Gap Analysis On The Quality And Food Safety Management System With ISO 22000 at PT. Indesso Aroma : Green Tea Extract As A Model

Abstract

The aim of the present work was to do a gap analysis on the quality and food safety management system with ISO 22000 at PT. Indesso Aroma using green tea extract as a model. Gap analysis was initiated by analysis of potential hazards of raw material, processing steps and equipments, end product (green tea extract); assessment on existing quality and food safety management system and its implementation; gap analysis of the company existing condition vs. ISO 22000. Based on these assessments, strategy development of food safety management system based on ISO 22000 and its implementation was recommended to the company. The potential hazards of raw material i.e. green tea are pathogen bacteria, heavy metals, arsen and residue pesticide. These hazards have to be controlled as CCP. Beside hazard associated with green tea, pathogen bacteria E. coli was also identified as hazard from demineralized water. This hazard is controlled by OPRP. The processing steps potential to harbor hazards are preparation of extraction unit, transfer of green tea leaf, extraction, evaporation, filtration, concentration, blending and packing. These hazards are controlled by OPRP. The potential hazards of green tea extract is pathogen bacteria, heavy metals, arsen and residue pesticide. Pathogen bacteria is controlled by checking at every production batches, while heavy metals, arsen and residue pesticide are controlled by checking at every three months. Implementation of GMP shows that the company classified as very good. They were three major finding and one minor finding need to be addressed before ISO 22000 implementation. Gap analysis on the company existing condition vs. ISO 22000 shows that the company has implemented 42 out of 52 ISO 22000 requirements. Based on this study the company is recommended to assemble food safety team, establish food safety policy and related objectives, establish emergency preparedness and response, withdrawal and validation procedures, and include food safety aspect in the company existing ISO 9001 procedures as the necessary steps to be taken to implement ISO 22000.