7 Prinsip HACCP untuk Industri Pangan!

Introduction

This tutorial outlines the seven principles of Hazard Analysis Critical Control Point (HACCP) that are essential for ensuring food safety in the food industry. Understanding and implementing these principles helps create a robust food safety management system that minimizes risks and protects consumers.

Step 1: Conduct a Hazard Analysis

• Identify potential hazards that could affect food safety. These can be biological, chemical, or physical hazards.
• Assess the likelihood and severity of these hazards.
• Document findings to inform the next steps in the HACCP plan.

Step 2: Determine Critical Control Points (CCPs)

• Identify points in the food production process where hazards can be controlled or eliminated.
• Use a decision tree to help determine if a step is a CCP.
• Common CCPs include cooking, cooling, and packaging processes.

Step 3: Establish Critical Limits

• Set maximum or minimum values for each CCP. These limits will help ensure that the hazards are effectively controlled.
• Examples of critical limits include:
  • Temperature
  • Time
  • pH levels
• Ensure that these limits are based on scientific evidence or regulatory standards.

Step 4: Establish Monitoring Procedures

• Determine how each CCP will be monitored to ensure it remains within the established critical limits.
• Assign responsibilities for monitoring to specific personnel.
• Monitoring methods may include:
  • Visual inspections
  • Temperature readings
  • Time tracking

Step 5: Establish Corrective Actions

• Define the actions to be taken when monitoring indicates that a CCP is not within the critical limits.
• Corrective actions may involve:
  • Reprocessing or discarding affected products
  • Investigating the cause of the deviation
  • Adjusting processes to prevent recurrence

Step 6: Establish Verification Procedures

• Create procedures to confirm that the HACCP system is working effectively.
• Verification methods may include:
  • Reviewing monitoring records
  • Conducting internal audits
  • Performing laboratory testing
• Ensure that these procedures are documented and scheduled regularly.

Step 7: Establish Record-Keeping and Documentation Procedures

• Maintain detailed records of all HACCP actions, including:
  • Hazard analyses
  • CCP monitoring results
  • Corrective actions taken
  • Verification activities
• Ensure that records are accessible and organized for review during audits or inspections.

Conclusion

Implementing the seven principles of HACCP is crucial for any food industry professional aiming to enhance food safety. By systematically analyzing hazards, establishing control points, and maintaining thorough documentation, you can ensure a safer food production process. Consider reviewing these principles regularly and updating your HACCP plan as necessary to adapt to new regulations and challenges in the food industry.