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Latihan Food Safety Risk Assessment Kel 1
Latihan Food Safety Risk Assessment Kel 1
EXERCISE
Assume that you are a health professional who works in the quality assurance department in an international food company, PT JABAR
JUARA. The company plans to implement the HACCP system, therefore they need to develop the HACCP plan. It has implemented the
pre-requisite programs such as GHP/GMP including Sanitation Standard Operating Procedures (SSOPs) and SOP (Standard Operating
Procedures) for raw materials receiving. Foods sold in the company are AYAM GORENG and Cah Kangkung.
The HACCP team need to develop and document Principle 1 of HACCP (food safety risk assessment) for AYAM GORENG or CAH
KANGKUNG. Identify the potential hazards (biological, chemical and physical) of selected food using the following worksheet.
Remember that there is no right or wrong answer, the important issue are scientific justification process in your team and how you
document them.
THANK YOU
Dr. Dwi Nastiti Iswarawanti MSc
PT JABAR JUARA
Document no:
HACCP DOCUMENT : FRIED CHICKEN Revision of :
Date: 30/11/2019
Hazards identification and analysis Page :
C - - - - - -
P Debu Kontaminasi L L NS Menghindari
lingkunpgan sumber
kontaminasi
5
Penggorengan B Coliform Penyimpanan L L NS Penyimpanan
yang kurang tepat, sesuai SOP
C Bahan pengawet dan Bahan tambahan L M NS Memilih supplier
pewarna pangan yang yang tepat
digunakan tidak
sesuai atau
berlebihan
P Debu dan kotoran, Kontaminasi L L NS Memeriksa
serangga lingkungan sekitar bahan sewaktu
dating
6
Penyajian B e. colli Tempat penyajian L H S Pakai sarung
tangan
C Zat kimia Sabun cuci L L NS Mencuci hingga
bersih
P Debu dan kotoran Kontaminasi L L NS Ruangan dan
lingkungan sekitar tempat pbahan
makanan harus
selalu ditutup.
Agreed by: dr. Abik Basyar Checked by : dr. Agah Nuhraga Created by :
dr. Asep Nandang, Triawati Octavia
Date, Date,
Position : Manager Position : Spv Date,
Position : QC Team
PT JABAR JUARA
Document no:
HACCP DOCUMENT : CAH KANGKUNG Revision of :
Date:
Hazards identification and analysis Page :
P
2 Pencucian kangkung B
P
3.
Penerimaan c abai B
C
P
4
Penerimaan garam ( dan B
merica)
C
P
5
Penumisan B
C
P
6
Penyajian B
C
P