HACCP "Hazard Analysis Critical Control Points"

HISTORY OF HACCP

Historical development of HACCP by some experts considered as an evolution, since the discovery in 1960, where Pilsbury Co.. NASA and the U.S. Army Natick and Space Administration, to conduct research with the primary objective to develop safe food for astronauts. New HACCP developed rapidly since 1990, in Indonesia in 1998. adopted into SNI 01-4852-1998.

DEFINITION OF HACCP

HACCP is a quality assurance system based on the awareness that the hazard (danger) can arise at various points or stages of production, but can be done to control the hazard control those hazards. HACCP is a key element of anticipation and identification of control points which give priority to preventive measures, rather than relying on end product testing.

HACCP system is not a food safety assurance system without risk, but designed to minimize the risk of food safety hazards. HACCP system is also considered as a management tool used to protect the food supply chain and production process hazards of microbiological contamination, chemical and physical.

HACCP can be applied in the food production chain from primary producers of food raw materials (agriculture), handling, processing, distribution, marketing up to the end user.

HACCP approach

There are three important approach in food quality control:

1.      Food Safety/Keamanan Pangan

Aspects in the production process that can cause illness or even death. This problem is generally associated with the problems of biology, chemistry and physics.

2.      Wholesomeness/Kebersihan
Represents the characteristics of the product or process in relation to product contamination or sanitation facilities and hygiene.

3.      Economic Fraud /Pemalsuan
Illegal acts or fraud that could harm the buyer. This action, which includes the falsification of species (raw materials), excessive use of additional material, the weight does not match the label, overglazing and less number of components as shown in the box.

 

 BENEFITS OF HACCP

1.      Ensuring food safety

a.      Producing safe food products at any time

b.      Providing evidence of systems of production and handling of safe products

c.      Gives confidence in manufacturers will guarantee its security

d.  Give satisfaction to the customer will konformitasnya against national and international standards

2.      Preventing food poisoning cases, because in the application of the HACCP system hazards can be identified early, including how to take precautions and measures to overcome it.

3.      Prevent / reduce the occurrence of damage to production or food insecurity, which is not easy when only done at the end of the test system products only.

4.  With the development of international standards and HACCP became mandatory government requirements, provide products have competitive value in the global market.

5.    Providing food safety management efficiency, because the system of systematic and easy to learn, so it can be applied at all levels of the food business.

The HACCP seven principles

Principle 1: Conduct a hazard analysis.

Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Principle 2: Identify critical control points.

Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each critical control point.

Critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements.

Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5: Establish corrective actions.

These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish record keeping procedures.

The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended.

Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.

6 Type of Chocolate

       
        Various types of processed chocolate on the market today can be confusing to beginners who want to use chocolate as part of their food processed products. This article was created to answer the confusion.

Generally, chocolate processed can be differentiated into 6 types:

1. Couverture

Couverture chocolate is the best kind. This pure chocolate with high cocoa fat percentage, resulting in a very good flavor. Usually used for the manufacture of handmade chocolate products. Before use, this type of chocolate tempering process (melted) first.

2. Fresh Chocolate

This type of chocolate either used for cookies, cakes, and various other snacks. The percentage of cocoa mass varies between 30-70 percent. The higher concentration of cocoa mass, the better its flavor.

3. Chocolate milk

Type of brown this one is a mixture of sugar, cocoa, melted chocolate, milk, and vanilla. Chocolate is the most widely consumed species. Cocoa mass is quite low, only 20 percent and taste sweeter than plain chocolate.

Chocolate is definitely a favorite of children because it can be directly eaten with a sweet taste. The content of the milk makes a more delicate flavor. If you want to make a cake, chocolate type is not a good choice. Apart from relatively small content of chocolate, chocolate is easily burned when melted.

4. White chocolate

Mostly white chocolate contains no cocoa mass is high. In addition to direct consumption, white chocolate is often used for decoration. Chocolate is made from brown fat, sugar, and vanilla that contains no chocolate solids. Because easily scorched, it's good to be cooked carefully.

5. Cocoa

This one is chocolate products made from cocoa mass after their cocoa fat is separated. This product is very easy and economical processing. Can be found in shops around where you live.

6. Brown liquid

Liquid chocolate is a beverage product containing cocoa mass and contain a high sugar content. Plasma glucose, touted as the ringleader of increased body weight.

Food Safety in Indonesia Still Questionable . . . . . . . . .

Various incidents of food poisoning, the high pesticide residues in agro-industry products, agricultural issues about GMOs and the last is the issue of formaldehyde and borax, marking the existence of a problem in food security system in Indonesia. Ideally food should be safe outstanding, quality, and nutritious. Because food is essential for growth, maintenance, and improvement of health status and the intelligence community. Society needs to be protected from harmful food and endanger health.

Efforts to realize these circumstances stipulated in Government Regulation No. 28 of 2004 on Safety, Quality and Nutrition Food outlining things that are necessary to achieve safe food, quality, and nutritious. In these regulations also stipulated that the responsibilities and rights of each party who acts as a pillar of development is the government's food safety, food business, and consumer society. But the PP No. 28/2004 on Safety, Quality and Nutrition Food is not enough to achieve safe food, quality, and nutritious as broad and completely the problems in the face in the field.

There are several factors identified affect food security in Indonesia, namely: food systems, social, cultural, technological food chain, environmental factors, aspects of nutrition and epidemiology. Several indicators can be used to indicate that a food is not safe. The signs are easily found among other foul-smelling or rancid, there is dirt in the form of pebbles, pieces of wood or glass or contained maggots. However, there are still other materials that are not visible which can cause food hazardous to health, namely microorganisms such as viruses or bacteria and the toxins they produce, which may be found in vegetables, milk, peanuts, meat, fish and others.

Several food safety problems in Indonesia are:

1. Food Systems

Food system in question is a series of activities starting from production, processing, preparation, distribution and consumption of food. In this system related to several sub-systems include:

Low income rural systems, which is a food management system that is formed because of the low income rural communities. Common problems found include:

•  Most contamination comes from raw materials containing spores of microorganisms such as clostridium and bacillus
• Contamination through the use of unclean water for watering or washing plant / vegetable crops
• Food management practices that are not good at the time of preparation, processing and presentation

Low income urban system, which is a food management system that is formed because of the low income urban communities. Common problems found include:

• Most contamination comes from raw materials containing spores of microorganisms such as Blostridium and Bacillus.
• The growth of a centralized market as a major distribution of food from rural to urban areas.
• The development of a number of processing and preparation of food in or outside the home and most diprodukasi on a small scale.
• Systems to small-scale retail sales, and sales with a small amount of raw materials, materials that have been processed or prepared foods.

High income system, which is a food management system that develops in high-income segments of society. Common problems found include:

• In line with increased income, then people tend to reduce their time in preparing food.
• Its technology and a place to store food
• The possibility of cross contamination between raw and cooked materials are stored together, lack of due storage temperature and less precise way of cooking.

2. Nutritional Aspect

In the process of storage and preparation of food for consumption degradation of nutrients can occur so that maintenance and development of quality nutrition provided an important component of food security. The use of food additives affect the nutritional quality, as well as contamination of heavy metals such as lead affect the absorption of vitamin D and Cd.

3. Ecologycal Factor

Shellfish contamination by chemicals from waste disposal to the sea / water bodies such as those in the Bay of Jakarta and Surabaya Kenjeran beach (Umar Fahmi, 1991) became a threat to consumers. Inadequate supply of clean water, poor environmental sanitation and disposal of waste water / feces that do not meet the requirements will result in the occurrence of disease-based, water, food and vector (food borne disease, water borne disease and vector borne disease).

4. Food Chain Technology

In non-industrial society, usually in areas penggiran (rural) generate most of their own makanannnya. In the local market sold food in open containers, or put it on the ground so the exposed dust and flies. Poor quality water (river water, irrigation channels, etc..) Is sometimes used to refresh their merchandise when sold. Preserving done at home where less hygienic conditions, sometimes also food prepared in a range long enough to be eaten without added cooling. In urban and industrial society, the food must pass through a considerable distance to get to the consumer, because the location of food production center outside the city. Food chains become more complex and many hands are involved. Most mass-produced food in the garden and then processed at the plant and distributed to local, national and international.

Design of food safety promotion strategy was launched:

1. Food Safety Awareness will be planted throughout the community

2. Promotion activities involve activities

a. above the line (open advertisement)

b. below the line (advertising covert) are:

- Thematic promotion: the promotion of long-term

- Schematic promotion is short-term promotion

3. Campaign Approach

a. Capturing Market Share (segmentation, targeting and positioning)

b. Capturing Mind Share (differentiation)

c. Capturing Heart Share (process)

Output

1. POM RI Cooperation with all stakeholders (institutions, media) should be increased.
2. Funds for the promotion of KP can be obtained from the state budget, the WHO / FAO, Private and sponsorship.
3. KP promotional priority on prevention of food poisoning.
4. Promotion of KP needs to be done continuously, coupled with integrated social function on each element.
5. KP campaign targets focused on lower middle class society.
6. National Movement for Healthy Indonesia need for all levels of society.
7. Food safety promotion strategies need to be effective and well targeted.

Suggestion

1. One of the most important things done in this regard is the education of food safety for consumers in order to raise public awareness. They must know and understand that food-borne illness caused by chemical hazards, biological hazards, physical hazards, and where food is free of danger.
2. Food producers to keep control of their products for quality and food security is assured, and urged consumers to always be critical in selecting the food products they need and always avoid food products that are not in accordance with food safety requirements.
3. Coordination of the various relevant agencies and law enforcement (law enforcement) still needs to be improved for the implementation of food safety programs in Indonesia goes well.