PT. SEKAR KATOKICHI Doc.

Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 1of 11

Responsibili
Control Direct Corrective Document /
OPRP Hazard Inspection ty and Verification Validation
Measures Correction Action Record
Authority
Receiving Raw Pathogen Raw material What Raw material If the Supplier Responsibility: Form 4. Check Microbiology VCM-06
Material bacteria’ temperature temperature, personal temperature and training QC Raw Material at every raw
contamination checking and equipment at the cleanliness do Receiving material arrive
receiving cleanliness. not fulfill the Authority:
Personal and Where Receiving shrimp raw standard, Chief of QC Form 1.
equipment at the material returned the Microbiology Total
receiving cleanliness When Every supplier each material. Analysis
arrival
Who QC
How Shrimp temperature
checking, and personal
and equipment
cleanliness
Deheading Pathogen Hand and What Hand employee and If employees do employee Responsibility: Form 1. 1.Employee VCM-07
bacteria’ equipment equipment cleanliness not meet the training t QC Microbiology Total Hand Swab
contamination cleanliness Where Process room hygiene Analysis
When Every day requirements Authority: 2. Product
Microbiology
Who QC should not enter Chief of QC Form 13.
Testing
How Employee and the process room Daily Sanitation
equipment cleanliness Examination
OPRP/ Not CCP Breaded Process

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Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 2of 11

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record
Filth Check filth every What Filth By Filth taking Training and Responsibility: Form 7. Review of record VCM-08
hour sanction QC Deheading Deheading by
Where Deheading process Chief of QC
Authority:
When Every hour Production

Who QC

How By random sampling

Grading contamination Cleanliness of What Cleanliness of the machine The machine Employee Responsibility: Form. 01 1. Machine Swab VCM.- 09
of pathogenic the machine is before use training for QC Lab Analysis
bacteria maintained Where Process Room should be engine Results 2. Product
clean cleanliness Authority: Microbiology
Form 13 Testing
When Every day Chief of QC
Sanitation
Inspection
Who QC

How Check the machine

cleanliness
Control Direct Corrective Responsibility Document /
OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record
Peeling & contamination of Hand and What Hand employee and If employees employee Responsibility: Form 1. 1.Employee VCM-10
Deveining pathogenic equipment equipment cleanliness do not meet trainingt QC Microbiology Hand Swab

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Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 3of 11

bacteria cleanliness the hygiene Total Analysis 2. Product

Where Process room requirements Authority: Microbiology
When Every day should not Chief of QC Form 13. Testing
Who QC enter the Daily
How Employee and equipment process room Sanitation
cleanliness Examination
Filth Checking Filth Filth checking What Filth By Filth taking Training and Responsibility: Form 7. Review of record VCM-11
every hour sanction QC Deheading Deheading by
Where Checking filth table Chief of QC
Authority:
When Every hour Production

Who QC

How By random sampling

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 4of 11

Cutting contamination Hand and knife What Hand employee and knife before work training Responsibility: Form 1. 1.Employee VCM-12
of pathogenic cleanliness cleanliness hand and knife employees QC Microbiology Hand Swab
bacteria should be to hand Total Analysis
Where Process room clean condition hygiene and Authority: 2. Product
Microbiology
knife Chief of QC Form 13.
Testing
When Every day Daily
Sanitation
Who QC Examination

How Employee and knife

cleanliness
Stretching contamination Machine What Machine cleanliness the machine training of Responsibility: Form 1. 1 Machine Swab VCM-13
of pathogenic cleanliness before use employees QC Microbiology
bacteria Where Process room should be formachine Total Analysis 2. Product
clean condition cleanliness Authority: Microbiology
Testing
When Every day Chief of QC Form 13.
Daily
Who QC Sanitation
Examination
How Check machine cleanliness

OPRP/ Not CCP BREADED CRUMB PROCESS

Control Direct Corrective Responsibility Document /
OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 5of 11

Fermentasi I Pathogen Equipnent What cleanliness of material training of Responsibility: Form 1. VCM-14
bacteria’ cleanliness material storage storage should employees QC Microbiology Product
contamination be clean for the Total Analysis Microbiology
Where Process room cleanliness Authority: Testing
of storage Chief of QC Form 13.
When Every day Daily
Sanitation
Who QC Examination

How check material

hygiene
Rounding Filth Filth checking What Filth By Filth taking Training and Responsibility: Form 14. Review of record VCM-15
every hour sanction QC Filth Check at Filth Check at
Where Checking filth table Bread Crumb Bread Crumb by
Authority: Chief of QC
When Every hour Production

Who QC

How By random sampling

OPRP/ Not CCP BREADED CRUMB PROCESS

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record
Written by : Checked by : Acknowledge by :
Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 6of 11

Proofing Filth Filth checking What Filth By Filth taking Training and Responsibility: Form 14. Review of record VCM-16
every hour sanction QC Filth Check at Filth Check at
Where Checking filth table Bread Crumb Bread Crumb by
Authority: Chief of QC
When Every hour Production

Who QC

How By random sampling

Fermentasi II Pathogen Equipnent What cleanliness of material training of Responsibility: Form 1. VCM-17
bacteria’ cleanliness material storage storage should employees QC Microbiology Product
contamination be clean for the Total Analysis Microbiology
Where Process room cleanliness Authority: Testing
of storage Chief of QC Form 13.
When Every day Daily
Sanitation
Who QC Examination

How check material

hygiene
OPRP/ Not CCP BREADED CRUMB PROCESS

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 7of 11

Moulding Filth Filth checking What Filth By Filth taking Training and Responsibility: Form 14. Review of record VCM-18
every hour sanction QC Filth Check at Filth Check at
Where Checking filth table Bread Crumb Bread Crumb by
Authority: Chief of QC
When Every hour Production

Who QC

How By random sampling

Baking Pathogen Temperature What Temperature Product Training and Responsibility: Form 1. Microbiology VCM-19
bacteria’ control after rejected sanction QC Microbiology Checking
contamination baking Where Cooking Total Analysis
Authority:
When After cooking Chief of QC Form 32.
Bread Crumb
Who QC Process

How Temperature
calculate after baking
OPRP/ Not CCP BREADED CRUMB PROCESS

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 8of 11

Crushing Filth Filth checking What Filth By Filth taking Training and Responsibility: Form 14. Review of record VCM-20
every hour sanction QC Filth Check at Filth Check at
Where Checking filth table Bread Crumb Bread Crumb by
Authority: Chief of QC
When Every hour Production

Who QC

How By random sampling

OPRP/ NOT CCP RAW MATERIAL

Control Direct Corrective Responsibility Document /

OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 9of 11

Shrimp Raw Pathogen Arrival Raw What Pathogen bacteria’ Product recall Supplier Responsibility: Form 4. Check VCM-21
Material bacteria Material contamination training QC Raw Material Microbiology at
temperature Where Receiving shrimp raw material Receiving every raw
checking and When Every supplier during Authority: material arrive
Laboratory receiving raw material Director / Plant Form 3.
Analysis Who QC Manager Microbiology
How Raw Material temperature Total Analysis
checking and Laboratory
Analysis

Smell Organoleptic What Smell (Ammoniac) The raw material Supplier Responsibility: Form 4. Review of VCM-22
(Ammoniac) Checking Where Receiving shrimp raw material returned to the training QC Raw Material record Raw
When During receive raw material supplier Receiving Material
Who QC Authority: Receiving
How By random sampling Director / Plant by Chief of
Manager QC

OPRP/ NOT CCP Proses Breaded Ebikatzu

Control Direct Corrective Responsibility Document /
OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 10of 11

Peeling And Pathogen Equipnent What Hand employee before work hand training Responsibility: Form 1. 1.Employee Hand VCM-23
Deveining (PND) bacteria’ cleanliness cleanliness should be clean employees to QC Microbiology Swab
contamination condition hand hygiene Total Analysis
Where Process room Authority: 2. Product
Microbiology
Chief of QC Form 13.
Testing
When Every day Daily
Sanitation
Who QC Examination

How Employee cleanliness

Cutting Pathogen Hand and knife What Hand employee and before work hand training Responsibility: Form 1. 1.Employee Hand VCM-24
bacteria’ cleanliness knife cleanliness and knife should be employees to QC Microbiology Swab
contamination clean condition hand hygiene Total Analysis
Where Process room and knife Authority: 2. Product
Microbiology
Chief of QC Form 13.
Testing
When Every day Daily
Sanitation
Who QC Examination

How Employee and knife

cleanliness
Control Direct Corrective Responsibility Document /
OPRP Hazard Inspection Verification Validation
Measures Correction Action and Authority Record

Written by : Checked by : Acknowledge by :

Date :
 PT. SEKAR KATOKICHI Doc. Number FSL-HACCP-OPRP-001
Revision 04
HACCP BREADED SHRIMP
Date March 10th , 2017
OPERATIONAL PRE REQUISITE PROGRAME (OPRP) Page 11of 11

Blanching Pathogen Hand and What Hand employee and before work training Responsibility: Form 1. 1.Employee VCM-25
bacteria’ equipment equipment hand and employees QC Microbiology Hand Swab
contamination cleanliness cleanliness equipment to hand Total Analysis
Where Process room should be hygiene and Authority: 2. Product
Microbiology
clean condition equipment Chief of QC Form 13.
Testing
When Every day Daily
Sanitation
Who QC Examination

How Employee and

equipment
cleanliness
Moulding Pathogen Temperature What Hand employee and before work training Responsibility: Form 1. 1.Employee VCM-26
bacteria’ control after mould cleanliness hand and employees QC Microbiology Hand Swab
contamination baking Where Process room mouldt should to hand Total Analysis
be clean hygiene and Authority: 2. Product
Microbiology
When Every day condition mould Chief of QC Form 13.
Testing
Daily
Who QC Sanitation
Examination
How Employee and mould
cleanliness

Written by : Checked by : Acknowledge by :

Date :