8.2 Validation of Control Measure Combinations
6.3 Boiler chemicals
Are boiler chemicals a. Approved food additives which meet relevant additive specifications? OR b. Additives safe for use in water intended for human consumptions and approved by the relevant regulatory authority? NA Perusahaan tidak menggunakan boiler dalam operasinya Are boiler chemicals stored in a separate; secure locked or otherwise access controlled area when not in use? NA Perusahaan tidak menggunakan boiler dalam operasinya6.4 Air quality and ventilation
Has the facility established requirements for filtration, humidity RH and microbiology of air used as an ingredient or for direct product contact? NA Dalam proses pengolahan air minum kualitas udara dan ventilasi tidak di persyaratkan Has a control system been put in place where the temperature and or humidity are deemed critical? NA Idem Is the control system monitored? NA Idem Is ventilation provided to remove excess or unwanted steam, dust, odours and condensation? NA Idem Is ventilation provided to facilitate drying after wet cleaning? NA Idem Is room air supply quality controlled to minimize risk from airborne microbiological contamination? NA Idem Are protocols for air quality monitoring and control established in areas where product which support growth or survival are exposed? NA Idem Are ventilation systems designed and constructed such that air does not flow from contaminated or raw areas to clean areas? NA Idem Are specified air pressure differentials maintained? NA Idem Are air delivery systems accessible for cleaning, filter changing, and maintenance? NA Idem Are exterior air intake ports examined periodically for physical integrity? NA Idem6.5 Compressed air and other gases
Are compressed air, carbon dioxide, nitrogen and other gases used in manufacturing and or filling, maintained so as to prevent contamination? Ruangan gas klorin tertutup dan disalurkan melalui pemipaan Are gases intended for direct or incidental product contact including those used for transporting, blowing or drying materials, products or equipment approved for food contact use? Gas Klorin yang di gunakan adalah food grade Where oil is used for compressors, is the oil food grade? Ya, oli yang digunakan food grade Are requirements for filtration, humidity and microbiology specified? NA Dalam proses pengolahan air minum tidak memerlukan spek khusus6.6 Lighting
Does the lighting provided allow personnel to operate in a hygienic manner? Secara umum proses tidak menggunakan penerangan hanya di ruang effluentParts
» Parameter yg berhubungan langsung dengan kesehatan
» Parameter yang tidak MUTU AIR MINUM
» Intake Koagulasi PENGOLAHAN AIR MINUM
» Flokulasi PENGOLAHAN AIR MINUM
» Sedimentasi PENGOLAHAN AIR MINUM
» Filtrasi PENGOLAHAN AIR MINUM
» Desinfeksi Effluent control PENGOLAHAN AIR MINUM
» Manajemen Sumber Daya 1. Perencanaan
» SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT HACCP
» Menyusun analisa kesenjangan dokumentasi.
» Jika persyaratan seluruhnya telah diterapkan
» Jika hanya sebagian persyaratan yang telah
» Jika persyaratan belum diterapkan sama sekali
» Melakukan observasi lapangan METODE PENELITIAN
» Menyusun rekomendasi perbaikan dokumen dan penerapan
» Menyusun Rencana HACCP METODE PENELITIAN
» Pembuangan KONDISI SISTEM MANAJEMEN KEAMANAN PANGAN DI
» Keamanan air 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Kondisi dan kebersihan permukaan yang kontak dengan hasil air olahan
» Pencegahan kontaminasi silang 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Falilitas kebersihan 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Pencegahan adulterasi 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Pelabelan penyimpanan dan penggunaan senyawa toksik dengan benar
» Kesehatan karyawan 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Pencegahan hama 2.2.3.2. Pelaksanaan Standard Sanitazion Operating Procedure SSOP
» Program Prasyarat Dasar 1 Manajemen Sumber daya
» Validasi, Verifikasi dan Klausul 4 Sistem Manajemen Kemanan Pangan
» Klausul 5. Tangggung jawab Manajemen
» Klausul 8. Validasi, verifikasi dan peningkatan SMKP
» REKOMENDASI PEMBAHASAN DAN HASIL
» Koagulasi Flokulasi Fisik PENYUSUNAN RENCANA HACCP
» 8.1 General Validation, Verification and Improvement of The Food Safety Management System
» 8.2 Validation of Control Measure Combinations
» Control of Monitoring Measuring 100.00
» Food Safety Management System Verification 80.00
» Improvement 20.00 Validation, Verification and Improvement of The Food Safety Management System
» General requirements Validation, Verification and Improvement of The Food Safety Management System
» Environment Validation, Verification and Improvement of The Food Safety Management System
» Internal design, layout and traffic patterns
» Internal structures and fittings
» Temporary mobile premises and vending machines
» Are temporary structures designed, located and
» Storage of food, packaging materials, ingredients and non-food chemicals
» Water supply Validation, Verification and Improvement of The Food Safety Management System
» Boiler chemicals Validation, Verification and Improvement of The Food Safety Management System
» Compressed air and other gases
» Lighting Validation, Verification and Improvement of The Food Safety Management System
» Containers for waste and inedible or hazardous substances
» Waste management and removal
» Hygienic design Validation, Verification and Improvement of The Food Safety Management System
» Temperature control and monitoring equipment
» Cleaning plant, utensils and equipment
» Preventive and corrective maintenance
» Selection and management of supplies
» Incoming material requirements raw ingredients packaging
» Allergens management Validation, Verification and Improvement of The Food Safety Management System
» Cleaning and sanitizing agents and tools
» Cleaning in place CIP systems
» Monitoring and detection Eradication
» Personal cleanliness Validation, Verification and Improvement of The Food Safety Management System
» Rework usage Validation, Verification and Improvement of The Food Safety Management System
» Product recall requirements Warehousing requirements
» Organisasi tim HACCP PT TKCM adalah perusahaan yang mensuplai kebutuhan air minum yang ada
» Verifikasi Diagram Alir Analisa Bahaya
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