Keamanan Pangan dan HACCP

Hazard Analysis Critical Control Point (HACCP) Programs

Mata Kuliah Pengendalian Mutu Fakultas Pertanian UMY Program Studi Agroteknologi

Keamanan Pangan dan HACCP

The purpose of HACCP is to help ensure the production of safe food Tujuan HACCP untuk mencegah dan/atau meminimalkan resiko yang berkaitan dengan biological, chemical, and physical hazards... to acceptable levels Prinsipnya adalah PENCEGAHAN rather than detection of hazards

Sejarah HACCP
Dibuat tahun 1960-an, digunakan untuk program NASA kemudian diadopsi oleh banyak perusahaan makanan dan pemerintah USA

Penggunaan HACCP
A farm-to-the-fork approach
On-farm agriculture Transportation Food preparation & handling Food processing Meat and poultry regulations Seafood regulations Food service Consumer handling & use

HACCP Regulations
USDA - HACCP regulations for meat and poultry slaughter and processing: Pathogen Reduction Act FDA - HACCP regulations for inspection of seafood products FDA requirements for fruit juice that is not heat-processed

Steps of HACCP
1. Organize a HACCP team 2. Describe the product, ingredients, and the process 3. Develop a HACCP flow diagram for each product 4. Perform the 7 principles of HACCP 5. Train employees how to implement HACCP properly

HACCP Principles
1. Identify hazards 2. Determine Critical Control Points (CCPs) 3. Determine safety limits for CCPs 4. Monitor CCPs 5. Corrective action 6. Record data 7. Verify that the system is working

The Heart of HACCP

Monitoring CCPs: Time/Temperature devices

Thermometers

Separation devices filters, screens

The Heart of HACCP

Record Keeping: Who records the data? How often? What do you do if the data is not what it should be? Who checks the data?