HACCP (Hazard Analysis Critical Control Point)
HACCP adalah Hazard Analysis Critical Control Point atau suatu sistem jaminan kemanan pangan yang mendasarkan kepada kesadaran atau penghayatan bahwa hazard (bahaya) dapat timbul pada berbagai titik atau tahap produksi tertentu tetapi dapat dilakukan pengendalian untuk mengontrol bahaya-bahaya tersebut. Atau dimanakah letak bahaya dari makanan atau minuman yang dihailkan oleh suatu industri, serta melakukan evaluasi apakah seluruh proses yang dilakukan adalah proses yang aman, dan bagaimana kita mengendalikan ancaman bahaya yang mungkin timbul.
Kunci utama HACCP adalah antisipasi bahaya dan identifikasi titik pengawasan yang mengutamakan kepada tindakan pencegahan dari pada mengandalkan kepada pengujian produk akhir. Sistem HACCP bukan merupakan sistem jaminan keamanan pangan yang zero-risk atau tanpa resiko, tetapi dirancang untuk meminimumkan resiko bahaya keamanan pangan. HACCP dapat diterapkan dalam rantai produksi pangan mulai dari produsen utama bahan baku pangan (pertanian), penanganan, pengolahan, distribusi, pemasaran hingga sampai kepada pengguna akhir.
Karena HACCP dikenal sebagai sistem keamanan pangan yang efektif, maka dengan menerapkan HACCP secara konsekuen maka perusahaan jaminan pangan akan dapat memberikan kepercayaan pada pelanggan terhadap jaminan keamanan yang telah dilakukan, dan akan memberikan kesan yang baik bahwa industri pangan yang bersangkutan memenuhi komitmen yang kuat dan profesional dalam menjamin keamanan pangan. Bahkan suatu industri pangan penerap HACCP dapat mendemonstrasikan bahwa sistem keamanan pangannya telah memenuhi persyaratan regulasi pemerintah dalam menjamin masyarakat terhadap kemungkinan timbulnya bahaya keamanan pangan.
Mengapa harus menerapkan HACCP
Beberapa industri pangan dunia menyimpulkan bahwa bisnis pangan perlu dan harus menerapkan HACCP dengan beberapa alasan sebagai berikut :
• Yang paling ditakuti pebisnis pangan adalah “food safety” karena hal itu tidak dapat diatasi dengan “product recall” yang mahal.
• Jaminan keamanan pangan adalah salah satu persyaratan standar dan juga wajib oleh Regulasi (UU pangan, UU perlindungan konsumen).
• Untuk menjadi kompetitif di pasar global.
• Menekankan pada mutu, “food safety”, dan eliminasi “economic fraud” (misslabelling, kesalahan berat, salah ukuran) untuk menjaga keamanan bisnis.
• Membutuhkan sistem keamanan pangan yang sejalan dengan program yang sejalan dengan jaminan mutu.
• WTO telah mendesak negara anggota dan industri untuk melakukan harmonisasi perdagangan, ekivalensi
sistem inspeksi, dan mengurangi hambatan teknis, serta merekomendasi CAC standar untuk memfasilitasi
harmonisasi.
• CAC telah mengadopsi dan merekomendasi penerapan bagi industri pangan HACCP keseluruh dunia.
• Negara-negara mitra bisnis Indonesia telah mengubah regulasi mereka untuk implentasi HACCP
Dengan Penerapan HACCP dalam organisasi atau perusahaan anda di harapkan proses anda akan lebih terjamin dan perusahaan mendapatkan manfaatnya, seperti :
• Menjamin keamanan pangan
• Memproduksi produk pangan yang aman setiap saat.
• Memberikan bukti sistem produksi dan penganganan aproduk yang aman.
• Memberikan rasa percaya diri pada produsen akan jaminan keamanannya.
• Memberikan kepuasan pada pelanggan akan konformitasnya terhadap standar nasional maupun internasional.
• Mencegah kasus keracunan pangan, sebab dalam penerapan sistem HACCP bahaya- bahaya dapat diidentifikasi secara dini, termasuk bagaimana tindakan pencegahan dan tindakan penanggulangannya.
• Mencegah / mengurangi terjadinya kerusakkan produksi atau ketidakamanan pangan, yang tidak mudah bila
hanya dilakukan pada sistem pengujian akhir produk saja.
• Dengan berkembangnya HACCP menjadi standar internasional dan persyaratan wajib pemerintah,
memberikan produk memiliki nilai kompetitif di pasar global.
• Memberikan efisiensi manajemen keamanan pangan, karena sistemnya sistematik dan mudah dipelajari,
sehingga dapat diterapkan pada semua tingkat bisnis pangan.
Prinsip 1 – Analisis bahaya
Mengidentifikasi potensi bahaya yang berhubungan dengan produksi pangan pada semua tahapan, mulai dari usaha tani, penanganan, pengolahan di pabrik dan distribusi, sampai kepada titik produk pangan dikonsumsi. Penilaian kemungkinan terjadinya bahaya dan menentukan tindakan pencegahan untuk pengendaliannya.
Prinsip 2 – Mengidentifikasi Critical Control Point (CCP)
Menentukan titik atau tahap prosedur operasional yang dapat dikendalikan untuk menghilangkan bahaya atau mengurangi kemungkinan terjadinya bahaya tersebut. CCP berarti setiap tahapan didalam produksi pangan dan/atau pabrik yang meliputi sejak bahan baku yang diterima, dan/atau diproduksi, panen, diangkut, formulasi, diolah, disimpan dan lain sebagainya.
Prinsip 3 – Menetapkan batas kritis setiap CCP
Menetapkan batas kritis yang harus dicapai untuk menjamin bahwa CCP berada dalam kendali.
Prinsip 4 – Menetapkan sistem monitoring setiap CCP
Menetapkan sistem pemantauan pengendalian (monitoring) dari CCP dengan cara pengujian atau pengamatan.
Prinsip 5 – Menetapkan tindakan koreksi untuk penyimpangan yang terjadi.
Menetapkan tindakan perbaikan yang dilaksanakan jika hasil pemantauan menunjukan bahwa CCP tertentu tidak terkendali.
Prinsip 6 – Menetapkan prosedur verifikasi
Menetapkan prosedur verifikasi yang mencakup dari pengujian tambahan dan prosedur penyesuaian yang menyatakan bahwa sistem HACCP berjalan efektif.
Prinsip 7 – Menetapkan penyimpanan catatan dan dokumentasi
Mengembangkan dokumentasi mengenai semua prosedur dan pencatatan yang tepat untuk prinsip-prinsip ini dan penerapannya.
DC Konsultan menyediakan layanan mulai Konsultansi, Gap Assessment, Program Pelatihan, Pembuatan Prosedur / Dokumen sampai dengan pendampingan audit sertifikasi HACCP. Hubungi kami untuk mendapatkan pendampingan dan penawaran terbaik.
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