GOOD PRACTICES
AND HACCP
Food Supply Chain
CONTAMINATION
CONTAMINATION DURING FOOD SUPPLY CHAIN
Hazard Hazard Hazard
Fisik Kimiawi Biologi
SYSTEMS OF MANAGEMENT OF
FOOD QUALITY AND SAFETY
BACKBONE:
PREREQUISITE PROGRAMS & HACCP
Quality System
FOOD SAFETY
QUALITY TOTAL
MANAGEMENT QUALITY
HACCP ISO 9000 MANAGEMENT
GHP/GMP
GPs During Food Supply Chain
Raspor (2008)
GMP
GMP GHP
GHP
minimum
minimumsanitary
sanitaryand
andprocessing
processingrequirements
requirements
for
forproducing
producingsafe
safeand
andwholesome
wholesomefood
food
Good Manufacturing Practices
The recognized practices relating to food safety
are described in the “Recommended
International Code of Practice, General Principles
of Food Hygiene” of the Codex Alimentarius
Commission, Food and Agricultural
Organization/World Health Organization
(FAO/WHO) Food Standards Programme.
Good Manufacturing Practices
These practices are covered in the following Sections of
this standard :
Primary Production;
Establishment: Design And Facilities;
Control of Operation;
Establishment: Maintenance And Sanitation;
Establishment: Personal Hygiene;
Transportation;
Product Information and Consumer Awareness; and
Training.
Good Manufacturing Practices
Indonesia also has GMPs guidance, such as:
KEPUTUSAN KEPALA BADAN PENGAWAS OBAT DAN MAKANA
N REPUBLIK INDONESIA NOMOR : HK. 00.05.5.1639
for small scale food industry.
Key Provisions of Food GMPs
(FDA, 2004)
Key points Description Requirements for
General Provisions Personnel Disease control
Cleanliness
Education & training
Supervision of personnel
with regards to these
requirements
Buildings and a. Plants and Adequate maintenance
Facilities Grounds Plant construction and design
to facilitate sanitary operations
and maintenance
Key points Description Requirements for
b. Sanitary Cleaning/sanitizing of physical
Operation facilities, utensils, and equipment
Storage of cleaning and
sanitizing substances
Pest control
Sanitation of food contact
surfaces
Storage and handling of cleaned
portable equipment and utensils
c. Sanitary facilities Water supply
and controls Plumbing
Sewage disposal
Toilet facilities
Hand-washing facilities
Rubbish and offal disposal
Key points Description Requirements for
Equipment Equipment and Requirement for the
utensils design, construction,
and maintenance of
equipment and
utensils
Production and a. Processes and Delineates processes
Process Controls Controls and controls for:
Raw materials and
other ingredients
Manufacturing
operation
b. Warehousing and Storage and
distribution transportation of food
must protect against
contamination and
deterioration of the
food and its container
GMP – Food Industry
Example of equipment design
Food Services
Retail
Hazard Analysis Critical Control Point (HACCP)
The HACCP system has grown to become the
universally accepted method for food safety
assurance.
A major focus of the HACCP program is “from farm
to table.” HACCP is a concept as well as a method
of operation, applied to all phases of food
production, including agricultural production, food
handling, food processing, food services, food
distribution, and consumer use.
Everyone is responsible for safe food products
Hazard Analysis Critical Control Point (HACCP)
The Hazard Analysis and Critical Control Point
(HACCP) system is a science-based system created to
identify specific hazards and actions to control them
in order to ensure food safety and quality.
A ‘hazard’ is ‘a biological, chemical or physical agent
in, or condition of, food with the potential to cause
an adverse health effect’ (Codex Alimentarius, 1997).
HACCP Concept
Identifying potential food safety problems
Determining how and where these hazards can be
controlled or prevented
Describing what to do and training the personnel
Implementation and recording
HACCP Program Prerequisites
Traceability and recall
Pest control
Facilities QA procedures
Supplier control SOP and SSOP
Specifications for all
ingredients, products and Glass control
packaging materials Procedures for receiving,
Production equipment storage and shipping
Cleaning and sanitation Labeling
Personal hygiene Employee food and
ingredient handling
Training
Chemical control
Receiving, storage,
shipping
GMP
Preliminary Tasks of HACCP Program
Choosing the HACCP team
Description of the food product and its distribution
Description of the intended use and consumer of the
product
Development of a flow diagram describing a food
product manufacturing process
Verification of the flow diagram
The principles of HACCP
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limit(s)
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
Source: CODEX
