1 What are the key benefits for an organization to implement a FSMS?

The potential: benefits to an organization of implementing a FSMS are:

1. Reduces food safety breach investigation time
2. Reduced process training and new staff training
3. Reduced litigation
4. Reduced legal fees
5. Possible reduction in insurance premiums
6. Increase in commercial/public image
7. Protection of assets
8. Improvement un staff recruitment
9. Increased confidence with customers and other interested parties
2 Explain the difference between the terms ‘hazard analysis’ and ‘risk assessment’
Risk Assessment : Overall process of risk analysis and risk evaluation
Risk analysis : Systematic use of information to identify sources and to
estimate the risk
Risk Evaluation : process of comparing the estimated risk against the given risk
criteria to determine the significant, bahaya dikelaskan secara kaulitatif dan
kyuantitafir, dan dikelaskna (risk level) akan timbul yang significant atau tidak
Hazard analysis : list all hazards that may be reasonably expected at each step in a process,
identifikasi potensi bahaya masing masing,

Differences : The hazard analysis is a process to determine all possible hazard, and risk
assessment to determine if the hazard is significant and need a control measures or not
significant
3 What is the meaning of the term ‘Hazard Control Plan’
Hazard control plan is a preventive food safety strategy that is a systematic approach to the
identification and assessment of the risk of hazards from a particular food or food production
process or practice and the control of those hazard that are reasonably to occur, prevent atau
reduce to acceptable level. Oprp observeable,

Istilah specific yang berarti dokumen haccp plan dan oprp plan, sudah menetapkan yang
signifikan, decision tree ccp dan oprp di dokumentasokan dlam haccp control plan. Ccp critical
limit, oprp action criteria
 Kondisi tidak bisa diukur, saringan tidak rusak atau tidak rusak
4 What are the codex principle of HACCP
Principle 1 – Conduct a hazard analysis and identify control measures
Principle 2 – Determine the critical control points
Principle 3 – Established validated critical limits
Principle 4 – Establish monitoring procedures
Principle 5 – Establish corrective action to be taken when monitoring indicates a deviation from
a critical limit at a CCP occur
Principle 6 – Validate the HACCP plan and then establish procedures for verification to confirm
that the HACCP system is working as intended
Principle 7 – Establish documentation concertning all procedures and records appropriate to
there principles and their application
5 What is difference between ISO 22000:2018 and FSSC 22000?
1. The scope of FSSC is less than ISO 22000
2. FSSC is recognized by GFSI
3. FSSC certificate is issued by GFSI, and ISO certificate is issued by IOS
4. FSSC has 3 requirements: ISO 22000:2018, PRP (ISO TS 22002-1 or as per its scope, and
Additional scheme requirements. ISO 22000:2018 has no additional scheme
requirements
5. FSSC has specific PRP Iso doesn’t have
6 Define what a PRP is and give some examples of specific FSSC PRPs
PRP is basic condition and activities that are necessary within organization and throughout the
food chain to maintain food safety.
Example:
1. Wall floor junction and corners shall be designed to facilitate cleaning
2. Floor shall be designed to avoid standing water
3. Ceiling and overhead fixtures shall be designed to minimize build-up of dirt and
condensation
7 How would you describe the difference between a CCP and OPRP
CCP : step in the process at which control measure is applied to prevent of reduce a significant
food safety hazard to an acceptable level, and defined critical limit and measurement enable
the application of correction

OPRP : Control measure or combination of control measures applied to prevent or reduce a

significant food safety hazard to an acceptable level, and where action criterion and
measurement or observation enable effective control of the process and/or product

The function of the CCP is to prevent or reduce the hazard to an acceptable level, the function
of the OPRP is to reduce the likelihood of exposure to a hazard or other source of
contamination.

CCP measurable, OPRP observable/measurable

CCP critical limit, OPRP action criteria
Frequency monitoring CCP harus bisa segera diketahui agar bsia langsung dipisahkan
Frequency OPRP tergantung proportional dan severity (kemungkinan ayakan besar apa ngga)
Penanggulangan, kalo ccp possibility unsafe product, kalo OPRP masih bisa di lakukan reisk
assessment terhadap potentially unsafe product. CCP tidak boleh di release, oprp kalo ada bukti
 aman bisa di release,

OPRP mengurangi bahaya dikombine dengan control measure lain

8 What external influences affect FSMS? Describe how they have an effect.
Political  New Legislation
Economic  Inflation  increasing of cost
Technological  simplify the work so that it can improve FSMS
Regulasi 
Specific customer need
Customer 

9 Where in FSSC 22000 does it refer to compliance with food safety legislation? Give examples of
evidence that would support such requirements
FSSC is formed from ISO 22000:2018, ISO TS, and additional scheme requirements. The
compliance with food safety regulation is in ISO 22000:2018 clause 4.2, 5.1, 6.2.1, 8.2.3, 8.5.1.1,

In catering services, the organization shall follow Permenkes 1096 tahun 2011. This regulation
provides guidance on Catering PRP.
10 If you discover that the organization is in breach of food safety legislation during FSSC
certification audit, what action must you take and what should you not do.
Do  Bring this issue to organization management who then have responsibility to take
appropriate action
Don’t  report to the authorities unless requested by the authorities, for example in court