Penyusunan Rencana
Kerja Jaminan Mutu
Dokumen RKJM
Merupakan rencana HACCP bagi suatu unit usaha
agribisnis yg bermaksud mulai menerapkan HACCP
sesuai dg SNI 01-4852-1998 scr sistematik & wajar
dlm rangka penerapan program keamanan pangan.
Mencakup :
1. Program Persyaratan Dasar :GMP/SSOP
2. Prinsip HACCP : 7 prinsip
3. Program umum managemen mutu
Kegunaan HACCP
• Mencegah penarikan makanan
• Meningkatkan jaminan
Food Safety
• Pembenahan & “pembersihan” unit
pengolahan (produksi)
• Mencegah kehilangan konsumen /
menurunnya pasien
• Meningkatkan kepercayaan konsumen /
pasien
PRINSIP HACCP
1. Identifikasi bahaya
2. Penetapan CCP
3. Penetapan batas / limit kritis
4. Pemantauan CCP
5. Tindakan koreksi thd penyimpangan
6. Verifikasi
7. Dokumentasi
RENCANA KERJA JAMINAN MUTU
(RKJM)
Isi Dokumen RKJM :
1. Sampul Depan
2. Sampul yg Divalidasi
3. Pendahuluan
4. Daftar Isi
5. Kebijakan Mutu
6. Tim HACCP
7. Profil Perusahaan
10/10/2012
PKH-UB 2012
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8. Struktur Kerja & Deskriptif Kerja
9. Deskripsi Produk
10. Kelayakan Dasar : SOP produksi
11. SSOP (Sanitation standard Operating Procedure)
12. Diagram Alir
13. Analisa Bahaya
14. Penetapan Bahaya
15. Lembar Kerja Pengendalian Mutu
16. Prosedur Verifikasi
17. Prosedur Pengaduan Konsumen
18. Prosedur Penarikan Kembali (recall)
19. Pengembangan Sumber Daya Manusia
20. Prosedur Amandemen
Program Umum Managemen Mutu
•
Kebijakan mutu
•
Organisasi
•
Prosedur penarikan kembali
•
Pengaduan konsumen
•
Perubahan dokumen
•
Pelatihan
HACCP Plan Contains:
1.
HACCP team
2.
Definition of HACCP and CCP
3.
Target of the HACCP system
4.
Description product
5.
Ingredients
6.
Hazard Analysis and Assignment of
Risk categories
7.
Process Flow Diagram
8.
Decision tree for Establish CCP
9.
HACCP plan matrix
10. Standard Operation Procedure
11. HACCP audit form
Operational Step Hazard CCP Critical Limit Frequency Monitoring Monitored Corrective Action Record Verification Frequency of method Verification Raw material Microbial (1) Receiving - Product temperature Each delivery All product is QCI - Contact QA Mana- Raw Material -Thermometer - Daily Receiving Physical Characteristic : must be <4oC or visual inspected ger and decision to Receiving Form calibration
- Boneless chicken, - Receiving (<40oF) for packaging and reject (W 001) - Review form - Each delivery skin temperature - No off color/odor product integrity - Notify supplier Physical
Inspect-- Physical check no foreign object as it is unloaded ion Form - Packaging - Packaging integrity Temperature (W 001-C)
integrity meets standards recorded using calibrated thermo meter
- Dry ingredient Physical - Packaging - Packaging integrity Each delivery All product is QCI - Contact QA Mana - Coating receiving - Review form - Each delivery integrity meets standards visual inspected ger and decision to form (W 004-C)
for packaging and reject product integrity - Notify supplier as it is loaded
Raw material Microbial (2) Storage Cooler temperature Every 4 hours - Used calibrated Maintenance Maintenance to repair Storage tem - - Thermometer - Daily storage condition <4oC or <40oF Thermometer Leader refrigeration equipment perature logbook calibration
- Chart recorder before product tem - - Review logbook - Daily perature rises above
40oF or find alternative storage for product
Metal Detection Physical (3) Metal Detec- > = 1,5 mm Fe Every 30 min On line check with Packaging - Line stopped until - Metal Detec - - Review - Daily tion system > = 2.0 non Fe standard leader corrected tor Test Form record
( Stainless steel 316) - Product from last ( P 004 )
good check must be Metal Detec re-passed through tor Finding adjusted detector. ( P 005 )
HACCP Matrix Plan
Standard Operation Procedure
Every SOP contains :
1. Purpose
2. Hazard
3. CCP
4. Critical limit
5. Responsible by
6. Procedure step by step
7. Corrective action
Contoh
Rencana Kerja Jaminan Mutu
Chicken Nugget ECO
PT . ECO SEJAHTERA
Jl. Sudirman VI/6
Candi Sidoarjo 67527
Phon. (031) 8960139
Fax. (031) 8966576
10/10/2012
PKH-UB 2012
16
Kebijakan mutu
Kebijakan Mutu : Produk sehat konsumen
sehat
Misi : 3B Bersih, Benar, Bergizi
Bersih
: sistem kerja yang higienis
Benar
: sistem dokumentasi dan alur kerja
yang sesuai standar
Bergizi
: menghasilkan produk akhir yang aman
Tim Jaminan mutu
No Nama
Jabatan
Disiplin Ilmu
1
Sarjono
Ketua
Dokter hewan
2
Tanti
Wakil
Sarjana peternakan
3
Murra
Anggota
Teknologi pangan
4
Susan
Anggota
ekonomi
Validasi Internal Validasi Eksternal
10 September 2012 17 September 2012
Tirto Cahyanto
Josepine
Plant manajer
Manajer Q.C Manajer produksi Manajer teknik Manajer HRD QC QA Produksi Packing Produksi Cold Storage Personalia
Umum
1.
Plant Manager :
Bertanggung jawab thd semua kegiatan operasional prosesing.
2.
Manager Produksi :
Bertanggung jawab thd proses produksi
3.
Manager QC :
Bertanggung jawab thd kualitas produk
Validasi Internal Validasi Eksternal
10 September 2012 17 September 2012
Deskripsi Produk
Nama Produk
: Chicken Nugget Eco 500g
Asal Bahan Baku
: Daging Fillet breast Ayam
Keadaan bahanbaku
: Segar
Produk Akhir
: Nugget Ayam
Bumbu
: Merica, pala, jahe, gula, garam, penyedap
Bhn tambahan
: Tepung Kentang, STTP
Bhn Pelapis
: Tepung Predust, Bread crumb
Jenis Kemasan
: Plastik (inner plastik), Karton
Penyimpanan
: -10
o
C s/d -25
o
C
Daya Simpan
: 12 bulan
No. MD
: 12345678910
Cara Penyajian
: Digoreng dg api sedang sampai kecoklatan
Validasi Internal Validasi Eksternal
10 September 2012 17 September 2012
Tirto Cahyanto
Josepine
Proses pengolahan
Penerimaan bhn baku
Preparasi bhn
Mixing
Pencetakan
Coating
Penggorengan
Oven
Pendinginan
Packing
Proses produksi
No
Alur Proses
Prosedur
Yg dipantau
Frek. Pantau
Pemantau
No. Dok
1
Penerimaan
bahan baku
Penimbangan
Inspeksi
Pemilahan
Brt daging
Organoleptik
Per
kedatangan
QC & Produlsi 01
2
Mixing
Pencampuran daging
& bhn.tambahan
Homogenitas
Tekstur adonan
Per Batch
QC
02
SSOP
NO
1
PRASYARAT
Sanitasi
PROSEDUR
Halaman tdk
ditumbuhi tanaman
liar, rapi & bersih
Sampah
ditampung pd
tempat yg
disediakan,
diangkut, secara
teratur
Sal. Air tertutup &
mengalir
Bola lampu diberi
pelindung
