SYSTEM OF FOOD SAFETY

SESSION 4
FOOD SAFETY MANAGEMENT

PREREQUISITE PROGAM
(PRPs)

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF ENGINEERING
2015
 OUTLINE

▪ Understanding Prerequisite Programs (PRPs) and Their Role in the

Food Safety Program
▪ Construction and Layout of Building
▪ Layout of Premises and Workspace
▪ Waste disposal
▪ Equipment suitability, cleaning and maintenance
▪ Pest control
 PRASYARAT
HARUS TERPENUHI
SEBELUM
HACCP MENERAPKAN SISTEM
HACCP
PRASYARAT
CPPOB: Cara Produksi
Pangan Olahan yang Baik
GMP
(CPPOB)
1) Lokasi;
2) Bangunan;
3) Fasilitas Sanitasi; 18 Pedoman CPPOB
4) Mesin dan Peralatan; (Untuk Industri Pangan secara umum)
5) Bahan;
6) Pengawasan Proses;
7) Produk Akhir;
8) Laboratorium;
9) Karyawan;
10) Pengemas;
11) Label dan Keterangan Produk;
12) Penyimpanan;
13) Pemeliharaan dan Program
Sanitasi;
14) Pengangkutan;
15) Dokumentasi dan Pencatatan;
16) Pelatihan;
17) Penarikan Produk; dan
18) Pelaksanaan Pedoman.
 14 hal yang
a) Lokasi dan Lingkungan Produksi; diperiksa
b) Bangunan dan Fasilitas ; (Untuk Industri Rumah Tangga)

c) Peralatan Produksi;
d) Suplai Air atau Sarana Penyediaan Air;
e) Fasilitas dan Kegiatan Higiene dan Sanitasi;
f) Kesehatan dan Higiene Karyawan;
g) Pemeliharaan dan Program Higiene Sanitasi;
h) Penyimpanan;
i) Pengendalian Proses;
j) Pelabelan Pangan;
k) Pengawasan oleh Penanggungjawab;
l) Penarikan Produk;
m) Pencatatan dan Dokumentasi;
n) Pelatihan Karyawan;
 Adequacy of
Processing Plant
and its Environment

Prerequisite Adequacy of
operational
conditions,
including Good
Hygiene Practices
(GHP)
 Kelayakan Pabrik
dan Lingkungan

Prerequisite
Kelayakan
Operasional
(Terutama hygiene
dan Sanitasi)
Adequacy of Processing Plant & Its
Environment

• Plant location, physical

environment and infrastructure
• Buildings, construction and layout
• Facilities
• Utensils and equipment
 Operational conditions including GHP (SSOP)
1. Safety of water and ice (in fisheries)
2. Cleanliness of food contact surfaces
3. Prevention of cross-contamination
4. Maintenance of facilities for personal hygiene
5. Protection of food from adulterants
6. Proper labelling, safe storage and use of toxic compounds
7. Control of employee health conditions
8. Pest control
9. Waste management
10. Storage and transportation
11. Traceability and recall procedures
12. Training

http://www.fao.org/docrep/006/y4743e/y4743e0h.htm
 Operational conditions including GHP (SSOP)
1. Safety of water and ice (in fisheries)
2. Cleanliness of food contact surfaces
3. Prevention of cross-contamination
4. Maintenance of facilities for personal hygiene
SSOP
5. Protection of food from adulterants
6. Proper labelling, safe storage and use of toxic compounds
7. Control of employee health conditions
8. Pest control
9. Waste management
10. Storage and transportation
11. Traceability and recall procedures
12. Training

http://www.fao.org/docrep/006/y4743e/y4743e0h.htm
8 Kunci SSOP :

1. Keamanan air dan es

2. Kondisi alat dan kebersihan permukaan
yang kontak dengan bahan pangan
3. Pencegahan kontaminasi silang
4. Menjaga fasilitas pencuci tangan, sanitasi
dan toilet
5. Proteksi dari bahan-bahan kontaminan
6. Pelabelan, penyimpanan,dan
penggunaan bahan toksin yang benar
7. Pengawasan kondisi kesehatan personil
8. Pengendalian pest
 Kelayakan Lokasi dan
Lingkungan Pabrik
•Kondisi Air
•Kondisi Udara
•Sampah (lalat,
kecoa, tikus dll)

http://www.worstpolluted.org/files/FileUpload/pics/2008-Individual-Page-
Images/sewage,%20surface%20water_Guinea.JPG

Semakin kotor
lingkungan, semakin
besar biaya yg
diperlukan untuk
menekan risiko
http://daily-sun.com/assets/news_images/2015/01/11/article-
pollution_16647_600x450_3180.jpg
 Bangunan dan Konstruksi
• Atap tiris bersih
• Tidak ada genangan air
• Tidak bocor.
• Insulasi tidak di bagian dalam
dinding karena sulit
dibersihkan dan sering penuh
dengan serangga
• Tertutup untuk mencegah
masuknya debu
• Lantai miring untuk mencegah
genangan air
• Permukaan lantai dan dinding
halus dan mudah dicuci
• Penerangan memadai
• Alur pembuangan limbah
harus berlawanan arah dari
alur produk jadi (mencegah
criss-cross)
Sumber:https://foodsafetyforum.wordpress.com/2016/10/13/hygienic-facility-structure-is-a-fundamental-requirement-for-food-safety/
Adequacy of Processing Plant
 Factory Lay Out

Zona B (Basic)
Dirty Area

Separation Zona M (Medium)

of 3 Zones Semi Clean

Zona H (High Care)

Clean and High Care
 Cuci tangan
Pakaian &
Ruang Ganti
Pengemasan
dan
Pemasakan

Produksi
Administrasi
Ruang
Bahan
Kemasan Luar
(Kardus, Palet
Ruang dsb)

Produk Jadi
Beku/Dingin
Penyimpanan
Casing
Adonan &
Pemotongan,
Pengemasan
Limbah Luar dan Pengiriman
Pengiriman
(Ante Room)

Penerimaan Penyimpanan
Bahan Baku Beku Bahan
Tempering

Baku

Penyimpanan
Bahan
Pembantu
Pembantu
Bahan
Bahan Baku

Keterangan
Alur Bahan Baku & Penolong
Alur Produk Jadi
Alur Limbah
 Cuci tangan
Pakaian &
Ruang Ganti
Pengemasan
dan
Pemasakan

Produksi
Administrasi
Ruang
Bahan
Kemasan Luar
(Kardus, Palet
Ruang dsb)

Produk Jadi
Beku/Dingin
Penyimpanan
Casing
Adonan &
Pemotongan,
Pengemasan
Limbah Luar dan Pengiriman
Pengiriman
(Ante Room)

Penerimaan Penyimpanan
Bahan Baku Beku Bahan
Tempering

Baku

Penyimpanan
Bahan
Pembantu
Pembantu
Bahan
Bahan Baku

Keterangan
Alur Bahan Baku & Penolong
Alur Produk Jadi
Alur Limbah
 Cuci tangan
Pakaian &
Ruang Ganti
Pengemasan
dan
Pemasakan

Produksi
Administrasi
Ruang
Ruang

Produk Jadi
Beku/Dingin
Penyimpanan
Casing
Adonan &
Pemotongan,
Pengemasan
Luar &
Pengiriman
(Ante Room)

Penerimaan Penyimpanan
Bahan Baku Beku Bahan
Baku
Tempering

Penyimpanan
Bahan
Pembantu

Keterangan :
Zona H (High Care)

Zona M

Zona B
http://www.faxcim.co.jp/en/kankyo/p_airshower.html
 Flooring of Anti microbe resin layer

http://www.ciprianoconcrete.com/foodbev/foodbev.html
U-Shape of Wall, drainage etc
Easy to clean
P O
 Cross Contamination
Cross-contamination is the physical movement or transfer of
harmful bacteria from one person, object or place to another

O
High Risk
Low Risk High Risk
 Cross Contamination
Cross-contamination is the physical movement or transfer of
harmful bacteria from one person, object or place to another

O
Raw Material
Finished Product High Risk
 Cross Contamination
Cross-contamination is the physical movement or transfer of
harmful bacteria from one person, object or place to another

P
Low Risk
Low Risk Low Risk
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_171_01.html
GROUP ASSIGNMENT

1.Please decide the product you will develop (The

product will be used for further assignments).
2.According the product you choose, please develop
processing flowchart of its production.
3.According to the processing flow chart you
develop, please design the layout of production
facilities, path of raw material, finish product,
waste, and worker, based on food safety system
principle (avoid cross contamination etc).
Thank you