checklist mutu

8/13/2019 Checklist Mutu

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ELEMENT DESCRIPTIONOK

NOKN/A

EXPLANATION/NOTES REFERENCE(IF ANY)

1. PRIMARY PRODUCTION

1.1 Environmentalhygiene

1.1.1 Primary food production should not becarried on in areas where the presence ofpotentially harmful substances could lead to anunacceptable level of such substances in food.Potential sources of contamination from theenvironment should be considered.

1.2 Hygienicproduction of foodsources

1.2.1 The potential effects of primary productionactivities on the safety and suitability of foodshould be considered at all times.

In particular, this includes identifying all specificaspects in such activities where a highprobability of contamination may exist and takingspecific measures to minimise that probability.

1.2.2 Measures should as far as practicable be

implemented to:· control contamination from air, soil, water,feedstuffs, fertilisers (including natural fertilisers),pesticides, veterinary drugs or any other agentused in primary production;· control raw material and animal health so that itdoes not pose a threat to human health throughfood consumption, or adversely affect thesuitability of the product;· protect raw materials for food from faecal andother contamination.

1.2.3 In particular, care should be taken tomanage waste and store harmful substancesappropriately.

.

1.2.4 Programmes on farms and in primary

production companies which achieve specificfood safety goals are becoming an important partof primary production and should be encouraged.

1.3 Handling,storage andtransport

1.3.1 Procedures should be in place to:· sort food and food ingredients to segregatematerial which is evidently unfit for humanconsumption;· dispose of any rejected material in a hygienicmanner;· protect food and food ingredients fromcontamination by pests or plant diseases, or bychemical, physical or microbiologicalcontaminants or other objectionable substancesduring handling, storage and transport.

.

1.3.2 Care should be taken to prevent, so far as

practicable, deterioration and spoilage throughappropriate measures which may includecontrolling temperature, humidity, and/or othercontrols.

1.4 Cleaning,maintenance andpersonal hygiene

1.4.1 Appropriate facilities and proceduresshould be in place to ensure that:· any necessary cleaning and maintenance iscarried out effectively;· an appropriate degree of personal hygiene ismaintained.


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2.1 LOCATION

2.1.1 Establishment 2.1.1.1 Establishments should not be locatedanywhere where it is clear that there will remaina threat to food safety or suitability. In particular,establishments should normally be located away

from:· environmentally polluted areas and industrialactivities which pose a serious threat ofcontaminating food;· areas subject to flooding unless sufficientsafeguards are provided;· areas affected by or prone to infestations ofpests or plant diseases;· areas where waste, either solid or liquid, cannotbe removed effectively.

2.1.2 Equipment 2.1.2.1 Equipment should be located so that it:· permits adequate use and cleaning;· functions in accordance with its intended use;· facilitates good hygiene practices, includingmonitoring.

2.2 BUILDINGSAND ROOMS

2.2.1 Design andlayout

2.2.1.1 Where appropriate, the internal designand layout should permit good hygiene practices,including protection against hazardouscontamination and cross-contamination.

2.2.2 Internalstructures andbuilding materials

2.2.2.1 Structures within buildings for theprocessing of foods should be built of suitablematerials and be easy to maintain, clean and,where appropriate, able to be disinfected.

OK Struktur dari bangunan ini sudah kokoh dan terdiridari material yang mudah dibersihkan.

2.2.2.2 The surfaces of walls, partitions andfloors should be made of impervious materialswith no toxic effect in normal use.

OK Langit-langitnya menggunakan eternit sedangkanlantai terbuat dari keramik yang mudahdibersihkan, menarik dan terkesan bersih.

2.2.2.3 Walls and partitions should have asmooth surface up to a height appropriate to theactivities.

OK Permukaan dinding rata sehingga kecil peluangkontaminasi.

2.2.2.4 Floors should be constructed to allowadequate drainage and cleaning.

OK Lantai keramik mudah dibersihkan sedangkanlantai tempat mencuci didesain dengankemiringan khusus agar mudah prosespenurunan airnya.

2.2.2.5 Ceilings and overhead fixtures should beconstructed and finished to minimise theaccumulation of dirt and condensation, andcontamination by the shedding of particles.

OK Kemungkinan kontaminasi cukup kecil karenaruangan ini tertutup sehingga bagian atasnyaaman untuk proses produksi.

2.2.2.6 Windows should be constructed to beeasy to clean and to minimise the accumulationof dirt. Where necessary, they should be fitted

with removable and cleanable insect-proofscreens. Where necessary, windows should befixed.

NOK Jendelanya tidak ada. Yang ada hanya ventilasidan letaknya di atas sehingga untukmembersihkan perlu alat yang tinggi untuk

mencapainya.

2.2.2.7 Doors should have smooth, non-absorbent surfaces, and should be easy to clean,maintain and disinfect.

OK Pintu terbuat dari besi yang dicat warna biru danuntuk proses pembersihannya hanya dilap saja

jika sudah kotor.

2.2.2.8 Surfaces that come into direct contactwith food should be in sound condition, made ofdurable materials and easy to clean, maintainand disinfect. They should be made of smooth,

NOK Alat yang kontak dengan makanan sudah terbuatdari stainless steel dan aluminium sehingga amandari karat tetapi alat yang digunakan untukmenuang teh masih terbuat dari plastik dimana


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non-absorbent materials that are inert to thefood, and can withstand repeated cleaning anddisinfecting under normal operating conditions

polimer dapat bermigrasi jika terkena panas.

2.2.3Temporary/mobilefacilities; vendingmachines

2.2.2.5 Facilities and structures should belocated, designed and constructed to avoid, asfar as possible, contaminating food andharbouring pests.

NOK Ruang produksi dekat dengan toilet yangmmenungkinkan terjadinya kontaminasi.

2.2.3.2 Any potential food hazards associatedwith such facilities should be adequatelyidentified and controlled to ensure the safety andsuitability of food.

OK Pengontrolan terhadap fasilitas terjadi hanyadengan mengamati kondisi fisik dari fasilitas yangada.

2.3 EQUIPMENT

2.3.1 General 2.3.1.1 Equipment components and reusablecontainers coming into direct contact with foodshould be designed and constructed to ensurethat, where necessary, they can be adequatelycleaned, disinfected and maintained to avoidcontamination of the product.

OK Secara umum, peralatan yang mengalami kontaklangsung dengan makanan bisa dibongkarpasang sehingga mudah dalammembersihkannya.

2.3.1.2 Equipment components and containersshould be made of materials with no toxic effect

in normal use.

OK Komponen dari peralatan tidak terbuat darisubstansi yang berbahaya atau dapat

menyebabkan kontaminasi. Peralatan terbuat darialuminium dan stainless steel kecuali alat untukmenuang teh dalam gelas yang masih terbuatdari plastik.

2.3.1.3 Where necessary, equipment should bedurable and movable or capable of beingdisassembled to allow for maintenance, cleaning,disinfection, monitoring and, for example, tofacilitate inspection for pests.

OK Peralatan dapat dipindahkan dari tempatnyasehingga bisa dilakukan perawatan, pengecekanatau pembersihan ruangan.

2.3.2 Food controland monitoring ofequipment

2.3.2.1 In addition to the general requirements inparagraph 2.3.1, equipment used to cook, heattreat, cool, store or freeze food should bedesigned to achieve the required producttemperatures as rapidly as possible (in theinterests of food safety and suitability) and

maintain them effectively.

OK Peralatan yang digunakan masih manual,contohnya seperti peralatan yang telah digunakanuntuk memasak kemudian didinginkan dandibersihkan.

2.3.2.2 The equipment should also be designedto allow temperatures to be recorded andcontrolled. Where necessary, the equipmentshould have effective means of controlling andrecording humidity, air-flow and any otherprocess parameters likely to have a detrimentaleffect on the safety or suitability of food.

N/A Hal tersebut tidak terlalu dibutuhkan dalam skalarumah makan karena akan meningkatkan biayainvestasi peralatan.

2.3.3 Containers forwaste and inediblesubstances

2.3.3.1 Containers for waste, by-products andsubstances not intended for human consumptionor dangerous, should be identifiable and suitablyconstructed, and, where appropriate, made ofimpervious materials.

OK Tempat untuk sampah padat (sisa mie)dimasukkan ke dalam tempat sampah yangdirangkap plastik (kresek), sedangkan limbah cairlangsung dibuang ke saluran pembuangan.

2.3.3.2 Containers used to hold dangeroussubstances should be identified and, whereappropriate, be lockable to prevent malicious oraccidental contamination of food.

NOK Peralatan untuk menuang teh yang digunakanterbuat dari bahan plastik, yang mana jika terkenapanas akan terjadi migrasi polimer-polimer plastikke produk pangan.Saran: Sebaiknya, peralatan yang digunakanterbuat dari stainless steel atau bahan lain yangtidak mudah terurai jika terkena panas.

2.4 FACILITIES

2.4.1 Water supply 2.4.1.1 An adequate supply of potable water withappropriate facilities for its storage, distributionand temperature control, should be available

OK Untuk proses produksi digunakan air PAM yangdimasak terlebih dahulu hingga mendidih.Sedangkan air yang digunakan untuk minum


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whenever necessary at all times. Potable watershould at least meet the specifications in theWHO Guidelines for Drinking Water Quality.

berasal dari air galon yang dibeli di depot airminum.

2.4.1.2 Separate systems for non-potable water(for use in, for example, fire control, steamproduction, freezing) should be identified as suchand should not connect with, or allow reflux into,

drinking water systems.

OK Air minum dan air yang digunakan untuk prosesproduksi terpisah.

2.4.2 Drainage ofliquids and wasteflows

2.4.2.1 Adequate drainage and waste disposalsystems should be provided. They should bedesigned, constructed and maintained so thatthe risk of contaminating food or the potablewater supply is avoided.

NOK Saluran pembuangan limbah terbuka sehinggadapat menimbulkan bau dan kontaminasi yangdapat sampai ke produk tetapi sudah cukup baikkarena ditutupi dengan jeruji besi.

2.4.3 Cleaning 2.4.3.1 Adequate facilities, suitably designed,should be provided for cleaning utensils and

equipment that come into contact with food.Such facilities should have an adequate supplyof cold and hot (suitably temperature controlled)potable water where necessary.

OK Sudah tersedia tempat untuk mencuci peralatan.

2.4.4 Personalhygiene, facilitiesand toilets

2.4.4.1 Adequate means of hygienically washingand drying hands, including wash basins and asupply of cold and hot (suitably temperaturecontrolled) water should be available.

OK Untuk cuci tangan telah disediakan wastafel yangdilengkapi dengan sabun dan untukmengeringkan tangan dapat menggunakanserbet.

2.4.4.2 Toilets of appropriate hygienic designshould be available.

OK Tersedia toilet yang terjamin kebersihannya.

2.4.4.3 Adequate changing facilities forpersonnel should be available.

OK Toilet biasanya juga difungsikan sebagai kamarganti. Hal ini dikarenakan tidak ada seragamkhusus untuk pegawai (hanya butuh celemeksaja).

2.4.4.4 The above mentioned facilities should besuitably located and designed.

NOK Fasilitas-fasilitas yang ada sudah diatursedemikian rupa akan tetapi letaknya masihkurang strategis. Toilet masih 1 ruangan denganruang produksi pembuatan mie dan dibiarkanterbuka, sehingga dapat menimbulkankontaminasi.Saran: Sebaiknya ruang produksi terpisahdengan toilet.

2.4.5 Temperaturecontrol

2.4.5.1 Facilities for heating, refrigerating andfreezing food, or for storing refrigerated or frozenfoods, should be suitable for reaching andmaintaining the set conditions in order toguarantee food safety.

OK Dalam proses pemasakan mie tidakmenggunakan patokan suhu.

2.4.6 Air quality andventilation 2.4.6.1 Adequate mechanical or naturalventilation should be provided to:

minimise airborne contamination of food(e.g. from aerosols or condensationdroplets).

control ambient temperatures. control humidity.

OK Telah tersedia ventilasi udara yang cukup padatiap ruangan sehingga dapat terjadi pertukaranudara yang baik walaupun tidak ada jendela.

2.4.6.2 Ventilation systems should be designed N/A Tidak ada design khusus pada pembuatan


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and constructed so that the air does not flowfrom contaminated areas to clean areas and,where necessary, they can be adequatelymaintained and cleaned.

ventilasi. Ventilasi yang ada posisinya terlalutinggi sehingga sulit untuk dibersihkan.Saran: sebaiknya pembuatan ventilasidiperhitungkan agar dapat dibersihkan secaraberkala sehingga tidak menimbulkan kontaminasi.

2.4.7 Lighting 2.4.7.1 The intensity and colour of the lightingshould be sufficient to ensure the production and

handling of safe food.

OK Pada ruang produksi digunakan lampu denganintensitas cahaya yang cukup terang. Pada ruang

pemasakan dan penyajian menggunakan sinarmatahari, jika malam hari menggunakan lampuyang cukup memadai untuk penerangannya.

2.4.7.2 Lighting fixtures should, whereappropriate, be protected to ensure that food isnot contaminated by breakages.

NOK Pada lampu tidak terdapat penutup lampu yangbila lampu pecah dapat mengkontaminasimakanan. Hal ini merupakan faktor yang tidakdianggap penting.Saran: sebaiknya lampu yang digunakan diberipenutup lampu agar jika pecah tidak langsungmengkontaminasi produk.

2.4.8 Storage 2.4.8.1 Adequate facilities for the storage of foodingredients and non-food materials (e.g. cleaningmaterials, lubricants, fuels) should be provided.

OK Ada tempat khusus untuk menyimpan bahanbaku seperti tepung terigu, telur dan bahanlainnya.

2.4.8.2 Food storage facilities should be

designed and constructed to: - permit adequatemaintenance and cleaning. - avoid pest accessand harbourage. - effectively protect food againstcontamination. - minimise loss of product.

NOK Tempat penyimpanan terbuka sehingga dapat

menimbulkan kontaminasi serangga dan tikus.Saran: tempat penyimpanan harus didesaintertutup rapat sehingga dapat terbebas dari pest .

2.4.8.3 Storage facilities should be designed,constructed and maintained to prevent themalicious or accidental contamination of foodwith hazardous substances.

OK Tempat penyimpanan makanan diletakkanterpisah dari tempat yang dapat menimbulkankontaminasi.

3.1 Control ofpotential foodhazards

3.1.1 Food companies should control foodhazards through the use of systems such asHACCP. These control systems should be usedthroughout the entire food chain to guarantee thesafety and suitability of food throughout the shelf-

life of the product.

N/A Rumah makan mie Kota Kembang tidakmenggunakan prinsip HACCP dalam mengontroladanya resiko pada produk yang dihasilkan.Tidak diterapkannya HAACP pada rumah makanini karena rumah makan tersebut merupakan

usaha skala kecil saja.

3.2 Key factors ofhygiene controlsystems

3.2.1 Time andtemperature control

3.2.1.1 Time and temperature control systemsshould be in place during heating, cooling andstorage where necessary for the production andsafety of food. Control systems cover criticallimits, recording and testing the accuracy of themeasuring equipment.

NOK Tidak ada sistem kontrol untuk suhu dan waktupada saat pemasakan dan penyimpanan karenabutuh biaya besar.

3.2.2 Specificprocess steps

3.2.2.1 The effect of other process steps such aschilling, thermal processing, irradiation, drying,

chemical preservation, vacuum or modifiedatmospheric packaging, on the safety andsuitability of food should be considered.

NOK Belum dipertimbangkan mengenai adanya efekdari setiap tahapan produksi karena masih dalam

skala kecil.

3.2.3 Microbiologicaland other properties

3.2.3.1 Where microbiological, chemical orphysical specifications are important for foodsafety, such specifications should be based onsound scientific principles and should specify,where appropriate, monitoring procedures, actionlimits and analysis methods.

NOK Tidak ada spesifikasi-spesifikasi dan monitoringkhusus mengenai standar mikrobiologi, fisik dankimia yang diterapkan pada produk ini.

3.2.4 Microbiological 3.2.4.1 Where necessary, raw materials and OK Bahan baku yang digunakan terpisah dari bahan


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cross-contamination unprocessed food should be effectivelyseparated from processed food.

jadi sehingga dapat mengurangi resikokontaminasi silang.

3.2.4.2 Where necessary, access to processingareas or departments should be restricted orcontrolled. Access and control proceduresshould be established and recorded.

NOK Tidak dilakukan pengontrolan pada jalan untukmasuk ruang produksi serta tidak adadokumentasi dari setiap prosedur yang dilakukan.

3.2.4.3 All surfaces, utensils, equipment, fixturesand fittings should be clean and wherenecessary disinfected after contact withunprocessed food in order to preventcontamination.

OK Pembersihan peralatan dilakukan secara rutindan pada saat yang diperlukan.

3.2.5 Physical andchemicalcontamination

3.2.5.1 Systems should be in place to preventcontamination of foods by foreign bodies (e.g.glass, metal, dust, hazardous fumes) andhazardous chemicals.

NOK Pencegahan kontaminasi fisik dilakukan denganpenyortiran dan pengontrolan. Sedangkan untukpencegahan kontaminasi kimia belum dilakukan.

3.2.5.2 Suitable and effective detection orscreening devices should be used wherenecessary.

OK Penyortiran dilakukan secara manual dan efektif.

3.3 Requirements forincoming materials

3.3.1 Specifications 3.3.1.1 No raw material or ingredient should beaccepted by a food company if it is known tocontain parasites, undesirable micro-organisms,pesticides, veterinary drugs or toxic,decomposed or extraneous substances whichwould not be reduced to an acceptable level bynormal sorting and/or processing. Wherenecessary, specifications for raw materialsshould be established and applied.

OK Semua bahan baku yang masuk pastinya dibelidengan standar tertentu yang dilihat dari keadaanfisiknya saja.

3.3.2 Intakeinspection

3.3.2.1 Where appropriate, raw materials oringredients should be inspected and sortedbefore processing. Where necessary, laboratorytests should be performed in order to establishfitness for use. Only suitable, sound rawmaterials should be used.

OK Selalu ada proses penyortiran sebelum bahantersebut digunakan walaupun tidak sampaimenggunakan tes laboratorium.

3.3.3 Stock rotation 3.3.3.1 Stocks of raw materials and ingredientsshould be managed (stock rotation, first-in-first-out).

OK Ada pengaturan penggunaan bahan baku dimanabahan baku yang dibeli dahulu itu yangdigunakan dahulu.

3.4 Packaging

3.4.1 Design andmaterials

3.4.1.1 Packaging design and materials shouldprovide adequate protection for foods tominimise contamination, prevent damage, andaccommodate proper labelling.

NOK Pengemas yang digunakan untuk makanan yangdibawa pulang sudah dapat melindungi produkdari kontaminasi fisik walaupun masihmenggunakan plastik yang memungkinkanmigrasi polimer.

3.4.2 Food-gradematerials and gases

3.4.2.1 Packaging materials and gases must benon-toxic and should not pose a threat to thesafety and suitability of food under the specifiedconditions of storage and use.

OK Pengemas yang digunakan tidak berbahaya danaman.

3.4.3 Reusablepackaging

3.4.3.1 Reusable packaging should besufficiently durable, easy to clean and, wherenecessary, easy to disinfect.

OK Tidak menggunakan pengemas yang dapatdigunakan kembali.

3.5 Water

3.5.1 Water incontact with food

3.5.1.1 Only potable water should be used infood handling and production, with the followingexceptions: ·for steam production, fire control and othersimilar purposes not connected with food.· in certain food processes (e .g. chilling) and in

OK Air yang digunakan untuk proses produksi adalahair PAM, sedangkan air dalam galon digunakanuntuk air minum saja.


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production areas, and places where this does notconstitute a hazard to the safety and suitability offood (e.g. the use of clean sea water).

3.5.2 Reuse ofrecirculated treatedwater

3.5.2.1 Water recirculated for reuse should betreated and maintained in such a condition thatno risk to the safety and suitability of food resultsfrom its use. This process should be effectively

monitored.

NOK Air yang telah digunakan tidak dapat didaur ulangkarena tidak ada proses pengolahan limbah yangdilakukan. Jika ada daur ulang maka dibutuhkanbiaya yang sangat besar.

3.5.3 Reuse ofrecirculateduntreated water

3.5.3.1 Recirculated water for reuse which hasreceived no further treatment and waterrecovered from the processing of food byevaporation or drying may be used, provided itsuse does not constitute a risk to the safety andsuitability of food.

NOK Tidak dilakukan proses daur ulang air yang sudahdigunakan.

3.5.4 As aningredient

3.5.4.1 Potable water should be used. OK Sudah menggunakan air yang layak minum.

3.5.5 Ice and steam 3.5.5.1 Ice should be made from water thatcomplies with the requirements of paragraph2.4.1. Ice and steam should be produced,handled and stored so that contamination isavoided.

OK Air yang digunakan untuk membuat es sudahlayak minum.

3.5.5.2 Steam used in direct contact with food orfood contact surfaces should not contain anycomponents or additives that constitute a threatto the safety of food.

N/A Tidak menggunakan uap dalam prosespemasakannya.

3.6 Management andsupervision

3.6.1 Type of controland supervision

3.6.1.1 The type of control and supervision usedwill depend on the size of the business, thenature of its activities and the type of food.

NOK Tidak ada pengontrolan dan supervisi karena inihanya skala kecil saja.

3.6.2 Necessaryknowledge

3.6.2.1 Managers and supervisors should haveenough knowledge of the principles andpractices of food safety and suitability to be ableto judge potential risks, take appropriatepreventive and remedial action, and ensure thateffective monitoring and supervision takes place.

OK Produsen waaupun tidak ada pengetahuankhusus yang detail tetapi mengerti sedikit tentangkemaanan pangan.

3.7 Documentationand records

3.7.1 Records 3.7.1.1 Where necessary, appropriate records ofprocesses, production and distribution should bekept and retained for a period that exceeds theshelf-life of the food.

N/A Tidak ada proses pencatatan karena rumahmakan ini hanya skala kecil saja.

3.7.2 Effectivenessand credibility

3.7.2.1 Documentation should enhance theeffectiveness and credibility/reliability of the foodsafety system.

N/A Tidak ada proses pencatatan karena rumahmakan ini hanya skala kecil saja.

3.8 Recallprocedures

3.8.1 Effectiveprocedures

3.8.1.1 Managers should ensure that effectiveprocedures are in place to deal with any foodsafety hazard and to enable the complete, rapidrecall of any implicated lot or delivered productfrom the market.

OK Prosedur yang dilakukan sudah cukup efektifwalaupun belum terlalu memperhatikankeamanan pangannya.

3.8.2 Tracing andTracking

3.8.2.1 Where a product has been withdrawnbecause of an immediate health hazard, otherproducts which are produced and/or handledunder similar conditions and which may presenta similar hazard to public health, should beevaluated for safety and may need to be

N/A Belum ada peristiwa pengembalian produkseperti itu selama ini.


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withdrawn. The need for public warnings shouldbe considered.

3.8.3 Destruction orreprocessing

3.8.3.1 Recalled foods should be held undersupervision until they are destroyed, used forpurposes other than human consumption, orreprocessed in a way that ensures their safety.

N/A Belum ada peristiwa pengembalian produkseperti itu selama ini maka hal ini tidak dilakukan.

4 ESTABLISHMENT: MAINTENANCE AND SANITATION4.1 Maintenance andcleaning

4.1.1 General 4.1.1.1 Establishments and equipment should bekept in an appropriate state of repair andcondition to:- facilitate all cleaning procedures.- function as intended, particularly at criticalsteps.- prevent contamination of food, e.g. from metalshards, flaking plaster, debris and chemicals.

OK Semua peralatan sudah ditempatkan padatempat yang tepat sehingga mencegahkontaminasi.

4.1.1.2 Cleaning should remove food residuesand dirt which may be a source of contamination.The necessary cleaning methods and materials

will depend on the nature of the food business.Disinfection may be necessary after cleaning.

OK Sudah ada proses pembersihan setiap hari untukmenghindari terjadinya kontaminasi.

4.1.1.3 Cleaning materials and chemicals shouldbe handled and used carefully and in accordancewith manufacturers' instructions.

OK Material pembersih seperti sabun sudahdigunakan sesuai dengan prosedur yang benar.

4.1.1.4 Cleaning materials and chemicals should,if necessary, be stored separately from food inclearly marked containers to avoid the risk ofmalicious or accidental contamination of food.

OK Walaupun tidak diberi tanda khusus tetapi bahanpembersih diletakkan di tempat yang berbedadari bahan makanan.

4.1.2 Cleaningprocedures andmethods

4.1.2.1 Cleaning and disinfection methodsshould be specified in writing. The water usedshould meet the requirements in paragraph2.4.1. Contamination of foods with cleaningmaterials should be avoided.

N/A Tidak ada penulisan prosedur khusus untukmetode pembersihan karena pembersihanmenggunakan bahan dan alat yang mudah dalampenggunaannya.

4.2 Cleaningmethods

4.2.1 Specifications 4.2.1.1 Cleaning and disinfection programmesshould ensure that all parts of the establishmentare kept appropriately clean, and should includethe cleaning of the cleaning equipment itself.Where written cleaning programmes are used,they should cover the following aspects:

Areas, items of equipment and utensils tobe cleaned;

Responsibility for particular tasks; Method and frequency of cleaning; Monitoring arrangements.Where appropriate, programmes should be

drawn up in consultation with technical advisors.

N/A Tidak ada penulisan tentang program yangmencakup tentang tugas, metode pembersihan,dll. karena ini hanya skala kecil saja.

4.2.2 Monitoring enverification

4.2.2.1 Cleaning and disinfection programmesshould be continually and effectively monitoredfor their suitability and effectiveness and, wherenecessary, documented.

N/A Tidak ada dokumentasi dan pengontrolan khusushanya saja jika sudah kotor maka akandibersihkan dan biasanya berlangsung setiaphari.

4.3 Pest control

4.3.1 General 4.3.1.1 Good safety practices should beemployed to avoid creating an environmentconducive to pests. Good sanitation, inspection

OK Sudah ada inspeksi dan sanitasi yang baikterhadap datangnya bahan baku yang akandigunakan.


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of incoming materials and good monitoring canminimise the likelihood of infestation and therebylimit the need for pesticides.

4.3.2 Preventingaccess

4.3.2.1 Buildings should be kept in good repairand condition to prevent pest access and toeliminate potential breeding sites.

OK Bangunan sudah dibuat untuk mencegah aksesdari tikus dan perkembangbiakannya karenaselalu dibersihkan setiap hari.

4.3.2.2 Holes, drains and other places wherepests are likely to gain access should be keptsealed. Measures such as wire mesh screens onitems that cannot be sealed (for example onopen windows, doors and fans) will reduce theproblem of pest entry.

OK Pntu sudah diberi penutup agar tikus tidak bisamasuk, begitu pula dengan selokan juga sudahdiberi jeruji agar tikus tidak masuk.

4.3.2.3 Animals should, wherever possible, beexcluded from the company grounds and foodproduction equipment.

NOK Pintu utama memang dibuka tetapi ada kursiduduk di dekat pintu utama sehingga dapatmenjaga binatang masuk ke dalam area rumahmakan.

4.3.3 Harbourageandinfestation/contamination

4.3.3.1 Potential food sources should be storedin pest-proof containers and/or stacked abovethe ground and away from walls.

NOK Memang tidak dimasukkan ke dalam kontainerkhusus tetapi sudah diletakkan di atas lantai danada yang berdekatan langsung dengan dinding.

4.3.3.2 Areas both inside and outside foodestablishments should be kept clean. Wherenecessary, refuse should be stored in covered,pest-proof containers.

OK Area baik di dalam dan di luar rumah makansudah bersih.

4.3.4 Monitoring endetection

4.3.4.1 Records of periodic inspections ofestablishments and their environment should bekept and should be accessible.

N/A Tidak ada pencatatan inspeksi khusus secaraberkala tentang lingkungan di area rumah makanhanya jika sudah kotor amaka akan dibersihkansehingga tidak mengganggu pemandangan.

4.3.5 Eradication 4.3.5.1 Pest infestations should be dealt withimmediately and without adversely affecting foodsafety or suitability.

OK Perlindungan bahan terhadap tikus sudahdilakukan sehingga tidak akan mempengaruhikeamanan pangan.

4.4 Wastemanagement

4.4.1 Removal,

storage

4.4.1.1 Suitable provision should be made for the

removal and storage of waste. Waste must notbe allowed to accumulate in food handling, foodstorage, other working areas and the adjoiningenvironment except so far as is unavoidable forthe proper functioning of the business.

OK Semua limbah padat sudah diletakkan dalam

plastik tempat sampah dan ditunggu sampaipenuh dahulu baru setelah itu dibuang karenaakan lebih efektif sedangkan untuk limbah cairlangsung dibuang ke selokan.

4.4.2 Cleaning 4.4.2.1 Waste stores should be kept sufficientlyclean.

OK Tempat pembuangan sampah sudah tertatadengan rapi.

4.5 Sanitation

4.5.1 Monitoring 4.5.1.1 The effectiveness of sanitation systemsshould be monitored.

NOK Monitoring tidak dilakukan dengan detail hanya jika dirasa sudah kotor baru dibersihkan.

4.5.2 Verification 4.5.2.2 Sanitation systems should be verifiedperiodically by means of inspections or, wherenecessary, microbiological sampling of the

environment and food contact surfaces. Thesystems should be regularly reviewed andadapted to reflect changed circumstances.

N/A Tidak ada inspeksi dan pengamatan sanitasisecara periodik apalagi sampai menggunakan tesmikrobiologi karena ini hanya skala kecil saja.

4.5.3 Review 4.5.3.1 Sanitation systems should be reviewedperiodically and adapted to reflect changedcircumstances

N/A Tidak ada review khusus secara periodik tentangsanitasi karena ini hanya skala kecil saja.

5.1 Health status


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5.1.1 Prevention 5.1.1.1 A system should be in place to ensurethat people known, or suspected, to be sufferingfrom, or to be a carrier of a disease or illnesslikely to be transmitted through food, areprevented from entering any food handling area.

OK Jika pekerja sakit maka harus meuntup bagianyang sakit agar tidak mengkontaminasi bahanpangan tersebut.

5.1.1.2 Any person infected in this way shouldimmediately report the illness or symptoms of

illness to the management. Medical examinationof a food handler or processor should be carriedout if clinically or epidemiologically indicated.

OK Pekerja yang sakit akan melapor pada TanteDania sehingga tidak akan mengkontaminasi

bahan pangan tersebut.

5.2 Illness andinjuries

5.2.1 Conditions tobe reported

5.2.1.1 Conditions that should be reported to themanagement so that any need for medicalexamination and/or possible exclusion from foodhandling can be considered, include: § jaundice§ diarrhoea § vomiting § fever § sore throat withfever § visibly infected skin lesions (burns, cutsetc.) § discharges from the ear, eye or nose.

OK Para pekerja yang sakit akan melapor kepadaTante Dania sehingga ia bisa membantumemberikan obat dan tidak akanmengkontaminasi produk.

5.3 Personalcleanliness

5.3.1 Protectiveclothing

5.3.1.1 Food handlers should maintain a highdegree of personal cleanliness and, whereappropriate, wear suitable protective clothing,head covering, and footwear.

NOK Pekerja menggunakan pakaian sewajarnya sajatetapi ada yang tidak mengenakan kaos.Saran: sebaiknya pekerja mengguankan kaosminimal kaos singlet.

5.3.2 Cuts and otherwounds

5.3.2.1 Where personnel with wounds arepermitted to continue working, cuts and otherwounds should be covered by suitablewaterproof dressings.

OK Jika ada luka dapat dibalut dengan plestersehingga tidak mengkontaminasi produk.

5.3.3 Washing hands 5.3.3.1 Personnel should always wash theirhands when personal cleanliness may affectfood safety, for example:· at the start of food handling activities.· Immediately after using the toilet.· after handling raw or contaminated products

where this could result in contamination of otherfood items. Personnel should avoid handlingready-to-eat food unnecessarily.

OK Di dekat area pembuatan mie, ada dapur yangterdiri dari wastafel pencucian piring sehinggabisa mencuci tangan sedangkan di daerahpenyajian juga ada tempat pencucian peralatanyang bisa digunakan untuk mencuci tangan.

5.4 Personalbehaviour

5.4.1 Smoking,eating, blowing thenose

5.4.1.1 People who work with food should refrainfrom behaviour which could result incontamination of food, for example: · smoking ·spitting · chewing or eating · blowing the nose orcoughing over unprotected food.

OK Para pekerja sudah dapat mengerti tentangperaturan untuk tidak merokok atau melakukantindakan yang akan mengkontaminasi.

5.4.2 Jewellery Personal effects such as jewellery, watches,hairgrips, pins or other items should not be wornor brought into food handling areas if they pose athreat to the safety and suitability of food.

NOK Tante Dania dan anaknya masih menggunakancincin dan gelang yang bisa menyebabkankontaminasi.Saran: tidak menggunakan perhiasan yang dapatmenyebabkan kontaminasi.

5.5 Visitors

5.5.1 Hygiene andbehaviour

5.5.1.1 Visitors to food producing, processing orhandling areas should, where appropriate, wearprotective clothing and adhere to the applicablepersonal hygiene provisions and rules.

NOK Pengunjung yang ingin masuk seperti kami tidakmenggunakan seragam khusus karena bisnis inihanya skala kecil saja.

6. TRANSPORTATION

6.1 General 6.1.1 Food should be adequately protected OK Bahan pangan diproteksi dengan bantuan


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during transportation in order to ensure its safety. pengemas selama transportasi.

6.2 Requirements 6.2.1 Where necessary, vehicles and containersshould be designed so that they:· do not contaminate foods or packaging.· can be effectively cleaned and, wherenecessary, disinfected.· permit effective separation of different foods or

foods from non-food items where necessary.· provide effective protection from contamination,including dust, smoke and fumes.· can effectively maintain the temperature,humidity, atmosphere and other conditionsnecessary to protect food from harmful orundesirable microbial growth and deteriorationlikely to render it unsuitable for consumption.· allow any necessary temperature, humidity andother conditions to be checked.

OK Kendaraan yang digunakan untuk mengantarkanbahan baku adalah kendaraan biasa saja danterbebas dari kontaminasi karena selaludibersihkan sedangkan bahan pangan tersebut

juga terlindungi oleh kemasan yang ada.

6.3 Use andmaintenance

6.3.1 Vehicles and containers for transportingfood should be kept in an appropriate state ofcleanliness, repair and condition.

OK Kontainer atau kendaraan untuk transportasiterawat baik.

6.3.2 Where the same vehicle or container isused for transporting different foods, or non-

foods, effective cleaning and, where necessary,disinfection should take place between loads.

OK Selalu ada pembersihan sebelum prosestransportasi bahan baku.

6.3.3 Where appropriate, particularly in bulktransport, vehicles and containers should bedesignated and marked for food use only andshould only be used for that purpose.

NOK Kendaraan yang digunakan adalah kendaraanpribadi yang memungkinkan dipakai oleh anggotakeluarga.

7. PRODUCT INFORMATION AND CONSUMER AWARENESS

7.1 Lot identification 7.1.1 Lot identification is essential in productrecall and also helps effective stock control(paragraph 3.2.). Each container of food shouldbe permanently marked to identify the producerand the lot (see Codex General Standard for theLabelling of Pre-packaged Foods, Codex STAN1-1985).

N/A Tidak ada informasi sedetail itu karena rumahmakan ini hanya skala kecil.

7.2 Productinformation

7.2.1 All food products should be accompaniedby or bear information to enable the next personin the food chain to handle, sell, store andprepare and use the product safely and correctly.


7.3 Labelling 7.3.1 Prepackaged foods should be labelled withclear instructions to enable the next person in thefood chain to handle, display, store and use theproduct safely (see Codex General Standard forLabelling of Pre-packaged Foods, Codex STAN1-1985).

N/A Tidak ada pelabelan karena rumah makan inihanya skala kecil.

7.4 Consumereducation

7.4.1 Health information programmes shouldcover the general principles of food safety andsuitability. Such programmes should enableconsumers to understand the importance of any

product information and to follow any instructionsaccompanying products, and make informedchoices. In particular, consumers should beinformed of the relationship between time andtemperature control and foodborne illness.


8. TRAINING

8.1 Awareness andresponsibilities

8.1.1 All personnel should be aware of their roleand responsibility in protecting food fromcontamination and deterioration.

OK Pekerja sadar dan bertanggung jawab mencegahkontaminasi walaupun masih ada yang belummenggunakan baju.


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8.1.2 Food handlers should have the necessaryknowledge and skills to enable them to handlefood safely and properly. Those who handlestrong cleaning chemicals or other potentiallyhazardous chemicals should be instructed insafe handling techniques.

OK Karena sudah 30 tahun menjalani usahanya,maka Tante Dania sudah mengerti tentangkeamanan pangan walaupun tidak sangat detailsekali.

8.2 Training

programmes

8.2.1 Factors to take into account when

assessing the level of training required include:· the nature of the food, in particular its ability tosustain growth of pathogenic or micro-organisms.· the manner in which the food is handled andpacked, including the probability ofcontamination.· the extent and nature of processing or furtherpreparation before consumption· the conditions under which the food will bestored.· the expected length of time before use orconsumption.

N/A Belum ada trainning khusus hanya melalui

nasehat dan perintah saja dari Tante Dania.

8.3 Instruction andsupervision

8.3.1 Periodic assessments of the effectivenessof training and instruction programmes should bemade. Routine supervision and checks should

also be implemented to ensure that proceduresare being carried out effectively.

N/A Belum ada program tersebut karena rumahmakan ini dalam skala kecil.

8.3.2 Managers and supervisors at foodbusinesses should have the necessaryknowledge of the principles and practices o f foodsafety and suitability to be able to judge potentialrisks and take the necessary action to remedydefects (see paragraph 3.5).

NOK Pengetahuannya hanya sekilas saja dan tidakdetail sekali.

8.4 Refreshertraining

8.4.1 Training programmes should be routinelyreviewed and updated where necessary.

N/A Belum ada program tersebut karena rumahmakan ini dalam skala kecil.

8.4.2 Systems should be in place to ensure thatfood handlers remain aware of all proceduresnecessary to maintain the safety and suitability offood.

NOK Tante Dania sadar dengan prosedur yang baikuntuk meningkatkan keamanan.

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