Rencana Cara Produksi Pangan yang Baik dan Sistem Jaminan Halal untuk IRTP Produk Cakes

Abstract

IRTP perlu didorong untuk dapat memenuhi persyaratan regulasi dan pemenuhan kebutuhan konsumen akan pangan yang bermutu, aman dan halal. Magang tugas akhir ini bertujuan mengevaluasi penerapan CPPB-IRT dan menghasilkan manual secara sederhana dalam menyusun rencana SJH dan implementasinya pada produk cakes. Tahapan magang yang dilakukan di IRTP XYZ terbagi menjadi dua prosedur, yaitu prosedur CPPB-IRT dan prosedur SJH. Hasil kegiatan magang ini menunjukkan IRTP XYZ masuk dalam IRTP level IV dalam penerapan CPPB-IRT. Elemen ketidaksesuaian yang harus diperbaiki adalah elemen kritis dan serius. Elemen ketidaksesuaian kritis diantaranya pengondisian tempat sampah, kebersihan karyawan setelah dari toilet, belum memiliki kode produksi, serta penanggung jawab IRTP XYZ belum memiliki sertifikat PKP dan program pelatihan. Sedangkan, elemen ketidaksesuaian serius antara lain tidak tersedia sarana cuci tangan lengkap, toilet terbuka ke ruang produksi, dan karyawan masih mengenakan perhiasan saat produksi. Selain itu, IRTP XYZ telah memiliki manual SJH dan penerapan SJH sudah diterapkan. Kekurangan yang ditemukan adalah belum mengikuti pelatihan eksternal dan dokumen pendukung kehalalan bahan (sertifikat halal) dari sirup ceri sudah kedaluwarsa. Rekomendasi perbaikan untuk penerapan CPPB-IRT ialah memperbaiki elemen ketidaksesuaian kritis dan serius serta registrasi sertifikasi SPP-IRT. Sedangkan Perbaikan SJH dengan mengikuti pelatihan eksternal dan mengganti bahan baku ceri dengan merek lain.

Food home industries (IRTPs) need an encouragement to meet the regulation and consumers’ demand on quality, safe, and halal food. This internship project aimed to evaluate the application of GMP and produce a simple manual in preparing a halal assurance system (HAS) plan and its implementation for cake products. The internship stages at IRTP XYZ were divided into two procedures, namely the GMP procedure and the HAS procedure. The results of this internship showed that IRTP XYZ was categorized as level IV in the implementation of GMP. Elements of non-conformance that must be corrected are critical and serious elements. Critical non-conformities elements were the condition of the rubbish bin, the cleanliness of employees after using the toilet, not having a production code, and the person in charge of IRTP XYZ does not have a food safety personal certificate and training program for the employees. Meanwhile, elements of serious non-conformities were not having complete hand washing facilities, toilets open to the production room, and employees still wearing jewelries during production. In addition, XYZ household food industry already had the HAS manual and the HAS implementation has been implemented. The shortcomings found were that they had not attended external training, and the supporting documents for the halal ingredients (halal certificate) from cherry syrup had expired. Recommendations for improvement for the implementation of GMP are fixing critical and serious non-conformities elements and registration for SPP-IRT certification. Meanwhile, the improvement of HAS is done by participating in external training and replacing the raw cherries with other brands.