Quality Manual Guide for BPOM CPPOB Application: Essential Steps for Food SMEs

Good Processed Food Production Practices (CPPOB)—the Indonesian equivalent of Good Manufacturing Practices (GMP)—is a guideline explaining how to produce processed food that is safe, high-quality, and fit for consumption. According to BPOM (National Agency of Drug and Food Control) Regulation No. 22 of 2021, processed food producers are mandatory to obtain a CPPOB Implementation Permit to fulfill Food Safety requirements.

If you are preparing documents for a CPPOB Implementation Permit application, one of the most critical components is the Quality Manual. This manual consists of documents (SOPs and records) that outline the requirements for implementing CPPOB within your production facility.

Standard Operating Procedures (SOPs) are drafted to ensure that work is performed effectively and consistently, regardless of the individual in charge. SOPs must be written clearly and sequentially. Meanwhile, records consist of daily, weekly, monthly, or periodic logs that validate the actual implementation of CPPOB on the production floor.

Sumber: https://www.pom.go.id/new/admin/dat/20220114/Brosur_CPPOB.pdf

Essential SOPs and Records for CPPOB Implementation

To pass a BPOM audit, a production facility must prepare the following SOPs and records:

• Employee Hygiene: This covers health check procedures, personal hygiene rules (hair, nails, clothing), and sanitation protocols like handwashing. It also regulates employee habits, such as prohibiting smoking, eating, or drinking in the production area. Rules are set in SOPs, while logs validate their daily execution.
• Cleaning of Production Sites: Cleaning schedules should be tailored to needs (daily, weekly, or monthly). Procedures for cleaning buildings, rooms, and equipment must be defined and recorded upon completion.
• Raw Material and Packaging Reception: Specifications must be set for all incoming materials. For example, for banana chips, criteria for the fruit’s physical condition and ripeness must be defined. Packaging materials must also meet safety standards.
• Storage of Raw Materials, Packaging, and Finished Products: Storage must be organized to prevent cross-contamination and maintain quality. Raw materials and finished products should be stored separately.
• Distribution of Finished Products: Companies must have procedures and records for distribution to ensure proper handling and traceability. Vehicles used for distribution must be clean to minimize contamination risks.
• Product Returns and Recalls: While undesirable, companies must have a procedure for returning or recalling non-compliant products from the market, such as handling consumer complaints or products nearing expiration.
• Pest Control: Pests like rodents or insects are sources of contamination. Procedures for handling and monitoring pests must be documented.
• Employee Training: SOPs for CPPOB training must be established, and every session must be recorded. Evidence such as photos and attendance lists must be maintained.
• Emergency Response: Producers must have an emergency procedure for incidents like product contamination. Contaminated products must be handled (e.g., destroyed) according to the SOP, with detailed destruction records.

Magfood: Food Seasoning Solutions for Your Culinary Business

Since February 2001, PT Magfood Inovasi Pangan has been a leader in food seasoning and business & product development. Magfood’s R&D team specializes in formulating trendy and high-quality flavors, allowing local businesses to compete with multinational corporations.

We provide a wide range of food seasonings, including seasoning powders, cooking spices, various premixes, sauce powders, all-purpose flour, and even powder drinks for snack producers and food services (hotels, cafés, catering, and restaurants).

Versatile Seasoning Options for Every Snack

• Magfood Flavored Seasoning Powder: Perfect for chips, crackers, popcorn, peanuts, extruded snacks, or street food like French fries and sausages. Available in Savory (Cheese, BBQ, Roasted Beef, Pizza, Balado, Roasted Chicken, Seaweed, Spicy) and Sweet (Chocolate, Milk, Green Tea, Vanilla, Moccachino, Tiramisu).
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• Efficiency in Production: Magfood’s seasoning formulas are designed to adhere better to the product, reducing waste and increasing efficiency for snack producers.

Professional Cooking Spices & Premixes
Magfood provides food-service grade spices for restaurant chains, catering, and franchisors, including:

• Broth powders (Chicken, Beef, Garlic).
• Meatball broth and Ramen seasonings.
• Sauce powders (BBQ, Black Pepper, Cheese, Sweet & Sour) that are prepared with water for fresh, preservative-free sauces.
• Marination powders, crispy flour, meatball premixes, and nugget premixes.

Custom Formulations and Business Consulting

Magfood offers custom formulation services through our R&D division. This allows you to create products with a “unique flavor signature” at a price point tailored to your business, giving you a significant competitive advantage.

Furthermore, Magfood supports SME innovation through:

• Business Packages: Workshops and business plan consultations.
• Coaching Clinics: Product development guidance from the Magfood team.
• Webinar Series: Business Plan, Food Product Design, and Food Production Management webinars designed to help SMEs adapt to the competitive F&B market.

Magfood Food Innovation
Jl. Duren Tiga Raya No. 46, Pancoran, South Jakarta – Indonesia 12760
Tel: +6221-791 93162 (ext 101) – +6221 791 95 134
www.magfood.com

Corporate Customers & Toll Manufacturing (Maklon):
Contact: +62816-866-251
Email: magfood@cbn.net.id

Direct Orders & Product Info:
Endah: +62811-1397-161
Email: cs@magfood.com