{"id":6061,"date":"2023-06-05T05:39:07","date_gmt":"2023-06-04T22:39:07","guid":{"rendered":"https:\/\/mark.co.id\/sites\/?page_id=6061"},"modified":"2023-07-02T22:04:08","modified_gmt":"2023-07-02T15:04:08","slug":"training-haccp","status":"publish","type":"page","link":"https:\/\/mark.co.id\/sites\/academy\/training-haccp\/","title":{"rendered":"Training HACCP"},"content":{"rendered":"

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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>\n

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Good Manufacturing Practices (GMPs) dan Good Distribution Practices (GDPs) adalah dasar dari semua program keamanan pangan. Keduanya adalah prasyarat untuk HACCP dan menjelaskan standar minimum untuk memastikan keamanan pangan dipertahankan di seluruh rantai pasokan. Hazard Analysis and Critical Control Point (HACCP) adalah pendekatan pencegahan sistematis untuk keamanan pangan. Risiko bahaya biologi, kimia, dan fisik dinilai dan diidentifikasi. Metode untuk mencegah, menghilangkan, dan\/atau mengendalikan bahaya yang teridentifikasi tersebut ditetapkan, diterapkan, dipantau, didokumentasikan, dan diverifikasi. MarkCert Standard Academy membuka pembelajaran untuk mengembangkan dan menerapkan rencana HACCP.<\/p>\n

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[vc_row][vc_column][vc_column_text css=”.vc_custom_1686477508388{margin-bottom: 0px !important;}”] 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3643,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\nTraining HACCP | 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\/academy\/training-haccp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Training 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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