Soal HACCP

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| By Isnanrohmanu58
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Isnanrohmanu58
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  • 1/10 Pertanyaan

    Sistem HACCP yang direkomendasikan oleh Standar Nasional Indonesia (1998) yang dikeluarkan oleh BSN (1999), meliputi :

    • 4 prinsip
    • 5 prinsip
    • 6 prinsip
    • 7 prinsip
    • 8 prinsip
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Soal HACCP - Quiz

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  • 2. 

    Penerapan HACCP pada industri pangan bersifat :

    • Mengikat

    • Sukarela

    • Wajib

    • Paksaan

    • Profitable

    Correct Answer
    A. Wajib
    Explanation
    The correct answer is "Wajib" because the term "wajib" in Indonesian means "mandatory" or "compulsory." This suggests that the implementation of HACCP (Hazard Analysis Critical Control Point) in the food industry is required by law or regulations. It is not a voluntary or optional practice but rather a necessary measure to ensure food safety and prevent hazards.

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  • 3. 

    Pengumpulan informasi terhadap suatu produk (diskripsi produk) merupakan tahapan yang sangat penting dan tidak boleh diremehkan karena

    • Berkaitan dengan karakteristik yang berpengaruh terhadap potensi bahaya

    • Diperlukan untuk pengisian tabel-tabel pengamatan

    • Untuk memudahkan dalam pembuatan diagram alir dan peta produksi

    • Dapat digunakan untuk tujuan pemasaran dan pemetaan konsumen

    • Untuk mengetahui identitas produk dengan kondisi yang sebenarnya

    Correct Answer
    A. Berkaitan dengan karakteristik yang berpengaruh terhadap potensi bahaya
    Explanation
    The collection of information about a product (product description) is a crucial and should not be underestimated because it is related to the characteristics that influence potential hazards. This suggests that gathering information about a product is important in order to identify any potential dangers or risks associated with the product.

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  • 4. 

    Tahap akhir dalam penerapan prinsip-prinsip HACCP adalah ...

    • Menyusun tim HACCP

    • Menentukan sistem pengawasan untuk tiap CCP

    • Menyusun prosedur verifikasi

    • Menyusun dokumentasi

    • Melakukan analisis potensi bahaya dan pencegahannya

    Correct Answer
    A. Menyusun dokumentasi
    Explanation
    The final stage in applying HACCP principles is to compile documentation. This is important because it allows for clear and organized records of the HACCP plan, including hazard analysis, critical control points (CCPs), and control measures. Documentation is essential for ensuring that the HACCP system is properly implemented, monitored, and verified. It also serves as a reference for training, audits, and regulatory compliance. By documenting the HACCP plan, organizations can demonstrate their commitment to food safety and provide evidence of their efforts to prevent hazards and maintain control over critical points in the food production process.

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  • 5. 

    Paradigma baru penerapan HACCP adalah, kecuali :

    • Biaya tinggi

    • Investasi

    • Daya saing

    • Reputasi

    • Preventive

    Correct Answer
    A. Biaya tinggi
    Explanation
    The new paradigm of implementing HACCP does not include high costs as a factor. This means that the new approach focuses on other aspects such as investment, competitiveness, reputation, and prevention, rather than considering high costs as a barrier or limitation.

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  • 6. 

    Diagram alir dalam proses tahapan HACCP harus dibuat yang lengkap dan rinci karena terkandung maksud...

    • Agar dalam proses produksi berjalan lancar sesuai dengan prosedur

    • Agar terhindar dari kontaminasi mikrobiologis

    • Untuk memudahkan dalam melakukan analisis potensi bahaya

    • Supaya dokumentasi perusahaan lengkap

    • Untuk mendapatkan sertifikat HACCP/ISO

    Correct Answer
    A. Untuk memudahkan dalam melakukan analisis potensi bahaya
    Explanation
    The correct answer is "Untuk memudahkan dalam melakukan analisis potensi bahaya" because a detailed and comprehensive flow chart in the HACCP process is necessary to identify and analyze potential hazards effectively. This allows for a systematic approach to identifying critical control points and implementing appropriate control measures to ensure food safety. It helps in understanding the sequence of steps involved in the production process and enables the identification of potential hazards at each stage, leading to the development of effective control measures.

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  • 7. 

    Kesuksesan tim HACCP tidak tergantung pada :

    • Pengetahuan dan kompetensi anggota tim

    • Kompleksitas potensi bahaya dalam proses produksi

    • Pelatihan yang sudah dijalani oleh anggota tim

    • Kompetensi pelatih

    • Komitmen pihak manajemen

    Correct Answer
    A. Kompleksitas potensi bahaya dalam proses produksi
    Explanation
    The success of a HACCP team is not dependent on the complexity of potential hazards in the production process. This means that even if the potential hazards in the production process are complex, it does not necessarily determine the success of the HACCP team. Other factors such as the knowledge and competency of team members, the training they have undergone, the competency of the trainer, and the commitment of management are more important in determining the success of the HACCP team.

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  • 8. 

    Tujuan dari penerapan HACCP adalah, kecuali :

    • Untuk mendapatkan sertifikat jaminan bahwa produk yang dihasilkan sudah diproses secara higienis

    • Untuk meningkatkan nilai produk di mata konsumen

    • Untuk melindungi kesehatan konsumen

    • Untuk menjamin keamanan pangan konsumen dengan melakukan pengawasan produk akhir

    • Untuk mencegah atau mengurangi resiko potensi bahaya terhadap keamanan pangan

    Correct Answer
    A. Untuk menjamin keamanan pangan konsumen dengan melakukan pengawasan produk akhir
    Explanation
    The purpose of implementing HACCP is to prevent or reduce potential hazards to food safety. It focuses on identifying and controlling critical points in the food production process to ensure that the final product is safe for consumption. While obtaining certification, improving the product's value, protecting consumer health, and preventing or reducing risks are all objectives of HACCP, the specific objective mentioned in the answer is not accurate. The correct answer is "to ensure food safety for consumers by monitoring the final product."

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  • 9. 

    Skema pabrik harus dibuat untuk menggambarkan aliran produk dan lalu lintas pekerja untuk memproduksi produk yang sedang dipelajari. Informasi yang wajib ada antara lain, kecuali :

    • Bangunan : sifat, konstruksi, pengaturan

    • Sifat, fungsi dan jumlah tahapan proses

    • Kemungkinan terdapatnya wilayah yang dilindungi

    • Sumber/asal peralatan, merek dan harga

    • Aliran internal : Gerakan udara, Penggunaan air, dan Pergantian staf

    Correct Answer
    A. Sumber/asal peralatan, merek dan harga
    Explanation
    The correct answer is "Sumber/asal peralatan, merek dan harga" because the information about the source/origin of equipment, brand, and price is not necessary for creating a factory layout to depict the flow of products and the movement of workers. The other options, such as building characteristics, process stages, protected areas, and internal flow, are all relevant in designing the factory layout.

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  • 10. 

    Sistem HACCP meliputi beberapa aspek, kecuali :

    • Upaya pencegahan

    • Pengujian Laboratorium

    • Pengawasan produk akhir

    • Peranan swasta

    • Pengawasan terhadap proses produksi

    Correct Answer
    A. Pengawasan produk akhir
    Explanation
    The correct answer is "Pengawasan produk akhir." The HACCP system includes several aspects such as prevention efforts, laboratory testing, private sector roles, and supervision of the production process. However, the monitoring of the final product is not included in the HACCP system. This means that the HACCP system focuses more on preventing hazards and ensuring the safety of the production process rather than solely monitoring the final product.

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  • Current Version
  • Jul 22, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Feb 07, 2017
    Quiz Created by
    Isnanrohmanu58
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