PT Inti Luhur Fuja Abadi, Pasuruan Doc. No.

MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No.
Pasuruan Effective Date July 06, 2010
Issued 5 th
HAZARD ANALYSIS Page Page 1 of 13
WORKSHEET MANUAL HACCP

2.3 HAZARD ANALYSIS WORKSHEET

2.3.1. Auxiliary Material (Ice)
SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT
ADEQUATELY PREVENTIVE
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION
CONTROL HAZARD Y N MEASURE
SSOP GMP (L,M,H) (Auto, M/L,N/L)
Biological:
RECEIVING E Coli Contamination from water V V L M/L V Controlled by PRPs
AUXILIARY MATERIAL Chemical :-
(ICE) Physical :-

Biological:
STORAGING E Coli Contamination from water V V L M/L V Controlled by PRPs
AUXILIARY Chemical :- & warehouse of storing
MATERIAL (ICE) Physical : -

.2.3.2. Master Carton & Polybag

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT
ADEQUATELY PREVENTIVE
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION
CONTROL HAZARD Y N MEASURE
SSOP GMP (L,M,H) (Auto, M/L,N/L)
Biological:-
RECEIVING MC & Chemical:- V V L L V Controlled by PRPs
POLYBAG Physical : Incorrect handling
Foreign matter/ broken

Biological:
STORAGING MC & Disturbing rodent, etc Ineffective rodent control V V L L V Controlled by PRPs
POLYBAG Physical : Broken
Foreign matter Incorrect storing

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 1
Pasuruan Effective Date January 01, 2012
Issued 5 th
HAZARD ANALYSIS Page Page 2 of 13
WORKSHEET MANUAL HACCP

2.3.3 Frozen Fillet Fish

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT
ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)
Biological : -Contamination from
RECEIVING RAW Pathogenic bacteria water, human & V V M M/L V During handling until delivery from catching Controlled by HACCP Pl
MATERIAL growth equipment.. ground to the factory out of control

-During handling until delivery from catching

Physical : -Temperature abuse
ground to the factory out of control.
-Decomposed, -Improperly handling M M/L V Controlled by HACCP Plan
-Foreign matter supplier. M M/L V

Chemical: Location catching area free heavy metal

-Residual heavy metal Contamination from V L M/L V
-Ciguatera Fish catching area Location catching area free CFP
Poisoning (CFP) V L M/L V Letter free Cyquatera Toxin from Minister of
Marine Affair and Fisheries

WASHING I Biological : --Contamination from V L M/L V Controlled by PRPs

Salmonella, E Coli water, equipment &
employee.

SCALING Biological : --Contamination from V V L M/L V Controlled by PRPs

(if any according step) -Salmonella, E Coli water, equipment &
employee.

FILLETING Biological : --Contamination from V V L M/L V Controlled by PRPs

-Salmonella, E Coli water, equipment &
employee.

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No.
Pasuruan Effective Date July 06, 2010
Issued 5 th
HAZARD ANALYSIS Page Page 8 of 13
WORKSHEET MANUAL HACCP

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)

SKINNING / Biological : --Contamination from V V L M/L V Controlled by PRPs

DEBONING -Salmonella, E Coli water, equipment &
(if any) employee.

TRIMMING Biological : -Contamination from V V L M/L V Controlled by PRPs

-Salmonella, E Coli equipment & employee

SIZING &GRADING Biological : -Contamination from V L M/L V Controlled by PRPs

-Salmonella, E Coli equipment & employee

WEIGHING Biological : Contamination from V V L M/L V Controlled by PRPs

Salmonella, E Coli scale equipment &
employee

WASHING II Biological : -Contamination from V V L M/L V Controlled by PRPs

Salmonella, E Coli water & ice

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 1
Pasuruan Effective Date January 01, 2012
Issued 5 th
HAZARD ANALYSIS Page Page 9 of 13
WORKSHEET MANUAL HACCP

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)

CO TREATED (IF Biological : Contamination from V V L M/L V Controlled by PRPs

ANY) Salmonella, E Coli plastic pack &
equipment

HOLDING IN CHILLING Biological : Chiller Temperature M M/L V Time and Chiller Temperature out of Controlled by HACCP Plan
ROOM Clostridium botulinum abuse control Clostridium botulinum toxin
growth

Physical :
FINAL CHECKING -Decomposed -Temperature abuse V L M/L V Controlled by PRPs

Biological : -Contamination from

-Salmonella, E Coli equipment and V L M/L V Controlled by PRPs
employee.

-Parasite: Nematodes Fish containing infective V M M/L V Controlled by PRPs

larvae

WRAPPING /VACUUM Biological : -Contamination from V V L M/L V Controlled by PRPs

PACKING Salmonella, E Coli inner pack/ pan
equipment & employee

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 2
Pasuruan Effective Date May 21, 2013
Issued 5 th
HAZARD ANALYSIS Page Page 10 of 13
WORKSHEET MANUAL HACCP

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)

LAYERING Biological : -Contamination from V V L M/L V Controlled by PRPs

Salmonella, E Coli inner vacuum pack/ pan
equipment & employee.

Biological :
-Salmonella, E Coli V L M/L V Controlled by PRPs
FREEZING
- Parasite: Nematodes -Damage of machine V M L V Controlled by PRPs

Physical :
If not properly controlled hazard may
METAL DETECTING Metal fragment Metal Detector Error M M/L V Controlled by HACCP Plan
occur (dangerous for consumer)
Physical :
-Undeclared properly Miss labeling V M M/L V If not properly controlled hazard may occur Controlled by HACCP Plan
product related to allergen (dangerous for consumer)
PACKING &
LABELLING Biological : M If not properly controlled hazard may occur Controlled by HACCP Plan
Clostridium botulinum Miss labeling V M/L V (dangerous for consumer)

Biological : -Damage machine V L M/L V Controlled by PRPs

STORAGING
Salmonella, E Coli

Biological : -Broken & melting V L M/L V Controlled by PRPs

STUFFING
Salmonella, E Coli product

Remark : H=High, M=Medium, L = Low; Auto = Automatic, M/L = may Likely, N/L = Not Likely
PRPs = Pre-Requisite Programs

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 2
Pasuruan Effective Date May 21, 2013
Issued 5 th
HAZARD ANALYSIS Page Page 11 of 13
WORKSHEET MANUAL HACCP

2.3.4 Frozen Fish Head & Frozen Fish Bone

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)

RECEIVING FISH Biological : --Contamination from V V L M/L V Controlled by PRPs

HEAD AND FISH BONE -Salmonella, E Coli equipment & employee.

CUTTING Biological : --Contamination from V V L M/L V Controlled by PRPs

-Salmonella, E Coli water, equipment &
employee.

WASHING II Biological : -Contamination from V L M/L V Controlled by PRPs

Salmonella, E Coli water & ice

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 1
Pasuruan Effective Date July 28, 2011
Issued 5 th
HAZARD ANALYSIS Page Page 12 of 13
WORKSHEET MANUAL HACCP

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)

SIZING & GRADING Biological : --Contamination from V V L M/L V Controlled by PRPs

-Salmonella, E Coli equipment & employee.

Physical :
-Decomposed -Temperature abuse V L M/L V Controlled by PRPs
-Foreign matter -Improperly handling
employee. V L M/L V Controlled by PRPs

WEIGHING Biological : Contamination from V V L M/L V Controlled by PRPs

Salmonella, E Coli scale equipment &
employee

LAYERING Biological : -Contamination from V V L M/L V Controlled by PRPs

Salmonella, E Coli inner pack/ pan
equipment & employee

Biological : -Damage of machine V L M/L V Controlled by PRPs

FREEZING
Salmonella, E Coli

Biological : -Contamination from V V L M/L V Controlled by PRPs

GLAZING
Salmonella, E Coli water, ice & employee

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto

 PT Inti Luhur Fuja Abadi, Pasuruan Doc. No. MH/QA/02
Jl. Raya Cangkringmalang km 6 Beji Rev. No. 1
Pasuruan Effective Date July 28, 2011
Issued 5 th
HAZARD ANALYSIS Page Page 13 of 13
WORKSHEET MANUAL HACCP

SSOP/GMP IS THE POTENTIAL HAZARD SIGNIFICANT

ADEQUATELY
PROCESS FLOW POTENTIAL HAZARD CAUSE OF HAZARD Probability Severity JUSTIFICATION PREVENTIVE MEASURE
CONTROL HAZARD Y N
SSOP GMP (L,M,H) (Auto, M/L,N/L)
Physical :
If not properly controlled hazard may
METAL DETECTING Metal fragment Metal Detector Error M M/L V Controlled by HACCP Plan
occur (dangerous for consumer)
Physical :
-Decomposed Miss labeling V L M/L V Controlled by PRPs
PACKING &
LABELLING Biological : Damage or wet master V V L N/L V Controlled by PRPs
Fungi carton.

Biological : -Damage machine V L M/L V Controlled by PRPs

STORAGING
Salmonella, E Coli

Biological : -Broken & melting V L M/L V Controlled by PRPs

STUFFING
Salmonella, E Coli product

Remark : H=High, M=Medium, L = Low; Auto = Automatic, M/L = may Likely, N/L = Not Likely
PRPs = Pre-Requisite Programs

Approved by, Verified by, Prepared by,

Adhie P. Nugraha Budi E. Prasetya Herwanto