How is you data collected?  Pencil and paper? computer? PDA? Ipad? Iphone?

Where do you collect your data?  Does your collection begin in the field? at the pack house? when the processor receives it?

Why is the collection of data important?  Limit Liability and Minimizing Risk.

If you don’t collect data how do you know what is at risk?  What product needs to be recalled?  How far back does the recall need to go?  If your involved in a recall what needs recalled?  Without data collection how do determine these answers?  

Does your system have the ability to find where ALL your product is in seconds?   If NOT, how long does FDA allow for you to find your product?  Will you be able to find all your product? 

How long will it take you to locate where the product originated?  Did you grow it?  Did you buy it from another farmer?  Did you import the product? 

Where is the product currently located?  Is it in inventory?  Was it shipped?  Was it picked up? 

If you need help answering any of the above questions feel free to contact me at pamela@trackmycrop.com for a free 1/2 hour assessment of your data collection method.

Graduate Assistant, Texas Tech University, Studying Agriculture Education

As a student in agriculture, I have taken many meat science classes and have gotten to experience Lean Finely Texture Beef Trimmings, most recently referred to as “pink slime.” Pink slime is deemed safe for human consumption; it is leaner due to the separation of the lean portion from fat. Also, because this type of trim is of no value, the use of a low temperature centrifuge along with added ammonia only adds value and safety to such product. I have seen this product used in several facilities and it is not any different than the original Ground Beef commonly used in the meat industry, more so in fast food restaurants such as Burger King, McDonald’s, and so on. It is something we have had before and not complained about it previously. It has been given the publicity and negative connotation of “pink slime” by a food critic, Jamie Oliver, who is not a food scientist and openly admits it if you were to watch his show.

When looking at this product compared to its contemporaries, this product is very safe and when prepared properly and cooked thoroughly.

I find it ridiculous that this one person who lacks knowledge, but is full of opinion, has never subjected himself to this “pink slime” and yet so quick to cause an uproar; that in turn, has cost 600 people to lose their jobs at three facilities across the country. This is a major problem due to our current economic situation. This product allows the beef industry to produce ground beef and hamburger meat that is consistent in terms of percent lean but inexpensive as well.

So, I cannot help but ask, why would we stop something that is safe, inexpensive, and still 100% Beef? Please become educated and learn the facts, and do not allow yourself to become scared on issues/topics heard due to biased opinion. Not only has this matter caused Beef Product Inc. (BPI) to close down the majority of their plants, but has also affected many people and their families. Please understand and help support agriculture.

This industry would not produce a product that would cause sickness to its consumers. We should have a little more faith in our food supply.

For further information, please check out this site: BeefisBeef.com and become educated.

#BeefIsBeef  www.BeefisBeef.com

Friday, March 30, 2012 at 9:30 AM

at the Stanislaus County Agricultural Center 3800 Cornucopia Way, Modesto, CA Harvest Hall, Room ABC

What to expect:

You will learn from FDA about the Food Safety Modernization Act and a solution for compliance.

Featured Speakers:

Janet McDonald—PhD, FDA Public Affairs Specialist

Janet is the Senior Public Affairs Specialist with the San Francisco District of the U.S. Food and Drug Administration, a position that she has held since 1986. She serves as the first line of communication between FDA and the general public, including the media. Her principle responsibility is public education in all matters pertaining to FDA.

PAMELA Sweeten—P. Sweeten Consulting

Pamela is a passionate advocate for agriculture; serving as a vital link from the field to the fork, marketing almonds and promoting California agriculture. Her passion for a safe reliable food supply has led her to joining forces with Advanced Traceability System (ATS) and ScoringAg to assist growers in meeting the Food Safety Modernization Act REQUIREMENTS.

If you have any questions, please call (209) 525-4730

I. PENDAHULUAN

1.1. Latar Belakang

Keamanan pangan masih merupakan masalah penting dalam bidang pangan di Indonesia dan perlu mendapat perhatian khusus dalam pengawasan pangan .Pengawasan pangan yang mengandalkan uji produk akhir tidak dapat mengimbangi kemajuan yang pesat  dalam industry pangan, dan tidak dapat menjamin keamanan makanan yang beredar di pasaran. Oleh karena itu dikembangkan jaminan mutu pangan yang disebut HACCP (Hazard Analysis Critical Control Point ) yang merupakan suatu tindakan preventif  yang efektif untuk keamanan pangan.

HACCP adalah suatu analisis yang dilakukan terhadap bahan, produk atau proses untuk menentukan komponen, kondisi atau tahap  proses yang harus mendapatkan pengawasan yang yang ketat untuk menjamin bahwa produk  yang di hasilkan aman dan memenuhi persyaratan yang ditetapkan. Konsep HACCP dapat  dan harus diterapkan dalam seluruh rantai makanan.Aplikasi HACCP pada umumnya dilakukan penerimaan bahan baku, proses produksi, sampai dengan penyimpanan sebelum produk dipasarkan. Beberapa contoh potensi bahaya yang dapat terjadi adalah kontaminasi misalnya logam berat, pestisida dan mikotoksin yang mungkin mencemari bahan baku pada waktu produksi dan sangat sulit dihilangkan dengan proses pengolahan. Oleh kerena itu pengawasan terhadap bahan-bahan berbahaya harus dimulai dari saat produksi bahan baku. HACCP tidak hanya diterapkan dalam industry pangan modern, tetapi juga untuk restoran dan hotel, bahkan dalam pembuatan makanan jajanan.

Keberhasilan dalam membuat produk yang bermutu dan sesuai dengan  standart selalu menjadi keinginan dari setiap industry makanan tak terkecuali PT. ACS Surabaya. Produk yang bermutu dan sesuai dengan standart hanya dapat  dihasilkan jika menerapkan sistem pengendalian mutu secara menyeluruh. Mulai dari penerimaan bahan, proses hingga menjadi produk akhir. Hal ini berarti bahwa setiap orang dan setiap depaterment/divisi  yang memproduksi harus mempelajari,menerapkan dan berpartisipasi dalam kendali mutu.

1.2 Tujuan

Adapun tujuan untuk kegiatan Praktek Kerja Lapangan (PKL) ini  yaitu:

1. Mengamati proses produksi dengan sistem keamanan pangan (HACCP) mulai dari penerimaan bahan baku, proses produksi, sampai produk jadi.
2. Melatih mahasiswa untuk mandiri dilapangan
3. Menerapkan teori dan pengetahuan yang telah diperoleh di jurusan  Teknologi  Industri Pertanian berbasis keamanan pangan pada sistem keamanan pangan (HACCP ).

1.3 Manfaat

Hasil Praktek Kerja Lapang (PKL) diharapkan dapat memberikan manfaat :

1. Dapat dijadikan bahan pertimbangan, kontribusi dan masukan dalam menyusun rencana, strategi, tujuan dan kebijaksanaan serta pengembangan industri makanan.
2. Memperkaya ilmu pengetahuan sehingga akan berguna bagi penulis maupun yang berkenan untuk mengetahui penerapan sistem keamanan pangan (HACCP) pada PT. ACS Surabaya.
3. Meningkatkan wawasan dan pengetahuan mengenai kegiatan perusahaan secara umum serta dapat meningkatkan ketrampilan untuk bekal bekerja kemudian hari.

Download : PENERAPAN HACCP (Hazard Analysis Critical Control Point) SECARA GENERAL di PT. ANGKASA CITRA SARANA CATERING SERVICE SURABAYA

If all these farms and processors had Hazard Analysis and Preventative Controls in place could this of been avoided?

That is what the Food and Drug Administration is hoping. 

Last week at the Southeast Regional Fruit & Vegetable Conference in Savannah, GA, the topic of food safety garnered several sessions in the educational tracks. As the Food Safety Modernization Act (FSMA) was signed into law more than a year ago, William C Hurst, a professor and Extension specialist at the University of Georgia, discussed how a new food safety plan that includes “Hazard Analysis” and “Preventive Control” will be a part of the new law.

“This plan (the Hazard Analysis Preventive Control program) is a prevention-oriented, risk-based tool that is designed to identify, control, and document hazards,” said Hurst. “You need to prove by documentation that you have control over those hazards you have identified.” Growers must identify any hazards from the time they plant the seed through to harvest, and then assign a control measure (i.e., sanitation step) to each defined hazard, he added.

A control measure is a physical, chemical, or other factor that can control or minimize risk. “Once you create a control measure, you have to go through monitoring and record keeping,” said Hurst. “You need to document that you have control of the hazards.”

For example, Hurst encourages growers to take samples of their irrigation water, have it analyzed, and then keep track of the results of the analysis. “This is documentation that your irrigation water is safe,” he explained.

Hurst was quick to point out to the growers in the room that the Hazard Analysis Preventive Control program isn’t a stand-alone food safety program. The new program is HACCP (Hazard Analysis Critical Control Point)-based, but geared to fresh produce. He compared these programs to a heavy oak table with the safety program as the top, supported by four legs, the “prerequisite programs” — GAPs (Good Agricultural Practices), SOPs (Standard Operating Practices), SSOPs (Sanitation Standard Operating Practices), and GMPs (Good Management Practices) — that need to go along with it.

For example, he said the “Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables” or “GAPs document” (1998) from FDA tells growers what to do to minimize pathogen contamination, but the document doesn’t tell them how to get the job done. An SOP indicating that harvest and packing lines must be cleaned daily to prevent product cross contamination provides growers with the “how-to” information they need to accomplish good agricultural practices.

The principles of food safety, added Hurst, are the same for all growers. These programs can be tailored for small, medium, and large operations. “It can be done and it needs to be done,” he said.

HACCP-based GAPs Workshop 
Check with local Extension offices for Fresh Produce GAPs/HACCP Workshops.

The University of Georgia will be hosting one on Feb. 21-23.

The hands-on workshop will focus in on developing a HACCP-based “Hazard Analysis Preventive Control Program,” including GAPs, SOPs, SSOPs, and GMPs, specifically for farm and field operations, packing facilities, cold storage operations, and produce shippers.

For more information, see the calendar at the Extension Food Service website at http://EFSonline.uga.edu. 

Thanks to Rosemary Gordon, editor of American Vegetable Grower for reporting on this event.

Mengandung zat Anti Bakteri (Rp 27.500 – isi 70 kapsul)

Depkes RI. PIRT No. 207330505136

Dibuat dari kelapa segar terpilih diproses secara higienis tanpa bahan kimia, tanpa pemanasan dan tanpa fermentasi, sehingga kandungan lemak jenuh asam laurat dan zat-zat lain seperti asam kaprat, yang sangat bermanfaat bagi kesehatan tidak rusak. Proses produksi berdasarkan standar mutu dengan kaidah HACCP (Hazard Analysis Critical Control Point) ISO 9002 dan tahap kualifikasi proses K-5 sehingga diperoleh kualitas produk standar internasional dengan kandungan 100% minyak murni dengan asam laurat di atas 48% hingga 53%. Kualitas produk tersebut telah teruji dan dapat bertahan lebih dari 20 tahun tanpa berubah rasa, warna, bau dan khasiat tetap terjamin.

Untuk dapat memproduksi makanan jadi yang mempunyai kualitas tinggi serta aman untuk dikonsumsi, maka diperlukan suatu system yang dapat mengawasi dan menjamin keamanan proses bahan makanan, mulai dari tahap penerimaan bahan makanan, hingga penyajiannya bagi konsumen. Sistem Hazard Analysis And Critical Control Point adalah sistem pengawasan yang dapat menjamin hasil produksi makanan yang berkualitas. Makanan yang berkualitas dan aman untuk dikonsumsi akan membawa dampak positif bagi citra hotel sebagai badan usaha yang memperhatikan kualitas makanan bagi pelanggannya. Sistem Hazard Analysis And Critical Control Point ini diberlakukan terhadap seluruh segi operasional hotel, karena sistem ini merupakan sistem yang utuh dan saling terkait dalam pelaksanaannya, dalam arti bahwa sistem Hazard Analysis And Critical Control Point tidak dapat diterapkan pada salah satu outlet saja, melainkan harus diterapkan pada seluruh bagian atau departemen-departemen yang ada pada hotel. Sehingga setiap departemen akan bekerjasama dan saling menunjang satu sama lain dalam penerapan/implementasi sistem Hazard Analysis And Critical Control Point. Pada kesempatan ini, penulis mengupas salah satu sisi dari keseluruhan sistem Hazard Analysis And Critical Control Point yang mendukung operasional Hotel Majapahit Mandarin Oriental Surabaya. Bahasan yang dipaparkan dalam skripsi ini adalah mengenai penggunaan sistem Hazard Analysis And Critical Control Point pada tempat penerimaan/receiving area. Hasil pengkajian penulis, pada tiap segi tempat penerimaan Hotel Majapahit Mandarin Oriental Surabaya ternyata masih memiliki banyak kekurangan. Antara lain masih kurang memadainya kondisi fisik tempat penerimaan, yaitu belum terdapatnya area bongkar muat, menyatunya tempat penerimaan, tempat pemeriksaan barang, dan tempat pembuangan sampah; kurang memadainya fasilitas dan peralatan yang digunakan, yaitu jumlah meja sortir yang cuma ada satu, tidak adanya termometer untuk mengukur suhu bahan makanan yang datang; serta masih kurangnya kesadaran dari staf penerima barang akan masalah sanitasi dan higienitas, dimana staf penerima barang tidak menggunakan sarung tangan karet, celemek, dan tidak melakukan proses pencucian tangan, baik pada saat sebelum maupun menerima barang, terutama bahan makanan yang datang.

Keyword : food, service, management, hotel, majapahit, hazard analysis, critical control point

Sumber : http://repository.petra.ac.id/2210/