Cleaning and sanitizing agents and tools
15.2 Product recall requirements
Does the organization maintain a current list of key contacts members of the recall team? Produk tidak memungkinkan untuk di tarik karena didistribusikan melalui perpipaan In the event of a recall due to immediate hazards, is there a procedure to review products produced under similar and same conditions? Walaupun tidak direcall perusahaan memiliki procedure untuk penanganan ketidak sesuani Does the procedure for recall consider public warnings if the product being withdrawn poses immediate health hazards? Baru ada di Manual Mutu, Belum ada secara khusus untuk public warning Warehousing 16.1 General requirements Are materials and products stored in clean, dry and well ventilated locations? Material dalam bentuk cairan dan gas dan di lokasi yang memadai lihat foto Are materials and products protected from potential sources of contaminants such as dust, odour, fumes, etc. Material dalam bentuk cairan dan gas dan di lokasi yang memadaiunutk mehindri kontaminasi lihat foto16.2 Warehousing requirements
Are conditions in warehouses controlled to ensure product integrity? Ya gudang material di segregasi masing –masing area semisal CO2 dan PAC Are products stacked in such a way as to prevent damage to the lower layers? NA Bentuk produk dalam bentuk cair dan gas Are chemicals and waste materials stored separately from raw materials and finished products? Ya, chemical dan waste product sudah terpisah di lagoon Are nonconforming materials segregated from conforming materials? NA Setiap material yang NG akan di kembalikan Is a quarantine area designated for storing nonconforming materials? Seluruh material di check sebelum diterima, jika out spec akan di kembalikan pada supplier Does the organization practice FIFO or FEFO? Untuk FIFO material sudah dijalanakan dimana yang pertama masuk akan di gunakan Are gasoline or diesel powered fork lift used in food ingredient or product storage areas? NA Tidak ada forklift yang digunakan perusahaan 16.3 Vehicles, conveyances and containers Are vehicles, conveyances and containers in good state of repair and clean? NA Produk yang dihasilkan disitribusikan melalui pemipaan tidak menggunakan kendaraan, tempat maupun conveyorParts
» 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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