Professional Documents
Culture Documents
Work Instruction
Work Instruction
TUNA BEKU
FROZEN TUNA
Nomor revisi : 00
Revision number
Dibuat oleh : Food Safety Team
Prepared by
Disetujui oleh : Presiden Direktur
Approved by President Director
Departemen : Semua Departemen
Departement All Departement
Name of
No Control No. Document Revision # Date of Revision Reason of Revision Main Revised Content Approval
Daftar Isi
List of Content
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas pada penerimaan bahan bakudi
PT. Anping Seafood Indonesia
This work instruction was made to explain the application of activities in the receiving of
PT.Anping Seafood Indonesian.
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di tahap penerimaan bahan
baku.
This inctruction applies to PT. Anping Seafood Indonesian at the stage of receiving raw
materials.
APD/ PPE
V. Instruksi Kerja
Work Instruction
1. Petugas temporary storage melakukan pembersihan ruangan dan melakukan persiapan
untuk penyimpanan ikan, dengan rincian kegiatan :
Temporary storage staff clean the room and make preparations for fish storage, with
details of the activities:
c. Menerima pasokan es
Receive an ice suppy
4. Saat semua ikan telah dipindahkan ke ruang pemotongan, Petugas temporary storage
kemudian melakukan langkah-langkah pembersihan :
When all fish have been moved to the cutting room, the temporary storage officer then
performs the cleaning steps :
a. Mencuci alat kerja dan meja.
Washing work tools and table.
b. Membuang sisa air dan es yang ada didalam tempat penyimpanan, kemudian dicuci.
Dispose of the remaining watwr and ice that is n the storage, then washed.
c. Limbah sisa pemotongan dikeluarkan dari ruang temporary storage.
Then remaining waste is removed from the temporary storage space..
d. Setelah itu membersihkan lantai dari semua sisa aktivitas kerja, dengan
menggunakan water jet dan skep lantai
After that, clean the floor of all the rest of the work activities, using water jets and
floor scooters.
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas penyimpanan ikan sementara
di PT. Anping Seafood Indonesia
This work instruction was made to explain the application of temporary fish storage activities in
PT.Anping Sefood Indonesian.
APD/ PPE
8. Saat ikan akan diteruskan ke ruang pemotongan, Petugas temporary storage melakukan :
When the fish will be forwarded to the cutting roo, the temporary storage officer wiil :
g. Menyiapkan meja untuk pemotongan kepala
Prepare a table for cutting heads.
h. Membersihkan alat dan bahan yang akan digunakan.
Clean the tools and materials to be used.
i. Ikan dikeluarkan dari tempat penyimpanan, kemudian di bilas.
Fish removed from storage, then rinsed.
j. Kemudian dilakukan pemotongan kepala dengan cara dipotong dari pangkal kepala
hingga bagian bawah rahang.
Then the head is cut by cutting from the base of the head to the bootom of the jaw.
k. Setelah dipotong, ikan kemudian di bilas dan dipindahkan keruang pemotongan ikan.
l. After being then rinsed and moved to the fish cutting room.
m. Sisa pemotongan ikan, disimpan dalam 1 tempat yang telah diberikan tanda khusus.
The remainder of the fish slaughter is stored in 1 place that has been given a special
mark.
9. Saat semua ikan telah dipindahkan ke ruang pemotongan, Petugas temporary storage
kemudian melakukan langkah-langkah pembersihan :
When all fish gave been moved to the cutting room, the temporary storage officer then
performs the cleaning steps:
e. Mencuci alat kerja dan meja.
Washing work tools and tables.
f. Membuang sisa air dan es yang ada didalam tempat penyimpanan, kemudian dicuci.
Dispose of the remaining water and ice thet is in the storage, then washed.
g. Limbah sisa pemotongan dikeluarkan dari ruang temporary storage.
The remaining waste os removed from the temporary storage spece.
h. Setelah itu membersihkan lantai dari semua sisa aktivitas kerja, dengan
menggunakan water jet dan skep lantai.
After that, clean the floor of all the rest of the work activities, using water jets and
floor sccoters.
10. Selama aktivitas penyimpanan, QC melakukan tugas :
During the storage activitiy, quality control performs tasks :
c. Pengecekan suhu ruangan 1 jam sekali
Checking the temperature room 1 hour
d. Pengecekan suhu ikan, setiap ikan akan masuk ke tempat penyimpanan dan saat ikan
dikeluarkan dari tempat penyimpanan. Pengecekan suhu dilakukan sebanyak 3 ekor per
lot.
Checking the temperature ogf the fish, each fish enter the storage and when the fish will
enter the storage and when the fish is removed from the checking is removed from the
storage.
IV. Rekaman
Records
Form pengecekan suhu ruang
Temparture checking form
Form pengecekan suhu ikan
Fish temperaeture checking form
Form sanitasi
Sanitation form
Form pengecekan es
Ice checking form
Dibuat oleh : Diperiksa oleh : Disetujui oleh :
Prepared by: Checked by: Approved by:
V. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas pada tahapan cutting di PT.
Anping Seafood Indonesia
This work instruction was made to explain the application of activities at the cutting stage at PT.
Anping Seafod Indonesian.
APD/ PPE
11. Petugas pada area cutting melakukan pembersihan ruangan dan melakukan persiapan
untuk pemotongan ikan, dengan rincian kegiatan :
Officers in the cutting area clean the room and make preparations for cutting fish, with
dtailed activities:
k. Siapkan timbangan yang akan digunakan pada area cutting yang telah dikalibrasi
Prepare the scales to be used in the calibrated cutting area.
l. Bersihkan meja, cutting board dan pisau yang akan digunakan
Clean the table, cutting board and knife that will be used.
m. Melakukan pemotongan ikan yang sudah dipisahkan dari kepala
Cutting fish that has been separated form the head.
n. Membela ikan menjadi 4 bagian dengan cara dari pangkal ekor sampai pada
punggung ikan
Defend the fish into 4 parts by means of the of the tail to the back of the fish.
o. Melakukan pemisahan daging ikan dengan tulang
Separating fish meat with bones.
X. Rekaman
Record
Form pengecekan suhu ruang
Room temperature checkinh form
Form pengecekan suhu ikan
Fish temperature checking from
Form sanitasi
Sanitation form
Form tally
Tally form
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas injeski co di PT. Anping
Seafood Indonesia.
This work instruction was made to explain the application of inject co activities in PT. Anping
Seafood Indonesia.
Prosedur ini berlaku pada PT. Anping Seafood Indonesia di tahap injeksi co.
This procedure applies to PT. Anping Seafood Indonesian in the injection stage co.
Work Instruction
I. Objective
instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas ruang chiller di PT. Anping
Seafood Indonesia.
This work instruction was made to expalain the application of chiller room activation in PT.
Anping Seafood Indonesian.
Prosedur ini berlaku pada PT. Anping Seafood Indonesia di tahap ruang chiller.
This procedure applies to PT. Anping Seafood Indonesian in the chiller room stage.
Person in charge
Qualiy Control melakukan pengecekan suhu ruangan, dan kebersihan ruang chiller
Qualiy Control check room temperature and chiller room cleanliness.
Supervisor melakukan monitoring pada ruangan dan mesin chiller
The Supervisor monitors the room and the chiller machine
Petugas chiller melakukan peletakan pallet pada lantai dan penyusunan keranjang
berdasarkan lot
The chiller officer place the pallet on the floor and arranges the basket based on lots
XI.
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas ruang retouching di PT. Anping
Seafood Indonesia.
This work instruction was made to explain the application of retouching space activities at PT.
Anping Seafood Indonesian.
Prosedur ini berlaku pada PT. Anping Seafood Indonesia di tahap ruang retouching.
This procedure applies to PT. Anping Seafood Indonesian in the retouching room stage .
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas vacum di PT. Anping Seafood
Indonesia.
This work instruction was made to explain the application of vacuum activitu in PT. Anping
Seafood Indonesian.
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas di ruang Air Blast Freezer (ABF)
di PT. Anping Seafood Indonesia.
This form instruction was made to explain the application of activities in the air blast freezer
(ABF) room at PT.Anping Seafood Indonesian.
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas packing PT. Anping Seafood
Indonesia.
This work instruction was made to explain the application of PT. Anping Indonesian Seafood .
II. Scope/ Ruang Lingkup
Prosedur ini berlaku pada PT. Anping Seafood Indonesia di area packing.
This procedure applies to PT. Anping Indonesian Seafood in the packing area.
III. Penanggung jawab
Person in Charge
I. Objective
Prosedur ini dibuat untuk menjelaskan penerapan aktivitas di area Cold Storage di PT. Anping
Seafood Indonesia.
This procedure was made to explain the application of activities in the cold storage area at PT.
Anping Indonesian.
Prosedur ini berlaku pada PT. Anping Seafood Indonesia di area Cold Storgae .
This procedure applies to PT. Anping Seaffod Indonesian in the cold storage area .
IV. Prosedur
Procedure
a. Produk yang telah selesai di vacuum dan kemas, kemudian dialihkan ke Cold Storage untuk
penyimpanan.
The finished product is vacuum and packed then brought to cold storage for storage.
b. Petugas Cold Storage mengambil Produk dari area Packing dan dibawa kedalam Ruang Cold
Storage
Cold Storage officers take product that have been packing and brought into the cold storage
room
c. Petugas Cold Storage menyusun Produk sesuai dengan jenis Produk dan Tanggal Produksi.
Cold Storage officers arrange product in accordance with the type of product and production
date .
d. QC melakukan pengecekan ruang suhu melalui rekaman Data Logger setiap hari sekali. Jika
ditemukan Suhu tidak stabil, maka QC wajib melaporkan kepada Supervisor Produksi dan
Operational Direktur, untuk melakukan langkah perbaikan.
Quality control conducts room temperature checking through data logger recods once every
day. If the tempearute is found to be unstable, the quality control must report to the
production supervisor and operational director, to take corrective measure
e. Pengecekan suhu dilakukan pada kedua titik Data Logger di ruang Cold Storage.
Temperature checking is performed at both data loger point in the cold storage room.
f. Jika mesin Cold Storage tidak beroperasi maka Petugas Cold Storage segera melaporkan
pada Supervisor Produksi, untuk segera dilakukan perbaikan mesin.
If the cold storage machnine does not operate, the cold officerimmediately reports to the
production supervisor to repair the machine immediately
V. Rekaman
Records
Form monitoring suhu Plate Freezer
Plate Freezer temperature monitoring form
Form Monitoring Suhu Ruangan
Room temperature monitoring form
Form Monitoring Vacuum
Vacuum monitoring form
Form Penerimaan Bahan Pengemas
Packaging material receipt form
Pemetaan titik pengawasan suhu di ruang Cold Storage
Mapping of temperature monitoring point in the cold storage
V. INSRUKSI KERJA
4.1. Peralatan & bahan
Equipment & materials
a. Pallet
b. Gloves
c. Alat Tulis (untuk mencatat pemisahan jenis, ukuran, dsb)
Stationery (to record separation of types, sizes, etc.)
d. Alat pengukur temperature
Temperature measuring device
e. Alat pemindah barang (manual hand truck, fork lift, dan sejenisnya)
Moving equipment (manual hand trucks, fork lifts, and the like)
V. REKAM DATA
1. AP-FO-18 Container temperature and sanitation inspection form
2. Form pemeriksaan suhu dan sanitasi Kontainer AP-FO-18
3. Purchase Order
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas pengambilan sample pengujian
histamin di PT. Anping Seafood Indonesia
This work instruction was made to explain the application of histamine test sampling activities at
PT. Anping Indonesian Seafood
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas pengambilan sample
ikan
This work instruction applies to PT. Anping Seafood Indonesia is working in fish sampling
activities
APD/ PPE
1.Masker / Mask
4.Boots/ Boots
I. Work Instruction
Persiapan pengambilan sampel dilakukan oleh QC Laboratorium sebelum memulai kegiatan
Sampling preparation is carried out by the QC Laboratory before starting the activity:
1. Memastikan semua peralatan dan bahan tersedia dan dalam kondisi bersih
Make sure all equipment and materials are available and in clean condition
2. Thermos sampel dibersihkan dengan cara dicuci menggunakan sabun dan dibilas dengan air
bersih. Kemudian di keringkan.
Thermos samples are cleaned by washing using soap and rinsing with clean water. Then dry.
3. Thermos sampel diisi dengan es secukupnya.
Thermos samples are filled with enough ice.
4. Plastik disediakan sesuai jumlah sampel yang akan diambil.
Plastic is provided according to the number of samples to be taken
5. Plastik diberikan kode supplier dengan menggunakan spidol/marker.
Plastics are supplied with supplier codes using markers / markers.
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas pengukuran suhu ikan di PT.
Anping Seafood Indonesia
This work instruction was made to explain the application of fish temperature measurement
activities at PT. Anping Indonesian Seafood.
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas pengukuran suhu
ikan
This work instruction applies to PT. Anping Seafood Indonesia in fish temperature measurement
activities
APD/ PPE
V. Instruksi kerja
Work Instruction
Sebelum melkukan pengukuran suhu ikan, QC memastikan alat ukur (thermometer) telah
terkalibrasi dan dan dalam kondisi bersih
Before carrying out fish temperature measurements, QC ensures the gauge (thermometer) has
been calibrated and is in clean condition
a. Pembersihan Thermometer dilkuakan dengan cara penyemprotan dengan alcohol dan di
keringkan menggunakan tissue/ sponge
Thermometer cleaning is done by spraying with alcohol and dried using a tissue / sponge
b. Kalibrasi Thermometer dilakukan dengan cara dicelupkan pada air es dan air panas
Thermometer calibration is done by dipping it in ice water and hot water
a. Di bagian receiving
In the receiving
1. Pengukuran suhu dilakukan dengan cara menusuk di bagian bawah sirip ikan.
Temperature measurement is done by piercing at the bottom of the fish's fins.
2. Hasil pengukuran suhu ikan di rekam pada form pengecekan suhu ikan.
Fish temperature measurement results are recorded on the fish temperature checking form.
3. Pengecekan suhu ikan di area receiving dilakukan setiap ikan yang masuk, kemudian
dilakukan pencatatan suhu ikan 5 ekor dari setiap ikan yang masuk.
Checking the temperature of fish in the receiving area is carried out for each incoming fish,
then recording the temperature of 5 fish from each incoming fish.
4. Standar suhu harus dibawah 4.4°C
The standard temperature must be below 4.4 ° C
b. Di bagian temporary storage
In Temporary Storage section
1. Pengukuran suhu ikan dilakukan oleh QC sebelum ikan keluar dari tamporary storage
untuk dilakukan pemotongan.
Fish temperature measurement is carried out by QC before the fish comes out of
temporary storage for slaughter.
2. Pengukuran suhu dilakukan pada ikan dengan cara menusuk di bagian bawah sirip ikan.
Temperature measurements are made on the fish by piercing at the bottom of the fish's
fins.
3. Hasil pengukuran suhu ikan di rekam pada form pengecekan suhu ikan.
Fish temperature measurement results are recorded on the fish temperature checking
form.
4. Pengecekan suhu di area ini dilakukan sebanhyak 1 ekor untuk 1 lot.
Temperature checking in this area is carried out for 1 lot for 1 lot.
5. Standar suhu harus dibawah 4.4°C
The standard temperature must be below 4.4 ° C
c. Dibagian cutting
In Cutting
1. Pengukuran suhu ikan di area cutting, di lakukan dengan mengambil sampel 5 ekor
dalam 1 lot (12 potong loing).
Measurement of fish temperature in the cutting area, done by taking samples of 3 fish
in 1 lot (12 pieces loing).
2. Pengukuran suhu ini dilkukan pada saat ikan telah terbagi menjadi 4 potong loin per
ikan, dilakukan sebelum penimbangan.
This temperature measurement is done when the fish have been divided into 4 pieces of
loin per fish, carried out before weighing.
3. Pengukuran di area ini dilakukan dengan cara menusukkan thermometer pada bagian
tengah loin.
Measurement in this area is done by jabbing the thermometer in the middle of the loin.
4. Hasil pengukuran suhu ikan di rekam pada form pengecekan suhu ikan.
Fish temperature measurement results are recorded on the fish temperature checking
form.
5. Standar suhu harus dibawah 4.4°C
The standard temperature must be below 4.4 ° C
d. Dibagian retouching
In Retouching
1. Pengukuran suhu ikan di area retouching dilakukan pada saat ikan dikeluarkan dari
ruang chiller dan gas CO telah dikeluarkan.
Fish temperature measurement in the retouching area is done when the fish is removed
from the chiller chamber and CO gas has been removed.
2. Pengukuran suhu ikan di area Retouching, di lakukan dengan mengambil sampel 4
potong loing per lot.
VI. Rekaman
Records
Form pengecekan suhu
Fish temperature checking form
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas termometer ikan di PT. Anping
Seafood Indonesia
This work instruction was made to explain the application of fish thermometer activity at PT.
Anping Seafood Indonesian
Instruksi kerja ini berlaku pada PT. Anping Seafood Indonesia di aktivitas termometer ikan
This work instruction applies to PT. Anping Seafood Indonesia in fish thermometer activities
III. Penanggung Jawab
Person and charge
Quality Control melakukan kalibrasi thermometer
Quality Control performs thermometer calibration
IV. Alat dan Bahan
Tool and material
Thermometer
APD/ PPE
V. Instruksi Kerja
Work Instruction
VI. Untuk Kalibrasi thermometer dilakukan pada pihak ke -3 untuk dikalibrasi satu tahun satu
kali
Thermometer calibration is carried out on the 3rd party to be calibrated once a year
VII. Termometer yang digunakan di kalibrasi internal setiap minggu sekali
The thermometer used is internally calibrated once a week
VIII. Metode kalibrasi yang digunakan yaitu kalibrasi suhu rendah dan kalibrasi suhu tinggi.
Calibration methods used are low temperature calibration and high temperature calibration.
IX. Kalibrasi suhu rendah :
Low temperature calibration:
6. Rekaman
remaks
Form thermometer
Thermometer form
Instruksi kerja ini dibuat untuk menjelaskan penerapan pengujian histamin di PT. Anping
Seafood Indonesia
This work instruction was made to explain the application of histamine testing at PT. Anping
Indonesian Seafood
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas pengujian
histamine di ruang laboratorium.
This work instruction applies to PT. Anping Seafood Indonesia in histamine testing in the
laboratory.
Penanggung jawab
Person in charge
QC laboratoruim maakukan pengujian histamine
QC Laboratorry for hismyanine testing
1. Pipette
2. Histamine teting machanie (BIOLAN)
3. scales
4. Measurement
5. Aquades
6. Alcohol
7. Calibration Reagen
8. refrigeror
APD/ PPE
39. Masks
40. Hair net
41. Gloves
42. Laboratory clothes
43.Instruksi kerja
Work Instruction
5.1. Persiapan pengujian
TESTING PREPARTION
Persiapan pengujian dilakukan setiap pagi hari sebelum kegiatan penerimaan ikan dilakukan,
dan akan di ulangi jika terjadi pemadaman listrik
Test preparation is done every morning before the fish reception activity is carried out, and
will be repeated if there is a power outage.
LANGKAH 1 : PERSIAPAN BIOFISH 300
(4) Isi kuvet dengan 10 mL Larutan Pengukur Histamin (Histamine Measurement Solution) dan
pasangkan pada tempatnya
Fill the cuvette with a 10 mL Histamine Measurement Solution and place it in place
Aktivate
Tekan Tombol power pada biotes kemudian tambah pilih pada layar “HISTAMINE” >> Ganti
Biotes (CHANGE BIOTEST) >> Masukkan kode BIOTES >> OK >> Ikan (FISH)>> OK
Press BIOTEST >> HISTAMINE >> Change Biotes (CHANGE'BIOTEST) >> Enter BIOTES
code >> OK >> Fish (FISH) >> OK
LANGKAH 6 : AKTIVASI
Step 6 : AKTIVASI
Tekan Analisis (ANALYSIS) -> Aktivasi (ACTIVATE) -> Lanjut (CONTINUE) -> Bunyi ¨beep¨->
lanjut (CONTINUE) -> Tambahkan 2 ml Standar Kalibrasi Histamin -> Tunggu hingga proses
selesai -> Ganti Larutan Pengukur Histamin dalam kuvet dengan yang baru sebanyak 10 mL
Press Analysis (ANALYSIS) -> Activation (ACTIVATE) -> Continue (CONTINUE) -> Sound
¨beep¨-> continue (CONTINUE) -> Add 2 ml of Histamine Calibration Standard -> Wait until
the process is complete -> Change the Histamine Measuring Solution in cuvette with new
ones as much as 10 Ml
LANGKAH 7 : KALIBRASI
STEP 7 : CALIBRATION
Tekan Analisis (ANALYSIS) -> Kalibrasi (CALIBRATE) -> lanjut (CONTINUE) -> bunyi ¨beep¨-
> lanjut (CONTINUE) -> Tambahkan 2 ml Standar Kalibrasi Histamin (fase pertama) -> bunyi
¨beep¨-> lanjut (CONTINUE) -> Tambahkan 2 ml Standar Kalibrasi Histamin (fase kedua) -
> Tunggu hingga proses selesai -> Ganti Larutan Pengukur Histamin dalam kuvet dengan
yang baru sebanyak 10 mL
Press Analysis (ANALYSIS) -> Calibration (CALIBRATE) -> continue (CONTINUE) -> ¨beep¨->
continue (CONTINUE) -> Add 2 ml of Histamine Calibration Standard (first phase) -> ¨beep¨-
sound further (CONTINUE) -> Add 2 ml of the Histamine Calibration Standard (second phase)
-> Wait until the process is complete -> Replace the Histamine Measuring Solution in a
cuvette with a new 10 mL
LANGKAH 8 : STANDARISASI
STEP 8 : STANDARISASI
Tekan Analisis (ANALYSIS) -> Standar (STANDART) -> lanjut (CONTINUE) -> bunyi ¨beep¨-
> lanjut (CONTINUE) -> Tambahkan 2 ml Standar Kalibrasi Histamin -> Tunggu hingga
proses selesai -> Ganti Larutan Pengukur Histamin dalam kuvet dengan yang baru sebanyak
10 mL with new (10 ml)
Press Analysis (ANALYSIS) -> Standard (STANDART) -> continue (CONTINUE) -> ¨beep¨->
continue (CONTINUE) -> Add 2 ml of Histamine Calibration Standard -> Wait until the
process is complete -> Change the Histamine Measuring Solution in cuvette with new ones
as much as 10 mL with new (10 ml)
TESTING
44. Rekaman
Records
Hasil uji histamine.
Log book laboratorium.
Histamine tets result
Laboratory log book
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas penimbangan ikan di PT.
Anping Seafood Indonesia
This work instruction was made to explain the application of fish weighing activities in PT. Anping
Indonesian Seafood
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas penimbangan ikan
This work instruction applies to PT. Anping Seafood Indonesia in fish weighing activities
V. Instruksi Kerja
Before carrying out the weighing, QC performs calibration of the scales and checks the scales for
cleanliness.
a. Pembersihan timbangan dilakukan dengan cara menyiram dudukan timbangan dengan air
bersih, kemudian di keringkan dan setelah di semprotkan alcohol.
Cleaning the scales is done by watering the scales with clean water, then dry and after
spraying with alcohol.
b. Kalibrasi timbangan dilakukan dengan cara menggunakan batu/anak timbangan.
Weigh calibration is done by using a stone / scales.
c. Petugas penimbang, memastikan daya timbangan telah terisi penuh.
Weighing officers, ensure that the balance has been fully charged.
d. Petugas tally melakukan pencatatan hasil penimbangan pada form tally.
The tally officer records the results of the weighing on the tally form.
e. Petugas tally bertanggung jawab memastikan semua hasil timbangan tercatat pada fom
ini, jika ada produk yang terlewat untuk di catat hasil timbangannya, maka petugas tally
berhak meminta untuk dilakukan penimbangan kembali.
The tally officer is responsible for ensuring that all the results of the scales are recorded in
this form, if there is a product that has been missed to record the results of the scales,
then the tally officer has the right to ask to be reconsidered.
f. Jika terjadi perbedaan jumlah rekaman dengan jumlah produk, tally wajib melaporkan
kepada Supervisor Produksi untuk dilakukan tindakan penelusuran/koreksi.
If there is a difference in the number of records with the number of products, the tally is
required to report to the Production Supervisor to do a search / correction.
VI. Rekaman
remaks
Form housekeeping
Form Tally
III. Apabila jenis produk pada label tidak sesuai dengan produk
yang akan dikemas maka lakukan penggantian dengan bahan
pengemas yang sesuai.
Whether the product type on the label is not compatible with the
product that will be packed do this replacement with an accurate
packaging material.
I. Objective
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas termometer ikan di PT. Anping
Seafood Indonesia
This work instruction was made to explain the application of fish thermometer activity at PT.
Anping Seafood Indonesian
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas termometer ikan
This work instruction applies to PT. Anping Seafood Indonesia in fish thermometer activities
APD/ PPE
V. Instruksi Kerja
Work Instruction
1. Untuk Kalibrasi thermometer dilakukan pada pihak ke -3 untuk dikalibrasi satu tahun satu kali
Thermometer calibration is carried out on the 3rd party to be calibrated once a year
2. Termometer yang digunakan harus dikalibrasi minimal satu bulan satu kali
Thermometers used must be calibrated at least once a month
3. Metode kalibrasi yang digunakan yaitu kalibrasi suhu rendah dan kalibrasi suhu tinggi.
Calibration methods used are low temperature calibration and high temperature calibration.
4. Kalibrasi suhu rendah :
Low temperature calibration:
7. Rekaman
remaks
Form thermometer
Thermometer form
Instruksi kerja ini dibuat untuk menjelaskan penerapan aktivitas penimbangan ikan di PT.
Anping Seafood Indonesia
This work instruction was made to explain the application of fish weighing activities in PT. Anping
Indonesian Seafood
Instruksi kerja ini ini berlaku pada PT. Anping Seafood Indonesia di aktivitas penimbangan ikan
This work instruction applies to PT. Anping Seafood Indonesia in fish weighing activities
APD/ PPE
51. Baju Kerja/work shirt
52. Masker /masks
53. Hair net
54. Sarung tangan/golves
55. Apron
56. Boots
V. Instruksi Kerja
Sebelum melakukan penimbanga, QC melakukan kalibrasi timbangan dan pengecekan
kebersihan timbangan
1. bersihan timbangan dengan cara semprotkan alcohol.
2. Kalibrasi timbangan dilakukan dengan cara menggunakan batu/anak timbang, untuk
penggunaan anak timbang berbeda-beda untuk timbangan 6 – 29 kg menggunakan anak
timbang 200 gr dengan regulasi ± 5 gr, 30 – 99 kg menggunakan anak timbang 1000 gr
dengan regulasi 20 gr, dan untuk anka timbang 100 – 150 kg menggunakan anak timbangan
5000 gr dengan regulasi standar 50 gr.
3. Meletakkan anak timbangan di atas timbangan dengan 5 titik, titik pertama bagian tengah, titik
ke dua depan kiri, titik tiga depan kanan, titik 4 belakang kiri, dan titik yang kelima belakang
kanan, jika hasil pembaca kalibrasi lebih atau lebih dari regulasi standar maka timbangan
dianggap tidak terkalibrasi dan tidak dapat digunakan.
3. Rekaman
Record
Form Calibrasi Timabangan
V. INSRUKSI KERJA
4.1. Peralatan & bahan
Equipment & materials
b. Pallet
b. Gloves
c. Alat Tulis (untuk mencatat pemisahan jenis, ukuran, dsb)
Stationery (to record separation of types, sizes, etc.)
d. Alat pengukur temperature
Temperature measuring device
e. Alat pemindah barang (manual hand truck, fork lift, dan sejenisnya)
Moving equipment (manual hand trucks, fork lifts, and the like)
V. REKAM DATA
4. AP-FO-18 Container temperature and sanitation inspection form
5. Form pemeriksaan suhu dan sanitasi Kontainer AP-FO-18
6. Purchase Order
Describe how to handling the receiving of chemical material (CO, Alcohol 70% and Chlorine)
Work instructions include acceptance chemicals activities (CO, Alcohol 70% and Chlorine) in PT.
Anping Seafood Indoensia