hig susu telur wk 10_sistem jaminan mutu pada industri susu dan telur

8/18/2019 Hig Susu Telur Wk 10_Sistem Jaminan Mutu Pada Industri Susu Dan Telur

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SISTEM JAMINAN MUTU PADAINDUSTRI SUSU DAN TELURGMP, NKV, HACCP DAN ISO 22000

04/24/16BAGIAN KESMAVET PKH UB 2014 1


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MUTU DAN KEAMANAN

Pener!n "n# $%n&'&(en)

G%%* Mn+-(+r'n# Pr-('-e& .GMP

HACCP

Sn'(&' *n H'#'ene .Orn#, Per(n,

Pr%&e&



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SISTEM JAMINAN KEAMANAN PANGAN

T'*$ * !n#n "n# 100 n. zero risk r'&'$% 'n'+ (+*!( *'(er' .acceptable 3 ALOP.appropriate level of protection

Pen#e%n !r%*+$&' !n#n

*en#n r'&'$% 'n'+ manajemen keamanan pangan .food safety management

04/24/16BAGIAN KESMAVET PKH UB 2014


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Pener!n good practices

(GPs) !* &e('! (5!n* rn(' !en"e*'n

!n#n & 5en mulaidari peternakan sampaidikonsumsi &"r$(

*'$en *en#n konsep safefrom farm to table



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Konsep“safe from

farm to

table”

Good Farming Practices

Good Transportation Practices

Good Handling/

Slaughtering Practices

Good Distribution Practices

Good Manufacturing Practices

Good Retailing Practices

Good atering Practices

Good

Practices



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D sistem jaminanmutu,)

Good Practices !e*%n

"n# e8'5 r'n-' ProsedurOperasi Baku (+ Standard!perating Procedures

(SOPs)



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% GPs *'$&n$n bertahap &%&''&&', !e('5n,8'8'n#n, !e8'nn,

8n(+n (e$n'&, !en#&n



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Prinsip higiene Bn#+nn : ;&''(&

A( Per&%n

Pr%&e& !r%*+$&'

04/24/16BAGIAN KESMAVET PKH UB 2014 <


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=

K

!

Good Hygienic Practices .GHP/GoodManufacturing Practices .GMP

K

!

Sistem "aminan KeamananPangan .HACCP

Sanitation Standard Operating Procedures

.SSOP



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10

&+(+ &'&(e "n# en#'*en('>$&',en#e?+&', *n en#en*'$n85"@85" "n# &'#n'>$n *$enn !n#n

#A$$P

($ode% Alimentarius $ommission&

')

a system which identifies, evaluates, and controlhazards which are significant for food safety

Hazard "nal#sis ritical ontrol Point



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11

#A$$P di

*ndonesiaen#*%!&' *r')"/RP $ % $&'&( Re)* + ,$&&-. %Recommended nternational ode ofPractice % General Principles of FoodH#giene % "nne01 Hazard "nal#sis riticalontrol Point ,H"P. S#stem andGuidelines for its "pplication

en*')

Standar asional *ndonesia (S*) +',-./0,'. tentang Sistem Analisa

Baha1a dan Pengendalian 2itik Kritis



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Rn#$'n $e#'(n!ener8'(n &er('>$(NKV (er5*! +n'(+&5 !n#n &5en "n# (e5een+5' !er&"r(n

$e"$n *&r &'&(e 'nn $enn!n#n * &!e$5'#'ene, &n'(&' :

8'%&e$+r'('

DEFINISI

SERTIFIKASI NOMOR KONTROL VETERINER (NKV)

(Permentan No. 381/2!)

O3O4 KO24OL!5254*54

K6,'-''70',-.

PRAKTEK HIGIENE & SANITASI



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Serti8kat Kontrol !eterinerSerti8kat Kontrol !eteriner

(K!)9(K!)9 *5 8+$(' (er(+'& "n#&5 (e5 *'!en+5'n" !er&"r(n5'#'ene &n'(&' &e8#' $e"$n*&r 'nn $enn !n#n& 5en !* +n'( +&5 !n#n

& 5en



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2:":A S542*;*KAS* K!

Me8er' 'nn *n !er'n*+n#n $e!*&"r$( 85 !n#n & 5en "n#*'8e'/*'$%n&+&' 8er& *r' +n'( +&5 "n#(e5 een+5' !er&"r(n 5'#'ene, &n'(&'*n 8'%&e$+r'('

Ter$&nn" (er('8 5+$+ *n (er('8*'n'&(r&' * !en#e%n +n'( +&5!n#n & 5en

Pe$&nn &'&(e !en#&n +n'( +&5!n#n & 5en en*' e8'5 ee$(' (* !ene+&+rn $e8' (trace back)



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3A;AA2 S542*;*KAS* K!

B#' +n'( +&5 "n# e''$' NKV *!(e!er%e5 n'' (85 *n *" &'n# 8er+!

'nn $enn !r%*+$ *en#n

en-n(+$n 8e NKV !* !r%*+$n" (+e&n# &er('>$( NKV !* $'%&

B#' !eer'n(5, er+!$n &rn!ene+&+rn / (r-e8''(" &+8er !r%*+$ "n#ee$(' * rn(' $enn !n#n



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ISO 22000

ISO 22000 '& (5e ne 'n(ern('%n #ener'- ;SMS&(n*r* %r %%* &e(" n#een( &"&(e&

I( *e>ne& &e( % #ener %%* &e("re+'reen(& (5( !!" (% %r#n'('%n& 'n(5e %%* -5'n

I n %r#n'('%n '& !r( % (5e %%* -5'n, ISO22000 re+'re& (5e e&(8'&5en( % %%*&e(" n#een( &"&(e .;SMS n* +&#e% (5'& &"&(e (% en&+re (5( %%* !r%*+-(& *%n%( -+&e *?er&e 5+n 5e(5 ee-(&04/24/16BAGIAN KESMAVET PKH UB 2014 16


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F5'e ISO 22000 -n 8e '!een(e* %n'(& %n, '( '& *e&'#ne* (% 8e +"-%!('8e '(5 ISO =001)2000 n*-%!n'e& re*" -er('>e* (% ISO =001

' >n* '( e&" (% e(en* (5'& (%-er('>-('%n (% ISO 22000



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T5e &(n*r* 5& (5ree !r(&)

Re+'reen(& %r GMP %r !re@re+'&'(e !r%#re

Re+'reen(& %r HACCP !r'n-'!e&

% (5e C%*e A'en(r'+&Re+'reen(& %r n#een(&"&(e

04/24/16BAGIAN KESMAVET PKH UB 2014 1<


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T5e &(n*r* 5& (5e %%'n# %8e-('?e&)

(% en5n-e %%* &e("

(% en&+re -%n&+er !r%(e-('%n

(% &(ren#(5en -%n&+er -%n>*en-e

(% '!r%?e -%&( e-'en-" (5r%+#5%+( (5e %%*

&+!!" -5'n

(% -%!" '(5 (5e C%*e HACCP !r'n-'!e&

04/24/16BAGIAN KESMAVET PKH UB 2014 1=


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(% 5r%n'e (5e ?%+n(r" 'n(ern('%n &(n*r*&

(% !r%?'*e n +*'(8e &(n*r* (5( -n 8e +&e*

e'(5er %r 'n(ern +*'(&, &e@-er('>-('%n %r (5'r*@!r(" -er('>-('%n

(5e &(r+-(+re (% '#n '(5 ISO =001)2000 n* ISO22000)2007

(% !r%?'*e -%+n'-('%n % HACCP -%n-e!(&'n(ern('%n"



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DAIR INDUSTR

T5e *'r" 'n*+&(r" !re&en(& +n'+e n*-%!e !r%8e %r (5e '!een(('%n% HACCP T5e &(r('n# !%'n( '& r '$-%e-(e* r% '?'n# n' '(5 (5e5r*& &&%-'(e* '(5 &+-5 %r$'n#

-%n*'('%n& 5%e?er, (5e !r%8e (5en'*en& & re&+( % &+8&e+en((re(en(



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T5e '-r%8' +'(" % r '$ '& -r+-' %r

(5e !r%*+-('%n % +'(" *'r" %%*& S!%'#e '& (er +&e* (% *e&-r'8e (5e *e(er'%r('%n % %%*& (e(+re, -%%+r, %*%+r %r ?%+r (% (5e!%'n( 5ere '( '& +n!!e(''n# %r +n&+'(8e %r5+n -%n&+!('%n

M'-r%8' &!%'#e % %%* %(en 'n?%?e& (5e*e#r*('%n % !r%(e'n, -r8%5"*r(e& n* (&8" (5e '-r%@%r#n'&& %r (5e'r en"e&



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EGG

T5e (er e##& !!'e& (% (5e en('ree##& % 5en&, 5'-5 re &+'(8e %r-%n&+!('%n n* %r 'n*+&(r'!r%*+-('%n % %%* !r%*+-(&'n(en*e* %r 5+n -%n&+!('%n



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O+(8re$& % S%ne %%* !%'&%n'n# &&%-'(e* '(5 e##& 5?e

8een (r-e* (%)

U&e % r e##&, %r e!e, 'n "%nn'&e, e##n%#&

E##& +n*er#%'n# %n" '* -%%$'n# !r%-e&&, %r e!e, 'n

5%n*'&e &+-e %r &%( 8%'e* e##&

Cr%&&@-%n('n('%n, %r e!e, 'n 8$er'e& 5ere +n-%%$e*

!r%*+-( .&+-5 & ''(('%n -re 5& 8een !re!re* +&'n# +(en&'&+&e* %r +n-%%$e* e## '

Un5"#'en'- e(5%*& % !r%*+-('%n % &5e e##&



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MICROBIAL ;OOD SA;ET PROBLEMS


!&(e+r'('%n

S5e !&(e+r'('%n&5'n#

S!r"'n# -5'-$&;ee* 'n#re*'en(-%n(r%U&e % &%ne@ree -5'-$&/!+e(&


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GOOD MANU;ACTURINGPRACTICES



28/712<

Recommended

nternational ode ofPractice( General

Principles of Food H#giene

"/RP%$&'&( Re)* +,$&&-.



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GOOD MANU;ACTURING PRACTICES

A*5 -r 8er!r%*+$&' / 8e$er "n# 8'$*n 8enr

Men-$+! 8#'n !er&'!n !en#%5n,!r%&e& !r%*+$&' &e-r 8enr *en#n&(n*r( +(+ "n# (e5 *'(en(+$n *nen'n 5&' *' / 5&' !r%*+$&' .;'n'&5e*

#%%* een+5' &(n*r( $nn %5n&'! $%n&+&' (n! (er-er * $%n*'&'!!+n

S'&(e !r%*+$&' en##+n$n e(%*e "n#8enr



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Cr Pr%*+$&' M$nn "# B'$

Pe*%n "# ene&$n 8#'n

e!r%*+$&' $nn #r n, 8er+(+ *n"$ *'$%n&+&'

Ber'&' !ene&n en#en' !er&"r(n 'n'+"# 5r+& *'!en+5' !* &e+r+5 ( rn('$nn, +' 85n 8$+ &! !r%*+$ $5'r

U+n" en#+r'$n ((# $%n*'&' "# 8#'n*n !r%&e*+r "# n "# $n *'!$'!er+&5n



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Se('! 88 *'* !e*%nene&$n en#en' (++n *n &n

"# 8er$'(n *#n kela#akan dankeamanan $nn "# *'!r%*+$&'

Me8n(+ rn neen +($

e8n#+n &'&(e 'nn +(+ "#8'$



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HUBUNGAN ANTARA SISTEM DALAMKEAMANAN PANGAN

Keamanan

Pangan

SSOP

HACCP GMP



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HACCP

SSOP

GMP

Manajemen Mutu

Sanitasi & hygiene

Program dasar

GMP dan SSOP merupakan program prasyarat dr HACCP.

Sedangkan SSOP merupakan komponen dari GMP04/24/16BAGIAN KESMAVET PKH UB 2014


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Sanitation and

#1giene

Basic Principles of GMP


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SA!"A"!O A# H$G!%%

S


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SA!"A"!O A# H$G!%%Personal #1giene (')

He(5 e'n('%n&)

Before and during employment

Periodic eye e&aminations for t'ose 'o do visualinspections

Tr'n'n#)

Practices in personal 'ygiene

ritten procedures and instructions

Signs in areas


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BAS!* P+!*!P,%S O- GMP

ritten procedures andinstructions . to as''ands before entering production areas

Some also usedisinfectants


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as' 'ands before

entering productionareas

Signs in areas (e/g/

c'anging rooms)


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SA!"A"!O A# H$G!%%Personal #1giene (0)

Ine&& %r %!en e&'%n&)

May a0ect t'e 1uality of products

S'ould not 'andle starting materials2 intermediatesor 3nis'ed products2 etc/

!nstruction and encouragement to report to

supervisors D're-( -%n(-( 8e(een !r%*+-( n* %!er(%r)

S'ould be avoided

Starting materials2 primary packaging materials2

intermediate and bulk product


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SA!"A"!O A# H$G!%%Personnel #1giene (7)

Pr%(e-('%n % !r%*+-( r% -%n('n('%n)

*lean clot'es appropriate to personnel activities

!ncluding 'air covering (e/g/ caps)

C5e-$ -5n#e r%%&/-5n#'n# -''('e&

Hand as'ing2 signs2 drying of 'ands

4sed clot'ing stored in separate closed containers'ile aaiting cleaning

,aundering of clean area clot'ing according to an SOPand in an appropriate facility

Procedure for disinfecting and sterili5ing 'en re1uired


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SA!"A"!O A# H$G!%%Personnel #1giene (-)

S%$'n#, e('n# n* *r'n$'n# n%( %e* 'n

!r%*+-('%n re&, 8%r(%r'e& n* &(%r#ere&

N% -5e'n# .e# #+, %r $ee!'n# %%* %r*r'n$& %e*

N% !n(& $e!( 'n&'*e (5e&e re&

Re&( n* rere&5en( re& &5%+* 8e&e!r(e r% n+-(+r'n# n* -%n(r%re&


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T%'e(& &5%+* n%( %!en *'re-(" 'n(% !r%*+-('%n %r &(%r#e re&

T O I ! T S

A I " O C K

C A # T ! ! #

$ A C T O " %C H A # G !

" O O M


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SA!"A"!O A# H$G!%%Personnel #1giene (/)

Per&%n 5"#'ene !r%-e*+re& 'n-+*'n# er'n#

!r%(e-('?e -%(5'n# !!" (% !er&%n& en(er'n# 'n(%!r%*+-('%n re&)

-ull.time employees

"emporary orkers

*ontractor6s employees

7isitors

Managers

!nspectors


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SA!"A"!O A# H$G!%%

6esign o= Premises

De&'#n

alls2 8oors2 ceilings2 ledges2 drains2 air supply2 duste&traction

Pre?en('%n % 8+'*@+! % *'r( n* *+&( (% ?%'*+nne-e&&r" r'&$& % -%n('n('%n

*leaning programme2 appropriate cleaning2 cleaningrecords

Ee-('?e -en'n# n* *'&'ne-('%n

c'oice of materials and c'emicals2 validation

Dr'n& !re?en( 8-$%


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Pr%(e-('%n r%

'n&e-(&, 8'r*&,?er'n n* e(5er

r% re-e'!( % r(er'& (%

*'&!(-5 %ree&e* !r%*+-(


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SA!"A"!O A# H$G!%%

A>oidan


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Me&+re& (5( -n 8e ($en (%!re?en( -r%&&@-%n('n('%n&% 'n-+*e)

Se#re#(e* re&

Ven('('%n &"&(e&

A'r%-$&

C%(5'n# C%&e* !r%-e&&'n# &"&(e&

Cen'n# n**e-%n('n('%n


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SA!"A"!O A# H$G!%%A>oidan


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SA!"A"!O A# H$G!%%

A>oidan


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SA!"A"!O A# H$G!%%A>oidan


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A!!r%!r'(e" *e&'#ne*?en('('%n &"&(e '(5'r &+!!" n* e(r-('%n&"&(e&

S+!!" %r 'n-%'n# 'r&5%+* 8e >(ere*

De('e* %*+e& 'n (5e&+!!een(r" (r'n'n#*e '(5 re-%en*('%n&%r HVAC &"&(e&


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SA!"A"!O A# H$G!%%

A>oidan


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SA!"A"!O A# H$G!%%

A>oidan


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SA!"A"!O A# H$G!%%

A>oidan


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SA!"A"!O A# H$G!%%

Produ


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SA!"A"!O A# H$G!%%

Produ


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SA!"A"!O A# H$G!%%

Produ


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SSOP


d d li


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Prosedur PengendalianSanitasi .;%%* n* Dr+# A*'n'&(r('%n USASe('! +n'( +&5 &e5r+&n"e''$' : e$&n$n ren


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. Kun


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Pen


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/ Pen


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Kesehatan kar1aan9 !en#&n

$%n*'&' $e&e5(n $r"n "n# *!( en"e88$n$%n('n&' '$r%8'%%#'& (er5*! $nn, 85n $e&n*n !er+$n "n# $%n($ *en#n $nn

Pest control 9 en#5'n#$n 5 *r' !8r'$$nn

.

2 3unci 3ondisi Sanitasi * * *

6


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;ormat SSOP

Pr%&e*+r

Pen(+n .monitoring !,8#'n, $!n, &'! 8+(c'ecklist (+ %r+'r

T'n*$n K%re$&'

Re$n

3en


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;ormulir berisi9

$%n*'&'/!r$(e$ &n'(&' (er(en(+"n# $n *'!n(+

-((n 5&' %8&er?&' (+

!en#+$+rn/ !en''n &e&+'*en#n re$+en&' !en(+n -((n +n(+$ ('n*$n $%re$&' "n#

*'!er+$n

Men##+n$n check list (=ormulir)

('*$ * %r( 8$+

67

Pemantauan

Sanitasi


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4ekaman #asil

PenilaianSatisfactor# (S) (+ 4nsatisfactor# (:)Lulus (Pass) (+ 2idak Lulus (Fail )

Ca (5es) (+ 2idak (6o)

(+D'!er+$n +#


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Pen(+n 5r'n .dailysanitation control record

&e8e+ !r%&e& . pre.op$e+*'n &e('! 4 , *n&e(e5 !r%&e& . post.op

Pen(+n 8+nn Pen(+n multi.day

Rekaman Hasil Penilaian * * *

;rekuensi pemantauan9

69


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CONTOH ;ORM PENGENDALIAN SANITASI



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TUGAS

B+(5 Pr%&e*+r Sn'(&' !er Ke%!%$ 8er*&r$n %r(SSOP

B+(5 +n(+$ !er+&5n/+n'( +&5 "n# &+*5 n* !+n"+n(+$ !r%*+$ &+&+/(e+r

M'n##+ De!n $n *'85& *' *e!n $e& +n(+$ &'n#@

&'n# $e%!%$



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Point sanitasi 6eskripsi tindakan

Kenn 'r *n e& Pen#&n,!en(+n

K%re$&'

-((n

Kondisi dan Kebersihan Permukaan 1angKontak dengan Pangan

Pen-e#5n $%n('n&' &'n#

Pemeliharaan ;asilitas $u


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Ter' $&'5 Ter' $&'5

hig susu telur wk 10_sistem jaminan mutu pada industri susu dan telur

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