Allergens management Validation, Verification and Improvement of The Food Safety Management System
13.8 Personal behaviour
Is there a documented policy that at minimum: a. States that smoking, eating and chewing is permitted in designated areas only? b. Refers to wearing of jewellery in food processing areas? c. States that personal items such as smoking materials and medicines must be kept in designated areas only? d. Prohibits the use of nail polish, false nails and false eye lashes in food processing and food handling areas? e. Requires that personal lockers are kept free from rubbish and soiled clothing? f. Prohibits storage of product contact tools and equipment in personal lockers? Belum ada kebijakan dari perusahaan terkait Personal behaviour seperti tidak boleh merokok, makan, mengunyah permen karet dan penggunan perhiasan diarea proses serta kebijakan pembersiahan kuku dll Rework 14.1 General requirements Is rework stored, handled and used in such a manner that product safety and quality are maintained? NA Tidak ada proses rework seluruh produk yang keluar spesifikasi akan dibuang ke lagoon Is rework easily traceable? NA Idem14.2 Storage, identification and traceability
Is stored rework protected from exposure to microbiological, chemical and physical contamination? NA Idem Is rework containing allergens segregated from regular non-allergen materials? NA Idem Is rework traceable throughout the process? NA Idem Are traceability records for rework maintained? NA Idem Do records for rework materials contain all the necessary information for traceability? NA Idem14.3 Rework usage
Where rework is added to product in-line, is the acceptable quantity, type and conditions of the rework known? NA Tidak ada proses rework seluruh produk yang keluar spesifikasi akan dibuang ke lagoon Are the process step, method of addition, and any required pre-processing stages defined? NA Tidak ada proses rework seluruh produk yang keluar spesifikasi akan dibuang ke lagoonParts
» 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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