Perpustakaan Unika
LAMPIRAN
70
Perpustakaan Unika
Lampiran 1. Checklist Facility Design and Layout No
Facility Design and Layout
Yes, No, or Na
1
Are the plant buildings and structures of suitable size and construction to maintain sanitary operations and to produce safe food?
No
Luas ruangan tidak sesuai kapasitas produksi dan jumlah pekerja.
2
Does the plant building(s) provide sufficient space for placement of equipment and storage of materials to permit maintenance of sanitary operations and production of safe food?
No
Peralatan diletakkan berhimpitan, gudang dipenuhi bahan baku sehingga sulit dibersihkan
3
Does the design of the plant permit the separation of operations in which contamination is likely to occur?
No
Seluruh proses produksi dilakukan dalam 1 ruangan tanpa penyekat
4
How is separation of operations achieved? By location, time, partition, air flow, enclosed systems?
-
5
Are floors, walls and ceilings constructed to facilitate adequate cleaning and repair?
No
6
Does drip or condensate from fixtures, ducts and pipes cause or potentially cause contamination of food, food contact surfaces or food packaging materials?
Yes
7
Are aisles and working spaces unobstructed and of adequate width to permit employees to perform their jobs and protect against contamination?
No
Tidak tersedia ruang gerak yang cukup
8
Is there adequate screening or other protection against pests?
No
Belum ada screening pada ventilasi
9
Are there adequate, reasonably accessible toilet facilities?
Yes
Jumlah toilet mencukupi tapi ruangan
No
Sebaiknya ditambahkan pintu selfclosing di depan area toilet
10 Do toilet facilities have self closing doors? Are doors to the toilet facilities designed not to open
11 into areas where food is exposed to airborne
contamination or have positive air pressure?
71
No
Note
Dapat dilakukan pembagian ruangan dan dibuat tertutup Lantai banyak celah dan retakan, cat dinding mengelupas dan banyak celah, dinding dan atap tidak pernah dibersihkan
Perpustakaan Unika
Lampiran 2. Checklist Environmental Control Program No
Environmental Control Program Is there adequate lighting in all areas where food is
1 processed, packed, or stored and where utensils and equipment are cleaned?
Are there safety features over lights, skylights, or
2 other glass fixtures over areas where food is exposed to protect against glass breakage?
3
Is there adequate ventilation or control equipment to minimize odors and vapors? Are fans and other air blowing equipment located
4 in a manner to prevent contamination of food, food contact surfaces and food packaging materials?
Yes,No, or Na No
Penerangan kurang memadai, perlu penggantian/penambahan lampu
No
Sebaiknya lampu diberi pelindung
No
Ventilasi sangat kurang sehingga ruangan menjadi panas dan pengap. Sebaiknya ventilasi ditambah atau dilakukan pemasangan exhaust fan/AC
No
5 What is the source of the facility's water supply? If water is supplied from an underground well, is it
6 sampled and tested to meet state and local health codes?
7
Is water used in processing food or cleaning equipment safe and of adequate sanitary quality? Is running water at suitable temperature and under pressure?
72
Note
PAM, air sumur No
Peru dilakukan pengujian kualitas air
No
Tidak tersedia fasilitas air panas
Perpustakaan Unika
Lampiran 3. Checklist Facility Maintenance and Good Housekeeping No
Facility Maintenance and Good Housekeeping Are areas within the vicinity of the plant kept free
1 from litter and waste with grass and weeds trimmed?
Are roads, yards and parking lots maintained to
2 prevent sources of contamination?
Are there adequate drainage of outside areas that
3 may contribute to contamination?
4
Are systems for waste treatment and disposal operated in a manner to protect against contamination? Are buildings facilities, fixtures, etc. maintained in
5 a good state of repair?
Yes,No, or Na No
Sampah berserakan di dalam ruang produksi
No
Pembersihan jalan sangat kurang
No
Pembersihan saluran air kurang memadai sehingga aliran air tidak lancar
No
Tempat sampah dalam ruang produksi jumlahnya kurang dan tidak berpenutup. Tempat penampungan sampah pabrik berdekatan dengan area pendinginan dan pengemasan
No
Are cleaning and sanitizing of utensils and
6 equipment performed in a manner to protect against No contamination?
Are cleaning compounds and sanitizing agents free Are pesticides and pesticide application equipment sorage areas?
11
Are there restrictions and precautions to insure that the use of insecticides and pesticides will not contaminate food, food product surfaces and food packaging material? Are food contact surfaces including utensils and
13 equipment surfaces cleaned frequently to protect against contamination?
In wet processing, are food contact surfaces cleaned
14 and sanitized before use and after any interruption during which contamination could occur?
Are hand washing stations equipped with sanitary
18 towel service or suitable drying service?
Pembersihan peralatan masih kurang memadai Tidak dilakukan verifikasi terhadap cleaning agents.
7 from microorganisms and safe for use?
10 stored in a locked room away from production
Note
Yes
Pestisida disimpan dalam lemari di ruang administrasi
No
Yes
Frekuensi pembersihan peralatan masih kurang
No
Mixer tidak lebih dulu dibersihkan sebelum berlanjut ke proses mixing berikutnya
No
Sebaiknya disediakan alat pengering
Are there readily understandable signs directing
19 employees to wash and, where appropriate, sanitize No their hands?
Are refuse receptacles constructed and maintained
20 to protect against contamination of food?
Are rubbish and offal conveyed, stored, and
21 disposed of in a proper manner?
73
No
Tempat sampah perlu diganti dengan yang berpenutup dengan foot operated.
No
Pembuangan sampah sebaiknya tidak ditunda
Perpustakaan Unika
Lampiran 4. Hasil Perhitungan TPC ♣ TPC bakteri pada produk (30 + 32) x 10 2 TPC = 310 koloni/g TPC 10-1 =
Hasil TPC bakteri rata-rata pada produk sebelum simulasi penerapan GMP adalah 310 koloni/g. ♣ TPC kapang pada produk (73 + 67 + 69 + 71 + 65 + 66) x 10 6 TPC 10-1 = 685 koloni/g TPC 10-1 =
(33 + 30 + 31 + 33) x 100 4 TPC 10-2 = 3175 koloni/g TPC 10-2 =
Range hasil TPC kapang rata-rata pada produk sebelum simulasi penerapan GMP adalah 685 – 3175 koloni/g. ♣ TPC kapang pada produk kondisi GMP (31 + 32) x 10 2 = 315 koloni/g
TPC 10-1 = TPC
TPC kapang rata-rata pada produk setelah simulasi penerapan GMP adalah 310 koloni/g. ♣ Penurunan angka TPC TPC kapang pada produk sebelum penerapan kondisi GMP = 685–3175 koloni/g, TPC kapang pada produk setelah penerapan kondisi GMP = 315 koloni/g.
74
75 Perpustakaan Unika
Penurunan angka TPC
=
(685 − 315) 685
x 100%
= 54,01% Penurunan angka TPC
=
(3175 − 315) x 100% 3175
= 90,08% Range penurunan angka TPC setelah dilakukan simulasi penerapan GMP adalah sebesar 54,01–90,08%.
