2.4.

HACCP PLAN
Product : Pasteurized Crab Meat

Critical
Monitoring
Limit for
Significant
Step CCP each Corrective Action Verification Records
Hazard
No Preventive What How Frequency Who
Measure
1 Crab Meat Chemicals : Undetectable Residue of Laboratory Daily Internal -Reject crab meat Monthly review for F-LM-
Receiving Kimia: Tidak Chlorampenicol testing sampling laboratory Daging rajungan direjek Laboratory testing 024B-
Penerimaan Chloramphenicol terdeteksi from supplier (ELISA) every Analysis -CAP Lab results result 144-xx
Review bulanan
daging Sisa Uji Receiving Analisa evaluation for crab meat
*RAL: >1.5 ppb terhadap hasil
rajungan klorafenikol laboratorium from every laboratorium supplier and prohibited pengecekan
RAL: >1.5 ppb
dari supplier (ELISA) supplier internal send raw material to the laboratorium
Sampling factory until the problem
setiap has been solved Supplier Audit to
kedatangan -Evaluasi hasil lab CAP ensure that corrective
dari setiap supplier crab meat dan action implemented
supplier supplier yang bermasalah Audit Pemasok untuk
dengan CAP ditolak memastikan bahwa
masuk ke pabrik sampai tindakan perbaikan
masalah selesai diterapkan
diperbaiki
Eksternal laboratory
- laboratory proficency testing annualy
test Pengujian
-uji proficency laboratorium
laboratorium eksternal pertahun
*Regulatory Action Level (FDA Compliance Guidance Manual Chapter 04-Pesticide And Chemical Contaminants) ; Page 25 0f 32

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 37
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

`Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
Pathogenic Incoming meat Meat Monitoring of Sampling QC -Quarantine the meat in Monthly review for F-LM-
bacteria temperature > Temperature meat every QC the chill room until the Laboratory testing 024B-144-
contamination 4.4 oC Suhu Meat temperature receiving temperature returns to result xx
Review bulanan
Kontaminasi Suhu during Sampling standard
terhadap hasil
bakteri patogen Kedatangan receiving with Setiap -Organoleptic check and pengecekan
Meat > 4,4 oC thermometer kedatangan evaluation of laboratorium
- Staphylococcus Pemantauan Microbriology Lab results
aureus suhu meat -Reject if the organoleptic Supplier Audit to
selama and Microbiology Lab ensure that
kedatangan results are not standard corrective action
dengan -Karantina meat dalam implemented Audit
thermometer chill room hingga suhu Pemasok untuk
memastikan bahwa
kembali standar
tindakan
-Check Organoleptik dan perbaikan
evaluasi hasil Lab diterapkan
Mikrobriologi
-Reject jika organoleptik Eksternal
dan hasil Lab laboratory testing
Mikrobiologi tidak annualy
standar Pengujian
laboratorium
eksternal pertahun

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 37
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
8 Metal Physical : Sensitivity of Metal Detector Checking for metal Before, QC -Correct operating Monthly review F-LM-
Detecting Fisik: Sensitifitas dari: Sensitivity with sensitivity by metal after and QC procedures to ensure that for metal 024B-
Pendeteksian Metal - Ferrous metal specimen spesimen every 30 the product is not detecting 127-xx
inspection
Metal fragment max 1.5 mm Sensitifitas detektor Pengecekan minutes processed without metal
report and
Serpihan - Non Ferrous dengan spesimen sensitifitas metal during detection sensitivity
metal max 2 mm metal dengan spesimen operating Prosedur pengoperasian checking of
- Sus max 2.5 metal Sebelum, yang benar untuk metal detector
mm Metal Detector setelah dan memastikan bahwa produk Review bulanan
Sensitivity with Checking for Metal setiap 30 tidak diproses tanpa terhadap data
product sticked with Detector menit deteksi logam inspeksi metal
metal specimen Sensitivity with selama -Investigated source of detektor dan
Sensitifitas metal product sticked pengoperasi metal inclusion and correct pengecekan
sensitifitas
detektor dengan with metal an to prevent recurrence of
metal detektor
produk yang specimen contamination.
ditempeli spesimen Pengecekan -Investigasi sumber Metal Detector
metal sensitifitas metal masalah untuk mencegah Calibration
detektor dengan masalah serupa terulang annualy
produk yang dan perbaiki mesin yang Kalibrasi metal
ditempeli spesimen bermasalah detector
metal. pertahun

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 38
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
No products The product for Electronic During the Operator -Isolate product, Monthly review for F-LM-024B-
were detected presence of Metal process Operator reject the failed metal detecting 127-xx
to contain metal fragment Detector Selama proses product, identify inspection report
and sensitivity
metal Produk untuk Metal berjalan the type of metal
checking of metal
Tidak ada keberadaan Detector -Sendirikan detector
produk yang fragmen logam Elektronik produk, reject Review bulanan
terdeteksi produk yang terhadap data
mengandung bermasalah, inspeksi metal
metal identifikasi jenis detektor dan
metal pengecekan
sensitifitas metal
detektor

Metal Detector
Calibration annualy
Kalibrasi metal
detector pertahun

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 39
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
12.a Packing Incorrect Conformity of Allergenic Allergenic Sampling QC -Reject inproper packing Monthly F-LM-024B-
Material labelling of packaging contain warning label with military QC material review for 100-xx
Receiving & allergenic label with Peringatan checking on standard Reject kemasan yang packaging
Storing warning standard kandungan packing every tidak sesuai material
Penerimaan Kesalahan design alergen material receiving -Evaluate packaging incoming
dan pelabelan Kesesuaian Pengecekan from supplier inspection
penyimpanan peringatan label kemasan label supplier -Ensure the supplier report
bahan alergen dengan desain alergen material which indicated have a Review
kemasan standard pada packaging problem with packaging bulanan
kemasan Sampling material prohibited to terhadap
dengan send material to factory laporan
standar until the problem has inspeksi
militer been solved kedatangan
setiap -Evaluasi supplier packaging
kedatangan kemasan dan
dari -Pastikan supplier yang
supplier bermasalah dengan
packaging packaging ditolak masuk
material ke pabrik hingga masalah
selesai diperbaiki

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 40
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Monitoring
Significant Critical Limit for each
Step CCP Corrective Action Verification Records
Hazard Preventive Measure
No What How Frequency Who

14.a Seaming Pathogenic No visible cutovers, seam Container Visual seam One cans per Seamer Identify and correct Visual seam F-LM-
Pengesiman bacteria sharpness, false seams, integrity examination seaming head operator the source of the examination 024B-006
contamination deadheading, droop, Intergitas Pemeriksaan every seaming Operator defect record
seamer
Kontaminasi damage to the countersink Kontainer Seam secara process; at startup; Evaluate the Catatan
bakteri patogen wall indicating a broken visual and after jams, seriousness of the pemeriksaan
- E. coli chuck, cable cuts, product adjustments, QC defect, and hold for visual seam
- overlapping the flange, repairs, and QC further evaluation if
Staphylococcus product leakage, or other prolonged necessary External
aureus obvious defects. shutdowns Identifikasi dan calibration/
- Listeria Satu kaleng per koreksi validation
Tidak ada cutovers yang
monocytogenes seaming head sumber dari for seaming
terlihat, seam tajam,
- Salmonella spp setiap proses cacat annualy
Seam palsu, deadheading,
- Vibrio spp seaming; saat Evaluasi Kalibrasi/
droop, kerusakan pada
memulai; keseriusan Validasi
dinding countersink yang
dan setelah macet, cacat, dan tahan seaming
menunjukkan chuck yang
penyesuaian, untuk eksternal
rusak, cable cuts, flang,
perbaikan, dan evaluasi lebih pertahun
kebocoran produk, atau
berhenti proses lanjut jika
cacat nyata lainnya.
berkepanjangan diperlukan

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 41
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
-Actual overlap Actual overlap, Teardown Every 200 pcs QC -Stop procces, Monthly review F-LM-024B-
min 0.95 mm Tightness with Setiap 200 QC hold, rework the for Seaming 179A-xx,F-
for plastic cup Rating, Body seaming buah product, move Teardown LM-024B-
and 1.1 mm for Hook Butting toolkit product to another evaluation report 179A-xx, F-
metal can Aktual overlap, Pengecekan seaming machines Review bulanan LM-024B-
Aktual overlap Tightness hasil seam and -Repair and terhadap laporan 179C-xx
untuk plastik Rating, Body dengan re-setting seaming Evaluasi hasil
cup minimal Hook Butting peralatan machine seam
0,95 mm dan pengecekan -Stop proses,
can min 1,1 seam sendirikan, proses External
mm ulang, pindah calibration/
produk ke mesin validation for
-Tightness seam yang lain seaming annualy
Rating Min 75 dan -Perbaiki dan Kalibrasi/
% seting ulang mesin Validasi seaming
seam eksternal
-% Body Hook pertahun
Butting Min 70
%

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 42
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
14.b. Sealing Pathogenic Seal strength Seal Strength Seal Every 200 QC -Stop procces, Monthly review F-LM-024B-
Pengesilan bacteria of polybag or Kekuatan seal Strength bags QC hold, rework the for Seal Strength 048-xx
contamination pouch min. checking Setiap 200 product, move result evaluation
Kontaminasi 5 kg f/1,5 cm with seal bag product to another Review bulanan
bakteri patogen Kekuatan seal strength kit sealing machines terhadap laporan
- E. coli polibag atau Pengecekan and -Repair and Evaluasi hasil
- Staphylococcus pouch min. kekuatan re-setting sealing kekuatan seal
aureus 5 kg f/1,5 cm seal dengan machine
- Listeria peralatan -Stop proses, External
monocytogenes pengecekan sendirikan, proses calibration/validat
- Salmonella spp kekuatan ulang, pindah ion for Sealing
- Vibrio spp seal produk ke mesin annualy
seal yang lain dan Kalibrasi/Validasi
-Perbaiki dan Sealing eksternal
seting ulang mesin pertahun
seal

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 43
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Monitoring
Significant Critical Limit for each
Step CCP Corrective Action Verification Records
Hazard Preventive Measure Frequen
No What How Who
cy
16.a Pasteurizing Pathogenic Time : Time in and Monitoring for Every QC -Hold, rework Monthly review F-LM-
Pasteurisasi bacterial growth Waktu: out of in and out time basket Sendirikan produk, for pasteurization 024B-008-
Pertumbuhan 150 minutes for 16 oz can, pasteurizing with wall clock Setiap proses ulang temperature and xx
160 minutes for 16 oz cup, 130
bakteri patogen basket and alarm basket -Repair the steam time inspection
minutes for 8oz cup, 100
- E. coli minutes for 4 oz cup , 100
Waktu Pemantauan supply installation report
- Staphylococcus minutes for 500g pouchs, 85 masuk dan waktu masuk Perbaiki instalasi Review bulanan
aureus minutes for 4 lb, 60 minutes keluar dan keluar suplay uap terhadap
- Listeria for 1 lb polybag, 45 minutes basket dengan jam -Repair the alarm inspeksi suhu
monocytogenes for 12 oz polybag. pasteurisasi dinding dan program and or retrain dan waktu
- Salmonella spp 150 menit untuk can 16 oz, Temperature alarm Every 15 the pasteurization pasteurisasi
- Vibrio spp. 160 menit untuk cup 16 oz, of Checking for minutes operators if the
130 menit untuk cup 8 oz, 100 pasteurizing water Setiap 15 problem caused by
menit untuk cup 4 oz, 100
water temperature menit human error
menit untuk pouch 500g, 85
menit untuk 4 lb, 60 menit Suhu air with MIG Perbaiki program
untuk 1 lb polybag, 45 menit pasteurisasi thermometer alarm dan atau
untuk 12 oz polybag. Pengecekan training ulang
Water temperature :185-1860 F suhu dengan operator pasteurisasi
Suhu air: 185-1860 F termometer jika masalah
MIG disebabkan oleh
kesalahan personel

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 44
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Monitoring
Significant Critical Limit for each
Step CCP Corrective Action Verification Records
Hazard Preventive Measure Freque
No What How Who
ncy
16. b Chilling Pathogenic Chilling time : Time in and -Monitoring for -Every QC -Hold, rework the Monthly F-LM-
Pendinginan bacteria growth Waktu chilling: out of in and out time basket product review for 024B-011-
(Spore) 160 minutes for 16 oz can, 180 chilling with wall clock Setiap Sendirikan produk, Chilling xx,
Pertumbuhan minutes for 16 oz cup, 140 minutes basket and alarm basket proses ulang temperature F-LM-
bakteri for 8 oz cup, 100 minutes for 4 oz Waktu Pemantauan − -Ensure the ice supply and time 024B-008-
cup , 100 minutes for 500g pouchs,
patogen masuk dan waktu masuk dan− to chilling tank inspection xx
100 minutes for 4 lb, 60 minutes
(Spora): for 1 lb polybag, 60 minutes for 12
keluar keluar dengan− Pastikan suplay es ke report
-Clostridium oz polybag. basket jam dinding dan− tangki chilling − Review
botulinum 160 menit untuk can 16 oz, 180 chilling alarm − -Repair the alarm bulanan
-Clostridium −
menit untuk cup 16 oz, 140 menit -Checking for− -Every program and or terhadap
prefringens untuk cup 8 oz, 100 menit untuk− Temperature water temperature 15 -Retrain the operators inspeksi suhu
cup 4 oz, 100 menit untuk Pouch of chilling with MIG minutes if the problem caused dan waktu
500g, 100 menit untuk 4 lb, 60 water thermometer − Setiap by human error Chilling
menit untuk 1 lb polybag, 60 menit
− Suhu air Pengecekan suhu 15 Perbaiki program
untuk 12 oz polybag.
chilling dengan menit alarm dan atau
Water Temperature : 32-34 o F termometer MIG -Training ulang
Suhu air: 32-34 o F operator jika masalah
disebabkan oleh
kesalahan personel

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 45
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
Measurable Residual Residual Chlorine Free chlorine During QC Add chlorine and Monthly review F-LM-024B-
Residual Chlorine < 2 in chilling tanks test kit Pasteurized recheck for for Chilling record 011-xx,
Chlorine ppm process residual chlorine for residual F-LM-024B-
chlorine 008-xx
Review bulanan
terhadap catatan
residu chlorine
proses Chilling

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 46
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
18. Shrink Pathogenic Dipping Time in Dipping Time Monitoring Every 15 QC -Hold, rework Monthly review F-LM-024B-
Shrink bacteria growth hot water in hot water time minutes Sendirikan produk, for shrink time 062-xx
(Spore) maximum 5 Waktu Pemantauan Setiap 15 proses ulang inspection report
Pertumbuhan seconds pencelupan di waktu menit -Evaluate the− Review bulanan
bakteri patogen Waktu air panas selama implementation of terhadap laporan
(Spora): pencelupan di air proses shrink procedure inspeksi waktu
-Clostridium panas maksimal which be done by shrink
botulinum 5 detik shrink operators and
-Clostridium -Retrain if the
prefringens Water temperature : problem caused by
185-1860 F human error
Suhu air: 185-1860 F -Evaluasi penerapan
prosedur shrink yang
dilakukan oleh
operator shrink dan
-Training ulang jika
masalah disebabkan
oleh kesalahan
personel

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 47
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit Monitoring

Significant for each
Step CCP Corrective Action Verification Records
Hazard Preventive
No What How Frequency Who
Measure
20.b. Chill Storage Pathogenic Temperature of Chill storage Monitoring Every hour QC - Hold, rework Monthly review F-LM-024B-
Gudang bacteria growth chill storage in temperature storage Setiap jam Sendirikan produk, for Chill Storage 013-xx
dingin (Spore) range 32-400 F suhu ruang temperature proses ulang temperature
Pertumbuhan (0-4,40 C) penyimpanan Pemantauan -Check and repair air inspection report
bakteri patogen suhu suhu conditioner system − Review bulanan
(Spora): penyimpanan di penyimpanan Pengecekan dan terhadap laporan
-Clostridium kisaran 32-400 F perbaikan sistem inspeksi suhu chill
botulinum (0-4,4 0 C) pendingin udara storage
-Clostridium
prefringens

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 48
Surabaya – East Java
 2.4. HACCP PLAN
Product : Pasteurized Crab Meat

Critical Limit for Monitoring

Significant
Step CCP each Preventive Corrective Action Verification Records
Hazard
No Measure What How Frequency Who

21 Stuffing/ Pathogenic Loading room Room Monitoring Every 30 QC - Hold, rework Monthly review F-LM-024B-
Loading bacteria growth temperature temperature of of room minutes Sendirikan produk, for loading 017-xx
Penyusunan (Spore) maximum 100C and loading and temperature Setiap 30 proses ulang inspection
di kontainer Pertumbuhan loading time at that loading time when during menit -Check and repair air − Review bulanan
bakteri patogen temperature room temperature loading conditioner system terhadap laporan
(Spora): maximum 30 are > 4.40C to < Pemantaua Pengecekan dan inspeksi Loading
-Clostridium minutes 100C n suhu dan perbaikan sistem
botulinum Suhu ruang loading Suhu ruang waktu pendingin udara
-Clostridium maks 10oC dengan loading dan selama
prefringens waktu loading di waktu loading muat
suhu tersebut ketika suhu ruang
maksimal 30 menit loading > 4.40C
hingga < 100C

Internal Validation :
Date:
Signature:
Budi Hartoyo

Date of Issue : March 11, 2019 PT. Bumi Menara Internusa Date of Revision : March 14, 2023 Revision : 01 Page : 49
Surabaya – East Java