scholarly journals Plant Layout dan penentuan Critical Control Point Pada proses produksi Ikan Cakalang (Katsumonus pelamis) di PT. Samudra Sakti Sepakat Laha-Ambon“

2021 ◽  
Author(s):  
Anthon Masela
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Plant Location ◽  
Plant Layout ◽  
Purposive Sampling ◽  
Critical Control Point ◽  
Fixed Path

Peranan perikanan dalam pembangunan ekonomi cukup besar, baik sebagai penghasil bahan pangan sumber protein maupun sebagai penghasil devisa negara. Salah satu daerah di Indonesia yang memiliki potensi sumberdaya kelautan dan perikanan yang besar adalah Provinsi Maluku. Maluku adalah provinsi kepulauan dengan luas wilayah 712.479,69 km², terdiri dari 92,4 % luas perairan laut atau sebesar 658.294,69 km² dibandingkan luas daratan yang hanya 7,6 % (54.185 km²). Kondisi perairan tersebut diperkaya oleh potensi sumberdaya perikanan sebanyak 1.640.160 ton/tahun. Potensi sumberdaya hayati perikanan dimaksud terdiri dari pelagis, demersal, dan biota laut lainnya yang dapat dimanfaatkan secara optimal. (Dinas Perikanan dan Kelautan Provinsi Maluku,2007). HACCP (Hazard Analysis Critical Control Point) adalah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Penelitian ini bersifat deskriptif yaitu mengadakan deskripsi untuk memberikan gambaran yang jelas tentang kondisi nyata subyek penelitian. dan Metode yang digunakan dalam Penelitian ini adalah, Analisis deskriptif kualitatif, yakni Melihat Layout Pabrik dan menghitung tingkat kesediaan produk jadi, Menganalisis Alur Produksi untuk Melihat CCP (titik titik critis), Metode observasi yakni pengamatan langsung di lapangan, degan pengambilan sample adalah Purposive sampling. Hasil identifikasi titik kritis (CCP) berdasarkan hasil Pengamatan dan Penentuan CCP Mengunakan Metode decision tree diketahui bahwa tahap pembekuan ,dan Penyimpanan, dinyatakan sebagai titik kritis (CCP). Dalam pemantauan/monitoring CCP Pada PT. Samudara Sakti Sepakat telah menerapkan prosedur, pengendalian titik titik kritis dengan ciri-ciri khusus dan penanganan tersendiri. Faktor utama yang menjadi pertimbangan dalam penentuan lokasi pabrik (plant location) adalah lokasi bahan baku, lokasi pasar, tenaga kerja dan tingkat upah serta air dan limbah industri yang dibuang. Jenis tata letak pabrik (plant layout) yang terdapat pada perusahaan tersebut merupakan produk layout yakni berdasarkan aliran produksi, dikarenakan berbagai faktor, seperti jenis produk yang dibuat hanya satu macam (ikan utuh), diproduksi dalam jumlah besar dan untuk jangka waktu yang relatif singkat, jenis mesin yang digunakan ditujukan untuk komponen yang serupa, serta jenis mesin bersifat special purpose machine, yakni hanya ditujukan untuk fungsi tertentu saja. Mesin-mesin yang digunakan khususnya untuk memproduksi ikan beku bersifat fixed path machine, dan proses produksi bersifat continue process (terjadi terus menerusKata Kunci: Penentuan HACCP

Development of HACCP System for Assurance of Product Safety in A Gherkin Pickle Industry

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Jamuna Prakash ◽  
Madhusmita Sahoo
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Export Market ◽  
Human Consumption ◽  
Critical Control Point ◽  
Whole Process ◽  
Critical Control Points ◽  
Safe Product ◽  
Haccp System

Gherkin (Cucumis anguria), which is being widely grown in India now is processed to produce fermented, fresh pack pickles principally for export market. Hazard analysis and critical control point is a system to ensure good quality and safety of the food products. The present study was planned to develop HACCP system for a gherkin pickle industry along with the assessment of microbial quality for multiple product variations. Eight variants of pickles were prepared using spices and preservative and subjected to microbial analysis on 0, 7th and 15th day following standard methods. HACCP study which included the seven principles and twelve steps of HACCP was carried out with a decision tree protocol. Results showed that there was no growth of E. coli, lactobacilli, yeast or mold even after 15 days of storage in any sample stored at ambient or under refrigeration. The study of HACCP system indicated two critical control points in the whole process of making pickles, namely metal detection and pasteurization, for which the limits were identified.Proper monitoring system for the developed protocol would assure a safe product for human consumption. Keywords: Gherkin Pickle; Microbial Assessment; Decision Tree; Hazard Analysis; Critical Control Point; Quality Assurance

Another Decision-Tree Approach for Identification of Critical Control Points

1996 ◽  
Vol 59 (11) ◽  
pp. 1242-1247 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Decision Tree ◽  
Decision Trees ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Challenge Study ◽  
Tree Approach ◽  
Selection Of

Decision trees have been used as an aid to selection of critical control points as part of the development of hazard analysis critical control point (HACCP) systems. The background for those in existence is described. Another decision-tree approach that follows the logic in the IAMFES manual Procedures to Implement the Hazard Analysis Critical Control Point Approach is presented. It takes into consideration impending hazards, the effect of actions exercised at the operation in question, whether control actions should be taken at this or subsequent operations and whether the CCP will be monitored and corrections made. Further, guidelines are given for selecting an operation as a critical control point. A decision tree to aid in the evaluation of risks is presented, considering whether illness will result, the severity of the illness and the likely occurrence of this outcome, based upon epidemiologic or challenge study of related events. These decision trees provide additional tools to aid in the development of HACCP systems.

scholarly journals Seaweed aquaculture: a preliminary assessment of biosecurity measures for controlling the ice-ice syndrome and pest outbreaks of a Kappaphycus farm

2021 ◽  
Author(s):  
Cicilia S. B. Kambey ◽  
Iona Campbell ◽  
Elizabeth J. Cottier-Cook ◽  
Adibi R. M. Nor ◽  
Azhar Kassim ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Kappaphycus Alvarezii ◽  
Control Point ◽  
Control Measures ◽  
Seaweed Aquaculture ◽  
Critical Control Point ◽  
Management Measures ◽  
Long Line ◽  
Pest Outbreaks ◽  
The Impact

AbstractThe application of biosecurity in seaweed aquaculture plays an important role in reducing the impact of disease and pest outbreaks. The continuous occurrence of seaweed pests including the macroalgal epiphytes, epi-endophytic filamentous algae and biofilms on Kappaphycus farms may also potentially induce further incidences of the ice-ice syndrome. In this study, on-farm biosecurity management measures were tested on the commercially grown seaweeds Kappaphycus malesianus and Kappaphycus alvarezii during peak ice-ice season at Gallam-Gallam Village, Sabah, Malaysia. The investigation was focused on preventative control measures including the early detection of the ice-ice syndrome and pests through propagule health checks, regular cleaning of the crop thallus and associated long-line ropes and monitoring of the environment. Farm procedures and practices were also assessed in terms of their biosecurity ‘risk’ using the hazard analysis and critical control point (HCCAP) approach. Observations were replicated in two different farm management systems; one system adopted routine biosecurity measures and the other had no biosecurity measures. The results showed that the ice-ice syndrome and pest outbreak was significantly decreased by 60–75% for K. malesianus and 29–71% for K. alvarezii at the farm which adopted the routine biosecurity measures compared with the no biosecurity treatment. The biosecurity measures also significantly improved growth rate and seaweed quality. The infection levels of the epi-endophyte Melanothamnus sp. contributed to the ice-ice syndrome in K. malesianus, whilst the epiphyte coverage was correlated to the ice-ice incidence in K. alvarezii. This study provides the first evidence of biosecurity management measures significantly decreasing the incidence of the ice-ice syndrome and pests on a commercial seaweed farm.

scholarly journals Food Allergen Detection Methods: A Coordinated Approach

2004 ◽  
Vol 87 (6) ◽  
pp. 1383-1390 ◽  
Author(s):  
Philip R Goodwin
Keyword(s):  
Hazard Analysis ◽  
Adult Population ◽  
Control Point ◽  
Cost Effective ◽  
Test Methods ◽  
Detection Methods ◽  
Critical Control Point ◽  
Life Threatening ◽  
Monitoring And Surveillance ◽  
Analytical Approaches

Abstract The levels (1–2%) and increasing severity of allergic responses to food in the adult population are well documented, as is the phenomenon of even higher (3–8%) and apparently increasing incidence in children, albeit that susceptibility decreases with age. Problematic foods include peanut, milk, eggs, tree nuts, and sesame, but the list is growing as awareness continues to rise. The amounts of such foods that can cause allergic reactions is difficult to gauge; however, the general consensus is that ingestion of low parts per million is sufficient to cause severe reactions in badly affected individuals. Symptoms can rapidly—within minutes—progress from minor discomfort to severe, even life-threatening anaphylactic shock in those worst affected. Given the combination of high incidence of atopy, potential severity of response, and apparently widespread instances of “hidden” allergens in the food supply, it is not surprising that this issue is increasingly subject to legislative and regulatory scrutiny. In order to assist in the control of allergen levels in foods to acceptable levels, analysts require a combination of test methods, each designed to produce accurate, timely, and cost-effective analytical information. Such information contributes significantly to Hazard Analysis Critical Control Point programs to determine food manufacturers’ risk and improves the accuracy of monitoring and surveillance by food industry, commercial, and enforcement laboratories. Analysis thereby facilitates improvements in compliance with labeling laws with concomitant reductions in risks to atopic consumers. This article describes a combination of analytical approaches to fulfill the various needs of these 3 analytical communities.

Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 273-278
Author(s):  
Y.I. Jayadi ◽  
A. Astari ◽  
R. Ekasari ◽  
U. Aiman ◽  
N.U. Dewi
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Good Manufacturing Practice ◽  
Cross Sectional Study ◽  
Chemical Contamination ◽  
Self Assessment ◽  
Cross Sectional ◽  
Critical Control Point ◽  
Cooking Process ◽  
Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

scholarly journals Assessment of Hazard Analysis Critical Control Point (HACCP) of Fast Food (Momo) from Restaurants of Kathmandu City

1970 ◽  
Vol 9 ◽  
pp. 49-56
Author(s):  
Poonam Thapa ◽  
Anjana Singh ◽  
Tika Bahadur Karki
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fast Food ◽  
Proper Time ◽  
Hazard Analysis ◽  
Control Point ◽  
Salmonella Spp ◽  
Coliform Count ◽  
Critical Control Point ◽  
Mold Count

Hazard analysis critical control point (HACCP) module was prepared for one of the most popular fast food momo (chicken momo and buff momo). For this, hazard analysis was conducted in eight different restaurants of Katmandu city by observing all the steps of preparation, monitoring time-temperature throughout the preparation process and collecting samples of different stages of these food. The samples were assessed for total aerobic mesophilic count (TAMC), total coliform count, total Staphylococcus aureus count, total yeast and mold count, detection of Salmonella spp. and Escherichia coli. During preparation of chicken momo, the highest TAMC, yeast and mold count, coliform and S. aureus count were found to be 2.8 × 106cfu/g, 2.1 × 103cfu/g, 1.92 × 105cfu/g and 3.4 × 103cfu/g respectively. While preparation of buff momo, the highest TAMC, yeast and mold count, coliform count and S. aureus count were found to be 2.82 × 106cfu/g, 1.9 × 103cfu/g, 2.1 × 105cfu/g and 2.8 × 103cfu/g respectively. These values and near to these values too were obtained from the samples of pickles, spices, raw momo, mixture of minced meat with spices and raw meat. The organisms originally present in the raw materials were subsequently transmitted to all the preparatory stages but was not observed after steaming and hence the final steamed product of both kinds of momo were free from microorganisms. Thus from the above findings, it was concluded that steaming was the main critical control point (CCP), which if done for proper time and temperature, can eliminate all the contaminating organisms. Key words: coliform count, critical control point, hazard analysis, Staphylococcus aureus, Escherichia coli, Salmonella spp DOI: 10.3126/njst.v9i0.3164 Nepal Journal of Science and Technology 9 (2008) 49-56

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