Mudah !!! HACCP 5 langkah pendahuluan & 7 Prinsip

Summary

In this video, Edi Haryono, an ISO consultant and auditor, explains the 12 essential steps of the HACCP (Hazard Analysis Critical Control Point) system for ensuring food safety. He covers both the 5 preliminary steps, such as forming a multidisciplinary team and describing the product, and the 7 principles, including hazard analysis, determining critical control points (CCPs), and setting critical limits. The process also emphasizes the importance of monitoring, corrective actions, verification, and documentation to guarantee the safety and quality of food products. This guide serves as a practical resource for applying HACCP in food production environments.

Takeaways

• 😀 Form a multidisciplinary team to design the HACCP (Hazard Analysis and Critical Control Points) system, including experts in processes, materials, microbiology, machines, and more.
• 😀 Describe the product clearly, detailing its composition, production process, safety characteristics, and any regulations or allergen information.
• 😀 Ensure the intended use of the product is clear, specifying whether it requires further processing or can be consumed directly, and whether certain groups are at risk.
• 😀 Create a flow diagram to map the entire production process, from material receipt to delivery to consumers.
• 😀 Verify the accuracy of the flow diagram by comparing it with the actual production process to ensure it aligns with real operations.
• 😀 Identify potential hazards in the production process, including physical, chemical, and biological risks, by consulting the team and referencing relevant literature.
• 😀 Determine the Critical Control Points (CCP) where significant hazards can be controlled, such as detecting metal fragments using magnets.
• 😀 Set critical limits for each CCP to determine whether the product is safe or should be rejected (e.g., setting a temperature limit for killing pathogens).
• 😀 Implement a monitoring system to track CCPs and ensure critical limits are not exceeded during production.
• 😀 Establish corrective actions to take if CCP limits are violated, ensuring the safety of the product through adjustments or interventions.
• 😀 Develop a verification plan to check the effectiveness of hazard analyses, CCP determinations, critical limits, and monitoring systems.
• 😀 Maintain thorough documentation for all HACCP steps to ensure accountability and prevent errors, providing proof that the system is correctly implemented.

Q & A

What is HACCP and why is it important?

HACCP (Hazard Analysis Critical Control Point) is a systematic approach to food safety that identifies, evaluates, and controls hazards in food production processes. It is crucial because it helps ensure that food is safe for consumption by preventing contamination at critical points in the production process.

What are the 12 steps in the HACCP system?

The 12 steps in the HACCP system consist of 5 preliminary steps and 7 principles. The preliminary steps include forming a HACCP team, describing the product, determining the intended use, constructing a flow diagram, and verifying the diagram's accuracy. The 7 principles involve hazard analysis, determining critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification, and documentation.

Why is a multidisciplinary team necessary in HACCP?

A multidisciplinary team is essential in HACCP because the team members come from various backgrounds such as product knowledge, microbiology, process management, and engineering. This diversity ensures that all potential hazards, whether biological, chemical, or physical, are properly identified and managed in the production process.

What should be included when describing the product in HACCP?

When describing the product in HACCP, key elements such as the product's composition, production process, storage conditions, transport requirements, and potential allergens must be documented. These details ensure clarity and help identify potential risks associated with the product.

What is the significance of determining the 'intended use' of a product?

Determining the intended use of a product is important to understand whether it requires further processing before consumption, whether it is safe for all consumer groups, or if certain vulnerable populations should avoid it. This step helps prevent unintentional risks like allergen exposure or unsafe consumption.

How is a flow diagram used in HACCP?

A flow diagram is a visual representation of the entire production process, from material reception to product delivery. It helps identify each step in the process, ensuring that every stage is clearly understood and that potential hazards are monitored at critical points.

What is the purpose of verifying the flow diagram in HACCP?

Verifying the flow diagram ensures that the documented steps match the actual processes on the production floor. This verification process helps ensure that there are no discrepancies or overlooked steps that could lead to safety risks.

What are Critical Control Points (CCPs) and how are they identified?

Critical Control Points (CCPs) are specific points in the production process where a hazard can be prevented, eliminated, or reduced to an acceptable level. They are identified through a hazard analysis to pinpoint where significant risks, such as contamination or improper temperature control, could arise.

How are critical limits established in the HACCP system?

Critical limits are established to define the boundaries of safe production. These limits, such as temperature, time, or other measurable factors, help determine whether a product is safe. They must be based on scientific evidence and measurable criteria to be effective.

Why is monitoring important in HACCP, and what does it involve?

Monitoring is critical to ensure that the CCPs remain within their established critical limits. It involves regularly checking and recording the conditions of the production process, such as temperature or time, to ensure that the food remains safe at every critical point.

What actions should be taken if a critical limit is exceeded in HACCP?

If a critical limit is exceeded, corrective actions must be implemented immediately. These may include halting production, discarding affected products, or reprocessing the product to ensure safety. Corrective actions are essential to prevent unsafe products from reaching consumers.

Why is verification a key component in the HACCP system?

Verification ensures that the HACCP system is functioning as intended. It includes confirming that hazard analyses, CCPs, critical limits, and monitoring procedures are correctly implemented and that data supports the safety of the product. Regular verification ensures continuous compliance and improvement.

What role does documentation play in the HACCP process?

Documentation plays a critical role in maintaining a clear record of all HACCP procedures. It provides proof of compliance, helps track the effectiveness of safety measures, and ensures accountability in the food safety system.