HACCP BASIC an OVERVIEW. Based on CAC/RCP (Rev ) USFDA Fish and Fisheries Products Hazards and Controls Guidance 2020

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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

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o

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o

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training session

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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

Production & QA Manager at Fisheries

Presenter Profile

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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 and

Controls Guidance – Fourth Edition – March 2020

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BAGIAN 1

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HACCP – DEFINISI

HACCP

merupakan

pendekatan

sistematis

yang

digunakan

untuk mengidentifikasi, mengevaluasi

dan

mengendalikan bahaya

yang signifikan untuk keamanan

makanan*

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KONSEP HACCP

❑

Preventive,

not reactive

❑

Bukan

sistem

tanpa resiko

(zero risk) →

meminimalkan resiko

bahaya keamanan pangan

sampai 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

untuk

astronout

❑

1971

Dipresentasikan untuk pertama kali

pada

American National Conference for Food Protection

❑

1973 Federal US: Prinsip HACCP

untuk makanan

kaleng

dengan asam rendah

❑

1985

National

Academy

of

Sciences

merekomendasikan pendekatan HACCP

digunakan

oleh badan regulator dan wajib bagi industry

makanan

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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)

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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

5 Pre-liminary Step

7 Prinsip HACCP

2. Describe product

3. Identify intended use

4. Construct flow

diagram

5. On-site confirmation

1. Analyze hazards

2. Determine CCPs

3. Establish limits for CCPs

4. Establish a system to monitor control of

CCPs

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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

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Adakah tindakan Pengendalian?

Apakah tahapan dirancang secara spesifik untuk

menghilangkan atau mengurangi

bahaya yang mungkin terjadi sampai

batas

yang dapat diterima?

Dapatkah kontaminasi dengan bahaya yang terjadi melewati

batas

?

atau dapat meningkat

melebihi batas

yang dapat diterima?

Lakukan modifikasi tahapan

dalam proses atau produk

Adakah pengendalian pada tahapan

ini perlu untuk keamanan?

Ya

Tidak

Not CCP

Ya

Tidak

Ya

Q

₁

Q

₂

Q

₃

CCP Decision Tree

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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

ADEQUACY OF ICE BURRIED MAHI-MAHI FILLETS AT VISUAL CHECK OF ADEQUACY OF ICE IN A EVERY