Jika hanya sebagian persyaratan yang telah
Parts
» 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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