Nama : Kadek Resa Sapina

NIM : 1821172
Kelas : DIV MPH F / 5

ASSIGMENT CHAPTER 13

1. What are CCPs?

Answer : It can be concluded that CPPS is a process safety management system is a

regulation established by the US Occupational Safety and Health Administration
(OSHA). Process is any activity or combination of activities including the use,
storage, manufacture, handling or movement of hazardous chemicals (HHCs) in
place.

or it can be mentioned with the safety system that the company must have when
working hard especially when it comes to hazardous chemicals

2.  When is a corrective action necessary in the HACCP process?

Answer : Corrective action is required in the HACCP process when testing

chemicals for foodstuffs whether it is suitable for consumption

3.  Describe a control measure for pest control.

Answer : Pest controls

ƒ Vermin (mice and rats). It is important that the premises are maintained to ensure
that areas around pipe work are sealed, drain covers are in place, all doors and
windows are tight fitting and damaged brickwork and air vents are regularly
checked for any signs of access. Rodenticide in the form of bait boxes is generally
used in the kitchen, and ancillary areas checked regularly by a pest control officer.

ƒ Insects can access through open windows and doors, and the premises should be
fitted with mesh screening or door curtains to reduce the risk of contamination.
Additionally, an electric insect machine can be used which attracts flies to ultra
violet light to eradicate those flies that

have entered the premises. The tray at the base of the machine must be emptied
regularly and, obviously, must not be sited near a food preparation area.

ƒ Insecticides and fumigation methods may also be adopted in the eradication of

insects.
 ƒ Birds. Doors and windows should be closed with mesh screening to prevent access.
Gaps in roofing cavities also must be mesh proofed to deter access.

4.  Who is responsible for the HACCP plan?

Answer : who is in charge of the plan are: the owner of the company and also an
expert in handling the test in a company

5.  What records should be maintained as part of HACCP?

Answer :  Title and date of listing

 Product description (code, date and time of production)

 Product characteristics (hazard risk classification)

 Materials and equipment used, including: raw materials, materials

attachments, packaging materials and other essential equipment.

 Process stage / flow chart, including: material handling and storage,

processing, packaging, product storage and distribution.

 Types of hazards at each stage

 Defined CCP and critical limits

 Deviation from critical limit

 Corrective actions / corrections to be done if they occur

deviations, and the employees / officers who are responsible for

make corrections / improvements.

6.  What are the two main CCPs in relation to the multiplication of pathogenic bacteria?

Answer :

7.  What are the implications of not following a HACCP plan?

Answer : The objective of cleaning is to ensure hygienic operations, premises, food

preparation and storage areas and to comply with the law. Effective cleaning will
reduce the risk of food-related illnesses and promote customer confidence, if not
following a HACCP will make our restaurant reputation look so bad
8.   When would you review the HACCP process?

Answer : at the time of identifying where the food ingredients must be reviewed for
health whether the material is suitable for consumption or not