CPPB-IRt Guidelines for Household Food Industry
📌 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.
👩‍💻 This guideline also assists Food Security Extension Officers (PKB) and district/city food supervisors in guidance and oversight activities.
📊 Requirements for each parameter are categorized into four levels: Must (Harus), Should (Seharusnya), May (Sebaiknya), and Can (Dapat).
📋 Businesses must fulfill 14 essential points covering various aspects of production hygiene and quality control.

Core Production Requirements (Points 1-10)
📍 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.
🏭 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.
⚙️ 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.
💧 Water Supply (Point 4): Water used for production must be clean water and available in sufficient quantity to meet all process needs.
🧼 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).
🏃 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.
🚫 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)
📚 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.
🎓 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.
🛡️ 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.
👤 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
➡️ Commitment to Quality: Implementing CPPB-IRt demonstrates the household industry's commitment to producing safe and high-quality products.
➡️ Preventative Action: Storage must follow FIFO (First In, First Out) and FEFO (First Expired, First Out) systems to manage inventory rotation.
➡️ Continuous Improvement: The accountable person must conduct supervision and implement corrective actions if any deviations from standards occur during production or storage.
➡️ 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.

📸 Video summarized with SummaryTube.com on Dec 24, 2025, 00:53 UTC