Fisheries companies in their operations, should have well implemented a quality management system to produce their products. Aiming for maintain food safety by implementing a food safety management system, known as HACCP (Hazard Analysis and Critical Control Point). In conducting a HACCP study, it is carried out using a guidebook for the preparation of a HACCP plan covering several stages including these following concerns, such as;
- Background Information
Explain : Company Profile, Policy of Company, HACCP Team Job Description, Product Description and Process Flow Chart.
- Hazard Analysis
Explain : Hazard Analysis Worksheet and Matrix Significant Hazard
- Identification Of CCP (Critical Control Point)
Explain : Using Decision Tree and CCP at Flow Chart
- Control Establishment of CCP
- Pre-Requisite Program
Explain : Good Manufacture Practices (GMP) and Standard Sanitation Operating Procedure (SSOP)
- Verification Procedure
Explain : Verification Statement, Verification Method, Time of Verification, Verification Material and device, Verification Guarantor, Verification Procedure and Verification Record.
- Recall Procedures
Explain : Statement of Procedure Recall, Classification, Method and Recall Time
- Consumer’s Complaint
- Traceability
- Label
- Approval Supplier Program
- Approval Supplier Checklist
- HACCP Training Program for Employees
Arranged for increasing and giving a better understanding regarding HACCP, CCP, SSOP and GMP to all employees
- Time Schedule for Employees Medical Check Up
- Time Schedule of Audit Supplier.
By implementing HACCP program properly as a form of creating food safety for consumers. It is in accordance with the plans made in the manual by the HACCP team, in other words we are ensured that the products producers already given a quality guaranteed as the HACCP system’s.
