{"id":2997,"date":"2020-10-21T09:18:54","date_gmt":"2020-10-21T02:18:54","guid":{"rendered":"https:\/\/mark.co.id\/sites\/?page_id=2997"},"modified":"2023-06-05T13:26:47","modified_gmt":"2023-06-05T06:26:47","slug":"haccp","status":"publish","type":"page","link":"https:\/\/mark.co.id\/sites\/brcgs\/haccp\/","title":{"rendered":"HACCP"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\r\n

Hazard analysis and critical control point (HACCP) atau Analisis Bahaya dan Pengendalian Titik Kritis, adalah suatu pendekatan ilmiah dan sistematik dalam mengidentifikasi dan mengendalikan bahaya (fisika, kimia, dan biologi) agar mencegah bahaya tersebut dari mengontaminasi produk pangan sejak tahap penerimaan bahan baku hingga distribusi produk jadi. Pada HACCP, pengendalian bahaya dilakukan dengan menentukan Critical Control Point (CCP) dalam tahapan proses dan mengendalikan bahaya di titik tersebut.<\/p>\r\n

[\/vc_column_text][vc_text_separator title=”KELAS INI DITUJUKAN KEPADA<\/b>” i_icon_fontawesome=”fa fa-user-circle-o” i_color=”custom” title_align=”separator_align_left” align=”align_right” add_icon=”true” i_custom_color=”#00529f”][vc_column_text css=”.vc_custom_1603284315194{margin-top: -3% !important;margin-left: 5% !important;}”]<\/p>\r\n

Penerapan Sistem Manajemen Keamanan Pangan berbasis HACCP ialah salah satu syarat dasar dalam sertifikasi BRC Global Standard for Food Safety, ISO 22000 dan standar keamanan pangan lainnya (kecuali FSMA yang mensyaratkan penerapan HARPC yang merupakan penyempurnaan dari HACCP). Pelatihan HACCP berguna untuk tim multidisipliner yang mengembangkan dan menangani manajemen day-to-day HACCP Plan di industri.<\/p>\r\n

[\/vc_column_text][vc_text_separator title=”TUJUAN PEMBELAJARAN<\/b>” i_icon_fontawesome=”fa fa-heart” i_color=”custom” title_align=”separator_align_left” align=”align_right” add_icon=”true” i_custom_color=”#00529f”][vc_row_inner css=”.vc_custom_1603262103784{margin-top: -3% !important;margin-left: 4% !important;}”][vc_column_inner width=”1\/2″][vc_cta h2=”” h4=”Memahami kaitan HACCP dengan standar keamanan pangan (BRC, ISO);” h4_font_container=”color:%23ffffff” h4_use_theme_fonts=”yes” txt_align=”center” style=”custom” use_custom_fonts_h4=”true” custom_background=”#00529f”][\/vc_cta][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_cta h2=”” h4=”Mampu melakukan analisis bahaya dan menetapkan Critical Control Point;” h4_font_container=”color:%23ffffff” h4_use_theme_fonts=”yes” txt_align=”center” style=”custom” use_custom_fonts_h4=”true” custom_background=”#00529f”][\/vc_cta][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1603262111762{margin-top: -3% !important;margin-left: 4% !important;}”][vc_column_inner][vc_cta h2=”” h4=”Mereview ketidaksesuaian yang sering ditemukan dalam audit terkait HACCP plan;” h4_font_container=”color:%23ffffff” h4_use_theme_fonts=”yes” txt_align=”center” style=”custom” use_custom_fonts_h4=”true” custom_background=”#00529f”][\/vc_cta][vc_cta h2=”” h4=”Dapat menjelaskan persyaratan HACCP untuk mengembangkan Sistem Manajemen Keamanan Pangan di industri.” h4_font_container=”color:%23ffffff” h4_use_theme_fonts=”yes” txt_align=”center” style=”custom” use_custom_fonts_h4=”true” custom_background=”#00529f”][\/vc_cta][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1600334440877{margin-top: 2% !important;}”][vc_column][vc_separator style=”dashed” border_width=”4″][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”1960″ img_size=”full” alignment=”center” onclick=”custom_link” link=”https:\/\/mark.co.id\/sites\/brc\/brc-issue-8\/”][vc_btn title=”BRC Issue 8″ 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[vc_row][vc_column][vc_column_text] Hazard analysis and critical control point (HACCP) atau Analisis Bahaya dan Pengendalian Titik Kritis, adalah suatu pendekatan ilmiah dan sistematik dalam mengidentifikasi dan mengendalikan bahaya (fisika, kimia, dan biologi) agar mencegah bahaya tersebut dari mengontaminasi produk pangan sejak tahap penerimaan bahan baku hingga distribusi produk jadi. Pada HACCP, pengendalian bahaya dilakukan dengan menentukan Critical […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1540,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\nHACCP | Markcert<\/title>\n<meta name=\"description\" content=\"Hazard analysis and critical control point (HACCP) atau Analisis Bahaya dan Pengendalian Titik Kritis, adalah suatu pendekatan ilmiah dan sistematik dalam\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mark.co.id\/sites\/brcgs\/haccp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP | Markcert\" \/>\n<meta property=\"og:description\" content=\"Hazard analysis and critical control point (HACCP) atau Analisis Bahaya dan Pengendalian Titik Kritis, adalah suatu pendekatan ilmiah dan sistematik dalam\" \/>\n<meta property=\"og:url\" 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