Containers for waste and inedible or hazardous substances
12.3 Preventing access
Are buildings maintained in good repair? Ya secara umum area bangunan dipelihara secara periodik Are access points such as holes, drains, etc. sealed? Masih ditemukan holes diarea effluent dan reservoir Are external doors, windows or ventilation openings screened to prevent entry of insects? Masih ditemukan holes diarea effluent dan reservoir12.4 Harbourage and infestations
Is storage practise for example, the area around the facilities designed to minimize availability of food and water to pests? Storage chemical tertutup Are infested materials handled in such a way as to prevent contamination or propagation? Ya material bahan kimia yang datang akan dicek sebelum disimpan dan digunakan Are potential pest harbourage when encountered removed? Ya dengan pest control Are outside spaces used for storage protected from pest damage such as bird droppings? Belum ada terutama di area effluent control12.5 Monitoring and detection
Are there maps schematic diagrams indicating where traps and bait stations are located? Sudah ada peta traps Are traps and detectors located in key locations? Ya, sudah ada dilokasi dimana ada potensi hama Are detectors and traps designed and located to prevent potential contamination? Ya, sudah ada dilokasi dimana ada potensi hama Are detectors and traps of a robust, tamper resistant construction? Ya, sudah ada trap untuk tikus Are detectors and traps inspected at regular intervals to identify pest activity? Ya, sudah oleh PT Procon Are results of inspections analysed to identify trends? Ya, sudah ada oleh PT Procon12.6 Eradication
Are eradication measures put in place immediately after an infestation is found? Ya, Perusahaan menunjuk pihak ke 3 yang profesional PT Procon dalam hal pest control program Are operators applying pesticides trained? Ya, Perusahaan menunjuk pihak ke 3 yang profesional PT Procon dalam hal pest control programParts
» 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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