中小型食品工业马苏里拉奶酪生产中的食品安全管理和清真保证体系设计

N. T. Putri, Arif Kharisman, Ikhwan Arief, H. H. Abdul Talib, K. R. Jamaludin, E. Ismail
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引用次数: 0

摘要

法律要求所有食品企业实施和维护基于食品法典危害分析关键控制点(HACCP)原则的食品安全管理体系。然而,印尼半数以上的中小企业在遵守这些法规方面存在困难。本研究通过问卷调查、深度访谈和文件标准审核,确定了中小奶牛场良好生产规范(GMP)和HACCP的应用,设计了一个食品体系。食品安全系统采用HACCP实施,并确定了六个关键控制点(CCP)过程,包括挤奶(原料)、储存、巴氏灭菌、凝乳过滤和奶酪包装。通过确定和改进公司的业务流程和马苏里拉奶酪生产流程,在奶牛场中小企业实施了清真保证体系。此外,制定了标准操作程序(SOP),包括食品安全系统和清真保证系统。通过对马苏里拉奶酪生产过程中关注关键点的GMP和HACCP原则的识别和应用,可以作为设计食品安全体系的参考。研究结果可以被奶牛场中小企业明智地利用,以帮助获得食品和药物监管机构(BPOM)和清真认证的建议,特别是sop的存在,每个生产过程的表格,每个生产过程的改进,以及公司业务流程的改进。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry
All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.
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