Food Borne Disease Caseshellip
07092015 Corporate Presentation 7
TRIBUNMANADOCOID MANADO ndash
Tragedi brenebon (kacang merah) yang diduga beracun dan menyebabkan belasan
korban langsung diopname di beberapa rumah sakit sejak Senin (27102014) mulai
ditindaklanjuti Polresta Manado Dinas Kesehatan Manado dan beberapa instansi terkait
lainnya
Apalagi kematian Steve Immanuel Waroka (4) anak tercinta Tirza Tiwou (25) sempat
dikait-kaitkan dengan Brenebon beracun karena sebelumnya bersama sang ibu makan
di Restoran KB di satu mall di Manado Sepulang dari makan anaknya tersebut
merasakan sakit perut dan pusing
Beberapa korban lainnya yang sempat nginap di rumah sakit karena diduga keracunan
setelah makan di Restoran KB yakni Wakil Wali Kota Manado Harley Ai Mangindaan
bersama kedua anaknya Henny Dondokambey Para korban ini dirawat di Siloam
Hospital Korban lainnya dirawat di RS Advent Teling dan RSUP Kandou
Khusus Ai sapaan akrab Wawali Manado saat ditanya melalui blackberry massage
(BBM) terkait kondisinya mengatakan keadaannya sudah mendingan Sudah
mendingan ujarnya Meski begitu saat ditanya kapan keluar dari Siloam Hospital dia
tak memberi jawaban
Memang ada kurang lebih 20 pasien yang menderita sakit kepala pusing mual dan
diare hingga saat ini dirawat di Siloam Hospital RS Advent RS Wolter Monginsidi Teling
RSUP Kandou dan RS Ratumbuysiang ujar Sunarto Kamis (30102014)
Dia pun menjelaskan pihak kepolisian bersama Balai POM telah melakukan
penyelidikan terkait kasus keracunan di wilayah Manado ini
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Other sample of Food Borne Disease Caseshellip
07092015 Corporate Presentation 8
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Social media concerning food safety food quality
07092015 Corporate Presentation 9
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
How to survive
How to prevent bad marketing via social media
07092015 Corporate Presentation 10
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Services
11
Training Food Hygiene
Food Hygiene Inspection
Goal
HACCPISO 22000
(Certification)
Step by step for Food Safety
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
TRAINING HYGIENE amp HACCP
Staff will
be qualified to implement the food handling techniques and the requirements of the food
safety policy
be responsible for food safety in the kitchen preparation and storage areas
keep all work areas clean and free from pests
Complete all records and systems in relation to food safety in the kitchen preparation
receiving and storages area as directed
HACCP documentation and implementation
12
Training Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
13
FOOD SAFETY TRAINING
FOR STAFF Training
Food Hygiene
Inspection
Goal
HACCP or
ISO 22000
(Certification)
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
14
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Personal Hygiene
bull Behaviors that can contaminate food
bull Hand issues which include how and when to wash
hands how to use hand antiseptics how to use
single-use gloves when to change gloves and correct
hand care
bull Personal Cleanliness
bull Correct Work attire
bull Health Issues that must be reported
bull Policies for eating drinking smoking and chewing
gum or tobacco
bull Storage of dirty and contaminated clothing
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
15
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Food Preparations
bull Preventing time-temperature abuse
bull Identifying types of contaminants
bull Learning how contaminants occurs
bull Preventing contamination and cross
contamination
bull Handling Food safely during the flow of
food ndash receiving and storage prepping
and cooking holding and cooling and
reheating and service
bull Identifying common food allergens and
method for preventing allergic
reactions
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
16
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Cleaning and Sanitizing
bull Cleaning and sanitizing
food-contact surfaces
bull Identifying when
cleaning and sanitizing
are needed
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
17
FOOD SAFETY TRAINING FOR STAFF
Critical Food Safety Knowledge
Safe Chemical Handling
bull Handling chemicals in the operations
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
18
FOOD SAFETY TRAINING FOR STAFF
RETRAINING
Record Keeping
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
972015 19
FOOD SAFETY TRAINING FOR STAFF
On The Job Training
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
20
TRAINING DELIVERY METHODS
Classroom Training
Information search
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
TRAINING DELIVERY METHODS
Classroom Training
Guided Discussion
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
TRAINING DELIVERY METHODS
Classroom Training
Demonstration Tell Show Practices
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
TRAINING DELIVERY METHODS
Classroom Training
Games
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
24
TRAINING DELIVERY METHODS
Classroom Training
Training Videos
and DVDrsquos
bull 10 what they read
bull 20 what they hear
bull 30 what they see
bull 50 what they see and hear
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
25
TRAINING DELIVERY METHODS
Classroom Training
Technology-Based
Training
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
972015 26
Food Hygiene Inspection
The Inspection Process
Three Risk Designations when evaluating establishment
- Priority items
- Priority foundation items
- Core items
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Food Hygiene Inspection (Gap Assessment)
Inspection based on checklist
Based on Regulations
CAC RCP 1-1969 Rev 4 2003 Recommended
International Code of Practice-General Principle of
Food Hygiene or SNI CACRCP 1 2011
CACRCP 39-1993 Code of Hygiene Practice for
Precooked and Cooked Foods in mass Catering
PerMenKes No1096MenKesPERVI2011
tentang Hygiene Sanitasi Jasaboga
27
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
28
Food Hygiene Inspection
Guidelines In The Inspection Process
Asking for Identification
Cooperating with The Inspector
Taking Notes
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Food Hygiene Inspection
Guidelines In The Inspection Process
Keeping the relationship
professional
Being prepared to provide
records requested by inspector
Discussing violation and time frames for
correction with inspectors
Acting on All deficiencies noted in the report
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Verification of cleaning sanitation and personal hygiene
Swab test
Sample Preparation
- Add 1 mL 09 NaCl solution and leave at
least 15 min at room temperature for
proper absorption before use
Swab samples
- Swab a sample surface (wipe entirely)
Kitchen and Kitchen Equipment 2
samples for facilities
Personnel 1 samples for personnel
Evaluation
- The result was obtained after 48 hours
incubation of temperature 350 C
- Result interprets TPC in cfu (colony
forming unit)
- Comparison with the standard
30
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Swab Test Standard
Result Interpretation
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 GFSI
2 HACCP
3 ISO 220002005
4 FSSC 22000
32
International food-related certification system
Training Food
Hygiene Inspection
Goal
HACCP or
ISO 22000
(Certification)
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 September (2014 for food safety management system
33
A variety of specifications and standards
③HACCP Standard
①ISO (International Organization
for Standardization)
Standard
②GFSI World Food Safety Conference
Approval scheme
International food-related certification system overall picture
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
34
1GFSI Summary of activities and objectives
Global Food Safety Initiative World Food Safety Initiative
1) The Consumer Goods Forum (TCGF)
2) TCGF A new industry-wide trend five issues
bull Sustainability
bull Human resources
bull Knowledge sharing Safety amp Health
bull Basic business execution capabilities further
bull Expand activities centered on development
3) GFSI The implementing measures as part of TCGF of Safety amp Health is
TCGF
darr
GFSI
darr
Example FSSCBRC
1 September (2014 for food safety management system
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
35
①
②
③
④
⑤
⑥
⑦
⑧
⑨
1 September (2014 for food safety management system
1 GFSI GFSI 9 scheme of May 2014 approved scheme
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
36
Scheme Scheme owners Management system
Target process
①BRC Global Standard
BRC－British Retail Consortium
HACCPGMP Food quality and safety
management system including
General food and food packaging
materials production including
additives etc
②CANADA GAP CanAgPlus（Canada) HACCPGAP Food safety management
system that includes a
Agricultural production
③FSSC22000 Food safety certification
Foundation (Netherlands)
HACCPGMP Food safety management
system that includes a
General food and food packaging
materials production including
additives etc
④Global
Aquaculture Alliance
Global Aquaculture Alliance
(USA)
HACCPGAP Food safety management
system that includes a
Seafood processing
(Aquaculture approval of range)
⑤Global GAP Food Plus（Germany)
HACCPGAP Food safety management
system that includes a
Agricultural production and handling
⑥Global Red Meat Standard
Danish Agriculture amp Food
Council
HACCPGAPGMP Food quality safety
management system that includes a
Livestock livestock products
processing
⑦International
Featured Standard
HDE（German Retail Association)
HACCPFood quality and safety
management system including
General food and food packaging
materials production including
additives etc
⑧Primus GFS Azzule Systems （The United States)
HACCPGAPGMP Food safety
management system that includes a
Agricultural production processing
of agricultural products (including
room temperature product)
⑨SQF Safe Quality Food
Initiative-SQFI (Food
Marketing Institute-FMI) The United States
HACCPGAPGMP Food quality
safety management system that includes a
Agriculture animal husbandry
general food feed food packaging
materials production storage and
logistics
1 GFSI GFSI 9 scheme of May 2014 approved scheme
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
37
1 September (2014 for food safety management system
)
1 GFSI GFSI Organization that is incorporated into the delivery requirements for approval scheme
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Basics of food safety certification scheme
2 HACCP
21 Summary
38
HACCP Hazard Analysis Critical Control Point is a system of
Hazard prevention to reduce safe and hygiene food CAC RCP 1-1969 Rev 4 2003 Recommended International Code of Practice-General Principle
of Food Hygiene or SNI CACRCP 1 2011)
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
39
Codex Alimentarius ndash Food Hygiene Basic Texts CACRCP 1-1969 Rev 4-2003 Annex
Step 1 organize the HACCP team
Step 2 Describe the product
Step 3 identify the intended use
Step 4 build a flow diagram
Step 5 check the site of the flow diagram
Step 6 Enumerates the potential hazards of all relevant in each stage and performed hazard analysis consider a
control method of the identified hazards
Principle 1
Step 7 determine the critical control points Principle 2
Step 8 establish acceptable limits for CCP individual Principle 3
Step 9 establish a monitoring system for CCP individual
Principle 4
Step 10 establish a corrective action Principle 5
Step 11 establish a procedure of verification Principle 6
Step 12 establish a record-keeping and documentation Principle 7
(And currently the 1st September 2014) for food safety management system
2 HACCP 22 HACCP 12 Steps7 Principles
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
2 HACCP
Classification of hazard points
40
From food and
packaging
From pest and pet
From utensils
From food
handler
From environment
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
41
Physical hazard
- Band-Aid etc
- Accessories
- Stone Bone
- Glass
- Piece of metal and
- Packaging materials
Biological hazard
- Its poison and bacteria
- Parasite
- The virus
Chemical hazard
bull Animal natural poison and
vegetable
bull Allergenic substances
without display
bull Allergenic substances
without display
bull Detergent
bull Food additive
bull Insecticide
Has the potential to cause adverse health effects state or t factors biological
chemical or physical
A biological chemical or physical agent in or condition of food with the potential to
cause an adverse health affect
1 September (2014 for food safety management system
2 HACCP Classification of hazard points
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 Physics
2 Biology
3 Chemical
Food safety hazards
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Physical hazards
can glass Stick of wood leaves
plastic stone Hair nails jewelry
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
bacteria
viral khamir
Microbiological hazards
FOOD BORN
DISEASE
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Factor to accelerate microbiological to growing
ood
cid
emperature
ime
xygen
oisture
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
46
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Bacterial growinghellip
Bakteri membelah diri menjadi kembar identik 9-
17 menit pada suhu kamar
1 bakteri 2097152 bakteri dalam 7 jam
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Typhoid fever
Non thypoid
salmonelloses
Cholera
Disentri amuba ndash bakteri
Botulism
Intoksikasi lain
Hepatitis A dan
Trichinellosis
Histamin
Food Safety causehellip
gt 90 episode
Microbiological contamination
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Photo 1 Ujung jarum jahit
(30 kali pembesaran) Photo 2 Ujung jarum jahit
(180 kali pembesaran)
Photo 3 Ujung jarum jahit
(600 kali pembesaran) Photo 4 Ujung jarum
(3000 kali pembesaran)
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Chemical Hazards
Chemical
Mercury Hg etc
BTP
Pesticide
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Dioxin
contamination
Presiden Ukraina Victor Yushchenko
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
52
By introducing an appropriate food safety management
system based on HACCP principles the following effects
can be obtained
1) Reduction of loss
2) Improve the quality
3) Appropriate control of raw materials inventory
4) Standardization of work
5) Increase in profit
Participation and awareness of employees for food safety
Source FDA ldquoManaging Food Safety A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishment
1 September (2014 for food safety management system
2 HACCP
25 Effect of the introduction and utilization
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 September (2014 for food safety management system
53
ISO 22000
1) Planning 7 Principle of HACCP and 12 step of the
procedure applied to the HACCP Codex showed
(Plan) run (Do) evaluation (Check) Continued
through the cycle of (Act) improvement ISO standard
that was in the form of a management system to
improve Issued in September 2005
2) Like ISO 9001 quality management systems food
safety the international standard In the management
system audited by third-party certification authority
certificate There can be acquired
3) PRP OPRP and CCP
3 ISO 220002005 31 Summary
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
ISO 22000 CERTIFICATION
54
ISO 22000 is A management system designed to enable organizations to control
food safety hazards along the food chain in order to ensure that food is safe at
the time of consumption
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
55 1 September (2014 for food safety management system
3 ISO 220002005 32 Chapter 1-8 Chapter 4 requirements
NO Standard items (major classification) NO Standard items (medium category)
4 Food Safety Management System 41 General requirements
42 Documentation Requirement
5 Management responsibilities 51 Management commitment 52 Food Safety Policy
53 Food Safety Management System Planning
54 Responsibility and authority
55 Food Safety Tream Leader 56 Communication
57 Emergency preparedness and response
58 Management 6 Resources Management 61 Provision of resources
62 Human Resources
63 Infrasturcter 64 Work Enviroment
7 Planning and realization of safe products 71 General 72 Prerequisite programmes (PRPs) 73 Preliminary steps to enable hazard analysis
74 Hazard analysis
75 Establishing the operational prerequisite programmes (PRPrsquos) 76 Establishing the HACCP Plan
77 Updating of preliminary information and documents specifying the PRPrsquos
78 Verification planning
79 Traceability system
71 Control of nonconfirmity
8
Food Safety Management System
Validation verification and improvement
81 General
82 Validation of control measure combinations
83 Control of monitoring and measuring
84 Food safety Management system verification
85 Improvement
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
56
Prerequisite Program (PRP)
ISO 220002005 11 Point of PRP
1) Construction and lay out of building and associated utilities
2) Lay-out of premises including workspace and employee facilities
3) Supplies of air water energy and other utilities
4) Supporting service include waste and sewage disposal
5) The suitability of equipment and its accessibility for cleaning maintenance and
preventative maintenance
6) Management of purchased materials (eg raw materials ingredient chemicals and
packaging) supplies (eg water air steam and ice) disposals (eg waste and
sewage) and handling of products (eg storage and transportation)
7) Measure for the prevention of cross contamination
8) Cleaning and sanitizing
9) Pest control
10) Personnel hygiene
11) Other aspects as appropriate
1 September (2014 for food safety management system
3 ISO 220002005 34 Point
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
57
ISO22000 743 Hazard assessment
Food safety hazards of each be evaluated in accordance with its likelihood and
severity of adverse health effects
Severity of the adverse health effects
Probability
of Harm
Occur
High Medium Low
High
Medium
Low
1 September (2014 for food safety management system
3 ISO 220002005 34 Point hazard evaluation method
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 September (2014 for food safety management system) 58
Operation prerequisite program (OPRP)
1) Definition Products and or contamination of the working environment or the
product of food safety hazard Or Ease occur or increase pollution of food safety
hazards in the processing environment It was clarified by the hazard analysis as
essential to manage the PRP Conditions is essential do not put
microorganisms out of the three principles is not increased in order Or I refer to
the activities
Critical control point (CCP) Definition Management and possible removal or prevention of food
safety hazards Or essential step is to reduce to an acceptable level it
The CCP management means to eliminate the microorganisms for
3 ISO 220002005 34 Point
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
59
ISO 220002005 ISO 90012008
1 Scope of application 1 Scope of application
2 Normative references 2 Normative references
3 Term and definitions 3 Term and definitions
4 Food Safety Management
System 4 Quality Management System
5 Management Responsibility 5 Management Responsibility
6 Resource Management 6 Resource Management
7 Planning and realization of safe
products 7 Product realization
8
Validation verification and
Improvement of the food safety
management system
8 Measurement analysis and
Improvement
1 September (2014 for food safety management system
3 ISO 220002005 35 ISO90012008 Cross reference requirement
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
1 September (2014 for food safety management system
60
FSSC 22000（Food Safety System Certification 22000)
1 Food safety certification of the Netherlands Foundation
(Foundation for Foods Safety Certification) is established
Food safety standards were
2 Food safety management systems including HACCP middot
GMP
3 The basis of the additional ISOTS 22002-1 of
(PAS220) and individual FSSC22000 to ISO 22000
4 FSSC 22000 41 Summary
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
61
FSSC 22000 Of PRP
ISO 22000 723 PRP requirements (11 items)
ISO 22002-1（PAS220）PRP additional requirement
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 42 points
1 Structure and layout of the building 7 Prevention of cross-contamination
2 Layout of the workplace and building
8 Disinfection and cleaning and
washing
3 Utility (air water energy) 9 Pest control
4 Waste disposal 10 Employee facilities and health
personnel
5 Maintenance adequacy of equipment and
cleaning and washing
11 Requirements of other
6 Management of materials that you have
purchased
1 Rework
4 Products consumer
2 Procedure of Recall Product 5 Food defense bio-vigilance bioterrorism
3 Warehousing
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
62
ISO22002-1 ISO22000 FSSC22000
＋ ＋
(And currently the 1st September 2014) for food safety management system
4 FSSC 22000 43 ISOPASFSSC 22000 with Relationship
MS (Management System) Prerequisite program
Additional requirement
Laws and regulations
clarification of norms
Service specification
Monitoring of employees
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
07092015 Presentation of PT TUV Rheinland Indonesia 64
Our New Test Mark
One for all
The new TUumlV Rheinland testmark
More safety More transparency More advertising value
Thank you for your attention
weniyuliartituvcom
Thank you for your attention
weniyuliartituvcom