Bagaimana Melakukan Hazard Analysis Critical Control Point (HACCP) di Pabrik Makanan?

Image Description
Khotima
  • 2025-04-25 08:23:20
  • Updated

Implementasi 7 prinsip SNI CAC/RCP 1-2011:

  1. Analisis bahaya biologis/kimia/fisik
  2. Penentuan CCP (Critical Control Point)
  3. Penetapan critical limits
  4. Sistem monitoring dan corrective action

Program FoodSafetyPro kami menyediakan:

  • Digital HACCP dashboard
  • ATP swab test equipment
  • Training internal auditor BPOM
Was this article helpful?

93 out of 132 found this helpful

Layanan Terpadu Riksa Uji dan Surat Ijin Alat / Surat Izin Laik Operasi (SILO) Di Seluruh Indonesia

Getting started