Valentina, Elvia and Prof. Dr. Teti Estiasih, STP., MP. (2024) Analisis Kesenjangan dalam Pemenuhan Food Safety SystemCertification 22000 (FSSC 22000) di PT Fast Food Indonesia Tbk. Sarjana thesis, Universitas Brawijaya.
Abstract
Perlindungan masyarakat dari peredaran pangan tidak aman menjadi jaminan yang harus diperoleh masyarakat, sebagaimana telah diatur dalam UUD Tahun 1945 Pasal 27 ayat 2 dan International Conference on Nutrition tahun 1992. Industri pengolahan bahan pangan siap saji berkembang pesat di Indonesia, khususnya restoran cepat saji yang sering menggunakan makanan olahan yang mengandung aditif. Pada restoran cepat saji juga sering terjadi pengolahan tidak matang sempurna dan kontaminasi mikroba, mengakibatkan kejadian keamanan pangan. Hal ini menegaskan perlunya manajemen keamanan pangan dalam perusahaan yang juga menjadi faktor kritis citra merek. Saat ini, PT Fast Food Indonesia Tbk. hanya memiliki sertifikasi ISO 9001:2015 tentang sistem manajemen mutu dan keamanan pangan berdasarkan peraturan Yum!. Oleh karena itu, sertifikasi seperti Food Safety System Certification 22000 (FSSC 22000) yang diakui oleh Global Food Safety Initiative (GFSI) perlu diterapkan. Penentuan Sistem Manajemen Keamanan Pangan (SMKP) tidak hanya bergantung pada peraturan Yum!, melainkan juga didasarkan pada studi literatur yang membandingkan standar FSSC 22000 dengan ISO 22000, SQF, IFS, dan BRC, serta ISO 9001. Identifikasi ini menegaskan bahwa penggunaan FSSC 22000 merupakan pilihan yang tepat karena dapat diperluas dari kerangka ISO 9001 dan sesuai dengan visi serta tujuan perusahaan. Analisis kesenjangan menyatakan, dari total 68 persyaratan yang dibahas, terdapat 32 persyaratan belum terpenuhi, 25 persyaratan sedang dipenuhi, dan 11 persyaratan telah dipenuhi, dimana kesenjangan terhadap ISO 22000:2018 seperti identifikasi isu internal dan eksternal keamanan pangan, penyusunan manual dan tim SMKP, pelibatan seluruh departemen dan penilaian kompetensi sumber daya manusia, pembuatan SOP, perlunya pelatihan SMKP, validasi setiap tindakan pengendalian, peninjauan ulang dokumen. Kesenjangan terhadap persyaratan tambahan FSSC 22000, yaitu penambahan informasi alergen pada label, serta implementasi program food defense dan food fraud. Selain itu, analisis terhadap persyaratan tambahan FSSC 22000 menunjukkan belum ada program manajemen alergen, belum ada program prasyarat yang terdokumentasi, peninjauan ulang SOP pengembangan produk, perlu menentukan Person in Charge dan auditor internal FSSC serta hasil analisis terhadap persyaratan ISO/TS 22002-5 adalah melakukan perbaikan line border forklift yang pudar, wastafel yang belum handsfree, dan penyimpanan produk yang sesuai dengan standar. Analisis Akar Masalah (RCA) terhadap beberapa kesenjangan menunjukkan bahwa sertifikasi keamanan pangan bukanlah persyaratan wajib dari franchise Yum!. Oleh karena itu, perusahaan perlu memberikan pelatihan terkait penipuan pangan. Rekomendasi untuk perusahaan termasuk pembentukan tim SMKP, penyusunan manual SMKP, identifikasi isu internal dan eksternal menggunakan metode PESTLE dan SWOT, review HACCP plan dengan daftar pertanyaan, serta pelatihan bagi personel. Selain itu, perlunya perubahan pada dokumen spesifikasi dan Quality Assurance Program (QAP), penerapan program manajemen alergen, pertahanan pangan, dan mitigasi penipuan pangan
English Abstract
Protection from the circulation of unsafe food is a guarantee that the public must get, as outlined in Article 27 paragraph 2 of the 1945 Constitution and the 1992 International Conference on Nutrition. The ready-to-eat food processing sector is quickly increasing in Indonesia, especially in fast food outlets, which frequently use processed meals containing additives. In fast food restaurants, incomplete processing and microbial contamination are also common, resulting in food safety incidents. This emphasizes the need for food safety management within the company, which is also a critical factor for brand image. Currently, PT Fast Food Indonesia Tbk. only has ISO 9001:2015 certification on quality management system and food safety based on Yum! regulations. Therefore, certifications such as Food Safety System Certification 22000 (FSSC 22000) recognized by the Global Food Safety Initiative (GFSI) need to be implemented. The determination of the Food Safety Management System (FSMS) did not only rely on Yum!'s regulations, but was also based on a literature study that compared the FSSC 22000 standard with ISO 22000, SQF, IFS, and BRC, as well as ISO 9001. This identification confirmed that the use of FSSC 22000 was the right choice as it can be extended from the ISO 9001 framework and is in line with the company's vision and objectives. The gap analysis states that, out of a total of 68 requirements discussed, 32 requirements have not been met, 25 requirements are being met, and 11 requirements have been met, where the gaps are against ISO 22000:2018 such as identification of internal and external food safety issues, preparation of SMKP manual and team, involvement of all departments and competency assessment of human resources, creation of SOPs, the need for SMKP training, validation of each control measure, review of documents. Gaps against additional requirements of FSSC 22000, namely the addition of allergen information on labels, as well as the implementation of food defense and food fraud programs. In addition, the analysis of the additional requirements of FSSC 22000 shows that there is no allergen management program, no documented prerequisite program, review of product development SOPs, no Person in Charge and FSSC internal auditors and the results of the analysis of the requirements of ISO/TS 22002-5 are to repair the faded forklift line border, sinks that are not hands free, and product storage in accordance with the standard. Root Cause Analysis (RCA) of several gaps shows that food safety certification is not a mandatory requirement of the Yum! franchise. Therefore, the company needs to provide training related to food fraud. Recommendations for the company include the establishment of a SMKP team, preparation of a SMKP manual, identification of internal and external issues using the PESTLE and SWOT methods, review of the HACCP plan with a list of questions, and training for personnel. In addition, there is a need for changes to the specification document and Quality Assurance Program (QAP), implementation of allergen management programs, food defense, and food fraud mitigation.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100099 |
| Uncontrolled Keywords: | Food Safety System Certification 22000, ISO 9001, Keamanan Pangan-Food Safety System Certification, 22000, ISO 9001, Food Safety |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 12 Jun 2024 08:18 |
| Last Modified: | 12 Jun 2024 08:18 |
| URI: | http://repository.ub.ac.id/id/eprint/220680 |
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