Webinar HACCP (Hazard Analysis Critical Control Point) Palu
HUBUNGI, https://wa.me/6281321455501, Workshop HACCP, Training Hazard Analysis Critical Control Point (HACCP), Online Training HACCP, Workshop Food Safety (HACCP), Training Sistem Analisis Bahaya dan Pengendalian Titik Kritis
Terkait dengan pangan, menjaga keamanan dan kualitasnya adalah prioritas utama. Satu perusahaan harus melaksanakan metode yang mengidentifikasi bahaya spesifik terkait bahan, produk, atau proses pangan. Selain itu, langkah-langkah pencegahan dan pengendalian harus diimplementasikan untuk mengurangi risiko bagi konsumen. Sistem jaminan mutu ini didasarkan pada pemahaman bahwa bahaya dapat muncul pada beberapa tahapan produksi. Oleh karena itu, penting pengendalian yang tepat untuk mengatasi potensi bahaya-bahaya tersebut.
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Sistem Analisis Bahaya dan Pengendalian Titik Kritis merupakan suatu metode pengendalian mutu yang bertujuan untuk bahaya-bahaya potensial. Penganalisaan bahaya dari HACCP mencakup evaluasi sistematis terhadap bahan baku, produk pangan, proses pengolahan, penanganan, penyimpanan, pengemasan, distribusi, dan tahap penggunaan oleh konsumen. Dengan menggunakan HACCP, bisnis dapat memperoleh manfaat besar, seperti alat manajemen risiko, perlindungan merek, mempertahankan pangsa pasar, dan menghindari masalah hukum potensial. Dalam situasi terburuk, apabila terjadi tuntutan hukum dan perkara berujung di pengadilan, penerapan HACCP meminimalkan risiko penarikan produk atau bahkan penutupan keseluruhan perusahaan.
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Webinar HACCP (Hazard Analysis Critical Control Point) Palu
Kombinasi HACCP dengan Sistem Manajemen Mutu ISO 9001:2008 menyediakan manfaat ganda bagi perusahaan. Selain itu, langkah ini juga merupakan tahap lanjut untuk memperoleh Sistem Jaminan Halal, karena sistem HACCP dan ISO 9001:2008 memiliki kerangka berfikir dan kerangka kerja yang sama.
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Webinar HACCP (Hazard Analysis Critical Control Point) Palu
TOPIK BAHASAN:
- Pengertian dari Hazard Analysis Critical Control Point (HACCP).
- Food Poissoning.
- Prinsip-prinsip HACCP.
- Pemahaman Persyaratan Sistem Keamanan Pangan.
- Good Manufacturing Practise (GMP).
- Sanitation Standard Operation Prosedure (SSOP).
- Penyusunan Dokumen Persyaratan Sistem Keamanan Pangan.
- Penerapan HACCP.
- Perencanaan Upaya Pengendalian Bahaya.
- Organisasi/Komite Penerapan Sistem Keamanan Pangan.
- Kiat-kiat dalam Menerapkan Sistem Keamanan Pangan.
TRAINER:
Berpengalaman sebagai trainer bidang Food Safety (GMP & HACCP), Food Processing, Food Engineering, Food Nutrition, Food Packaging, dll. Juga bersertifikat lead auditor HACCP dan Food Packaging.
Webinar HACCP (Hazard Analysis Critical Control Point) Palu
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Webinar HACCP (Hazard Analysis Critical Control Point) Palu
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- Training Hazard Analysis Critical Control Point (HACCP) Yogyakarta
