HACCP BASIC

an OVERVIEW

Based on

• CAC/RCP1-1969 (Rev.4-2003)

• USFDA Fish and Fisheries Products

Hazards and Controls Guidance – 2020

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CONTACT US

Global Reliance International

(PT. GRI Reliansi Indonesia)Satrio Tower Lantai 6 – Jl. Prof. Dr. Satrio Lot C4 unit 1 Kuningan

Jakarta Selatan, 12940

Phone: +62 813 6307 5550; Email: asep.budy@gri-apac.com

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o Operational Manager at Global Reliance

International (PT GRI)

o HACCP Lead Auditor

o Lead Consultant for ISO 9001, ISO 22000, BRC,

FSSC

o Technical Advisor BPOM RI Storage & Retail

Regulation

o Production & QA Manager at Fisheries

Industries

Presenter Profile

Asep Budy Mulyana

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SASARAN PELATIHAN

o Memberikan ikhtisar mengenai Sistem HACCP berdasarkan:

• Annex CAC/RCP1-1969 (Rev.4-2003)

• USFDA Fish and Fisheries Products Hazards andControls Guidance – Fourth Edition – March 2020

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BAGIAN 1

Pengenalan HACCP

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HACCP – DEFINISI

HACCP merupakan pendekatan sistematis yangdigunakan untuk mengidentifikasi, mengevaluasi danmengendalikan bahaya yang signifikan untuk keamananmakanan*

*codex

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KONSEP HACCP

❑ Preventive, not reactive

❑ Bukan sistem tanpa resiko (zero risk) →meminimalkan resiko bahaya keamanan pangansampai tingkatan yang dapat diterima

❑ Pendekatan sistematis

❑ Proaktif, sistem yang hidup dan dinamis

❑ Teknik yang umum

❑ Usaha Team, bukan tanggungjawab perorangan

❑ Bukan latihan diatas kertas

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SEJARAH HACCP

❑ 1960 Pilsbury Co., NASA dan US Army Lab, Natick –mengembangkan produk makanan yang aman untukastronout

❑ 1971 Dipresentasikan untuk pertama kali padaAmerican National Conference for Food Protection

❑ 1973 Federal US: Prinsip HACCP untuk makanankaleng dengan asam rendah

❑ 1985 National Academy of Sciencesmerekomendasikan pendekatan HACCP digunakanoleh badan regulator dan wajib bagi industrymakanan

❑ 1988 – 1995 Digabungkan ke dalam PeraturanKeamanan Pangan di berbagai Negara

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CAC/RCP 1-1969, Rev.4-2003

Recommended International Code of Practice General

Principles of Food Hygiene

Annex CAC/RCP1-1969 (Rev.4 – 2003)

12 langkah untuk implementasi 7 Prinsip HACCP

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Management

Commitment

PREPARATION AND PLANNING

HACCP awareness

and understanding

the concept e.g. by

training

1. Assemble

of HACCP

Team

Baseline audit of

support systems

and gap analysis

Planning for the HACCP study project

Pre-requisite Program 12 LANGKAH HACCP

1. Primary Production

2. Establishment: Design

and Facilities

3. Control of Operation

4. Establishment:

Maintenance and

Sanitation

5. Establishment: Personal

Hygiene

6. Transportation

7. Product Information and

Consumer Awareness

8. Training

5 Pre-liminary Step 7 Prinsip HACCP

2. Describe product

3. Identify intended use

4. Construct flow

diagram

5. On-site confirmation

of flow diagram

1. Analyze hazards

2. Determine CCPs

3. Establish limits for CCPs

4. Establish a system to monitor control of

CCPs

5. Establish corrective action procedures

6. establish verification procedure

7. establish record keeping and documentation procedures

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PROCESSING STEP

TAHAPAN PROSES

POTENTIAL HAZARD

BAHAYA POTENSIAL

CAUSE OF HAZARD

SUMBER BAHAYA

IS THE POTENTIAL HAZARD SIGNIFICANT?

APAKAH BAHAYA SIGNIFIKAN? JUSTIFICATION

ALASAN

CONTROL MEASURE

TINDAKAN PENCEGAHAN

DETERMINE CCP BY DECISION TREE

Probability

(L/M/H)

Severity

(L/M/H) Yes No

Q1 Q2 Q3 Q4 CCP?

1 2 3 6 7 8 9 10 11 12 13 14 15 16

RECEIVE FRESH FILLET

HISTAMINE IMPROPER HANDLING AT SUPPLIER PLANT

M H √

Time/ temp. abuse during transit could cause histamine to form in the fish; histamine can cause serious health problem

Mahi-mahi fillet are shipped in containers buried in ice (proper icing) YES YES CCP

FOOD ALLERGENS FISH NATURALLY AS ALLERGEN MATERIAL

H H √

Fish is a food allergen; allergens material can cause serious health problem

Fillets will be labeled with market name at weight / packing / labeling step

YES NO YES YES NOT

METAL INCLUSION BROKEN METAL EQUIPMENT

L H √ Metal inclusion can cause serious health problem

There will metal detecting step on end product

YES NO YES YES NOT

REFRIGERATED STORAGE

HISTAMINE IMPROPER HANDLING AT SUPPLIER PLANT

M H √

Time/ temp. abuse during storage could cause histamine to form in the fish; histamine can cause serious health problem

Mahi-mahi fillet are buried in ice (proper icing)

YES NO YES NO CCP

FOOD ALLERGENS FISH NATURALLY AS ALLERGEN MATERIAL

H H √

Fish is a food allergen; allergens material can cause serious health problem

Fillets will be labeled with market name at weight / packing / labeling step

YES NO YES YES NOT

METAL INCLUSION BROKEN METAL EQUIPMENT

L H √ Metal inclusion can cause serious health problem

There will metal detecting step on end product

YES NO YES YES NOT

TRIM HISTAMINE IMPROPER HANDLING AT SUPPLIER PLANT

M H √

Time/ temp. abuse during trim could cause histamine to form in the fish; histamine can cause serious health problem

Perform the process as quickly as possible; Maintain the fish temperature <4,4oC YES NO NO NOT

FOOD ALLERGENS FISH NATURALLY AS ALLERGEN MATERIAL

H H √

Fish is a food allergen; allergens material can cause serious health problem

Fillets will be labeled with market name at weight / packing / labeling step

YES NO YES YES NOT

METAL INCLUSION BROKEN METAL EQUIPMENT

L H √ Metal inclusion can cause serious health problem

There will metal detecting step on end product

YES NO YES YES NOT

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Adakah tindakan Pengendalian?

Apakah tahapan dirancang secara spesifik untuk menghilangkan atau mengurangibahaya yang mungkin terjadi sampai batas yang dapat diterima?

Dapatkah kontaminasi dengan bahaya yang terjadi melewati batas? atau dapat meningkat melebihi batas yang dapat diterima?

Akankah ada tahapan berikutnya menghilangkan bahaya tersebut? Hingga bahaya tersebut tidak melebihi batas

Lakukan modifikasi tahapandalam proses atau produk

Adakah pengendalian pada tahapan ini perlu untuk keamanan?

Ya Tidak

Tidak Not CCP

Ya

Tidak

Ya Tidak Not CCP

Ya

Ya

Tidak

Not CCP

Q1

Q2

Q3

Q4

CCP Decision Tree (2)

LANGKAH 7 PRINSIP 2: MENETAPKAN CRITICAL CONTROL POINT

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LANGKAH 9 PRINSIP 4: MENETAPKAN MONITORING UNTUK CCP

Critical Control Point

Significant Hazard Critical Limits

for Each Preventif Measure

Monitoring

Corrective Action Verification Records

What How When Who

1 2 3 4 5 7 8 9 10 11

RECEIVE FRESH FILLET

HISTAMINE MAHI-MAHI FILLETS ARE COMPLETELY BURRIED WITH ICE AT RECEIPT

ADEQUACY OF ICE BURRIED MAHI-MAHI FILLETS AT RECEIPT

VISUAL CHECK OF ADEQUACY OF ICE IN A REPRESENTATIVE NUMBER OF CONTAINERS IN EACH RECEIPT

EVERY RECEIPT

RECEIVING MANAGER

WEIGH/ PACK/ LABELLING

FOOD ALLERGEN ALL FINISHED PRODUCT WILL BE LABELED WITH THE CORRECT MARKET NAME OF THE FISH

THE MARKET NAME LABEL ON EACH OF FINISHED PRODUCT

VISUAL CHECK OF REPRESENTATIVE NUMBER OF PRODUCT AND THEIR LABEL

EACH CUSTOMER ORDER

PACKING MANAGER

METAL DETECTING

METAL INCLUSION - ALL OF THE PRODUCT PASSES THROUGH AN OPERATING METAL DETECTOR

- METAL DETECTOR PRESENT AND OPERATING

VISUAL EXAMINATION

DAILY, AT START OF OPERATIONS

PACKING MANAGER

- NO DETECTABLE METAL FRAGMENTS ARE IN THE PRODUCT PASSING THE THROUGH THE METAL DETECTOR

- THE PRODUCT FOR THE PRESENCE OF METAL FRAGMENTS

ELECTRONIC METAL DETECTOR

CONTINUOUS

FINISH PRODUCT STORAGE

HISTAMINE MAHI-MAHI FILLETS ARE COMPLETELY BURRIED WITH ICE THROUGHOUT STORAGE TIME.

ADEQUACY OF ICE BURRIED MAHI-MAHI FILLETS AT STORAGE STAGE

VISUAL CHECK OF ADEQUACY OF ICE IN A REPRESENTATIVE NUMBER OF CONTAINERS IN EACH DELIVERY

EVERY DELIVER

COOLER MANAGER

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KOREKSI:

tindakan cepat yang harus dilakukan terhadap produknya

TINDAKAN KOREKSI:

Penanganan, investigasi dan tindakan untuk menghilangkanpenyebab ketidaksesuaian

Tindakan koreksi harus mengidentifikasi sebab deviasi danmemulihkan process control

LANGKAH 10 PRINSIP 5: MENETAPKAN TINDAKAN PERBAIKAN

DEFINISI

Semua tindakan yang harus diambil saat deviasi terjadi

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a. Identifikasi Produk (contoh: deskripsi produk, jumlahproduk yang ditahan (hold)

b. Waktu terjadi penyimpangan

c. Deskripsi penyimpangan.

d. Tindakan perbaikan yang telah dilakukan termasuk

e. Jumlah produk saat terjadi deviasi

f. Hasil evaluasi

g. keputusan akhir (final disposition)

h. Nama orang yang bertanggung jawab

LANGKAH 10 PRINSIP 5: MENETAPKAN TINDAKAN PERBAIKAN

Rekaman/catatat Tindakan Perbaikan

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JENIS

1. Validasi

2. Verifikasi CCP

3. Verifikasi HACCP

4. Verifikasi badan pemerintah

LANGKAH 11 PRINSIP 6: MENETAPKAN PROSEDUR VERIFIKASI

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Jenis rekaman yang harus disimpan sebagai bagian darisistem HACCP

1. HACCP Plan dan Dokumen Pendukung

2. Rekaman Monitoring CCP

3. Rekaman Tindakan Perbaikan

4. Rekaman Verifikasi

5. Rekaman Sanitasi

6. Amandemen

LANGKAH 12 PRINSIP 7: MENETAPKAN PROSEDUR DOKUMEN REKAMAN

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QUESTION & ANSWER

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CONTACT US

Global Reliance International

(PT. GRI Reliansi Indonesia)Satrio Tower Lantai 6 – Jl. Prof. Dr. Satrio Lot C4 unit 1 Kuningan

Jakarta Selatan, 12940

Phone: +62 813 6307 5550; Email: asep.budy@gri-apac.com

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