Soal HACCP

The correct answer is 7 prinsip. The HACCP system recommended by the Indonesian National Standard (1998) consists of 7 principles. These principles are a set of guidelines that help ensure food safety by identifying and controlling hazards throughout the food production process. Each principle addresses a specific aspect of food safety, including conducting hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. By following these 7 principles, food businesses can effectively manage and minimize risks to ensure the safety of their products.

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.

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.

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.

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.

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.

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.

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."

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.

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.