STANDAR MUTU

PANGAN ASAL HEWAN

Mutu
Mutu adalah kesesuaian terhadap kepuasan
pelanggan ataupun pemenuhan terhadap
persyaratan.
Standar Mutu
Standar mutu adalah mutu yang sudah dibakukan.
Dibuat untuk melayani masyarakat luas dalam
memenuhi kepentingan yang sama antara penjual dan
pembeli (produsen dan konsumen).

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 Quality –A point of view
From a consumer/ From a public health
industry point of view point of view

Organoleptic quality Hygienic quality (safety)

Functional properties Nutritional quality

Keepability Compliance with regulations

Freshness

Nutritional quality

Safety

Value for money

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 What is food quality?

 degree of excellence
 a value of products
 fitness for use/ consumption –utilitarian terms

CONSUMER
SATISFACTION

The requirements necessary to satisfy the needs

and expectations of the consumer.
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(Peri, 2005)
 Obligation of food safety and quality systems

Quality & Safety

Assurance and Management
Systems

Obligatory Voluntary
(required by law) (expected by consumers)

Safety Quality
GMP/GHP, HACCP QACP, ISO 9000, ISO
14000

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Diagram of the relationship between GMP, GHP, HACCP, QACP, QMS
(ISO-9000, ISO-14000, etc.) and TQM (Total Quality Management)
(Sikora & Strada)

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KRITERIA PERSYARATAN PANGAN ASAL HEWAN

KETENTUAN
HALALAN THAYYIBAN
AGAMA ISLAM

AMAN “SAFE” dan

CODEX ALIMENTARIUS
LAYAK “SUITABLE FOR HUMAN
COMMISSION CONSUMPTION”

KETENTUAN PRODUK PANGAN “ASUH”

KEMENTAN AMAN, SEHAT, UTUH, HALAL

PRINSIP KEAMANAN
SAFE FROM FARM TO TABLE
PANGAN
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 Sistem Jaminan Keamanan Pangan

Good Farming Practices “safe from

Konsep

farm to table”
Good Transportation Practices

Good Handling/
Slaughtering Practices

Good Hygienic Practices

Good Distribution Practices (GHP)

Good Manufacturing Practices

Good Retailing Practices Penerapan higiene sanitasi

Good Catering Practices

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Good Practice means activity of the quality assurance which
ensures that food products and food related processes are
consistent and controlled to assure quality procedures in food
systems.

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 Sistem Jaminan Keamanan
Pangan Asal Hewan

SISTEM
HACCP/ISO
Sertifikat HACCP/ISO 22OOO
22000
(Opsional)

Pemenuhan persyaratan
higiene, sanitasi & biosekuriti:
penerapan Cara Produksi Yang Baik Sertifikat NKV & Label
dan Standar Prosedur Operasi

Penerapan praktek higiene, sanitasi & biosekuriti:

sarana air bersih, pemisahan proses di daerah bersih Sertifikat
dan kotor, menghindari kontak langsung dg lantai Pembinaan NKV

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 PEMBINAAN DAN PENGAWASAN PEREDARAN
PANGAN ASAL HEWAN
1. Pengembangan Sistem Jaminan Keamanan Pangan
Asal Hewan
SISTEM HACCP

NKV dan LABELISASI

GOOD HYGIENIC PRACTICES

a. Pembinaan Praktek Higiene NOMOR KONTROL VETERINER

PENERAPAN HIGIENE SANITASI

b. Registrasi Unit PAH  Sertifikasi NKV

c. Labelisasi
d. Penerapan Sistem HACCP
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UNDANG-UNDANG REPUBLIK NDONESIA
NOMOR 18 TAHUN 2009
TENTANG PETERNAKAN DAN KESEHATAN HEWAN

UNDANG-UNDANG REPUBLIK INDONESIA

NOMOR 41 TAHUN 2014 TENTANG
PERUBAHAN ATAS UNDANG-UNDANG NOMOR 18 TAHUN 2009
TENTANG PETERNAKAN DAN KESEHATAN HEWAN

UNDANG-UNDANG REPUBLIK INDONESIA NOMOR

18 TAHUN 2012 TENTANG PANGAN

PERATURAN PEMERINTAH REPUBLIK

INDONESIA
NOMOR 28 TAHUN 2004, TENTANG
KEAMANAN, MUTU DAN GIZI PANGAN

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 PERATURAN PEMERINTAH REPUBLIK INDONESIA
NOMOR 95 TAHUN 2012 TENTANG KESEHATAN
MASYARAKAT VETERINER DAN KESEJAHTERAAN
HEWAN

 PERATURAN MENTERI PERTANIAN NOMOR

14/Permentan/OT.140/2/2008 TENTANG PEDOMAN
PENGAWASAN DAN PENGUJIAN KEAMANAN DAN
MUTU PRODUK HEWAN

 PERATURAN MENTERI PERTANIAN NOMOR:

381/Kpts/OT.140/10/2005 TENTANG PEDOMAN
SERTIFIKASI KONTROL VETERINER UNIT USAHA
PANGAN ASAL HEWAN
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SNI 01-4852-1998 : Sistem Analisa Bahaya dan
Pengendalian Titik Kritis serta Pedoman
Penerapannya

SNI ISO 22000:2009 : Sistem Manajemen

Keamanan pangan – Persyaratan untuk organisasi dalam
rantai pangan Food safety management system –
Requirements for any organization in the
food chain (ISO 22000:2005, IDT)

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 List Peraturan di Bidang Pangan (BPOM)
1. Keputusan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia
Nomor:Hk.00.05.5.1142 Tahun 2003 Tentang Acuan Pencantuman Persentase
Angka Kecukupan Gizi Pada Label Produk Pangan
2. SK. Kepala Badan POM No. HK. 00.05.52.6581 tentang Penggunaan Chitosan
dalam Produk Pangan
3. SK Kepala Badan POM No. 00.05.5.1.4547 tentang Persyaratan Penggunaan
Pemanis Buatan dalam Produk Pangan Tahun 2004
4. Peraturan Kepala Badan POM RI Nomor HK.00.05.52.0685 tentang Ketentuan
Pokok Pengawasan Pangan Fungsional Tahun 2005
5. SK Kepala Badan POM No. HK.00.05.52.3877 Tahun 2005 tentang Persyaratan
Penggunaan Ekstrak Stevia sebagai Pemanis Alami
6. Peraturan Kepala Badan POM RI Nomor HK. 00.06.51.0475 tentang Pedoman
Pencantuman Informasi Nilai Gizi pada Label Pangan Tahun 2005
7. Peraturan Ka.Badan POM RI No. HK 03.1.23.11.11.09605.Tahun 2011 Tentang
Perubahan Atas Peraturan Kepala Badan POM No. HK.00.06.51.0475 Tahun
2005 Tentang Pedoman Pencantuman Informasi Nilai Gizi Pada Label Pangan
8. SK Kepala Badan POM No. HK.00.05.52.40.40 Tanggal 9 Oktober 2006 tentang
Kategori Pangan
9. Peraturan Kepala Badan POM RI Nomor HK.00.05.52.6291 tentang Acuan
Label Gizi Produk Pangan (9 Agustus 2007)
10. SK. Kepala Badan POM No. HK. 00.05.52.6581 tentang Penggunaan Chitosan
dalam Produk Pangan (23 Agustus 2007)
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16
 List Peraturan di Bidang Pangan .. (lanjutan)

11. Peraturan Kepala Badan POM RI Nomor HK.00.06.1.52.6635 tentang Larangan

Pencantuman Informasi Bebas Bahan Tambahan Pangan pada Label dan Iklan
Pangan (Tgl 27 Agustus 2007)
12. Peraturan Kepala Badan POM RI Nomor HK.00.06.52.0100 tentang
Pengawasan Pangan Olahan Organik (tgl 7 Januari 2008)
13. Peraturan Kepala Badan POM RI Nomor HK.00.06.1.0256 tentang Larangan
Penambahan Vitamin K dalam Produk Susu (16 Januari 2008)
14. Peraturan Kepala Badan POM RI Nomor HK.00.05.23.3541 tentang Pedoman
Pengkajian Keamanan Pangan Produk Rekayasa Genetik (8 Juli 2008)
15. Peraturan Kepala Badan POM RI Nomor HK.00.05.1.52.3572 tentang
Penambahan Zat Gizi dan Non Gizi dalam Produk Pangan (10 Juli 2008)
16. Peraturan Kepala Badan POM RI No. HK.00.05.52.1831 tentang Pedoman
Periklanan Pangan (14 April 2008)
17. Peraturan Kepala Badan POM RI No. HK.00.05.1.52.3832 tahun 2009 tentang
Standar Formula Bayi dan Formula Bayi untuk keperluan Medis Khusus (12
Oktober 2009)
18. Peraturan Kepala Badan POM RI No. HK.00.06.1.52.4011 tahun 2009 tentang
Penetapan Batas Maksimum Cemaran Mikroba dan Kimia dalam Makanan (28
Oktober 2009)
19. Peraturan Kepala Badan POM RI No.HK.03.1.52.08.11.07235 Tahun 2011
tanggal 8 Agustus 2011 tentang Pengawasan Formula Bayi dan Formula Bayi
untuk Keperluan Medis Khusus.
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International Food Standards

 The Codex Alimentarius Commission

 The World Trade Organisation

 The Sanitary and Phytosanitary Agreement
(SPS)
 The Technical Barriers to Trade Agreement
(TBT)
 Dispute Settlement

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 CODEX

• The Codex Alimentarius Commission shall be responsible

for making proposals to, and shall be consulted by, the
Directors General of the Food and Agriculture
Organization (FAO) and the World Health Organization
(WHO) on all matters pertaining to the implementation of
the Joint FAO/WHO Food Standards Programme.
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CODEX
 The Codex Alimentarius or the food code is
the global reference point for consumers, food
producers, processors, national food agencies
and international trade organisations.
 The Codex Alimentarius Commission is often
simply referred to as “Codex”

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World Trade Organization
• Established: 1 January 1995
• Created by: Uruguay Round
negotiations (1986-94)
• Membership: close to 200 countries

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TQM
 Total Quality Management
is described as a process for managing quality;
a philosophy of perpetual improvement. TQM
relies on the fundamental principle that is the
core of any business: maximize productivity
while minimizing costs. Its goal is customer
satisfaction.
 It consists of the integration of all functions
and processes within an organization in order
to achieve continuous improvement of the
quality of goods and services.
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 Quality Management System

FOOD SAFETY

QUALITY TOTAL
MANAGEMENT QUALITY
HACCP ISO 9000 MANAGEMENT

GHP/GMP

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(Pepper, 2006)
 HACCP
Concept
“Farm-To-Table”

Assurance throughout the food chain

 In this context HACCP is a concept as well as a method of operation,
applied to all phases of food production, including agricultural
production, food handling, food processing, foodservices, food
distribution, and consumer use.
 The HACCP program considers all types of hazards (biological, chemical,
or physical) that could affect food safety and that occur naturally in the
food or in the environment, or that are generated due to an error during
food processing.
 Nowadays, HACCP concept has been combined with ISO 9000  ISO
22000.
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 « FROM FIELD TO FORK »
Primary production Production, processing and distribution of food
ENVIRONMENT

HYGIENE & CONTROL

Products of non animal origin
SEEDS
PROPAGATING MATERIAL Food Business Operators Consumer

PLANT VARIETY RIGHTS

PLANT HEALTH
PHYTOSANITARY
GENERAL FOODSTUFF
RULES
FEEDINGSTUFFS WELFARE

WATERING M ilk
HYGIENE & CONTROL
PHARMACEUTICALS Products of animal origin
BIOLOGICAL PRODUCTS
ZOONOSIS
By-products
ANIMAL HEALTH RESIDUES Cls

ZOOTECHNICS
BY-PRODUCTS BREEDING

« FROM STABLE TO TABLE»

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 ISO
 ISO 9000
 ISO 9000 is a Quality System Management Standard.
 The international process standard is ISO 9000-2000. This
standard is a quality management system for establishing
process control, maintaining a customer orientation and
achieving continual improvement.
 ISO 22000
 ISO 22000 is the new international generic FSMS standard
for food safety management systems. It defines a set of
general food safety requirements that apply to all
organizations in the food chain. It is designed to be fully
compatible with ISO 9001:2000.

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 Terima Kasih

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