Training :

FSSC 22000 ver. 4.1 :2017

(Include Risk Ass. Food Defense , Risk Ass. Food Fraud & Allergen)
Based on FSSC 22000 Version 4.1 : 2017, PAS 96:2014 & USP Food Fraud

PT Kaldu Sari Nabati Indonesia

Majalengka,19-20 Feb. 2018

by
Edy S S Koto, STP, RLA
Rei Sistem Indonesia

Edy Syahputra S Koto, S.TP, RLA-IRCA

PROFILE TRAINER
S-1 IPB, Registered Lead Auditor QMS & FSMS/Feed, EHS, FSMA/PCQI
Consultant – Quality, Food/Feed Safety, Sustainability, EHS, FSMA/PCQI
Registered Lead Auditor/Auditor/Trainer in Several certification body such as SGS, TUV,
BSI, Certindo
IRCA FSMS (ISO 22000)/FSSC 22000
YUM! & Starbucks Audit
Quality Management System (ISO 9001:2008; ISO 9001:2015)
ISO 17025 (Kompetensi Laboratorium Penguji dan Kalibrasi)
EHS (ISO 14001, OHSAS 18001)
GMP+ International /B1, B2 & B3
BRC, IFS, SQF
Sustainability: RSPO, ISCC UTZ
HACCP
GMP – Codex /RCP
Cotsco, Cargill Feed Safety
SQA (Supplier Quality Audit)

1
 OBJECTIVE
a

Memberikan wawasan terhadap konsep FSSC 22000 ver. 4.1, 2017

Memberikan ketrampilan terkait dengan peran, tugas & tanggung jawab
personil dalam penerapan FSSC 22000 ver. 4.1, 2017
Mampu melakukan set-up (khususnya VACCP, TACCP, HACCP) &
implementasi FSSC 22000 ver. 4.1, 2017
Memahami konsep & implementasi Food Defense & Food Fraud secara detail
Meningkatkan awareness personil & improvement di perusahaan
Mampu melakukan internal audit dgn auditor kompeten sesuai FSSC versi
4.1:2017
Lulus Audit FSSC Ver. 4.1, 2017

Introduction
WHY ? Ancaman Food Safety Global

We need Food
Safety System

Melamine: 2008, China

Penambahan melamine pada susu bubuk untuk
menambah kandungan protein mengakibatkan 6
bayi meninggal dan 300.000 bayi sakit

2008, Peanut Corporation of America (PCA)

Produk terkontaminasi Salmonella.
Ada 691 kasus (9 meninggal)
3923 produk ditarik dari pemasaran

Source: YUM! USA

2
WHY? Introduction
Ancaman Food Safety Global

1993, Jack in the Box

Terkontaminasi E.Coli
732 orang sakit, 4 anak-anak meninggal
Kontaminasi karena daging kurang matang

2010, Quality Egg, DeCoster Company

Terkontaminasi Salmonella
Lebih dari 1.900 laporan konsumen sakit

Source: YUM! USA

WHY? Introduction
Ancaman Food Safety Global

Daging sapi dicampur daging babi (Indonesia)

Source: Kompas & Batam Pos

Merica / Lada dicampur atau dibuat dari

semen putih (Jatim, Jateng)
Source: Kompas & Warta Kota

Source: YUM! USA

3
 Introduction
Ancaman Food Safety Global

Introduction
FSSC 22000 Approved by Global Food Safety Initiative

The Global Food Safety Initiative (GFSI) is an industry-driven initiative providing thought leadership and guidance on food safety
management systems necessary for safety along the supply chain. This work is accomplished through collaboration between the
world's leading food safety experts from retail, manufacturing and food service companies, as well as international organisations,
governments, academia and service providers to the global food industry (source:GFSI)

4
 Introduction
Perlindungan dalam hadapi ancaman Food Safety
Complete Risk Assessment dalam Food Safety

2.1. Main Components

Food Safety Prerequisite Additional
Management System Programs (PRPs) Requirements
• ISO 22000 • ISO-TS 22002-1, • Additional
• HACCP 2,3,4,5, 6 Scheme
requirements
• FSSC version 4.1
(2017)

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 2.1. Main Components
2.1.4. Additional Requirements
• Additional Scheme requirements FSSC version 4.1 (2017)

2.1.4.1 Manajemen Services/ Pelayanan

2.1.4.2 Pelabelan Produk
2.1.4.3 Food Defense
2.1.4.4 Pencegahan Penipuan/Substitusi Makanan (Food Fraud)
2.1.4.5 Penggunaan Logo
2.1.4.6 Manajemen Alergen
2.1.4.7 Pemantauan lingkungan
2.1.4.8 Formulasi Produk (pet food for dogs & cats only )
2.1.4.9 Pengelolaan sumber daya alam (untuk produksi hewan
saja)

Respect, Excellence and Improvement… it’s REI www.reisistem.com

Food Safety Management System

Requirements – ISO 22000:2005

Updating NEW
ISO 22000:2018
(Saat ini masih
DIS 2017)

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 HACCP & ISO 22000 Lengkapi Risk ttg allergen
Key
Steps addressed by Codex Alimentarius HACCP Guidelines 7.3.2 Food safety team 1
ISO 22000 specific steps
2
12 7.3.3 Product Characteristics

7.3.4 Intended Use 3

4&5
7.3.5.1 Flow Diagram

7.3.5.2 Description of process steps and control 2&6

measures
4.2 & 7.7 7.2
Documentation Prerequisite 7.4.2 Hazard Identification and determination of 6
Requirements Programmes acceptable levels
(PRP)
6
7.4.3 Hazard assessment
6&
7
7.4.4 Selection and assessment of control measures
7, 8, 9
& 10
7.5 Establishing the operational 7.6 Establishing
prerequisite programmes the HACCP plan

8.2 Validation of control measure combinations

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7.8 Verification planning

PRP For FSSC ver. 4.1, 2017 & ISO 22000:2018

ISO/TS 22002-1 PRP FOOD MANUFACTURING – PART 1

ISO/TS 22002-2 PRP CATERING – PART 2

ISO/TS 22002-3 PRP FARMING PART 3

ISO/TS 22002-4 PRP FOOD PACKAGING PART 4

ISO/TS 22002-5 PRP STORAGE & DISTRIBUTION PART 5

ISO/TS 22002-6 PRP FEED & ANIMAL FOOD PRODUCTION – PART 6