Kesehatan Lingkungan
ISSN 1829-7285
Vol. 1 / No. 2 / Published : 2005-01
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Original Article :
Hazard analysis critical control point
Author :
- Sudarmaji*1
- Bagian Kesehatan Lingkungan FKM Universitas Airlangga Mulyorejo FKM Kampus C Unair Surabaya Telp.(031)5964905
Abstract :
HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end product testing. Seven basic principles underline the concept. These principles include an assessment of the inherent risk that may be present from harvest through ultimate consumption. Six hazard characteristics and a ranking schematic are used to identify those points throughout the food production and distribution system whereby control must be exercised in order to reduce or eliminate potential risks. A guide for HACCP plan development and critical control point (CCP) identification are noted. Further, the document points out the additional areas that are to be included in the HACCP plan: the need to establish critical limits that must be met at each CCP, appropriate monitoring procedures, corrective action procedures to takes if a deviation is encountered, record keeping, and verification activities.
Keyword :
hazard analysis, critical control point, food production,
References :
Frank L Bryan,(1995) Analisis Bahaya dan Pengendalian itik Kritis. (Diterjemahkan oleh Ditjen PPM dan PLP). Jakarta : Depkes RI
ILSI Eropa,(1996) Petunjuk Ringkas untuk Memahami dan Menerapkan Konsep Analisis Bahaya pada Titik Pengendalian Kritis. Jakarta : -
H Suklan,(1998) Pedoman Pelatihan System Hazard Analysis Critical Control Point (HACCP) untuk Pengolahan Makanan. Jakarta : Depkes RI
USDA,(1993) HACCP Principles for Food Production. - : USDA
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