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Name
Dewi
Expertise/Position
Food Tech. & HACCP specialist/
QA Mgr.
Rahman
Engineering/Production Mgr.
Member
Putri
Microbiology/QC Mgr.
Member
Surya
Chemistry/Warehouse Mgr.
Member
Name of product
Composition
Product characteristics
Methods of processing
Methods of preservation
Primary packaging
Conditions of storage
Method of distribution
Shelflife
Specific labelling
Instruction on the label
: cream-filled bread
: Susu skim, kultur BAL, glukosa
: Susu kental, asam, pH 4.3
: pasteurisasi, fermentasi
: fermentasi
: cup Polyethylene
: Suhu 4oC
: Dalam truk beropendingin
: 3 minggu
::-
Name of product
Intended use
Target consumer
: Cream-filled bread
: Directly consumed
: General public
Storage and distribution at room temperature (25-300C) for a maximum 3-5 days
Storage at 5-150 C
Fermentation 2 (27-300 C)
Spread dough surface with beaten-egg
Baking (10-15 minutes at 1800C)
Cooling at room temperature (25-300C)
Filling with cream
Packaging (PET bag/pouch)
Storage and distribution at room temperature (25-300C) for a maximum 3-5 days
Potential Hazard(s)
B/C/P
B
Description of Hazard
Contaminated yeast (by
spoilage or pathogenic m.o.)
Insects
Receiving of egg
Storage of egg
Presence of pathogenic
bacteria
Eggshell (cracked/broken
eggs)
Growth of pathogenic bacteria
Potential Hazard(s)
Description of Hazard
B/C/P
B
Contamination of pathogenic bacteria
P
Eggshell
Blending
Fermentation 1
Fermentation 2
P
B
Potential Hazard(s)
B/C/P
B
Baking
Cooling
Packaging
Storage
Description of Hazard
Contamination of spoilage and
pathogenic m.o. from the air
and worker
Survival of spoilage m.o.
Potential Hazard(s)
B/C/P
-
Description of Hazard
-
Storage
B
C
Mixing
Personal item
Beating
Personal item
Storage
Storage of egg
Weighing of all ingredients
Potential
Hazard(s)
Preventive or Control
B/C/P
Description of Hazard
Measures
B
Contaminated yeast (by spoilage Quality assurance (certificate of
or pathogenic m.o.)
analysis) from supplier
P
Insects
Proper storage conditions (dry,
clean), sealed packaging of the
ingredients.
B
Presence of pathogenic bacteria Certificate of analysis from egg
supplier, acceptable water
source
P
Eggshell (cracked/broken eggs) Inspection of incoming eggs
0
B
Growth of pathogenic bacteria
Refrigerated storage (5-15 C),
Label expired date.
P
Insect bone pieces, personal
Inspection of the ingredients,
items
SOP for production area (no
personal items are wore)
P
Insect bone pieces, personal
Inspection of the ingredients,
items
SOP for production area (no
personal items are wore)
P
Eggshell
Inspection of the ingredients
(cracked eggs)
P
Insect bone pieces
Filtering of wheat flour
B
Contamination of spoilage m.o.
SSOP
from the air
P
Personal item
SOP for production area (no
personal items are wore)
B
Contamination of spoilage &
SSOP
pathogenic m.o. from the air &
worker
Process Step
Fermentation 1
Dividing the dough
Fermentation 2
Spreading with egg
Baking
Cooling
Filling with cream
Packaging
Storage
Potential
Hazard(s)
B/C/P
Description of Hazard
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Survival of spoilage m.o.
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage molds
P
P
B
Personal item
Personal item
Growth of spoilage m.o.
Potential
Hazard(s)
B/C/P
B
Storage of egg
Weighing of all
ingredients
Description of
Hazard
Contaminated
yeast (by
spoilage/
pathogenic
m.o.)
Insects
Presence of
pathogenic
bacteria
Eggshell
(Cracked /
broken eggs)
Growth of
pathogenic
bacteria
Insect bone
pieces, personal
items
Reasonably
Significant
likely to Severity
hazard
occur
(Y/N)
Preventive or Control
Measures
Quality assurance
(certificate of analysis) from
supplier
Potential
Hazard(s)
B/C/P
P
Description of
Hazard
Insect bone
pieces, personal
items
Eggshell
Reasonably
Significant
Sevelikely to
hazard
rity
occur
(Y/N)
l
Preventive or Control
Measures
Inspection of the ingredients,
SOP for production area (no
personal items are wore)
Inspection of the ingredients
(cracked eggs)
Insect bone
pieces
Blending
Contamination
of spoilage m.o.
from the air
Personal item
SSOP
Contamination
of spoilage and
pathogenic m.o.
from the air and
worker
Contamination
of spoilage m.o.
from the air
SSOP
P
Rounding the dough
Fermentation 1
Cooling
SSOP
Packaging of bread
SSOP
Storage and
distribution
Correct time
and
temperature
SSOP
Proper storage
condition (dry,
clean), expired
date must be
stated on the
label
Potential
Hazard(s)
B/C/P
-
Description of Hazard
-
Reasonably
Significant
Sevelikely to
hazard
rity
occur
(Y/N)
-
Weighing all
ingredients
Mixing
Personal item
SSOP
Beating
Personal item
SSOP
Storage of cream
Contamination of spoilage
m.o.
Decomposition of chemical
compound
Preventive or Control
Measures
Potential
Hazard (s)
B
P1
P2
P3
CCP?
Wheat flour
P
B
Y
Y
Y
Y
N
N
N
N
Yeast
Egg
P
B
B
Y
Y
Y
Y
Y
Y
N
N
N
N
N
N
P
B
Y
Y
N
Y
Y
N
Sugar
Water
Process Step
P2
P3
P4
P5
CCP?
CCP
Storage of egg
B
P
B
N
Y
N
Y
-
N
-
Y
-
N
-
N
CCP
N
Blending
B
P
N
N
N
N
P1
Fermentation 1
Process Step
P2
P3
P4
P5
CCP?
Fermentation 2
Baking
Cooling
CCP
Packaging
CCP
P1
Mixing
Process Step
P2
P3
P4
P5
CCP?
Y
Y
Y
Y
N
N
Y
Y
N
N
CCP
CCP
Beating
Storage of cream
CCP
P1
CCP No.
1 (C)
2 (P)
CL
Antibiotic residue = 0
Cracked / broken egg = 0
3 (P)
Rh = 90-92%
Time < 1 month
SSOP = applied
Receiving egg
4 (P)
Cracked/broken egg = 0
5 (B)
Packaging of bread
Storage of jelly mallow, butter, shortening
6 (B)
7 (B)
8 (C)
Storage of cream
9 (B)
Egg
CCP
CL
No.
1 (C) Antibiotic residue
=0
2 (P) Cracked / broken
egg = 0
Storage (sugar, 3 (P) Rh = 90=92
salt, skim
Time < 1 month
milk, shortening,
SSOP = applied
wheat flour,
yeast)
Monitoring Procedures
What
How
Where
Antibiotic residue Check the CoA
Receiving
on CoA
site
Cracked/broken Inspection of
Receiving
eggs
incoming eggs
site
Rh
Measure the Rh
Storage
Storage time
Check storage time room /
SSOP application Check the
warehouse
application of
SSOP
Receiving egg
4 (P) Cracked/broken
egg = 0
5 (B) Holding Time <10
min, T=20-250 C
Cracked/broken
eggs
Time and
temperature
Packaging of
bread
Storage of jelly
mallow, butter,
shortening
Time and
temperature
Temperature,
label of the
ingredients
Storage of
cream
Filling with
cream
Who
Receiving
personnel
Receiving
personnel
Warehouse
mngr.
Freq.
Every
receiving
Every
receiving
Every
day
Receiving
personnel
Area
personnel
Inspection of
incoming eggs
Check/ measure
time and
temperature
Check/ measure
time and temp.
Measure temp.,
check label
Receiving
site
Production
area
Production Area
area
personnel
Warehouse Warehouse
mngr.
Every
receiving
Time :
every 10
minutes
T : Every
6 hours
Every
day
Measure temp.
check label
Warehouse Warehouse
mngr.
Every
day
Storage
(sugar, salt,
skim milk,
shortening,
wheat flour,
yeast)
Receiving egg
3 (P)
4 (P)
5 (B)
6 (B)
CL
Monitoring Procedures
How
Where
Who
Frequency
Check the Receiving Receiving Every
CoA
site
personnel receiving
Inspection Receiving Receiving Every
of incoming site
personnel receiving
eggs
Storage
Warehouse Every day
Measure
room /
mngr.
Rh,check warehouse
storage
time
Check the
application
of SSOP
Cracked/broken Cracked/broke Inspection Receiving Receiving Every
egg = 0
n eggs
of incoming site
personnel Receiving
eggs
What
Antibiotic
Antibiotic
residue = 0
residue on CoA
Cracked /
Cracked/broke
broken egg = 0 n eggs
Rh =
Rh
Time < 1 month Storage time
SSOP = applied SSOP
application
Filling with
cream
Holding Time
<10 min, T=20250 C
Packaging of
bread
Holding Time
<10 min, T=20250 C
Time and
temperature
Time and
temperature
Corrective Actions
1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.
1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.
1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.
Check/
Production Area
measure area
personnel
time and
temperatur
e
Time :
1. Disposition of non-complying
every 10
products
minutes
2. Correct the cause to prevent
T : Every 6
recurrences
hours
3. Maintain record
4. Write a report to QA mngr.
Check/
Production Area
measure area
personnel
time and
temperatur
e
Time :
1. Disposition of non-complying
Every 10
products
minutes
2. Correct the cause to prevent
T : Every 6
recurrences
hours
3. Maintain record
4. Write a report to QA mngr.
CL
T = 5-150 C, label
expired date
Storage of
cream
T = 5-150 C, label
expired date
What
Temperature,
label of the
ingredients
Monitoring Procedures
Corrective Actions
How
Where
Who
Frequency
Measure
Warehouse Warehouse Every day 1. Disposition of non-complying
temperature, Warehouse mngr.
ingredients
check label
2. Correct the cause to prevent
recurrences
3. Maintain record
Temperature, Measure
label of cream temperature,
check label
CCP
No.
CL
What
Monitoring Procedures
How
Where
Who
Verification
Activities
Analysis of
antibiotic residue
every 1 year
Calibration of Rhmeter
Inspection of
insects
contamination
every 1 month
Receiving egg
Customer
complaint
Filling with
cream
Time :
1. Disposition of non-complying
products
every 10
minutes 2. Correct the cause to prevent
recurrences
T : Every
6 hours 3. Maintain record
4. Write a report to QA mngr.
Microb.analysisof
products
Packaging
Time :
1. Disposition of non-complying Microb. Analysis of
products
products
Every 10
minutes 2. Correct the cause to prevent
recurrences
T : Every
6 hours
3. Maintain record
4. Write a report to QA mngr.
Microb. Analysis
of cream
What
Antibiotic
residue on CoA
Cracked/broke
n eggs
Rh
Storage time
Monitoring Procedures
How
Where
Who
Receiving
personnel
Receiving
personnel
Warehouse
mngr.
Corrective Actions
Frequenc
y
Every
1. Rejection of non-complying
receiving
ingredient
Every
2. Write a report to warehouse mngr.
receiving
Every day 1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.
Verification
Activities
SSOP
application
Receiving
site
Inspection of
Receiving
incoming eggs
site
Measure the Rh
Storage
Check the storage room /
time
warehous
Check the
e
application of
SSOP
Cracked/broke
n eggs
Inspection of
incoming eggs
Receiving Receiving
site
personnel
Every
receiving
1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.
Customer
complaint
Records
Analysis of
Receiving log
antibiotic residue
every 1 year
Calibration of
Rh-meter
Inspection of
insects
contamination
every 1 month
Warehouse log,
Rh operation
document, Rh
calibration
documents,
Insects inspection
document
Receiving log
Receiving
egg
Cracked/broke
n egg = 0
Filling with
cream
Holding Time
Time and
<10 min, T=20- temperature
250 C
Check/ measure
time and
temperature
Productio
n area
Production
supervisor
Time :
every 10
minutes
T : Every
6 hours
1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.
Microb. analysis
of products
Production log,
microb. analysis
document
Packaging
of bread
Holding Time
Time and
<10 min, T=20- temperature
250 C
Check/ measure
time and
temperature
Productio
n area
Production
supervisor
Time :
Every 10
minutes
T : Every
6 hours
1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.
Microb. Analysis
of products
Production log,
microbiological
analysis document
CL
What
Monitoring Procedures
How
Where
Who
Corrective Actions
Frequency
Verificatio
Records
n
Activities
1. Disposition of non-complying Microb.
Warehouse
ingredients
Analysis of log, microb.
2. Correct the cause to prevent ingredients Analysis
recurrences
document
3. Maintain record
Every day
Storage of 9 (B)
cream
5-150
T=
C, label
expired
date
Temperature, Measure
Wareho Warehous
label of
temperature use
e mngr.
cream
, check label
HACCP Plan
Cream-Filled Bread
Ingredient/ CCP
CL
Process
No.
Step
Egg
1 (C) Antibiotic
2 (P) residue = 0
3 (P) Cracked /
4 (P) broken egg = 0
Storage
5 (B) Rh = 90-92%
(sugar, salt, 6 (B) Time < 1 month
skim milk,
SSOP =
shortening,
applied
wheat flour,
yeast)
What
Antibiotic
residue on CoA
Cracked/broke
n eggs
Rh
Storage time
Monitoring Procedures
How
Where
Who
Receiving
personnel
Receiving
personnel
Warehouse
mngr.
Corrective Actions
Frequenc
y
Every
1. Rejection of non-complying
receiving
ingredient
Every
2. Write a report to warehouse mngr.
receiving
Every day 1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.
Verification
Activities
SSOP
application
Receiving
site
Inspection of
Receiving
incoming eggs
site
Measure the Rh
Storage
Check the storage room /
time
warehous
Check the
e
application of
SSOP
Cracked/broke
n eggs
Inspection of
incoming eggs
Receiving Receiving
site
personnel
Every
receiving
1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.
Customer
complaint
Records
Analysis of
Receiving log
antibiotic residue
every 1 year
Calibration of
Rh-meter
Inspection of
insects
contamination
every 1 month
Warehouse log,
Rh operation
document, Rh
calibration
documents,
Insects inspection
document
Receiving log
Receiving
egg
Cracked/broke
n egg = 0
Filling with
cream
Holding Time
Time and
<10 min, T=20- temperature
250 C
Check/ measure
time and
temperature
Productio
n area
Production
supervisor
Time :
every 10
minutes
T : Every
6 hours
1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.
Microb. analysis
of products
Production log,
microb. analysis
document
Packaging
of bread
Holding Time
Time and
<10 min, T=20- temperature
250 C
Check/ measure
time and
temperature
Productio
n area
Production
supervisor
Time :
Every 10
minutes
T : Every
6 hours
1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.
Microb. Analysis
of products
Production log,
microbiological
analysis document
CL
What
Monitoring Procedures
How
Where
Who
Corrective Actions
Frequency
Verificatio
Records
n
Activities
1. Disposition of non-complying Microb.
Warehouse
ingredients
Analysis of log, microb.
2. Correct the cause to prevent ingredients Analysis
recurrences
document
3. Maintain record
Every day
Storage of 9 (B)
cream
5-150
T=
C, label
expired
date
Temperature, Measure
Wareho Warehous
label of
temperature use
e mngr.
cream
, check label