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CPPB-IRt Guidelines for Household Food Industry
๐ CPPB-IRt (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga) serves as a guideline for producing safe, quality, and consumable food products meeting consumer demands.
๐ฉโ๐ป This guideline also assists Food Security Extension Officers (PKB) and district/city food supervisors in guidance and oversight activities.
๐ Requirements for each parameter are categorized into four levels: Must (Harus), Should (Seharusnya), May (Sebaiknya), and Can (Dapat).
๐ Businesses must fulfill 14 essential points covering various aspects of production hygiene and quality control.
Core Production Requirements (Points 1-10)
๐ Location and Environment (Point 1): Must maintain cleanliness, be free from trash, odors, smoke, dirt, and dust, ensuring trash bins are covered and electrical outlets are functional.
๐ญ Building and Facilities (Point 2): Production rooms should be adequately spacious, easy to clean, and exclusively used for food production; storage for raw materials, additives (BTP), and finished products must be separated.
โ๏ธ Production Equipment (Point 3): Equipment materials must be strong, rust-resistant, easy to clean, and surfaces in direct contact must not be cracked, peeling, or porous; equipment placement should follow the process order to prevent cross-contamination.
๐ง Water Supply (Point 4): Water used for production must be clean water and available in sufficient quantity to meet all process needs.
๐งผ Hygiene and Sanitation (Point 5): Facilities must include well-maintained cleaning/washing areas with clean water access; employee handwashing stations near production areas must have soap, dryers, and covered bins (recommended ratio: 1 toilet per 10 employees).
๐ Employee Health and Hygiene (Point 6): Employees must maintain body cleanliness, wear complete and clean work attire, cover wounds with special bandages, and always wash hands after handling raw materials or using the toilet.
๐ซ Employees must not smoke, eat, drink, spit, sneeze, or cough toward food products, and should not wear jewelry while working.
Management and Control (Points 11-14)
๐ Record Keeping and Documentation (Point 13): Owners/accountable persons must document receipts of materials, finished products, storage, cleaning/sanitation, pest control, employee health, training, and product recalls.
๐ Employee Training (Point 14): Management and employees must possess basic knowledge of food hygiene and sanitation principles; the owner/accountable person must have attended the CPPB-IRt extension course and teach these skills to other staff.
๐ก๏ธ Product Recall (Point 12): Procedures must be established to withdraw food products from circulation if they cause illness, poisoning, or violate regulations; dangerous food must be destroyed under supervision from health authorities.
๐ค Accountable Person (Point 11): The responsible individual must have knowledge of hygiene principles and food production processes, evidenced by a Food Safety Extension Certificate.
Key Points & Insights
โก๏ธ Commitment to Quality: Implementing CPPB-IRt demonstrates the household industry's commitment to producing safe and high-quality products.
โก๏ธ Preventative Action: Storage must follow FIFO (First In, First Out) and FEFO (First Expired, First Out) systems to manage inventory rotation.
โก๏ธ Continuous Improvement: The accountable person must conduct supervision and implement corrective actions if any deviations from standards occur during production or storage.
โก๏ธ Health Protocol Adherence: Maintain health protocols, including using masks 5 times (contextually meaning frequently or as necessary), washing hands, maintaining 1-meter distance, avoiding crowds, and reducing mobility.
๐ธ Video summarized with SummaryTube.com on Dec 24, 2025, 00:53 UTC
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Full video URL: youtube.com/watch?v=CELnCjauhhY
Duration: 8:53
Get instant insights and key takeaways from this YouTube video by Klub Pompi BPOM.
CPPB-IRt Guidelines for Household Food Industry
๐ CPPB-IRt (Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga) serves as a guideline for producing safe, quality, and consumable food products meeting consumer demands.
๐ฉโ๐ป This guideline also assists Food Security Extension Officers (PKB) and district/city food supervisors in guidance and oversight activities.
๐ Requirements for each parameter are categorized into four levels: Must (Harus), Should (Seharusnya), May (Sebaiknya), and Can (Dapat).
๐ Businesses must fulfill 14 essential points covering various aspects of production hygiene and quality control.
Core Production Requirements (Points 1-10)
๐ Location and Environment (Point 1): Must maintain cleanliness, be free from trash, odors, smoke, dirt, and dust, ensuring trash bins are covered and electrical outlets are functional.
๐ญ Building and Facilities (Point 2): Production rooms should be adequately spacious, easy to clean, and exclusively used for food production; storage for raw materials, additives (BTP), and finished products must be separated.
โ๏ธ Production Equipment (Point 3): Equipment materials must be strong, rust-resistant, easy to clean, and surfaces in direct contact must not be cracked, peeling, or porous; equipment placement should follow the process order to prevent cross-contamination.
๐ง Water Supply (Point 4): Water used for production must be clean water and available in sufficient quantity to meet all process needs.
๐งผ Hygiene and Sanitation (Point 5): Facilities must include well-maintained cleaning/washing areas with clean water access; employee handwashing stations near production areas must have soap, dryers, and covered bins (recommended ratio: 1 toilet per 10 employees).
๐ Employee Health and Hygiene (Point 6): Employees must maintain body cleanliness, wear complete and clean work attire, cover wounds with special bandages, and always wash hands after handling raw materials or using the toilet.
๐ซ Employees must not smoke, eat, drink, spit, sneeze, or cough toward food products, and should not wear jewelry while working.
Management and Control (Points 11-14)
๐ Record Keeping and Documentation (Point 13): Owners/accountable persons must document receipts of materials, finished products, storage, cleaning/sanitation, pest control, employee health, training, and product recalls.
๐ Employee Training (Point 14): Management and employees must possess basic knowledge of food hygiene and sanitation principles; the owner/accountable person must have attended the CPPB-IRt extension course and teach these skills to other staff.
๐ก๏ธ Product Recall (Point 12): Procedures must be established to withdraw food products from circulation if they cause illness, poisoning, or violate regulations; dangerous food must be destroyed under supervision from health authorities.
๐ค Accountable Person (Point 11): The responsible individual must have knowledge of hygiene principles and food production processes, evidenced by a Food Safety Extension Certificate.
Key Points & Insights
โก๏ธ Commitment to Quality: Implementing CPPB-IRt demonstrates the household industry's commitment to producing safe and high-quality products.
โก๏ธ Preventative Action: Storage must follow FIFO (First In, First Out) and FEFO (First Expired, First Out) systems to manage inventory rotation.
โก๏ธ Continuous Improvement: The accountable person must conduct supervision and implement corrective actions if any deviations from standards occur during production or storage.
โก๏ธ Health Protocol Adherence: Maintain health protocols, including using masks 5 times (contextually meaning frequently or as necessary), washing hands, maintaining 1-meter distance, avoiding crowds, and reducing mobility.
๐ธ Video summarized with SummaryTube.com on Dec 24, 2025, 00:53 UTC
Find relevant products on Amazon related to this video
As an Amazon Associate, we earn from qualifying purchases

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