Tugas Kuliah

Pengawasan Mutu

Hari/Tanggal : Jumat, 13 November 2015

Kelas : K1
Dosen : Dr. Dwi Setyaningsih, STP. MSi

HACCP SUSHI IKAN SALMON

Pebri Handoyo

F34130008

DEPARTEMEN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR
BOGOR
2015

Sushi Fish HACCP Plan

PRODUCT
Product Name
Ingredients
Packaging
Distribution
Consumer use
Firm Name
Firm Address
Signature
Date

FOOD FLOW
STEP
Receiving

Salmon sushi roll

Rice, salmon, rice wine vinegar, seaweed, cucumber, avocado, wasabi paste
Plastic trays, dome covers (sufficient oxygen transmission rate)
Ready-to-eat product

FOOD
Raw salmon (genus
Oncorhynchus)

DESCRIPTION
Vacuumed packaged with oxygen transmiss
of 10,000 cubic centimeters per square met
24 hours or less. Package received in frozen
Supplier provides parasite destruction recor
Raw cucumbers, rice, avocado

Vegetables
Ingredient storage

Food processing

Prepackaged shelf-stable foods

Raw salmon

Seaweed, wasabi paste, rice wine vinegar

Freezer (at or below 0 degrees Fahrenheit)
thawing

Raw salmon

Cut open salmon package

Raw salmon

Thaw in refrigerator.

Vegetables

Dry storage area or refrigerator

Prepackaged shelf-stable foods

Rice

Dry storage area

Cook and acidify to pH 4.1with vinegar. Ac
rice within 30 minutes of removing from co
unit. A standardized acidified rice recipe w
used to ensure pH 4.1.

Vegetables
Prepackaged shelf-stable foods

Wash and cut vegetables on designated veg

cutting board. Incorporate cut vegetables in
product.

Remove from packaging and incorporate in

product.

Seaweed roll

Incorporate all ingredients into seaweed rol

Product packaging
Product processing

All ingredients
Finished product
Finished product

Package labeling
Product storage

Finished product
Finished product

Product shipment

Finished product

HAZARD IDENTIFICATION
STEP
HAZARD
Receiving

Biological-parasites-raw
salmon

Ingredient storage

Biological- toxin from C.

botulinum bacteria
Biological- toxin from C.
botulinum bacteria

Ingredient
processing

Biological- various bacteria

from time/temperature abuse
Biological-enterotoxin from B.
cereus bacteria

Cut roll into individual pieces.

Package cut pieces using gloved hands.
Properly cooling product to 38 degrees Fah
within 3 hours or less after mixing ingredie
Validate standard operating cooling proced
through documentation.
Affix label to package
Storage in refrigerator at or below 38 degre
Fahrenheit immediately after packaging
Shipment in insulated cooler with electroni
or under mechanical refrigeration. Product
at or below 38 degrees Fahrenheit

PREVENTION
Parasite destruction record from
supplier (record must state
method of freezing: e.g. -4
degrees Fahrenheit for 7 days,
etc.)
Store frozen salmon in freezer
until thawed.
Thaw frozen salmon in
refrigerator after cutting open
packaging to allow air flow
Thawing salmon in refrigerator
with air temperature of 38
degrees Fahrenheit or less.
Acidify cooked rice to pH 4.1
after cooking. Acidification to be
completed within 30 minutes of
removing from cooking unit, and
before the cooked rice is135
degrees Fahrenheit during the
cooling process.
A laboratory validated acidified
rice recipe will be used to ensure
pH 4.1.
Each batch will be tested using a
calibrated pH meter with

CRITI
POIN
Ye

Ye

Ye

Ye

Ye

automatic temperature
adjustment. Calibration of meter
will be done using two buffer
solutions.
Cut avocado is used, discarded
or refrigerated within 60 minutes

Biological-various bacteria
from time/temperature abuse

Package labeling

Biological-various bacteria
from time/temperature abuse
Biochemical-major allergens

Product processing

Biological-various bacteria
from time/temperature abuse

Product storage

Biological-various bacteria
from time/temperature abuse
Biological-various bacteria
from time/temperature abuse
during delivery

Product shipment
from firm to
recipient

Assembly of finished product

within 60 minutes of removing
salmon from refrigerator or
cutting avocado.

Verify that labels properly

disclose major allergens that are
in the product.
Cool product to 38 degrees
Fahrenheit or less within 3 hours
after mixing ingredients
Keep product at or below 38
degrees Fahrenheit
Carrier must keep product at or
below 38 degrees Fahrenheit
during transport.

HAZARD CONTROLS
CRITICAL
POINT
Receiving:
raw salmon
Storage:
raw salmon

CRITICAL
LIMIT
Parasite
destruction
record from
supplier
At or less
than 0
degrees
Fahrenheit

MONITORING
By receiving
manager for
each delivery
By quality
manager each
day

Storage:
thawing
salmon

Cut open
reduced
oxygen
package

By quality
manager each
time package is
thawed

Storage:
thawing
salmon

At or less
than 38
degrees

By quality
manager each
day

CORRECTIVE
ACTIONS
Reject shipment

VERIFICATION

RECORDS

Visual inspection

Receiving
log

Use
immediately or
discard,
depending on
ingredient
temperature.
Cut open
package within
24 hours of
removal from
frozen state or
discard

Visual inspection

Freezer log

Visual inspection

Thawing log

Use
immediately or
discard,

Visual inspection

Refrigerator
log

Ye

Ye
Ye

Ye

Ye

Ye

Fahrenheit

Processing
:
acidified
rice

Processing
:
cut
avocado
raw salmon
product
assembly
Labeling:

Processing
:
cooling
product

Storage:

Shipping:

pH 4.1
within 30
minutes of
removing
from
cooking
unit
Within 60
minutes of
removing
salmon
from
refrigerator
and cutting
avocado
Failure to
disclose all
major
allergens

By quality
manager for
each batch

depending on
ingredient
temperature and
elapsed time.
Discard or add
vinegar to
lower pH

Visual inspection

Acidified
rice log
Recipe
validation
test results

By quality
manager for
each batch

Discard
ingredients or
product

Visual inspection

Assembly
log

By quality
manager for
each batch

Re-label
package or
recall

Visual inspection

Copy of
label on
file

At or less
than 38
degrees
Fahrenheit
within 3
hours for
mixing
ingredients
At or less
than 38
degrees
Fahrenheit

By quality
manager for
each batch

At or less
than 38
degrees
Fahrenheit

By shipping
manager for
each shipment

By quality
manager for
each batch

Discard or
divert to nonhuman
consumption
use

Visual inspection

Discard or
divert to nonhuman
consumption
use
Discard or
divert to nonhuman
consumption
use

Visual inspection

Visual inspection

Documentati
on of
incidents
Refrigerator
log
Documented
validation of
standard
cooling
procedure
Refrigerator
log

Shipping log
or datalogging
temperature
probe