o C.

Wajib
Nama :
Departement : o D.Paksaan
Tanggal : o E.Profitable
Correct Answer
C. Wajib
Explanation
Soal HACCP
The correct answer is "Wajib" because the term
1. Tujuan dari penerapan HACCP adalah, kecuali :
"wajib" in Indonesian means "mandatory" or
o A.Untuk mendapatkan sertifikat jaminan "compulsory." This suggests that the
bahwa produk yang dihasilkan sudah implementation of HACCP (Hazard Analysis
diproses secara higienis Critical Control Point) in the food industry is
required by law or regulations. It is not a
o B.Untuk meningkatkan nilai produk di voluntary or optional practice but rather a
mata konsumen necessary measure to ensure food safety and
o C.Untuk melindungi kesehatan konsumen prevent hazards.

o D.Untuk menjamin keamanan pangan 3. Paradigma baru penerapan HACCP adalah,

konsumen dengan melakukan kecuali :
pengawasan produk akhir o A.Biaya tinggi
o E.Untuk mencegah atau mengurangi o B.Investasi
resiko potensi bahaya terhadap keamanan
pangan o C.Daya saing

Correct Answer o D.Reputasi

D. Untuk menjamin keamanan pangan konsumen o E.Preventive
dengan melakukan pengawasan produk akhir
Correct Answer
Explanation A. Biaya tinggi
The purpose of implementing HACCP is to
prevent or reduce potential hazards to food Explanation
safety. It focuses on identifying and controlling The new paradigm of implementing HACCP
critical points in the food production process to does not include high costs as a factor. This
ensure that the final product is safe for means that the new approach focuses on other
consumption. While obtaining certification, aspects such as investment, competitiveness,
improving the product's value, protecting reputation, and prevention, rather than
consumer health, and preventing or reducing considering high costs as a barrier or limitation.
risks are all objectives of HACCP, the specific
objective mentioned in the answer is not
 4. Sistem HACCP meliputi beberapa aspek,
accurate. The correct answer is "to ensure food
kecuali :
safety for consumers by monitoring the final
product."
A. Upaya pencegahan
B. Pengujian Laboratorium
 2. Penerapan HACCP pada industri pangan C. Pengawasan produk akhir
bersifat : D. Peranan swasta
E. Pengawasan terhadap proses produksi
o A.Mengikat Correct Answer
C. Pengawasan produk akhir
o B.Sukarela
 Explanation
The correct answer is "Pengawasan produk
akhir." The HACCP system includes several
aspects such as prevention efforts, laboratory
testing, private sector roles, and supervision of
the production process. However, the monitoring
of the final product is not included in the
HACCP system. This means that the HACCP
system focuses more on preventing hazards and
ensuring the safety of the production process
rather than solely monitoring the final product.
 5. Sistem HACCP yang direkomendasikan oleh
Standar Nasional Indonesia (1998) yang
dikeluarkan oleh BSN (1999), meliputi :
o A.4 prinsip
o B.5 prinsip
o C.6 prinsip
o D.7 prinsip
o E.8 prinsip
Correct Answer
D. 7 prinsip
Explanation
The correct answer is 7 prinsip. The HACCP
system recommended by the Indonesian National
Standard (1998) consists of 7 principles. These
principles are a set of guidelines that help ensure
food safety by identifying and controlling
hazards throughout the food production process.
Each principle addresses a specific aspect of food
safety, including conducting hazard analysis,
identifying critical control points, establishing
critical limits, monitoring procedures, corrective
actions, verification, and documentation. By
following these 7 principles, food businesses can
effectively manage and minimize risks to ensure
the safety of their products.
 6. Pengumpulan informasi terhadap suatu
produk (diskripsi produk) merupakan tahapan
yang sangat penting dan tidak boleh
diremehkan karena
o A.Berkaitan dengan karakteristik yang
berpengaruh terhadap potensi bahaya
o B.Diperlukan untuk pengisian tabel-tabel
pengamatan
o C.Untuk memudahkan dalam pembuatan
diagram alir dan peta produksi
o D.Dapat digunakan untuk tujuan
pemasaran dan pemetaan konsumen
o E.Untuk mengetahui identitas produk
dengan kondisi yang sebenarnya
Correct Answer
A. Berkaitan dengan karakteristik yang
berpengaruh terhadap potensi bahaya
Explanation
The collection of information about a product
(product description) is a crucial and should not
be underestimated because it is related to the
characteristics that influence potential hazards.
This suggests that gathering information about a
product is important in order to identify any
potential dangers or risks associated with the
product.
 7. Tahap akhir dalam penerapan prinsip-
prinsip HACCP adalah ...
o A.Menyusun tim HACCP
o B.Menentukan sistem pengawasan untuk
tiap CCP
o C.Menyusun prosedur verifikasi
o D.Menyusun dokumentasi
o E.Melakukan analisis potensi bahaya dan
pencegahannya
Correct Answer
D. Menyusun dokumentasi
Explanation
The final stage in applying HACCP principles is
to compile documentation. This is important
because it allows for clear and organized records
of the HACCP plan, including hazard analysis,
critical control points (CCPs), and control
measures. Documentation is essential for
ensuring that the HACCP system is properly
implemented, monitored, and verified. It also
serves as a reference for training, audits, and
 regulatory compliance. By documenting the
HACCP plan, organizations can demonstrate
their commitment to food safety and provide
evidence of their efforts to prevent hazards and
maintain control over critical points in the food
production process.
 8.
Diagram alir dalam proses tahapan HACCP
harus dibuat yang lengkap dan rinci karena
terkandung maksud...
o A.Agar dalam proses produksi berjalan
lancar sesuai dengan prosedur
o B.Agar terhindar dari kontaminasi
mikrobiologis
o C.Untuk memudahkan dalam melakukan
analisis potensi bahaya
o D.Supaya dokumentasi perusahaan
lengkap
o E.Untuk mendapatkan sertifikat
HACCP/ISO
Correct Answer
C. Untuk memudahkan dalam melakukan analisis
potensi bahaya
Explanation
The correct answer is "Untuk memudahkan
dalam melakukan analisis potensi bahaya"
because a detailed and comprehensive flow chart
in the HACCP process is necessary to identify
and analyze potential hazards effectively. This
allows for a systematic approach to identifying
critical control points and implementing
appropriate control measures to ensure food
safety. It helps in understanding the sequence of
steps involved in the production process and
enables the identification of potential hazards at
each stage, leading to the development of
effective control measures.
 9.
Kesuksesan tim HACCP tidak tergantung
pada :
o A.Pengetahuan dan kompetensi anggota
tim
o B.Kompleksitas potensi bahaya dalam
proses produksi
o C.Pelatihan yang sudah dijalani oleh
anggota tim
o D.Kompetensi pelatih
o E.Komitmen pihak manajemen
Correct Answer
B. Kompleksitas potensi bahaya dalam proses
produksi
Explanation
The success of a HACCP team is not dependent
on the complexity of potential hazards in the
production process. This means that even if the
potential hazards in the production process are
complex, it does not necessarily determine the
success of the HACCP team. Other factors such
as the knowledge and competency of team
members, the training they have undergone, the
competency of the trainer, and the commitment
of management are more important in
determining the success of the HACCP team.
 10. Skema pabrik harus dibuat untuk
menggambarkan aliran produk dan lalu lintas
pekerja untuk memproduksi produk yang
sedang dipelajari. Informasi yang wajib ada
antara lain, kecuali :
o A.Bangunan : sifat, konstruksi,
pengaturan
o B.Sifat, fungsi dan jumlah tahapan proses
o C.Kemungkinan terdapatnya wilayah
yang dilindungi
o D.Sumber/asal peralatan, merek dan
harga
o E.Aliran internal : Gerakan udara,
Penggunaan air, dan Pergantian staf
Correct Answer
D. Sumber/asal peralatan, merek dan harga
Explanation
The correct answer is "Sumber/asal peralatan,
merek dan harga" because the information about
the source/origin of equipment, brand, and price
is not necessary for creating a factory layout to
depict the flow of products and the movement of
workers. The other options, such as building
characteristics, process stages, protected areas,
and internal flow, are all relevant in designing
the factory layout.