Quality Food Production in a Commercial Tearoom

Every human being has the right to obtain safe and quality food, include food from household industry (industri rumah tangga pangan/IRTP). The objective of this research is to determine the implementation of BPOM Regulation Number 22 year 2018 related to the issuanced of food production certificate of household industries (SPP-IRT) by the district health office (DHO) and the district office of one stop integrated investment service (OSIIS). The study was taked from six districts area in Gorontalo. The result showed that three (50%) DHOs included in the group I (obedient), and one DHO each classified into group II (quite obedient), III (somewhat obedient), and IV (less obidient). Three OSHSs issued SPP-IRT with recommendation by DHO and used online single submission (OSS) as application for issuing SPP-IRT certificate.

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QUALITY FOOD PRODUCTION

Journal of the American Dietetic Association ◽

10.1016/s0002-8223(21)31799-0 ◽

1953 ◽

Vol 29 (5) ◽

pp. 470-474

Author(s):

Lenore M. Sullivan

Keyword(s):

Food Production ◽

Quality Food

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Conservation Agriculture in High Quality Food Production

Herald of the Russian Academy of Sciences ◽

10.1134/s1019331619020199 ◽

2019 ◽

Vol 89 (2) ◽

pp. 201-205

Author(s):

I. V. Savchenko

Keyword(s):

Food Production ◽

Conservation Agriculture ◽

High Quality ◽

Quality Food

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Perception of Food Security at Household Level by Students of the University of Warmia and Mazury in Olsztyn

Economic and Regional Studies / Studia Ekonomiczne i Regionalne ◽

10.2478/ers-2020-0003 ◽

2020 ◽

Vol 13 (1) ◽

pp. 33-46

Author(s):

Renata Marks-Bielska ◽

Inga Zenkova ◽

Aneta Parzonka ◽

Damian Opalach

Keyword(s):

Food Security ◽

Food Safety ◽

Food Production ◽

Statistical Data ◽

National Average ◽

Research Tool ◽

High Quality ◽

Household Level ◽

Quality Food ◽

The University

SummarySubject and purpose of work: The aim of this paper was to identify how students of the University of Warmia and Mazury in Olsztyn perceived food security at household level. It was verified whether selected students were able to define properly the terms connected with the topic and how food safety was assessed.Materials and methods: The survey was performed using a questionnaire as the research tool. The survey was conducted at three faculties in the following courses of studies: economics, law, and bioengineering of food production. Statistical data were included.Results: Most of the respondents considered food security at household level in Poland to be at a satisfying level. In most respondent’s households, expenditure on food in relation to income was at a higher level than the national average.Conclusions: Food security in the households of the surveyed students was ensured. The economic availability of food in the analysed households was good, as most respondents were able to purchase high quality food products.

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